Margaret'S Cucumber Pickles
Crisp, sweet, and tangy cucumber pickles with a unique alum and sugar brine, perfect for summer snacking or adding a zing to sandwiches and salads.
Ingredients
Instructions
- Cover sliced cucumbers with vinegar, alum, and salt, then let stand for 2 months.
- Drain all vinegar off the cucumbers after 2 months.
- Place cucumbers in a cloth with 10 cups of sugar and 2 teaspoons of pickling spices, then let stand for 2 weeks, adding sugar until 10 cups are used.
- Enjoy the pickles once ready.
Tips & Substitutions
For best results, use fresh, firm cucumbers for this recipe. If you want a crunchier texture, consider adding a few grape leaves to the mix, as they contain tannins that help maintain firmness. If you prefer less sweetness, you can reduce the sugar gradually until it suits your taste. Experimenting with different pickling spices can also yield unique flavors, so feel free to customize to your liking.
Serving Suggestions
These cucumber pickles make a delightful addition to sandwiches, especially paired with dishes like Ernest'S Baked Steak. Serve them alongside cheese platters or charcuterie boards for a refreshing crunch. They also complement grilled meats beautifully, adding a tangy contrast that enhances the overall flavor. Consider using them as a topping for salads or burgers for an extra zing.
Storage & Reheating
Store the pickles in a clean, airtight jar in the refrigerator. They can last for several months if kept properly. Make sure to use a clean utensil each time you serve them to avoid contamination. There’s no need to reheat these pickles; they are best enjoyed cold or at room temperature, straight from the jar.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Cucumber Pickles contains roughly 445 calories, with 3g protein, 86g carbohydrates, and 0g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1084mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cucumbers for this recipe?
Yes, you can use various types of cucumbers, but pickling cucumbers are preferred for their crunchiness and flavor. If you can’t find them, English cucumbers or smaller varieties will work as well. Just ensure they are firm and fresh to achieve the best texture in your pickles.
How can I adjust the sweetness of the pickles?
To adjust the sweetness, simply reduce the amount of sugar you initially add to the cucumbers. Start with 8 cups instead of 10, and taste the mixture as it ferments. You can always add more sugar gradually if you prefer a sweeter pickle, allowing flexibility based on your personal taste.
Are these pickles suitable for canning?
This pickle recipe is not designed for traditional canning methods, as it involves refrigeration. If you want to preserve them longer, you’ll need to follow a tested canning recipe that includes processing in a hot water bath to ensure safety. This recipe is best enjoyed fresh, straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).