Margie'S Under The Sink Pickles
Tangy, crunchy homemade pickles with fresh cucumbers, garlic, and dill, perfect for snack lovers and those craving a quick, flavorful pickle option.
Ingredients
Instructions
- Bring 2 quarts of water, 1/3 cup of salt, and 2 cups of vinegar to a boil.
- Cool the mixture to warm.
- Pack sliced fresh cucumbers, onion, a clove of garlic, and dill into a gallon jug.
- Pour the warm liquid over the packed ingredients.
- Put the lid on loosely and store in a cabinet under the sink for 2 days and nights.
- Then, transfer the jar to the refrigerator.
- Let the pickles sit for 5 days before ready to eat.
Tips & Substitutions
For a crisper pickle, choose fresh cucumbers that are firm and unwaxed. You can substitute apple cider vinegar for white vinegar for a slightly different flavor. If you prefer a sweeter pickle, add a bit of sugar to the brine. Experiment with other spices such as mustard seeds or red pepper flakes for a kick. Remember to keep the lid loose during the initial storage to allow gases to escape.
Serving Suggestions
These under-the-sink pickles make a fantastic accompaniment to sandwiches or burgers, particularly with fried chicken or pulled pork. They also pair beautifully with Aunt Helen's Marinated Carrots (Copper Pennies) for a vibrant side dish. For a refreshing drink, serve alongside Teahouse Punch to balance the tangy flavor of the pickles.
Storage & Reheating
Store the pickles in the refrigerator after the initial two days under the sink. They will keep well for up to two months. For best results, use a glass jar to prevent any chemical reactions. If you find the pickles losing their crunch, try adding a few fresh dill sprigs to the jar to help maintain flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Margie'S Under The Sink Pickles contains roughly 431 calories, with 3g protein, 83g carbohydrates, and 1g 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 613mg per serving (27% 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 other vegetables in this pickle recipe?
Yes, you can certainly add other vegetables such as carrots, green beans, or radishes to the jar. Just ensure they are cut to a similar size as the cucumbers for even pickling. Adjust the brine ingredients slightly if needed, especially if using larger quantities of vegetables.
How long will these pickles last in the refrigerator?
Once transferred to the refrigerator, these pickles can last for up to two months. However, for the best flavor and crunch, try to consume them within a few weeks. If you notice any signs of spoilage, such as an off smell or mold, it’s best to discard them.
What should I do if my pickles aren't crunchy?
If your pickles turn out soft, it could be due to using older cucumbers or not adding enough salt. For next time, ensure you're using fresh cucumbers and consider adding a few extra dill sprigs or even a calcium chloride product, which can help maintain crunchiness during pickling.
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).