Mary'S Pickle Recipe
Crisp, tangy homemade pickles with a flavorful blend of spices and grape leaves, perfect for adding zest to sandwiches or enjoyed as a snack. Suitable for pickle lovers.
Ingredients
Instructions
- Wash cucumbers and pack whole in jars.
- Place 1 tablespoon mixed pickling spices on top of packed cucumbers and put 3 grape leaves either in the bottom or the top of each jar.
- Add 1 tablespoon salt to each jar.
- Heat 1/2 cup vinegar and 1/2 cup water to the boiling point per jar.
- Pour the heated vinegar mixture over the cucumbers in the jars and seal.
- If the jars do not seal, process them in a cold pack canner for 5 minutes.
- Let the jars stay at least 2 weeks before using them.
Tips & Substitutions
For the best flavor, use fresh cucumbers and consider adjusting the amount of mixed pickling spices to suit your taste. You can substitute the grape leaves with bay leaves if unavailable, and experiment with different types of vinegar for varied acidity. Ensure the jars are sterilized for longer shelf life, especially if you plan to keep them for several months.
Serving Suggestions
These pickles make a delightful addition to sandwiches and burgers, adding a tangy crunch. They pair beautifully with Flora Smith'S Coleslaw for a refreshing side dish. Serve as a snack or appetizer alongside cheese and crackers, or chop them up to enhance the flavor of salads and pasta dishes.
Storage & Reheating
Store the sealed jars in a cool, dark place. Once opened, keep the pickles in the refrigerator, where they can last for several weeks. To enjoy them at their best, consume within a month after opening. If you notice any off smells or signs of spoilage, discard immediately.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Pickle Recipe contains roughly 2 calories, with 0g protein, 0g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 520mg per serving (23% 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
How long can I store these pickles?
When properly sealed and stored in a cool, dark place, these pickles can last up to a year. However, for the best taste and quality, consume them within six months. Once opened, keep them refrigerated and aim to eat them within a month.
Can I use other vegetables for pickling?
Yes, you can pickle a variety of vegetables such as carrots, green beans, or cauliflower. Just ensure that the vegetables are cut to similar sizes for even pickling, and adjust the brine ingredients accordingly to maintain flavor balance.
What should I do if my jars don't seal?
If your jars do not seal properly, you can process them in a cold pack canner for 5 minutes. This helps create a vacuum seal. Alternatively, you can refrigerate the jars that didn’t seal and use them within a few weeks.
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).