Ms. Diane'S Pickles
Ms. Diane's Pickles offer crispy, tangy flavors with a sweet and spicy kick, perfect for relish lovers and those who enjoy homemade preserved vegetables.
Ingredients
Instructions
- Wash cucumbers and slice them.
- Put the sliced cucumbers in a large enamel pot and add pickling lime and cold water.
- Soak for 24 hours.
- Drain and wash all remaining lime from the pickles.
- Soak the pickles in ice water for 3 hours, then drain well.
- Add sugar, vinegar, salt, and celery seed to the pickles.
- Tie up the pickling spices and cloves in a tea bag holder.
- Soak the pickles overnight after adding the spices.
- Bring the mixture to a boil and cook for 30 minutes.
- Put the hot pickles into warm jars and seal.
Tips & Substitutions
For the best texture, choose firm, fresh cucumbers. If you don't have pickling lime, you can use a mixture of vinegar and salt for soaking, but it may alter the final taste. Adjust the sugar to your preference for sweetness, and consider adding a pinch of red pepper flakes for extra heat. Ensure all jars and lids are sterilized before filling for optimal preservation.
Serving Suggestions
These pickles make a delightful side for sandwiches or as a crunchy topping for burgers. They pair beautifully with Mama'S Strawberry Pie for a sweet-savory meal. Serve alongside grilled meats or as an accompaniment to the Wassail Drink during holiday gatherings for a refreshing contrast.
Storage & Reheating
Store the pickles in a cool, dark place for up to a year. Once opened, keep them in the refrigerator and consume within a few months. If you want to enjoy them warm, gently reheat them in a saucepan over low heat, adding a splash of vinegar if needed to refresh the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Ms. Diane'S Pickles contains roughly 2217 calories, with 55g protein, 526g carbohydrates, and 70g fat. It is an excellent source of dietary fiber (762% of the Daily Value), vitamin C (239% of the Daily Value), and iron (222% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 a different type of vinegar for this recipe?
Yes, you can substitute with apple cider vinegar or malt vinegar, but it may change the flavor profile slightly. White vinegar offers a classic taste that's often preferred in pickling.
How long do these pickles need to sit before they're ready to eat?
While you can eat them after the overnight soaking, for best flavor, let them sit for at least a week before consuming. This allows the spices to fully infuse and develop a richer taste.
What should I do if my pickles are too salty?
If the pickles turn out too salty, you can soak them in fresh water for a few hours to draw out some of the salt. Rinse them afterward and adjust your next batch's salt levels accordingly.
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).