My Aunt'S Large Crock Spiced Pickles
Tangy, spicy homemade pickles with a robust flavor profile featuring mustard, cloves, and hot peppers, perfect for those who enjoy bold, homemade preserved vegetables.
Ingredients
Instructions
- Wash and dry the cucumbers.
- Mix all ingredients together in a large container.
- Put enough cucumbers into the mixture so that they are about 2 inches below the liquid.
Tips & Substitutions
For the best flavor, let the pickles sit in the brine for at least a week before tasting. If you prefer a milder pickle, you can reduce the number of hot green peppers or substitute with sweet bell peppers. For a twist, consider adding some garlic cloves or dill to the mix, which can enhance the flavor profile of these classic American recipes.
Serving Suggestions
These spiced pickles make a fantastic addition to a charcuterie board or can be served alongside sandwiches for a tangy crunch. They pair beautifully with New Orleans Dip for a flavorful appetizer spread. Consider serving them with a side of creamy potato salad or coleslaw to balance their spiciness.
Storage & Reheating
Store the pickles in a cool, dark place and ensure they are fully submerged in the brine to prevent spoilage. Once opened, refrigerate the pickles in an airtight container, where they can last for several weeks. To serve, no reheating is necessary; simply enjoy them cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of My Aunt'S Large Crock Spiced Pickles contains roughly 626 calories, with 2g protein, 159g carbohydrates, and 2g fat. It is a good source of dietary fiber (18% of the Daily Value), calcium (18% of the Daily Value), and iron (16% of the Daily Value). Note that it is relatively high in sodium, at 2161mg per serving (94% 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 do these pickles need to sit before they're ready?
It's best to let the pickles marinate in the brine for at least one week for optimal flavor. The longer they sit, the more intense the taste will become, so feel free to experiment with longer soaking times if you enjoy a stronger spiced pickle.
Can I use different types of cucumbers for this recipe?
Yes, you can use various types of cucumbers for this recipe, including Kirby or Persian cucumbers. Just make sure they are firm and fresh to ensure the best crunch in your pickles. Avoid using overripe or soft cucumbers, as they won't hold up well in the brine.
What can I do if the brine doesn't cover the cucumbers?
If the brine doesn't fully cover the cucumbers, you can either add more vinegar or water to the mixture to ensure they are submerged. Alternatively, you can use a clean weight or a plate on top of the cucumbers to keep them beneath the brine, which helps to prevent spoilage.
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).