My Golden Cubed Pickles
Golden Cubed Pickles are sweet, tangy, and flavorful pickles with a vibrant turmeric hue, perfect for relish trays, sandwiches, or as a delightful snack.
Ingredients
Instructions
- Pare and quarter the cucumbers.
- Remove seeds from cucumbers and cut into cubes.
- Chop onions and red peppers.
- Put cucumbers, onions, and peppers in a kettle.
- Pour vinegar over the mixture and mix well.
- Mix turmeric, sugar, mustard seed, celery seed, and salt in a bowl.
- Add the spice mixture to the kettle.
- Mix everything well and cook slowly at simmering temperature until the pieces are tender and can be pierced with a fork.
- Put the cooked mixture into jars and seal.
Tips & Substitutions
To enhance flavor, let the cucumbers sit with salt for an hour before cooking to draw out excess moisture. You can substitute yellow peppers for red ones if needed. For a spicier kick, consider adding a pinch of crushed red pepper flakes. This recipe is versatile; you can also include carrots or green beans for added texture. If you prefer a sweeter pickle, increase the sugar slightly.
Serving Suggestions
My Golden Cubed Pickles are perfect as a tangy side dish for barbecues or picnics. Pair them with sandwiches, burgers, or serve them alongside Wally Carlson's Cranberry Salad for a refreshing contrast. They also complement cheese platters and charcuterie boards beautifully, adding a sweet and tangy flavor that balances richer items.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the pickles in the refrigerator where they will last for several months. To enjoy them warm, simply heat the desired amount in a saucepan over low heat until warmed through, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of My Golden Cubed Pickles contains roughly 311 calories, with 4g protein, 47g carbohydrates, and 10g fat. It is a good source of iron (13% of the Daily Value), vitamin C (11% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 677mg per serving (29% 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 any type of cucumber for this recipe?
For the best results, use firm cucumbers like pickling cucumbers, as they hold their shape better during cooking. If you only have regular cucumbers, make sure to remove the seeds and excess moisture to prevent the pickles from becoming too watery.
How long do these pickles need to sit before they're ready to eat?
While you can taste them after cooking, it's best to let the pickles sit for at least 24 hours to allow the flavors to meld. For optimal taste, refrigerate for a few days before serving, as this enhances the overall flavor profile.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan since it doesn't contain any animal products. Just be sure to use non-dairy vinegar and check that any additional ingredients you choose, such as mustard or spices, are vegan-friendly as well.
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).