No Cook Cucumber Pickles
No-cook cucumber pickles offer a sweet, tangy flavor with a hint of turmeric and spices, perfect for those seeking quick, crunchy preserves that last in the fridge.
Ingredients
Instructions
- Mix together sugar, apple vinegar, plain salt, turmeric, celery seed, and mustard seed. Do not heat.
- Fill a one-gallon jar with cucumbers and onions sliced thin.
- Pour the mixed ingredients over the cucumbers and onions in the jar.
- Refrigerate for 5 days before eating.
Tips & Substitutions
For a more vibrant flavor, consider adding fresh dill or garlic to the mix. If you prefer a spicier kick, try including red pepper flakes. You can substitute white vinegar for apple vinegar if needed, but it may alter the taste slightly. Ensure the cucumbers are firm for the best crunch. This recipe is great for using up an abundance of cucumbers in the summer.
Serving Suggestions
These no-cook cucumber pickles make a refreshing side dish for barbecues or picnics. They pair beautifully with dishes like Beef-Vegetable Stew(Slow Cooker) or sandwiches. Serve them alongside a platter of cheese and crackers for a delightful appetizer. They also add a tangy crunch to salads or can be enjoyed straight from the jar for a quick snack.
Storage & Reheating
Store the pickles in the refrigerator in an airtight container. They can last up to 2 months, getting more flavorful over time. Avoid leaving them at room temperature to maintain their crispness and prevent spoilage. You don't need to reheat these pickles; they are best enjoyed cold straight from the jar.
Nutrition & Diet Analysis (per serving)
Each serving of No Cook Cucumber Pickles contains roughly 260 calories, with 7g protein, 64g carbohydrates, and 1g fat. It is an excellent source of vitamin C (106% of the Daily Value), dietary fiber (45% of the Daily Value), and potassium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1791mg per serving (78% 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 for pickling?
Yes, you can experiment with other crunchy vegetables like carrots, radishes, or bell peppers. Just ensure they are sliced thinly to absorb the flavors. Adjust the pickling time if needed, as different vegetables may require varying amounts of time to achieve the desired taste and crunch.
How long do these pickles last?
When stored properly in the refrigerator, these pickles can last for up to 2 months. However, they are best consumed within the first month for optimal freshness and flavor. As time goes on, they will continue to develop a deeper flavor, so feel free to enjoy them throughout the summer.
Can I make this recipe vegan?
This recipe is already vegan-friendly as it contains no animal products. The ingredients are plant-based, ensuring that everyone can enjoy these delicious pickles. Feel free to customize the spices to suit your taste preferences while keeping the recipe within the vegan framework for added versatility.
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).