No Cook, No Can Cucumber Pickles
No Cook, No Can Cucumber Pickles offer a crisp, tangy flavor with a hint of turmeric and spice, perfect for those seeking quick homemade pickles without boiling or canning. These cucumbers are soaked, rinsed, and soaked again in vinegar and sugar, creating a refreshing, crunchy treat suitable for summer snacking or garnishing.
Ingredients
Instructions
- Fill a 1-gallon glass or plastic jug with sliced cucumbers.
- Dissolve salt in enough water to cover the cucumbers and pour over them.
- Let sit for 3 days.
- Pour off the water and rinse the cucumbers 3 times in cold water.
- Soak the cucumbers for 24 hours with alum in water to cover.
- Pour off the alum water and rinse 3 times in cold water.
- Cover the cucumbers with white vinegar and let set for 7 days.
- Drain off and discard the vinegar.
- Rinse the cucumbers once.
- Heat 1 cup vinegar and 3 cups sugar until the sugar is dissolved.
- Cool the vinegar-sugar mixture and pour over the cucumbers, which will not be fully covered.
- Add pickling spice and turmeric (placed in a soft cloth tied up).
- Let sit for 24 hours.
Tips & Substitutions
For a crisper texture, select fresh, firm cucumbers. If you don't have alum, you can skip it, but the pickles may not be as crunchy. You can also substitute white vinegar with apple cider vinegar for a slightly different flavor. Adjust sugar to taste if you prefer a less sweet pickle. Adding garlic cloves can enhance the flavor profile.
Serving Suggestions
These no-cook pickles are a fantastic side dish for summer barbecues or picnics. They pair beautifully with Peach Passion Salad and can be served alongside grilled meats or sandwiches. Consider adding them to a charcuterie board for a refreshing crunch. They also make a great topping for burgers or hot dogs.
Storage & Reheating
Store the cucumber pickles in an airtight container in the refrigerator. They will keep well for up to 2 weeks. If you notice any excess liquid, simply drain it before serving. There's no need to reheat these pickles; they are best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of No Cook, No Can Cucumber Pickles contains roughly 889 calories, with 13g protein, 177g carbohydrates, and 5g fat. It is an excellent source of iron (86% of the Daily Value), vitamin A (77% of the Daily Value), and calcium (32% of the Daily Value). Note that it is relatively high in sodium, at 1155mg per serving (50% 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 use a variety of vegetables such as carrots, radishes, or green beans for pickling. Just be sure to adjust the soaking times accordingly based on their firmness to achieve the desired texture.
How do I know when the pickles are ready to eat?
The pickles will be ready to eat after the 24-hour soaking in the vinegar-sugar mixture. However, they will develop more flavor the longer they sit, so feel free to taste them after a few days for maximum flavor.
Is there a way to make these pickles less sweet?
Absolutely! You can reduce the amount of sugar in the recipe according to your taste preference. Start by cutting the sugar by half and adjust further if necessary. You can also add a bit more vinegar to balance the flavors.
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).