No Cook Sweet Pickles
Sweet pickles with a tangy, sugary flavor profile, ideal for snacking or adding to sandwiches, suitable for those who enjoy crunchy, homemade preserves.
Ingredients
Instructions
- Soak cucumbers for 5 days in salt water; rinse after 5 days.
- Slice cucumbers and soak in alum (dissolve alum in water and pour over cucumbers).
- Finish covering with water.
- Soak in alum water overnight; rinse off and put back in jar.
- Pour vinegar over cucumbers; soak for 6 hours.
- Drain cucumbers, but don't rinse.
- Layer cucumbers and sugar until all are used up.
- Divide pickling spices into 3 or 4 parts; tie the spices in cheesecloth if you prefer to avoid loose spices.
- Space out the layers of cucumbers and sugar evenly.
- Leave the pickles for several days before putting them in jars; they don't need sealing.
Tips & Substitutions
To enhance flavor, consider adding sliced onions or garlic to the cucumber layers. If you prefer a spicier kick, include some crushed red pepper flakes in with the pickling spices. For a quicker soak, you can replace alum water with a mix of vinegar and water. Always taste as you go to adjust sweetness and saltiness to your preference.
Serving Suggestions
These pickles are a fantastic addition to sandwiches, burgers, and cheese platters. Serve them alongside BBQ dishes or as a tangy side for fried foods. They pair beautifully with Sweet And Sour Beef And Cabbage for a delightful meal. Consider including them in salads for an extra crunch.
Storage & Reheating
Store the pickles in a cool, dark place. They can also be refrigerated to extend their shelf life. If you have leftovers, make sure they are in an airtight container to prevent spoilage. These pickles can be enjoyed straight from the jar and do not require reheating.
Nutrition & Diet Analysis (per serving)
Each serving of No Cook Sweet Pickles contains roughly 475 calories, with 10g protein, 118g carbohydrates, and 1g fat. It is an excellent source of vitamin C (202% of the Daily Value), dietary fiber (79% of the Daily Value), and potassium (26% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1800mg 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
How long will these pickles last?
If stored properly in a cool, dark place or refrigerated, these no-cook sweet pickles can last for several months. However, for the best flavor and texture, consuming them within 3 to 6 months is recommended.
Can I use different types of cucumbers?
Yes, you can use various cucumber types, but medium cucumbers are preferred for their size and crunch. Smaller varieties, like gherkins, can also work well, though you may need to adjust the soaking times.
Is it possible to make these pickles vegan?
Absolutely! This recipe is naturally vegan as it does not include any animal products. Just ensure that the sugar you use is vegan-friendly, as some sugars are processed with bone char.
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).