Old Cucumber Pickles
Old Cucumber Pickles offer a tangy, crunchy treat with a unique ginger and lime flavor profile, perfect for those who enjoy traditional homemade preserves and pickles.
Ingredients
Instructions
- Peel and core the cucumbers.
- Soak the cucumbers in 1 gallon of water and lime for 24 hours.
- Wash the cucumbers and soak for 24 hours in 2 gallons of water with alum.
- Wash and soak the cucumbers for 6 hours in 2 gallons of water mixed with pulverized ginger.
- Drain the cucumbers and soak for 3 to 4 hours in the remaining ingredients.
- Bring the mixture to a boil and cook for 1 hour.
- Bottle the pickles and seal them in the hot liquid.
Tips & Substitutions
For best results, use firm, fresh yellow cucumbers. If you don't have lime, a mix of vinegar and salt can be a substitute for soaking. To reduce the bitterness sometimes present in cucumbers, add a bit of sugar to the soaking water. Remember to thoroughly rinse the cucumbers after each soaking step to remove excess lime and alum, which can affect the flavor.
Serving Suggestions
These old cucumber pickles make a delightful addition to any charcuterie board or picnic spread. They pair wonderfully with sandwiches, especially those featuring smoked meats and sharp cheeses. Serve them alongside dishes like Spicy Cabbage Salad for a refreshing contrast or use them as a tangy topping on burgers. They can also be enjoyed straight from the jar as a snack.
Storage & Reheating
Store the pickles in a cool, dark place for up to a year. Once opened, keep them in the refrigerator, where they can last for several months. If you notice any off-smells or mold, discard them immediately. To enjoy them later, simply take out the desired amount and serve cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Old Cucumber Pickles contains roughly 1039 calories, with 14g protein, 243g carbohydrates, and 3g fat. It is an excellent source of vitamin C (237% of the Daily Value), dietary fiber (97% of the Daily Value), and potassium (47% of the Daily Value). Note that it is relatively high in sodium, at 1328mg per serving (58% 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 can I store these pickles?
Properly bottled and sealed, these pickles can last up to a year in a cool, dark place. Once opened, they should be refrigerated and consumed within several months for the best flavor and texture.
Can I use other types of cucumbers?
While yellow cucumbers are traditional, you can experiment with other varieties like Kirby or pickling cucumbers. Just ensure they are firm and fresh to maintain the desired crunchiness in the final product.
What can I do if my pickles are too salty?
If the pickles turn out too salty after the soaking process, you can soak them in plain water for a few hours to leach out some of the salt. Rinse and taste before sealing them to ensure the flavor is to your liking.
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).