Paper Thin Pickles
Paper Thin Pickles are crisp, tangy, and sweet homemade pickles with a delicate texture, perfect for adding a flavorful crunch to sandwiches, salads, or as a snack. Suitable for pickle lovers and those who enjoy homemade preserved foods.
Ingredients
Instructions
- Cover sliced cucumbers with salt and 1 gallon boiling water.
- Stir the mixture each day for 7 days.
- Drain the cucumbers and pour over 1 gallon boiling water mixed with 2 tablespoons powdered alum; let stand for 24 hours.
- Drain the cucumbers and mix in vinegar, sugar, and pickling spices.
- Bring the mixture to a boil and pour over the cucumbers. Let stand for 4 days.
- Each day, drain off the syrup and boil it.
- Pour the hot syrup over the cucumbers in jars.
- Pack the cucumbers in jars and seal.
Tips & Substitutions
For best results, use fresh, firm cucumbers to ensure crisp pickles. If powdered alum is unavailable, you can substitute with a small amount of baking soda, but this may alter the texture slightly. Keep your jars and lids sterilized to prevent spoilage. If you prefer less sweetness, reduce the sugar to 6 pints.
Serving Suggestions
These paper thin pickles make a delicious topping for burgers or sandwiches, adding a tangy crunch. They also pair beautifully with 'Dump St.' Chicken for a flavorful meal. Serve them alongside charcuterie boards or enjoy as a refreshing snack on their own.
Storage & Reheating
Store the pickles in a cool, dark place for optimal flavor development. Once opened, refrigerate the jars and consume within a month. To enjoy them later, simply serve cold or bring to room temperature, as they are flavorful and tangy right out of the jar.
Nutrition & Diet Analysis (per serving)
Each serving of Paper Thin Pickles contains roughly 494 calories, with 5g protein, 97g carbohydrates, and 1g fat. It is an excellent source of potassium (27% of the Daily Value), iron (26% of the Daily Value), and calcium (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1879mg per serving (82% 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 can I ensure my pickles stay crispy?
To keep your pickles crisp, make sure to use fresh cucumbers and soak them in saltwater before pickling. Avoid overcooking the syrup when boiling it, as this can soften the cucumbers. Additionally, using the alum in the recipe helps maintain their crunch.
Can I adjust the sweetness of the pickles?
Absolutely! You can reduce the amount of sugar in the recipe according to your taste. Start with 6 pints and adjust from there. This will give you a less sweet pickle while still maintaining the essential flavor profile.
Is it possible to make these pickles vegan?
Yes, this recipe is inherently vegan as it does not contain any animal products. Just be sure to use sugar that is labeled as vegan, as some sugar processing methods may involve animal byproducts.
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).