Pickled "Uncooked" Cucumbers
A tangy, sweet pickle made from fresh cucumbers, peppers, and onions, perfect as a condiment or topping for sandwiches, burgers, and meats.
Ingredients
Instructions
- Peel and slice the cucumbers.
- In a large bowl, mix all ingredients including cucumbers, peppers, onions, salt, vinegar, sugar, and mustard seed.
- Spoon the mixture into jars, such as a mayonnaise jar.
- Place plastic or foil over the mouth of the jar before tightening the lid.
- On the first day, turn the jars upside-down.
- Stand the jars upright on top.
- On the second day, turn the jars right side up.
- On the third day, turn the jars upside-down again.
- On the fourth day, enjoy with a sandwich or as a condiment.
Tips & Substitutions
For best results, use fresh, firm cucumbers. If you prefer a bit of heat, consider adding some sliced jalapeños to the mix. Mustard seed can be substituted with dill seed for a different flavor profile. Make sure to mix the ingredients thoroughly to ensure even distribution of flavors. If you want a sweeter pickle, feel free to increase the sugar slightly.
Serving Suggestions
These pickled cucumbers make a delightful topping for sandwiches or burgers, adding a crunchy texture and tangy flavor. They also pair beautifully with Ketchup And Coke Roast or as a side to grilled meats. For a refreshing summer dish, serve them alongside Fruited Rice With Cinnamon, enhancing your meal with vibrant flavors.
Storage & Reheating
Store the pickled cucumbers in the refrigerator for up to two weeks. Ensure the jars are sealed tightly to maintain freshness. There’s no need to reheat, as these pickles are best enjoyed cold straight from the jar. If you notice any signs of spoilage, discard them immediately.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled "Uncooked" Cucumbers contains roughly 1907 calories, with 6g protein, 457g carbohydrates, and 13g fat. It is an excellent source of vitamin C (63% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1027mg per serving (45% 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 do pickled cucumbers last?
Pickled cucumbers can last in the refrigerator for up to two weeks, provided they are stored in a sealed jar. After this period, they may lose their crispness and flavor, so it's best to enjoy them within this timeframe.
Can I use other vegetables in this recipe?
Absolutely! Feel free to experiment by adding other vegetables like carrots, cauliflower, or even radishes. Just ensure that they are cut to a similar size as the cucumbers for even pickling.
What can I do if my pickles are too salty?
If your pickles turn out too salty, try rinsing them briefly under cold water before serving. You can also balance the saltiness by serving them alongside sweeter dishes or incorporating them into salads with a light dressing.
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).