Plain Cucumber Pickles
Crisp and tangy cucumber pickles infused with a simple vinegar brine, offering a refreshing crunch with balanced acidity and sweetness. Perfect as a side or snack, these pickles are quick to make and suit those who enjoy homemade preserved vegetables with a touch of classic flavor.
Ingredients
Instructions
- Heat the vinegar and water in a saucepan until hot.
- Add cucumbers to the hot mixture and heat until they turn their natural color, avoiding boiling.
- Pack the cucumbers into pint jars.
- Add 1 teaspoon salt and 1 teaspoon sugar to each jar.
- Pour the hot vinegar mixture over the cucumbers, covering them completely.
- Seal the jars and let them cool before storing.
Tips & Substitutions
For a zesty kick, consider adding garlic cloves or dill to the cucumber jars before sealing. You can substitute white vinegar with apple cider vinegar for a milder flavor. Ensure the cucumbers are fresh and firm for the best texture, and avoid overcooking them to maintain their crunch. For a fun twist, try adding some sliced jalapeños to the pickling mixture.
Serving Suggestions
These Plain Cucumber Pickles make a delightful side to sandwiches, burgers, or as a crunchy addition to salads like Shirley'S Coleslaw. Pair them with grilled meats or serve them alongside a refreshing Pineapple-Orange Cooler for a perfect summer meal. They can also be a great snack on their own or added to a charcuterie board.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the pickles refrigerated and consume within a few weeks for the best taste. If you find the pickles losing their crunch, try briefly soaking them in cold water before serving to revive their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Cucumber Pickles contains roughly 166 calories, with 3g protein, 39g carbohydrates, and 0g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 509mg per serving (22% 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 the pickles need to sit before they're ready to eat?
While you can technically eat them right away, it's best to let the pickles sit for at least 24 hours to enhance the flavors. For optimal taste, allow them to marinate for a week before enjoying, as this gives the cucumbers time to absorb the brine fully.
Can I use other vegetables for pickling?
Absolutely! This pickling brine works well with other vegetables like carrots, radishes, or green beans. Just remember to adjust the pickling time according to the vegetable's firmness, as some may require longer or shorter soaking times to achieve the desired flavor and texture.
What can I do if I want a sweeter pickle?
If you prefer sweeter pickles, increase the sugar to 2 teaspoons or add a dash of honey to the brine. You can also experiment with additional spices like cinnamon or cloves for a unique flavor profile that complements the sweetness.
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).