Plastic Pickles
Plastic Pickles are tangy, sweet, and spicy preserved cucumbers with a unique preparation method, perfect for those who enjoy bold flavors and homemade preserved treats.
Ingredients
Instructions
- Soak cucumbers in lime water for 11 or 12 hours.
- Wash cucumbers in cold water and soak in salt water for 4 hours.
- Drain the cucumbers.
- Soak cucumbers in clear water for 2 hours.
- Bring alum water to a boil and add the cucumbers to it.
- Wash the cucumbers in hot water.
- Boil the cucumbers in vinegar with spices mixture for 30 minutes.
- Let the pickles stand overnight.
- Can and store the pickles.
Tips & Substitutions
For a crispier texture, consider using pickling cucumbers, which have fewer seeds and thicker skin. If you can't find alum, you can substitute with calcium chloride, commonly used in pickling. Adjust the sugar to your taste if you prefer less sweetness. Make sure to use fresh spices for the best flavor, and always wash your cucumbers thoroughly to remove any wax or pesticides.
Serving Suggestions
These plastic pickles are perfect as a side dish for sandwiches or burgers, and they pair beautifully with Laverne'S Shrimp Gumbo for a delightful contrast. Serve them alongside cheese platters or charcuterie boards for added crunch. They also make a great accompaniment to picnic spreads or barbecues, adding a zesty kick.
Storage & Reheating
Once the pickles are canned, store them in a cool, dark place. After opening, keep the jar in the refrigerator and consume within a few weeks for the best taste and texture. If you have leftovers after serving, ensure they are submerged in the brine to maintain their crunchiness and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Plastic Pickles contains roughly 491 calories, with 4g protein, 97g carbohydrates, and 1g fat. It is an excellent source of iron (24% of the Daily Value) and potassium (20% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1867mg per serving (81% 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
Can I use other vegetables for this recipe?
Yes, you can experiment with other vegetables such as carrots or green beans. Just make sure to adjust the soaking and boiling times based on their size and texture to ensure they achieve the desired crunchiness.
What type of vinegar should I use?
Use a distilled white vinegar or apple cider vinegar for a milder flavor. The acidity is crucial for preserving the pickles, so ensure the vinegar has at least 5% acidity for safe canning.
How long can I store the pickles?
If sealed properly, these pickles can be stored for up to a year in a cool, dark place. Once opened, keep them in the refrigerator and consume within 1-2 months for optimal flavor and crunch.
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).