Sally'S Grape Leaf Pickles
A tangy, savory pickle recipe from the Middle East, perfect for snacking and adding crunch to Mediterranean dishes
Ingredients
Instructions
- Note: This recipe requires a specific container, so make sure you have a 3-gallon stone crock with an open top.
- Combine 1 1/2 gallons of water and 1 cup of salt in the crock.
Tips & Substitutions
Ensure your grape leaves are fresh and free from bugs. If you can't find grape leaves, consider using blanched Swiss chard or collard greens as substitutes. When preparing cucumbers, slicing them can enhance the absorption of flavors, but whole cucumbers provide a crunchier texture. A large dried hot pepper pod adds depth, but adjust the spice according to your preference.
Serving Suggestions
These grape leaf pickles make a delightful appetizer or side dish, pairing well with Mediterranean recipes like Quinoa Salad or Four Grain Salad. Serve them alongside a cheese platter or in a sandwich for a tangy crunch. They also complement grilled meats beautifully, enhancing your summer barbecues with their unique flavor.
Storage & Reheating
Store the pickles in a cool, dark place for optimal flavor development. Once opened, keep the pickles in the refrigerator, making sure they are submerged in the brine to prevent spoilage. They can last for several months if sealed properly. For serving, let the pickles come to room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Sally'S Grape Leaf Pickles contains roughly 378 calories, with 6g protein, 97g carbohydrates, and 1g fat. It is an excellent source of vitamin C (89% of the Daily Value), dietary fiber (31% of the Daily Value), and potassium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2193mg per serving (95% 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 types of cucumbers for this recipe?
Yes, you can use different varieties of cucumbers, but smaller ones like Persian cucumbers are ideal for pickling due to their crunch and thin skin. Avoid overly large cucumbers as they may become mushy during the pickling process.
How long do the pickles need to sit before they are ready to eat?
The pickles typically need to sit for at least 2-4 weeks to develop their flavor fully. However, you can start tasting them after one week to see if they meet your preference. The longer they sit, the more intense the flavors become.
What should I do if my pickles become too salty?
If your pickles turn out too salty, you can soak them in fresh water for a few hours to draw out some of the salt. Rinse them well afterward and consider adjusting the salt in your brine for future batches.
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).