Smokehouse Pickles
Smoky, tangy pickles with a crisp texture, perfect for those who love bold flavors and homemade preserves. Ideal as a snack or condiment alongside meals.
Ingredients
Instructions
- Fill a plastic bucket with approximately 6 quarts of water.
- Add 3 cups of non-iodized salt and stir until dissolved.
- Wash and prepare 16 to 20 pounds of cucumbers for pickling.
- Add the cucumbers to the saltwater solution and soak as needed.
- Prepare a pickling brine by combining 1 gallon of vinegar and 10 pounds of sugar in a large pot.
- Add the pickling spices and alum to the brine.
- Bring the vinegar mixture to a boil, then simmer for a few minutes.
- Pack the cucumbers into sterilized jars or a clean container with the pickling spices.
- Pour the hot brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars or container and let them sit for at least a week for flavors to develop.
Tips & Substitutions
For the best results, use fresh, firm cucumbers, ideally pickling varieties. If you can't find alum, you can substitute with a small amount of calcium chloride for crispness. Adjust the sugar to your taste; less can be used if you prefer a more tart pickle. If you want to add extra flavor, consider infusing the brine with garlic or dill.
Serving Suggestions
These smoked pickles make a fantastic appetizer and pair well with sandwiches or burgers. Serve them alongside Oven Pan Fried Potatoes for a delightful meal. They also complement charcuterie boards, adding a tangy crunch that balances richer flavors. Consider using them in salads, like a Light And Fruity Salad, for an unexpected twist.
Storage & Reheating
Store the pickles in a cool, dark place for optimal flavor development. Once opened, keep them in the refrigerator to maintain their crunch. They can last several months when properly sealed and stored. If you notice any signs of spoilage, discard them immediately to ensure safety.
Nutrition & Diet Analysis (per serving)
Each serving of Smokehouse Pickles contains roughly 354 calories, with 2g protein, 69g carbohydrates, and 0g fat. It is a good source of iron (16% of the Daily Value) and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 1837mg per serving (80% 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 are ready to eat?
The pickles should sit for at least a week to develop their flavors, but they will taste even better after two weeks. During this time, the cucumbers will absorb the brine, resulting in a more flavorful pickle.
Can I use different types of cucumbers for this recipe?
Yes, while pickling cucumbers are ideal due to their firmness, you can use slicing cucumbers as a substitute. Just be aware that slicing cucumbers may yield softer pickles over time.
Is it possible to make this recipe without sugar?
Absolutely! You can reduce or eliminate the sugar for a more savory pickle. Alternatively, consider using a sugar substitute if you want to keep some sweetness without the calories.
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).