Sour Pickles
Tangy sour pickles with a perfect balance of salt, sugar, and spicy mustard, ideal for those who enjoy homemade fermented flavors and enjoy crunchy, flavorful snacks.
Ingredients
Instructions
- Fill a gallon jar with small cukes.
- Add salt, sugar, and dry mustard to the jar.
- Top off the jar with cider vinegar.
- Shake well to mix all ingredients.
- Let sit for a few days to develop flavor.
Tips & Substitutions
For a more intense flavor, try adding garlic cloves, dill, or red pepper flakes to the jar. If you want a healthier alternative, consider using less sugar or substituting it with honey or agave syrup. Make sure to use fresh, firm cucumbers for the best texture in your sour pickles. Remember, the longer you let them sit, the more flavorful they will become.
Serving Suggestions
These sour pickles make a fantastic snack on their own or a great addition to a charcuterie board. Serve alongside sandwiches, burgers, or barbecue dishes, like Barbecue Chuck Roast, for a perfect balance of flavors. They also pair well with hearty salads, such as Purple Hull Pea Salad, enhancing the meal with their tangy crunch.
Storage & Reheating
Store the sour pickles in the refrigerator in their jar to maintain their crunch and flavor. They can last up to several months if kept sealed. If you notice any off odors or mold, discard them. There's no need to reheat pickles, as they are served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Pickles contains roughly 21 calories, with 2g protein, 4g carbohydrates, and 0g fat. It is an excellent source of vitamin A (35% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 636mg per serving (28% 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, while small cucumbers, often referred to as pickling cucumbers, are ideal, you can use any firm cucumbers. Just ensure they are fresh and not overripe to maintain the desired crunch. Slicing or cutting larger cucumbers into spears may also work well.
How long do the pickles need to sit before they're ready?
Typically, the pickles will need to sit for at least 3 to 5 days to develop their flavor. However, you can taste them after a couple of days to see if they meet your preference. For a stronger flavor, consider letting them sit for a week or more.
Can I adjust the salt content in the recipe?
Absolutely! You can reduce the amount of salt based on your dietary preferences. Just keep in mind that salt is crucial for the pickling process, so reducing it too much may affect the final taste and preservation of the pickles.
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).