Sweet Cucumber Pickles(No Sugar)
Sweet cucumber pickles with a tangy vinegar base and a subtle sweetness from saccharin, perfect for those seeking a sugar-free, crunchy, and flavorful pickle option.
Ingredients
Instructions
- Wash pickles and drain.
- Pack pickles in cans.
- Mix vinegar, salt, spices, ground mustard, and saccharin.
- Pour the mixture over the pickles.
- Cool the cans.
- Seal and store.
Tips & Substitutions
For a crisper pickle, try soaking the cucumbers in ice water for a couple of hours before canning. You can substitute the powdered saccharin with stevia or monk fruit sweetener if preferred. If you enjoy a little heat, consider adding red pepper flakes or a dash of hot sauce to the brine mixture. This recipe is perfect for those looking to explore vegan recipes without compromising on flavor.
Serving Suggestions
These sweet cucumber pickles are perfect as a tangy side dish or condiment for barbecues and picnics. They pair beautifully with Basic Puerto Rican White Rice or as a topping on sandwiches. Serve them alongside cheese and crackers for a delightful appetizer or use them to add a refreshing crunch to salads.
Storage & Reheating
Store the sealed jars in a cool, dark place for optimal preservation. Once opened, refrigerate the pickles and consume within a month for the best flavor and crunch. If you find the pickles too tangy over time, you can add a pinch of sugar or a sweetener to balance the taste when serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Cucumber Pickles(No Sugar) contains roughly 6 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 527mg per serving (23% 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 these pickles last once made?
When properly sealed and stored in a cool, dark place, these sweet cucumber pickles can last for up to a year. Once opened, it's best to refrigerate them and consume within a month to ensure they maintain their texture and flavor.
Can I use different types of cucumbers for this recipe?
Yes, you can use various types of cucumbers, such as Kirby or pickling cucumbers, which are ideal for pickling due to their firm texture. However, avoid using oversized cucumbers as they may become mushy in the brine.
What can I do if the pickles are too salty?
If the pickles turn out too salty, you can dilute the brine by adding a little water or vinegar. Alternatively, soak the cucumbers in plain water for a few hours before canning to reduce the saltiness. Adjusting the salt content in future batches can also help.
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).