Trash Can Pickle
Tangy, crunchy homemade pickles with a unique flavor profile, ideal for those who enjoy bold, traditional preserving methods and enjoy fresh, homemade snacks.
Ingredients
Instructions
- Make a brine with salt and water strong enough to float an egg on top.
- Wash cucumbers and put them in a new trash can.
- Cover the cucumbers with the brine and soak for 14 days.
- Remove cucumbers and wash thoroughly in cold water.
- Slice the cucumbers into 1/2-inch slices.
- Put the sliced cucumbers back in the container and cover with the alum mixed with water.
- Soak overnight. The next morning, drain and rinse.
- Cover with vinegar, soak for 6 hours, then pour off the vinegar.
- Layer sugar, pickling spice, and cucumbers in the trash can.
- Cover and store the pickles.
- The pickles will be ready in 2 days and will keep well.
- Take out as needed, using a 4 or 5-gallon plastic trash can with a lid.
Tips & Substitutions
Ensure your brine is strong enough; it should be able to float an egg. If you don't have alum, you can substitute with a little extra vinegar to help maintain the crunch of the cucumbers. For a bit of heat, add sliced jalapeños during the layering step. This recipe is a fun twist on traditional pickling, similar to Whole Artichoke Pickles.
Serving Suggestions
Serve these pickles as a tangy side dish with sandwiches or burgers. They pair wonderfully with BBQ meats and are a great addition to any picnic spread. Try them alongside the Banana Cool Whip Cake for a delightful contrast of flavors. You can also chop them up and add them to salads for extra crunch.
Storage & Reheating
Store the pickles in the plastic trash can with the lid tightly sealed to keep them fresh. They can be kept in a cool, dark place for up to several weeks. If you have leftovers, make sure to use a clean utensil each time you serve to avoid contamination. These pickles are perfect for summer barbecues!
Nutrition & Diet Analysis (per serving)
Each serving of Trash Can Pickle contains roughly 910 calories, with 13g protein, 203g carbohydrates, and 1g fat. It is an excellent source of vitamin C (202% of the Daily Value), dietary fiber (79% of the Daily Value), and potassium (38% of the Daily Value). Note that it is relatively high in sodium, at 1904mg per serving (83% 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?
These pickles can last for several weeks when stored properly in a cool, dark place. Always use clean utensils when serving to maximize their shelf life. If you notice any off smells or discoloration, it's best to discard them.
Can I use different types of cucumbers?
Yes, you can use various types of cucumbers, but pickling cucumbers are ideal due to their firm texture. If using larger cucumbers, make sure to adjust the soaking time as needed to achieve the desired crunch. This recipe is flexible, so feel free to experiment.
What should I do if the pickles are too sweet?
If you find the pickles too sweet, you can reduce the sugar in the layering step next time. Additionally, you can balance the sweetness with more pickling spice or a splash of vinegar when serving. Adjusting the ratios can help you cater to your taste preferences.
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).