Trash Can Pickles
Sweet and tangy pickles with a crunchy texture, perfect for snacking or adding to sandwiches. Ideal for those who enjoy bold, homemade flavors with a hint of spice.
Ingredients
Instructions
- Make a brine by dissolving salt in water in a 4 or 5-gallon plastic can with a lid.
- Ensure the brine is salty enough to float an egg.
- Prepare cucumbers by cleaning and trimming the ends.
- Combine vinegar, sugar, alum, and pickling spice in a large container to create the pickling solution.
- Pack cucumbers into the brine, ensuring they are fully submerged.
- Seal the container and let the pickles ferment for at least a week before tasting.
Tips & Substitutions
For best results, use fresh, firm cucumbers, and remember to adjust the salt level based on your taste preference. If you want a sweeter pickle, add more sugar to the brine. You can also substitute the pickling spice with a homemade blend of mustard seeds, coriander, and dill if preferred. Fermenting time can vary, so check for flavor after a week and adjust accordingly.
Serving Suggestions
These trash can pickles are perfect as a side dish for sandwiches or burgers, adding a tangy crunch to your meal. They also pair beautifully with Ethel'S Salad for a refreshing contrast. Consider serving them alongside grilled meats or as part of a charcuterie board for a delightful spread.
Storage & Reheating
Once fermented, store the pickles in an airtight container in the refrigerator. They can last for several months when properly sealed. If you want to enjoy them later, consider transferring to sterilized jars. For serving, simply enjoy them straight from the fridge as a crunchy snack or side.
Nutrition & Diet Analysis (per serving)
Each serving of Trash Can Pickles contains roughly 441 calories, with 2g protein, 85g carbohydrates, and 0g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1869mg per serving (81% 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 ferment?
The pickles should ferment for at least a week to develop flavor, but you can taste them after a week to see if they meet your preference. If not, let them ferment longer, checking periodically until they reach your desired taste.
Can I use other vegetables for pickling?
Yes, you can experiment with other vegetables like carrots, green beans, or even jalapeños. Just ensure that the brine is sufficient to cover the added vegetables and adjust the pickling time based on their size and type.
What can I do if the pickles are too salty?
If the 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 and then store them in a less salty brine or use them in recipes that include other ingredients to balance the flavor.
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).