Uncooked Cucumber Pickle
Uncooked cucumber pickle offers a crisp, tangy flavor with a hint of sweetness, perfect for those who enjoy homemade preserves with a unique, traditional touch.
Ingredients
Instructions
- Pour ice cream salt over the cucumbers in the crock.
- Keep all cucumbers submerged by weighting them down with a heavy object.
- Let set for 14 days.
- Remove cucumbers and wash them well.
- Slice thin or cut as desired.
- Dissolve one small box of alum in 1 gallon of water and pour over the cucumber slices.
- Let stand for another 14 days.
- Pour off the alum water and wash the cucumbers again.
- Put the cucumbers back into the crock, pour 1 gallon of apple cider vinegar over the slices, and let stand for 24 hours.
- The next morning, pour off the vinegar and discard it.
- In a container, layer cucumbers and sugar alternately.
- Allow the sugar to dissolve completely.
- Transfer the pickles and syrup into jars.
Tips & Substitutions
To ensure even salting, make sure the cucumbers are of uniform size. If you prefer a less salty flavor, consider reducing the amount of ice cream salt used. For a crunchy texture, try using pickling cucumbers specifically, as they hold up better during the brining process. Explore other American recipes for unique variations on pickles.
Serving Suggestions
These uncooked cucumber pickles make a refreshing side dish or condiment for barbecues, picnics, or as part of a charcuterie board. They pair beautifully with dishes like fried chicken or sandwiches. For a sweet treat, consider serving them alongside Erin's Ricotta Cookies for a delightful contrast.
Storage & Reheating
Store the finished pickles in airtight jars in the refrigerator to maintain freshness. They should last for several weeks. If you'd like to enjoy them later, consider canning them properly. To serve, there’s no need to reheat; simply enjoy them cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Uncooked Cucumber Pickle contains roughly 52 calories, with 3g protein, 11g carbohydrates, and 1g fat. It is a good source of vitamin C (18% of the Daily Value), potassium (14% of the Daily Value), and dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 after making?
Once stored in the refrigerator, the pickles can last for up to 4-6 weeks. However, the flavor may intensify over time, so it's best to enjoy them within this timeframe for optimal taste.
Can I use other types of cucumbers for this recipe?
Yes, while pickling cucumbers are recommended for their crisp texture, you can use regular cucumbers or even smaller varieties. Just be aware that the flavor and crunch may vary slightly.
Is it necessary to use alum in this recipe?
Alum is used to maintain the crunchiness of the cucumbers during the pickling process. While it's recommended, you can omit it if you prefer a softer pickle, but the texture will differ.
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).