Even if you’ve never made pickles before, don’t hesitate to try this recipe. It is so easy! Just let the cucumbers simmer in a flavorful liquid, then cool and refrigerate them. The flavor of these pickles really brightens lean grilled burgers or your favorite potato salad or tuna salad recipe.
Recipe information
Yield
Makes 4 cups; 1/4 cup per serving
Ingredients
Preparation
Step 1
With a knife or crinkle cutter, cut the cucumbers crosswise into 1/4-inch slices. You should have about 4 cups. Line a colander with two or three paper towels. Put the cucumbers in the colander, cover with additional paper towels, and set a plate on top to slightly weigh the cucumbers down (this will help remove any excess moisture). Let stand for 5 to 10 minutes.
Step 2
In a large saucepan, bring the remaining ingredients to a boil over high heat. Reduce the heat to medium and stir in the cucumbers. Cook for 3 minutes, or until tender-crisp, stirring occasionally. Remove from the heat and let cool for 15 minutes. Transfer to an airtight container large enough to hold the cucumbers and liquid (a clean large pickle jar works well) and refrigerate for at least 4 hours before serving. The pickles will keep in the refrigerator for up to two weeks.
Cook’s Tip on Pickling, or Kirby, Cucumbers
Step 3
As its name tells you, this small cucumber variety is primarily used for pickles. It’s also used as a garnish in many Asian dishes and can be substituted for the more common cucumber. Pickling cucumbers have thin skin, are crisp, and have very small seeds. Many groceries carry them regularly, or you can look for them at a local farmers’ market or Asian grocery store. A great alternative is the English, or hothouse, cucumber (see Cook’s Tip on English Cucumbers, page 76). You can also pickle the common cucumber.
Cook’s Tip on Pickling Spices
Step 4
You’ll find pickling spices in the spice section of the grocery. Commercial brands of this aromatic mix of spices vary but can include allspice, cinnamon, mustard seeds, coriander seeds, ginger, bay leaves, chiles, pepper, cloves, cardamom, and mace. Use 1 teaspoon to 1 tablespoon of the mixture in marinades, water for cooking shrimp, or soups and stews. Use kitchen twine to tie the spices in a small piece of cheesecloth so you can remove them easily.
Nutrition information
Step 5
(Per serving)
Step 6
Calories: 11
Step 7
Total fat: 0.0g
Step 8
Saturated: 0.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.0g
Step 11
Monounsaturated: 0.0g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 1mg
Step 14
Carbohydrates: 2g
Step 15
Fiber: 1g
Step 16
Sugars: 1g
Step 17
Protein: 0g
Step 18
Calcium: 17mg
Step 19
Potassium: 57mg
Dietary Exchanges
Step 20
Free
