SnackSide Dish

Long-Brined Sweet Cucumber Pickles

Name: Long-Brined Sweet Cucumber Pickles
Prep time: 45 min
Cook time: 5 min
Total time: 12 d 1 h 20 min
Yield: 12 servings
Cuisine: american
Ingredients: 1,000 g pickling cucumber washed and sliced 1/4-inch thick; 100 g pickling salt; 1,000 ml water for the brine; 1 tsp food-grade alum; 1,000 ml water for the alum soak; 750 ml white vinegar 5% acidity; 250 ml white vinegar 5% acidity; 500 g granulated sugar; 0.5 tsp ground turmeric; 1 tbsp whole pickling spice

An old-fashioned pickle recipe that uses a multi-day brining process to create exceptionally crisp, sweet slices. This no-canning method requires patience over two weeks, but results in a unique texture and flavor that is well worth the wait.

An original recipe by Forkin

Total time: 12 days 1 hr
Serves: 12
Difficulty: Medium
Per serving: 191 kcal

Mise en place

Ingredients

1,000 gpickling cucumber, washed and sliced 1/4-inch thick
1 tbspwhole pickling spice

Brine

100 gpickling salt
1,000 mlwater, for the brine

Alum Soak

1 tspfood-grade alum
1,000 mlwater, for the alum soak

Vinegar Soak

750 mlwhite vinegar, 5% acidity

Syrup

250 mlwhite vinegar, 5% acidity
500 ggranulated sugar
0.5 tspground turmeric

Equipment

saucepan · large non-reactive bowl · glass jars with lids · cutting board · knife · cheesecloth

The method

Step by step

1
In a large, non-reactive bowl or crock, dissolve the pickling salt in the water for the brine.
About 5 min
Cook’s note: A non-reactive container like glass, ceramic, or stainless steel is crucial to prevent a metallic taste.
2
Add the sliced cucumbers to the brine, ensuring they are fully submerged. Use a small plate to weigh them down if necessary.
About 5 min
3
Cover the container and let it stand at room temperature for 3 days.
About 3 days
Cook’s note: You may see some bubbling, which is a normal part of the process.
4
After 3 days, drain the cucumbers, discard the brine, and rinse the slices thoroughly under cold running water.
About 5 min
5
Return the cucumbers to the clean container. Dissolve the alum in fresh water and pour it over the slices to cover them completely.
About 5 min
Cook’s note: Alum helps make the pickles extra crisp.
6
Let the cucumbers soak in the alum solution for 24 hours.
About 1 day
7
After 24 hours, drain and discard the alum solution. Rinse the cucumber slices very well.
About 5 min
8
Return the cucumbers to the clean container and pour the vinegar for the soak over them.
About 2 min
9
Cover and let stand at room temperature for 7 days, giving the container a gentle stir once per day.
About 7 days
10
After 7 days, drain the cucumbers and discard the vinegar.
About 3 min
11
In a small saucepan, combine the vinegar for the syrup, sugar, and ground turmeric.
About 1 min
12
Heat the mixture over low heat, stirring constantly, just until the sugar has completely dissolved. Do not allow it to boil.
About 5 min
13
Remove the syrup from the heat and allow it to cool completely to room temperature.
About 30 min
Cook’s note: Pouring hot syrup on the cucumbers would cook them and make them soft.
14
Place the whole pickling spices into a small cheesecloth bag or tea infuser.
About 2 min
15
Pack the cucumber slices tightly into clean glass jars, adding the spice sachet to one of the jars.
About 10 min
16
Pour the cooled syrup over the pickles, ensuring they are fully covered.
About 2 min
17
Seal the jars and place them in the refrigerator. Let them mellow for at least 24 hours before serving for the best flavor.
About 1 day
Cook’s note: The flavor will continue to develop and improve over the next week.

Per serving

Nutrition

58%Score

Calories: 190.8kcal
Protein: 0.6g
Carbs: 45g
Fat: 0.1g
Fibre: 0.4g
Sugar: 43.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the sealed jars in the refrigerator.