Radical Cooking - Home Made Pickles Without Canning!

Better, fresher, quicker, cheaper, healthier cooking - the new, old fashioned way 

From the Kitchens of Cheesecake Farms

Got a bumper crop of cucumbers in the garden?

Love the idea of canning but hate the thought of a hot steaming kettle?

Here's a quick little recipe that your're going to like!

It's easy and no canning is required.
Put cucumber slices
into a jar
Just pour a syrup over cucumber slices and refrigerate.

Old fashioned comfort food just like grandma's - only easier and in smaller batches.

Pickles without canning - that's pretty radical!!

Un-Canny Quick Sweet Pickles
Real pickle taste without the canning.

Makes about 1-1/2 cups pickles

1 pound pickling cucumbers (see Karla's Tip below)
1 cup sugar
1 cup white vinegar
2 1/2 teaspoons salt
1 teaspoon celery seed
1 teaspoon turmeric
Pour  in the syrup
1/4 teaspoon whole mustard seeds

Wash cucumbers well under tepid running water. Drain.

Cut about 1/4 inch off each end of each cucumber to remove both the stem and blossom ends.  Discard.

Cut cucumbers into 1/4 inch thick slices.  Put into a heat safe bowl.

Cover slices with boiling water.  Let sit at room temperature 2 hours.

Drain cucumbers. Do not rinse. Pack slices into a canning jar or other heat safe container with a tight fitting lid.
Cap the jar and

Combine remaining ingredients in a pot.  Cover.  Bring to a boil on high, stirring occasionally, to dissolve sugar.  

When sugar has dissolved, pour the boiling liquid over the cucumber slices.  Cool slightly (about 15 minutes) and cap.

Refrigerate at least over night before eating to allow flavors to develop. Longer is better.

These pickles keep several weeks in the refrigerator.   Do not store at room temperature.

Karla Tip - Cucumbers
Pickling cucumbers have less seeds and moisture than salad cucumbers. Like their name says, they make better pickles than salad cucumbers.

Salad cucumbers are waxed to prevent moisture loss.  Pickling cucumbers are never waxed.

Grocery store salad cucumbers are always waxed.  Salad cucumbers from farm stand and farmers' markets are generally not waxed but ask to be sure.

Sometimes grocery stores carry pickling cucumbers but not always.


Can I use salad cucumbers to make pickles?

Well, sort of.
Salad cucumbers are OK in recipes (like this one) that do not require canning but pickling cucumbers will be much better.

If using salad cucumbers, peel, then remove and discard the seeds before slicing.
The pickling liquid will not penetrate the wax and the seeds will make a pulpy mass.

For recipes that are canned, you must use pickling cucumbers.
You'll be very disappointed if you don't.


faded pink rose said…
This sounds great! Can I do Chow Chow the same way?
Yes.... Just be sure that you keep un-processed (un-canned) foods refrigerated. The refrigerator shelf life will vary according to the recipe you use.

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