Cheater’s Pickles

These fresh, almost-instant pickles start off with the cucumber slices getting a big chill with a little bit of sugar,...
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Cheater’s Pickles

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These fresh, almost-instant pickles start off with the cucumber slices getting a big chill with a little bit of sugar, which draws out some of their water. Then just a splash of vinegar and a little salt, and you’ve got a really refreshing side dish for barbecues, picnics, or anything fried. They’re great plain, but you can add snipped dill, chives, or mint, or even some thin-sliced Vidalia onion. 

Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 

6
Servings
29
Calories Per Serving
Deliver Ingredients

Notes

English cucumbers don’t have a lot of seeds, but garden cucumbers and Kirbys (bumpy-looking pickling cucumbers) actually taste better, though they’re not always available. If the cucumbers are seedy, cut them lengthwise in half and scoop out the seeds with a spoon. Slice into half-moons and proceed with the recipe. About 10 Kirbys equal 2 English cucumbers.

Ingredients

  • English cucumbers
  • 2  Tablespoons  sugar
  • Handful of ice cubes
  • 1/4  Cup  rice vinegar, champagne vinegar, apple cider vinegar, or distilled white vinegar
  • Several pinches of flaky salt, such as Maldon
  • Several grinds of black pepper (optional)
  • 2  Tablespoons  snipped fresh dill, mint, or chives, or a mixture (optional)
  • 1/2  Vidalia onion, sliced into thin half-moons (optional)

Directions

Cut off the ends of the cucumbers and use the tines of a fork to draw long stripes down their lengths. Slice the cucumbers like bread-and-butter pickles, about 1⁄8 inch thick, and pile them into a large shallow bowl. Sprinkle the sugar over the cucumbers and stir it in well. Scatter the ice cubes over the cucumbers and cover the bowl loosely with plastic wrap. Chill in the freezer for ½ hour.

Drain the cucumbers in a colander and pat dry with a clean kitchen towel. Put the cucumbers in a bowl, sprinkle the vinegar evenly over them, and stir well. Add the salt and pepper, if using, and stir well to combine. Toss in the herbs, if using, and the onions, if using. Refrigerate until ready to serve.

They’ll still be good the next day, though not quite as crisp.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
4g
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
3mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
3µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
44mg
3%
Water
13g
0%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.

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