Long-Brined Sweet Cucumber Pickles
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gpickling cucumber, washed and sliced 1/4-inch (0.6 cm) 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
- 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
Store the sealed jars in the refrigerator.
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