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.

　　

Ingredients

Makes 4 cups; 1/4 cup per serving

　　1 pound pickling, or Kirby, cucumbers (about 4), unpeeled

　　1 cup water

　　3/4 cup cider vinegar

　　1 tablespoon dill seeds

　　1 tablespoon whole pickling spices

　　1 tablespoon sugar

　　2 medium garlic cloves

　　4 or 5 sprigs of fresh dillweed (optional)

　　

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

　　American Heart Association Low-Salt Cookbook, 4th Edition