Sour Cucumber Pickles
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Preserves A classic, simple recipe for crisp sour cucumber pickles that require no additional water-bath processing. This traditional method uses a brine of cider vinegar and salt to achieve the perfect tangy flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 6 quarts |
🔪 Key Equipment
- Scrub brush
- Large pot
- Sterilized jars
Ingredients
Brine and Produce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 quarts | Cucumbers | Small, washed and brushed |
| 1/3 gallon | Cider Vinegar | None |
| 1/2 gallon | Water | None |
| 3 tbsp | Salt | None |
| To taste | Spices | Optional |
Instructions
Step 1: Preparation and Brining
- Wash the 6 quarts cucumbers thoroughly with a brush and dry them.
- In a large pot, heat together the 1/3 gallon cider vinegar, 1/2 gallon water, and 3 tbsp salt until the mixture reaches a boil.
- Drop the 6 quarts cucumbers into the boiling liquid, remove from heat, and let stand for a few minutes, ensuring they do not boil further.
Step 2: Packing and Sealing
- Place the 6 quarts cucumbers into hot sterilized jars.
- Pour the hot cider vinegar brine over the cucumbers, add optional spices if desired, and seal the jars immediately.
💡 Make-Ahead & Storage: Store in a cool, dark place; the pickles will continue to develop flavor over several weeks.
Original Recipe Scan
