Dessertscreativecanning
Sour Pickles
Quick and tangy sour pickles with no fermentation required. These crisp, mustard-spiced pickles are vinegar-based, shelf-stable, and ready in just one day.
👥 48 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Prep cucumbers: Wash thoroughly, trim blossom ends, and leave ¼ inch of stem.
2
Pack jars: Place whole cucumbers into hot pint or quart jars, leaving ½ inch headspace. Add 1 Tbsp mustard seed per pint, or boil seeds in brine.
3
Make brine: In a saucepan, combine vinegar, water, and salt. Bring to a boil.
water1 cup
4
Fill jars: Pour hot brine over cucumbers, maintaining ½ inch headspace. Remove bubbles, adjust brine if needed.
5
Process: Wipe rims, apply lids, and process pints for ⏱️ 10 minutes (adjust for altitude).
6
Cool & store: Let cool for 12–⏱️ 24 hours. Check seals, label, and store. Flavor improves after 1–2 weeks.
Nutrition Facts
calories
13 kcal
fat Content
0.4 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
1 g
sodium Content
591 mg
protein Content
0.5 g
carbohydrate Content
1 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.3 g
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