Cheater’s Pickles
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2English cucumbers
- 2tablespoons sugar
- Handful of ice cubes
- ¼cup 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
- 2tablespoons snipped fresh dill, mint or chives, or a mixture, optional
- ½Vidalia onion, sliced into thin half-moons, optional
Nutritional analysis per serving (8 servings)
46 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 1 gram protein; 98 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ⅛-inch thick, and pile them into a large shallow bowl. Sprinkle the sugar over the cucumbers and stir in well. Scatter the ice cubes over the slices and cover the bowl loosely with plastic wrap. Chill in the freezer for ½ hour.
- Step 2
Drain the cucumbers in a colander and pat dry with a clean kitchen towel. Put the cucumbers back in the bowl, sprinkle the vinegar over them evenly, and stir well. Add the salt and pepper, if using, and stir well to combine. Toss in the herbs and the onions, if using. Refrigerate until ready to serve. They will still be good the next day, though not quite as crisp.
- Kirby or pickling cucumbers (which actually taste better) can be substituted, but they have more seeds than English cucumbers. If the cucumbers are seedy, cut them in half lengthwise and scoop out the seeds with a spoon. Slice into half-moons.
Private Notes
Comments
Just like the pickles my Jewish grandmother made in Brooklyn back in the day. They were -- and are -- terrific. Only difference: my grandmother would have had no time, and certainly no patience, for putting them in the freezer mid-process. Still wonderful. Just let 'em chill for a bit in the fridge.
I too have been making a pickle similar to this for years, though I leave out the freezing part (will try that next time) and the herbs (they truly are optional, use what herbs you like). I use rice vinegar, and if anyone in the house can't do sugar, Splenda or other sugar substitutes are fine. You can also add some finely chopped carrot to this if you want.
My grandmother, a farm wife and an excellent cook, made yet another version while she was making "real" pickles so that we could eat some pickles immediately. They are not for the faint of heart though. Simply, use 2 T salt instead of sugar. Of course, my grandmother did not use Maldon salt or champagne vinegar!
If you have a nearby farm market, you might try this with the tiny (& relatively skinny) Kirby cukes which have far fewer seeds , if any. Kirby cukes are wonderfully crispy.
Not really pickles at all. Cucumber salad...meh.
So easy, so delicious! I didn't even have any fresh herbs on hand and they were just fine!
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