Kinda Sorta Sour Pickles

Ingredients

• 2 mediumcucumbers, thinly sliced or cut into spears
• ½onion, thinly sliced
• 4 clovesgarlic, smashed
• 240 ml (1 cup)water
• 240 ml (1 cup)apple cider vinegar
• 120 ml (½ cup)Champagne vinegar
• 100 g (½ cup)sugar
• 40 ml (2 tablespoons plus 2 teaspoons)kosher salt
• 5 ml (1 teaspoon)mustard seeds
• 5 ml (1 teaspoon)celery seeds
• 5 ml (1 teaspoon)pickling spice
• 1.25 ml (¼ teaspoon)ground turmeric

Instructions

1. 1

   Fill the jar

   Put the cucumber and onion in a clean spring-top jar.

2. 2

   Simmer the brine

   Put all the remaining ingredients except the garlic in a non-reactive saucepan. Bring to the boil, then simmer for 4 full minutes to bring out the spices’ flavour.

3. 3

   Add the garlic

   Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the cucumber and onion, filling the jar to the top.

4. 4

   Chill the pickles

   Leave the jar to cool to room temperature. Add any remaining pickling liquid, then refrigerate for 2 days or up to 1 week before serving.

What are slightly sour pickles?

These are cucumber pickles preserved in a vinegar brine, with onion, garlic and a mix of whole and ground spices. The recipe was featured in Season 3 of Good Eats.

The two vinegars bring a rounded tang, while sugar softens their sharpness. Chilling the cucumbers in the brine rather than cooking them helps keep their bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 5g protein, 118g carbs, 2g fat.

For the full jar, most of the energy comes from the sugar; the cucumbers and onion contribute a smaller amount of carbohydrate. There is very little protein or fat, while the salt makes sodium the main nutritional consideration. Serve a modest amount alongside a meal with a protein source and vegetables, rather than treating the jar as a full meal.

Choosing the cucumbers

Cut: Thin slices take up less room in a jar and are easy to layer into sandwiches. Spears make chunkier, crisp bites; keep the pieces fairly even so they pickle at a similar rate.

Jar: Use a clean spring-top jar that can hold the vegetables and brine. Arrange the cucumber and onion so the liquid can reach them.

Building the brine

Vinegar: Apple cider vinegar and Champagne vinegar make up the acidic base. A non-reactive saucepan is specified for heating the mixture.

Spices: Mustard and celery seeds, pickling spice and turmeric season the brine. The four-minute simmer helps release their flavour before the liquid goes into the jar.

Pouring without losing crunch

Garlic timing: Keep the garlic out of the saucepan and add it directly to the jar, as the method directs.

Gentle pour: Pour the hot liquid slowly over the vegetables. Let the jar cool to room temperature before refrigerating it.

When are they ready?

Minimum wait: Refrigerate the pickles for 2 days before serving so the brine has time to flavour the vegetables.

Texture: The recipe describes them as crisp and crunchy. For the best chance of retaining that texture, keep the jar chilled and avoid extending the stated storage period beyond 1 week before serving.

Serving and using the brine

On the plate: Serve the pickles alongside sandwiches, burgers or a savoury lunch, or add a few slices to a salad for a sharp, crunchy contrast.

Leftover liquid: The brine can be stirred into marinades, salad dressings or mayonnaise. It can also be added to beer, as the recipe description suggests.

Recipe notes & tips

• Slice the cucumber evenly if you want the pieces to pickle at a similar pace.
• Use a non-reactive saucepan for the vinegar mixture.
• Simmer the brine for the full 4 minutes to draw out the spice flavour.
• Pour the liquid slowly so it reaches the vegetables without splashing.
• Wait at least 2 days before serving for the brine to flavour the pickles.
• Use leftover brine in a dressing or marinade.

Variations

• Choose spears: Cut the cucumbers into spears instead of thin slices for chunkier pickles.
• Use slices: Thinly sliced cucumbers are handy for layering into sandwiches.
• Adjust the onion: Slice the onion finely so it fits easily between the cucumber pieces.
• Use the brine: Whisk leftover liquid into a salad dressing for a tangy note.
• Try a marinade: Add some leftover brine to a marinade for a sharp, spiced flavour.

Common mistakes to avoid

• Skipping the simmer: Give the brine its full 4 minutes at a simmer to bring out the spices.
• Heating the garlic: Add it to the jar rather than the saucepan, as directed.
• Pouring too quickly: Pour the hot liquid slowly and gently over the vegetables.
• Refrigerating while hot: Let the jar cool to room temperature before chilling it.
• Serving too soon: Allow at least 2 days in the fridge before tasting for the intended pickled flavour.

How to store

Keep the jar refrigerated and allow the pickles to sit for 2 days before serving; the recipe says to refrigerate them for up to 1 week before serving. Keep the vegetables covered with brine, and serve them cold rather than reheating.

Frequently asked questions