Crystal Cukes

chefs-mate chefs-mate 0 Comments
Servings: 16 Difficulty: Advanced
Jump To Recipe Print Recipe
Translucent, sweet-and-sour pickles with a delicate spice blend
Crystal Cukes recipe image
Crystal Cukes recipe image
Print Recipe

Crystal Cukes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 1531.6

Description

These Crystal Cukes are a nostalgic treat, featuring cucumbers transformed into a translucent, jewel-like delicacy through a unique brining and boiling process. Unlike traditional quick pickles, these spend eight days in a salt brine to ensure crispness before being simmered in a spiced vinegar-sugar syrup. The result is a pickle that is tender yet firm, with a complex flavor profile balancing sharp vinegar, rich sweetness, and warm notes from cinnamon, cloves, and allspice. Perfect for holiday tables, charcuterie boards, or simply enjoyed with cheese and crackers, these pickles offer a refined twist on a classic pantry staple. The alum ensures they stay crisp and clear, making them as beautiful as they are tasty.

Ingredients

Directions

  1. Wash and slice the cucumbers into uniform pieces.
  2. In a large non-reactive container, dissolve the salt in the gallon of water to create a brine.
  3. Submerge the sliced cucumbers completely in the brine, weighing them down if necessary.
  4. Let the cucumbers stand in the brine for 8 days, stirring occasionally.
  5. Drain the cucumbers thoroughly and rinse them briefly with cold water.
  6. Place the drained cucumbers in a large pot and cover with fresh water.
  7. Add the alum to the water and bring to a boil.
  8. Boil the cucumbers for a few minutes, then drain and discard the water.
  9. In a clean large pot, combine the 2 cups of water, the sugar, and the vinegar.
  10. Place the broken cinnamon sticks, whole allspice, whole cloves, and whole celery seed into a cheesecloth or muslin bag and tie securely.
  11. Add the spice bag to the vinegar-sugar mixture.
  12. Bring the liquid to a boil, stirring occasionally until the sugar is fully dissolved.
  13. Add the boiled cucumbers to the simmering syrup.
  14. Boil gently, stirring occasionally, until the cucumbers become clear, transparent, and tender.
  15. Pack the hot cucumbers tightly into sterilized quart jars.
  16. Ladle the hot syrup over the cucumbers, filling jars to the top.
  17. Remove any air bubbles, wipe the rims, and seal with lids and rings.
  18. Process in a boiling water bath for 10 minutes to ensure a proper seal, or cool and refrigerate if not canning.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1531.6kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1500mg63%
Total Carbohydrate 384.5g129%
Dietary Fiber 4.5g18%
Sugars 371.7g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crystal cukes, pickles, translucent pickles, sweet pickles, cucumber preserves, spiced pickles, canning, brine, alum, holiday appetizer, vintage recipe, clear pickles, ginger spice, celery seed, cinnamon, cloves, allspice, vinegar syrup, jarred vegetables, traditional preserving
Recipe Card powered by WP Delicious