Best 3 Pickled Cucumbers From Scotts Nana Recipes

Indulge in a crisp and tangy culinary journey with our comprehensive guide to pickled cucumbers. Discover the art of preserving cucumbers, transforming them into delectable treats that burst with flavor. We bring you a collection of carefully curated recipes, each offering a unique twist on this classic pickle. From the traditional Scott's Nana's recipe, passed down through generations, to innovative variations like Sweet and Spicy Pickled Cucumbers and Zesty Dill Pickles, our recipes cater to every palate. Explore the secrets of creating the perfect brine, ensuring the right balance of tanginess, sweetness, and crunch. Whether you prefer the classic dill flavor or crave something more exotic, our recipes have got you covered. Elevate your meals with these delightful pickled cucumbers, perfect as a snack, condiment, or addition to your favorite dishes. Embark on this pickling adventure and discover the joy of preserving nature's bounty.

Here are our top 3 tried and tested recipes!

PICKLED CUCUMBERS (FROM SCOTT'S NANA)

Pickled Cucumbers (From Scott's Nana) image

Scott is Bird's nephew and this recipe is adapted from Scott's Nana who made them often. I peel the cucumbers leaving some skin on (creating stripes) for a beautiful presentation. Makes about 1 quart.

Provided by 2Bleu

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons minced garlic
2 tablespoons fresh dill weed
4 cucumbers, washed, peeled and sliced (Kirby's)
1 1/2 cups water
1/3 cup white vinegar
1 tablespoon salt
1 tablespoon sugar

Steps:

PICKLES: To a clean jar add half of the garlic and dill. Follow with the sliced cucumbers, then the remaining garlic and dill.
BRINE: Using a non-reactive pot, bring to brine ingredients to a boil. Carefully pour hot liquid into the jar to fill. Cover and refrigerate overnight.

PICKLED CUCUMBERS AND RED ONION

Pickled Cucumbers and Red Onion image

Provided by Tyler Florence

Categories side-dish

Time 5h20m

Yield about 3 to 4 cups

Number Of Ingredients 7

Ingredients

1 hothouse seedless cucumber
1/2 small red onion
2 tablespoons fresh picked dill sprigs
1 1/2 cups white vinegar
1 cup sugar
5 to 6 allspice berries
1/4 teaspoon kosher salt

Steps:

Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

NANA'S THREE DAY CHEERFUL SWEET PICKLES

Nana's Three Day Cheerful Sweet Pickles image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This is one that was actually submitted to the cookbook by my Nana - Dorothy Parker. She has added the following note to the recipe: "Especially tasty with pork chops or roast. Chop pickles and mix with cream cheese for dark bread sandwiches".

Provided by Sarah_Jayne

Categories Vegetable

Time P3DT1h

Yield 4 pints

Number Of Ingredients 7

Ingredients

9 cucumbers, yellow
1/2 cup salt
3 1/2 quarts water
1 pint vinegar
1 teaspoon whole cloves
4 ounces maraschino cherries and juice
2 teaspoons red food coloring

Steps:

Peel, seed and cut cucumbers into cubes.
Sprinkle cucumbers with salt and cover with water.
Let stand overnight.
In the morning heat to boiling and then drain.
Loosely tie spices in cheesecloth and combine with sugar and vinegar. Heat to boiling.
Pour over drained cucumbers and let stand overnight.
The next morning heat to boiling and then simmer until cucumbers are tender - being careful not to overcook.
Add cherries with juice and red food coloring.
Ladle into hot, sterilized jars and seal at once.
Process in boiling water bath (212 degrees) for five minutes.

Nutrition Facts : Calories 124.3, Fat 0.8, SaturatedFat 0.2, Sodium 14180.1, Carbohydrate 24.9, Fiber 3.5, Sugar 11.4, Protein 4.4

Tips:

Use a variety of cucumbers for different textures and flavors. English cucumbers, pickling cucumbers, and Kirby cucumbers are all good choices.
Wash the cucumbers thoroughly before using them. This will remove any dirt or debris that may be on the surface.
Slice the cucumbers into uniform pieces. This will help them cook evenly.
Use a clean glass jar with a tight-fitting lid for storing the pickled cucumbers. This will help to prevent spoilage.
Store the pickled cucumbers in a cool, dark place. This will help to preserve their flavor and texture.
Pickled cucumbers can be eaten as a snack, used as a condiment, or added to salads and sandwiches.

Conclusion:

Pickled cucumbers are a delicious and versatile food that can be enjoyed in many different ways. They are a great way to use up extra cucumbers, and they make a great gift for friends and family. With a little planning and effort, you can easily make your own pickled cucumbers at home. So next time you have some extra cucumbers, give this recipe a try!