Penny Pickles: A Sweet & Tangy Family Tradition

I remember the first time I tasted these pickles. It was at a summer barbecue, the air thick with humidity and the scent of grilling burgers. My future mother-in-law, a woman whose kitchen wisdom seemed to stretch back generations, proudly presented a jar of what she called “Penny Pickles.” The sweet, tangy crunch was a revelation, a burst of unexpected flavor amidst the savory fare. Their vibrant, slightly translucent appearance, reminiscent of old copper coins, only added to their charm. I was instantly hooked, and this recipe has been a beloved staple in my own kitchen ever since.

Recipe Overview

• Prep Time: 4 hours 25 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 40 minutes
• Servings: 224
• Yield: 7 Quarts
• Dietary Type: Vegetarian

Ingredients

• 6 quarts medium cucumbers (approximately 24 to 26 cups sliced thin like a penny)
• 7 large onions (approximately 7 cups sliced thin like a penny)
• 4 sweet red peppers (approximately 3 1/3 cups sliced thin)
• 7 garlic cloves, thinly sliced (optional)
• 1/2 teaspoon alum (optional)
• 1 – 1 1/2 cups pickling salt
• Boiling water, to cover
• 1 quart white vinegar
• 6 cups sugar
• 3 teaspoons celery seeds
• 2 teaspoons mustard seeds

Equipment Needed

• Large bowls
• Food processor or sharp knife
• Large pot
• Pint (500ml) or Quart (1L) canning jars
• Canning equipment (optional for processing)

Instructions

1. Begin by thoroughly washing the cucumbers. It’s essential to remove any dirt or debris for the best flavor and texture. Then, carefully cut off the blossom end of each cucumber. This is important as the blossom end contains enzymes that can cause the pickles to soften during processing.

2. Next, slice the cucumbers, red peppers, onions, and garlic (if using) as thinly as possible, ideally resembling the thickness of a penny. A food processor with a slicing attachment makes this task much faster and easier, ensuring even slices. However, a sharp knife and a steady hand will also work perfectly well.

3. Now, prepare the cucumbers for brining. There are two options: the traditional method and a faster, more modern approach.

   • Old Method: In a large bowl, cover the sliced cucumbers with 1 1/2 cups of pickling salt and the optional 1/2 teaspoon of alum. Pour boiling water over the vegetables, ensuring they are fully submerged. Let the mixture sit for 2 hours.
   • New Method: In a large bowl, sprinkle 1 cup of pickling salt over the sliced vegetables. Cover them with ice and cold water, ensuring they are submerged. Let the mixture sit overnight. This method helps draw out excess moisture from the vegetables, resulting in a crisper pickle. Rinse the vegetables very well under cold water before proceeding. This ensures any excess salt is removed.

4. In a large pot, combine the 1 quart of white vinegar, 6 cups of sugar, 3 teaspoons of celery seeds, and 2 teaspoons of mustard seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.

5. Once the sugar mixture is boiling, add the drained vegetables. Cook for 15 minutes, stirring occasionally to ensure even cooking. The vegetables will become slightly translucent and soften slightly during this process.

6. Carefully place the hot pickle mixture into sterilized Pint (500ml) or Quart (1L) jars, leaving approximately 1/2 inch of headspace at the top. Make sure the vegetables are evenly distributed among the jars.

7. Seal the jars promptly with sterilized lids and rings according to standard canning procedures.

8. To ensure a proper seal and extend the shelf life, process the filled jars in a boiling water bath for 10 minutes. Processing is optional, but highly recommended for long-term storage. This step eliminates any remaining bacteria and creates a vacuum seal, preventing spoilage.

Expert Tips & Tricks

• Crisp Pickles: For extra crisp pickles, consider adding grape leaves or a pinch of calcium chloride (pickle crisp) to each jar before sealing.
• Even Slicing: Consistent slicing is key for even cooking and a pleasing texture. If you don’t have a food processor, take your time and aim for uniform slices.
• Salt Adjustment: The amount of salt used can be adjusted slightly to suit your taste preferences. However, remember that salt is crucial for preserving the pickles, so don’t reduce it too much.
• Sterilizing Jars: Always sterilize your canning jars and lids before filling them to prevent contamination and ensure a proper seal. You can do this by boiling them in water for 10 minutes.
• Spice Variations: Experiment with different spices to customize the flavor of your pickles. Try adding a pinch of red pepper flakes for a bit of heat or some dill seeds for a more traditional pickle flavor.

Serving & Storage Suggestions

These Penny Pickles are incredibly versatile and can be enjoyed in various ways. They make a fantastic accompaniment to grilled meats, sandwiches, and cheese boards. They can also be chopped and added to salads or used as a topping for burgers and hot dogs.

Store sealed jars of Penny Pickles in a cool, dark place for up to one year. Once opened, refrigerate the pickles and consume them within a few weeks. While they are shelf-stable when properly canned, refrigeration after opening ensures optimal flavor and prevents spoilage.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on ingredient variations and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	26 kcal	1%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	506 mg	21%
Total Carbohydrate	6 g	2%
Dietary Fiber	0 g	0%
Sugars	6 g	23%
Protein	0 g	0%

Variations & Substitutions

• Spicy Penny Pickles: Add a pinch of red pepper flakes to the brine for a spicy kick. You can also include a few sliced jalapenos or other hot peppers.
• Dill Penny Pickles: Add 2-3 tablespoons of fresh dill or 1-2 tablespoons of dried dill seeds to the brine for a more traditional dill pickle flavor.
• Bread and Butter Pickles: Reduce the amount of sugar slightly and add 1 teaspoon of turmeric to the brine for a flavor similar to bread and butter pickles.
• Low-Sugar Pickles: Use a sugar substitute like Stevia or Erythritol to reduce the sugar content. Be sure to adjust the amount to taste, as sugar substitutes can have varying levels of sweetness.

FAQs (Frequently Asked Questions)

Q: Why do I need to remove the blossom end of the cucumbers?

A: The blossom end contains enzymes that can cause the pickles to soften during the brining and canning process. Removing it helps ensure a crispier final product.

Q: Can I use regular table salt instead of pickling salt?

A: No, it is not recommended to use table salt. Pickling salt is pure sodium chloride without any additives like iodine or anti-caking agents, which can darken the pickles and affect their flavor.

Q: Do I have to process the jars in a boiling water bath?

A: Processing is optional but highly recommended for long-term storage. It creates a vacuum seal that prevents spoilage. If you don’t process them, store the jars in the refrigerator and consume them within a few weeks.

Q: My pickles are too salty. What can I do?

A: If your pickles are too salty, try soaking them in cold water for a few hours before serving. This will help draw out some of the excess salt.

Q: How long will these pickles last?

A: Properly canned and sealed jars of Penny Pickles can last for up to one year when stored in a cool, dark place. Once opened, refrigerate and consume within a few weeks.

Final Thoughts

These Penny Pickles are more than just a recipe; they’re a connection to the past, a taste of tradition, and a delicious addition to any meal. Don’t be intimidated by the canning process – it’s easier than you think, and the reward of homemade pickles is well worth the effort. So, gather your ingredients, roll up your sleeves, and get ready to create a batch of these sweet and tangy delights. Share them with friends and family, and watch as they become a beloved part of your own culinary story. I encourage you to experiment with variations and make them your own. Enjoy!