Oh, the simple joy of a perfectly crisp, tangy pickle! There’s just something about homemade that store-bought can’t touch, right? And when it comes to pickled cucumbers, my heart always goes back to Sister Anastasia’s recipe. It’s not just a recipe; it’s a little piece of history, passed down with love and a whole lot of kitchen wisdom. Seriously, this recipe has been a family favorite for ages because it’s just so darn reliable. You get that satisfying crunch and a flavor that’s just *chef’s kiss* – perfectly balanced, never too sweet, never too sour. Get ready to fall in love with Sister Anastasia’s Perfect Pickled Cucumbers!

Why You’ll Love Sister Anastasia’s Perfect Pickled Cucumbers

Trust me, once you try Sister Anastasia’s Perfect Pickled Cucumbers, you’ll be hooked! Here’s why:

They’re surprisingly easy to make, even if you’re new to pickling.
The flavor is just spot-on – a perfect dance of sweet, tangy, and a little kick of spice.
You get that super satisfying CRUNCH in every bite!
There’s nothing quite like the pride of pulling out your own homemade pickles.

Crisp Texture and Balanced Flavor

Seriously, the crunch on these is unreal! Sister Anastasia perfected the balance, so you get that delightful snap followed by a bright, tangy flavor that’s just sweet enough, with a whisper of spice. It’s the kind of pickle that makes you go “Mmm!” with every single bite.

Perfect for Any Occasion

These aren’t just for sandwiches, though they are *amazing* there. Think about adding them to your charcuterie boards, serving them alongside grilled meats, or even just snacking on them straight from the jar. Sister Anastasia’s Perfect Pickled Cucumbers are the little something extra that makes any meal feel special!

Gathering Your Sister Anastasia’s Perfect Pickled Cucumbers Ingredients

Okay, so before we get pickling, let’s talk about what you’ll need for Sister Anastasia’s Perfect Pickled Cucumbers. Using the right stuff makes all the difference, trust me! It’s not complicated, but paying attention to the details here really sets you up for success.

Cucumbers and Aromatics

For this recipe, you absolutely want Kirby cucumbers. They’re the best for pickling because they’re firm and don’t get mushy. You’ll need about 3 pounds of them, washed really well and sliced into nice, even 1/4-inch rounds. We’re also tossing in one big red onion, sliced super thin, and 3 cloves of garlic that you’ll just give a good smash to release their flavor.

The Flavorful Brine Components

This is where the magic happens! You’ll need 2 cups of plain old white vinegar and 1 cup of water for our brine base. Then comes the sweetness: 1 cup of granulated sugar. For that signature tang and warmth, we’re adding 1 teaspoon of mustard seeds, 1 teaspoon of celery seeds, and about half a teaspoon of red pepper flakes. You can always toss in a little more pepper flakes if you like it spicier!

Essential for Preservation

Don’t forget the salt! We need 1/4 cup of kosher salt for the initial cucumber soak. This step is crucial for drawing out moisture and helping them get that perfect crisp texture. And of course, you’ll need clean jars and lids ready to go for canning your delicious Sister Anastasia’s Perfect Pickled Cucumbers.

Step-by-Step Guide to Sister Anastasia’s Perfect Pickled Cucumbers

Alright, let’s get down to business! Making Sister Anastasia’s Perfect Pickled Cucumbers is a process, but it’s totally worth every step. Just follow along, and you’ll have the most amazing pickles in no time.

Preparing the Cucumbers

First things first, give those Kirby cucumbers a good scrub. You want them squeaky clean! Trim off both ends, then slice them into nice, even 1/4-inch rounds. Pop those slices into a big bowl with your thinly sliced red onion, those smashed garlic cloves, and the 1/4 cup of kosher salt. Give it all a good toss so everything is coated. Now, let this mixture hang out for about 2 hours, stirring it every so often. This is where the magic starts – the salt draws out moisture, which is key for crisp pickles!

Crafting the Perfect Brine

While the cucumbers are doing their thing, let’s make the brine. Grab a saucepan and combine the white vinegar, water, granulated sugar, mustard seeds, celery seeds, and red pepper flakes. Put it on the stove over medium-high heat. Stir it around until the sugar is completely dissolved. You just want it to come to a rolling boil, then you can take it off the heat. Easy peasy!

Jarring and Sealing Your Pickles

Okay, time to get those jars ready! Drain the cucumbers really well and give them a quick rinse under cold water to get rid of any excess salt. Discard all that liquid. Now, pack those drained cucumber slices and onions into your clean jars. Don’t pack them too tightly, but get a good amount in there. Carefully pour the hot brine over the cucumbers, making sure to fill each jar up to about a 1/2 inch from the top rim. This is called headspace, and it’s important! Then, take a clean utensil, like a chopstick or a butter knife, and run it around the inside edges of the jars to get rid of any trapped air bubbles. Wipe the rims of the jars with a damp cloth to make sure they’re clean, place your lids on, and screw the bands on just until they feel snug – fingertip tight is the phrase we use!

The Canning Process

Now for the canning part, which makes Sister Anastasia’s Perfect Pickled Cucumbers shelf-stable. Get your water bath canner ready and make sure it’s filled with enough water to cover the jars by at least an inch. Bring that water to a rolling boil. Carefully lower your filled jars into the boiling water, making sure they aren’t touching each other or the sides of the pot. Put the lid on your canner and let them process for 10 minutes. If you’re at a higher altitude, you’ll need to add a few extra minutes to that time, so check your altitude adjustments! Once the time is up, turn off the heat, carefully remove the canner lid, and let the jars sit in the hot water for another 5 minutes before you carefully take them out with your jar lifter. Place them on a towel-lined counter to cool completely. You’ll hear little pings as they seal – that’s the sound of success!

Tips for Sister Anastasia’s Perfect Pickled Cucumbers Success

Okay, so you’re ready to make Sister Anastasia’s Perfect Pickled Cucumbers, and you want them to be absolutely perfect, right? I’ve got a few little secrets that really make these pickles shine. It’s all about paying attention to the little things!

Choosing the Right Cucumbers

Seriously, stick with Kirby cucumbers! They’re just firmer and hold their shape so much better than other varieties. Trust me, no one likes a mushy pickle.

Adjusting the Spice Level

The recipe calls for 1/2 teaspoon of red pepper flakes, which gives a nice little warmth. But if you’re brave or love a serious kick, feel free to add a bit more! Taste that brine before you pour it over the cucumbers – that’s your chance to tweak it.

Sterilization is Key

This is super important for safety. Make sure your jars, lids, and bands are sparkling clean and properly sterilized. It’s the best way to make sure your Sister Anastasia’s Perfect Pickled Cucumbers are safe to eat and will last. For more information on safe canning practices, you can refer to resources from the National Center for Home Food Preservation.

Storing and Enjoying Your Pickles

After all that hard work, the best part is waiting! Let your jars cool completely on the counter, and you’ll hear them seal. Once they’ve cooled, store them in a cool, dark place. For Sister Anastasia’s Perfect Pickled Cucumbers, they’re best after at least 24 hours in the fridge to let those flavors really meld together. If you decide not to water bath can them, just keep them in the refrigerator, and they’ll last for a good few weeks!

Frequently Asked Questions About Sister Anastasia’s Perfect Pickled Cucumbers

How long do these pickles last?

If you properly water bath can them, Sister Anastasia’s Perfect Pickled Cucumbers can last for about a year in a cool, dark pantry. If you’re just making refrigerator pickles, they’ll stay delicious for about 3-4 weeks in the fridge.

Can I use different types of cucumbers?

While Kirby cucumbers are really the best for that crisp texture, you *can* use other pickling cucumbers. Just know that they might not hold up quite as well and could be a little softer after pickling.

What if I don’t have a water bath canner?

No canner? No problem! You can absolutely make these as refrigerator pickles. Just pack them into jars, pour the brine over, let them cool, and store them in the fridge. They’re still super tasty, just not shelf-stable for long-term storage.

Can I make these pickles sweeter or spicier?

You totally can! To make them sweeter, just add a little more sugar to the brine. For spicier Sister Anastasia’s Perfect Pickled Cucumbers, bump up the red pepper flakes. Taste the brine before you pour it to get it just right for you!

Estimated Nutritional Information

Just so you know, these numbers are estimates and can totally change depending on exactly what you use. But for a serving of about 1/2 cup of Sister Anastasia’s Perfect Pickled Cucumbers, you’re looking at roughly 80 calories. They’re pretty low in fat, with zero grams, and have about 1 gram of protein and 1 gram of fiber. You’ll get around 20 grams of carbohydrates, with about 15 grams of that being sugar, and around 300mg of sodium.

Sister Anastasia’s Perfect Pickled Cucumbers: Amazing Crunch

Author: smaakvolle.nl
Total Time: 2 hours 30 minutes
Yield: 6-8 pints 1x
Diet: Vegetarian

Print Recipe

Description

Crisp and tangy pickled cucumbers with a perfect balance of sweetness and spice, ideal for any meal.

Ingredients

Scale

3 pounds Kirby cucumbers
1 large red onion, thinly sliced
3 cloves garlic, smashed
1/4 cup kosher salt
2 cups white vinegar
1 cup water
1 cup granulated sugar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon red pepper flakes

Instructions

Wash cucumbers thoroughly. Trim ends and slice them into 1/4-inch thick rounds.
In a large bowl, combine cucumber slices with red onion, smashed garlic, and kosher salt. Toss to coat. Let sit for 2 hours, stirring occasionally.
Drain the cucumbers and rinse them under cold water. Discard the liquid.
In a saucepan, combine white vinegar, water, granulated sugar, mustard seeds, celery seeds, and red pepper flakes. Bring to a boil, stirring until sugar dissolves.
Pack the drained cucumbers and onions into clean jars.
Pour the hot brine over the cucumbers, leaving about 1/2 inch headspace.
Remove air bubbles by running a clean utensil around the inside of the jar.
Wipe jar rims clean and place lids on. Screw bands fingertip tight.
Process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
Let cool completely before storing in the refrigerator. Pickles will be ready to eat after 24 hours.

Notes

For best results, use Kirby cucumbers as they are firm and hold their shape well when pickled.
Adjust the red pepper flakes to your preferred level of spiciness.
Ensure your jars and lids are clean and sterilized before use.

Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Category: Preserves
Method: Water Bath Canning
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 80
Sugar: 15g
Sodium: 300mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: pickled cucumbers, homemade pickles, refrigerator pickles, dill pickles, sweet pickles, spicy pickles, Sister Anastasia's Perfect Pickled Cucumbers, canning, preserving