Quick Pickles {refined sugar free}

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August 16, 2016

Maple Syrup Pickles | In Jennie's Kitchen

Remember all of my refined sugar-free experiments while working on that cookbook project last summer? Well, the desire to cut back on refined sugars stuck with me. While it’s important to cut back on sugar intake overall for a healthier diet, life without a sweetener isn’t one I want to contemplate. But, that project did help me see sweeteners in a whole new light. Over the last year, I’ve been revisiting many of my old recipes, giving them refined sugar-free makeovers. Such is the case with these Quick Pickles.

Now, I should preface that pickles can be made sans sugar using a lacto fermentation method. The only problem with this is they can’t be canned in a traditional manner to be shelf stable. They will keep in the fridge for months, and the live active cultures are great for your digestive health. The whole storing in the fridge, though, isn’t good for my limited space issues.

Instead, I decided to play around with my Same-Day Pickles recipe to make these Quick Pickles.

Out went the sugar, and in its place I used maple syrup. Since maple syrup is sweeter, I also cut back the amount (which means it wasn’t an even swap for the original amount of sugar). Instead of using all apple cider vinegar as I usually do for making pickles. I went with a 1:1 ratio of apple cider vinegar and white vinegar.

The pickling spices aren’t as involved as in my original recipe. That was only by default. I need a major restocking of spices, and only had mustard seeds and allspice berries on hand. The star anise got the boot simply because I wasn’t in the mood for that flavor in this batch of pickles.

The moral here is go with what you like. Use the original spice blend if you choose, or add the spices you want to achieve the taste you want in your pickles. You can even add some heat with a few jalapenos or chili peppers.

Maple Syrup Pickles | In Jennie's Kitchen

Skip the sugar, and use maple syrup for the brine to make these Quick Pickles.

Quick Pickles {refined sugar free}

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Prep Time 35

Cook Time 7

Total Time 42

Ingredients

6 kirby cucumbers cut into ¼-inch thick coins
2 tablespoons coarse salt
1 cup apple cider vinegar
1 cup white vinegar
3/4 cup 187 ml pure maple syrup
2 teaspoons mustard seed
1/4 teaspoon dried allspice berries

Instructions

Add the cucumber slices to a deep bowl. Sprinkle with salt and toss well. Let stand for 30 minutes. Rinse, and set aside in the strainer while you prepare the brine.
Add the vinegars, syrup and spices to a deep pot. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Add the rinsed cucumber. Return to a boil. Reduce heat to a simmer and cook gently 2 more minutes. Do not overcook, or you'll end with limp pickles. Let cool. Will last a few weeks in airtight containers in the refrigerator or process in canning jars.