Picture of Cold Cucumber Pickles
I know there are a few pickle recipes on instructables but most use different pickling methods. There's an old fashioned fermented one, a few hot brine methods and even one with water done over a fire. So far I haven't found a cold pickling version, although maybe I'm not looking hard enough. It's time to fix that!

This pickle is a cross between a fermented and a brined pickle. The pickles are left to lacto-ferment for 24 hours before being spiced, covered in cold vinegar, sealed, and put in the fridge to cure and ferment slowly for a little longer. It's a happy medium between the various pickling methods available. They're pretty tasty, too.

You can flavour them with anything you want and they make a pretty nice dill pickle with some added dill.

Here's the recipe:

Cold Salted Cucumber Pickles

800 g (1 3/4 lb) pickling cucumbers
315 ml (1 1/3 C) sea salt
apple cider vinegar to fill jar
1 tsp pickling spice
1/2 tsp peppercorns
1/4 c sliced red onion
2 cloves garlic

Edit: These are some pretty pickled pickles. The basic recipe is intensely salty and vinegary. (Put it in a potato salad!) For a more mellow pickle, try adding some water to thin the vinegar and a tsp of sugar to soften the flavours. (Thanks gen81465!)

Images: Spiced and packed pickles ready to cure for a few weeks
sunshiine2 years ago
Never heard of this before. I will remember this so I can make some up next year. No garden will be planted this year : ( thanks for sharing!
Have a splendorous day!
kizz246 (author)  sunshiine2 years ago
Thanks, I'm glad you liked it! :)

If you do decide to make it then take heed about the warning to add a bit of water and sugar. They are very salty and tart! VERY!
gen814652 years ago
I make cold cucumber pickles all the time. The major difference is that I don't ferment them at all. I have blood pressure issues, so I don't use any salt in the pickle mix; I really don't miss it at all. I wash the cucumbers thoroughly; slice them using a mandolin slicer, and put them into a Mason canning jar. I add fresh dill, peppercorns, and 2 or more cloves of freshly crushed garlic (it's ok to just smash it a bit). I then use a 50/50 mixture of apple cider vinegar and balsamic vinegar, cover them and store them in the fridge. Some people add water to thin out the vinegar, and also add sugar to make the juice not so harsh. I also have diabetes, so I leave out the sugar. I find that in a pure vinegar solution, the cucumbers are "pickled" in about 3-4 days. They will soften a bit, but still stay somewhat crunchy for months.
kizz246 (author)  gen814652 years ago
I like the no-salt idea! These pickles were intensely salty! Too salty, even. I would definitely only leave them to sit in the salt for 12 - 18 hours next time and add a bit of sugar and maybe some water to thin it out.
Going to have to try this in the future. But I think I have to add actual spices like real dill. Just got-a have my real dill. :)

This will probably give you a guaranteed crunchy pickle since you don't have to boil them in the jar. At least that’s what I assume.
kizz246 (author)  Treasure Tabby2 years ago
They were half-crunchy with a bit of soft around the edges. Just right for me! I definitely meant to add dill and just forgot it, haha. Oops -.-
Sounds like an interesting pickled :)
kizz246 (author)  Penolopy Bulnick2 years ago
Thanks! :)