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    You are in: Home / Recipes / Segura Pickles Recipe
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    Segura Pickles

    Segura Pickles. Photo by loof

    1/1 Photo of Segura Pickles

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    DrGaellon's Note:

    From personal chef Phyllis Segura

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    Serves: 12



    Units: US | Metric


    1. 1
      Grow or buy Kirbies that are small enough to fit neatly into quart canning jars. Make sure the skins are not wrinkled. Boil your jars to sterilize. Pack the cucumbers into the jars.
    2. 2
      Boil all the seeds and spices together with the vinegar, sugar, salt and water. (You can put a spoon in and taste it now to see if you want to change the salt to sugar to vinegar to water ratio.).
    3. 3
      Pour the brine over the cucumbers. If there isn't enough liquid to completely cover all the cukes, add some boiled water. Cover loosely with the lids and let sit for 1 hour to 24 hours or more, taste, then refrigerate. If you intend to keep the pickles more than a couple of weeks then go through the canning process and boil the jars immediately after pouring the brine.
    4. 4
      From Phyllis: A tip: I cut one pickle into quarters and put it near the top of the jar so if I want to see how they taste I can pick it out with a fork, rinse it off gently, and taste to see if I want to continue the pickling process longer.
    5. 5
      If you don't like that slightly yellowish color that is imparted to the pickles then eliminate the turmeric.

    Ratings & Reviews:

    • on January 20, 2012


      These pickles are amazing! My first time making pickles and I found them so easy to do and the result was terrific. I used small cukes cut into chunks. Loved this recipe - thanks for sharing it! Made for the Best of 2011 event, recommended by Maito

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    • on October 31, 2011


      I have never made pickles, and was so impressed. In fact, these are the best pickles I have ever had! We aren't fond of sweet pickles (so left the sugar out) or allspice/cloves/juniper berries, so subbed mustard and caraway seeds. After pouring in to the jar (very easily with a funnel) the amount of water and vinegar in the recipe, I decided I had to make a second batch of it (therefore the amount was doubled), since it yielded so little for the size jars/cucumbers I was using. I didn't want to upset the acid balance and have 3/4 of the jar as pure boiled water. I halved the cucumbers so I could continually take one out to taste them. Even after one hour, they were super duper delicious and tasted just like a dill pickle, but seemed to be more "done" by 3 hours. This was their prime. At 1-3 days they are still unbelievably good and crunchy, but the centers start to soften slightly from sitting in the brine (maybe if you leave the cucumbers whole this doesn't happen), and then by 4-7 days they continue soften a bit more. These are so easy to make, and healthier and far better in taste than any store bought pickle I've ever had. A definite new favorite!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Segura Pickles

    Serving Size: 1 (222 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 72.4
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1169.9 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 1.5 g
    Sugars 11.2 g
    Protein 1.5 g

    The following items or measurements are not included:

    juniper berries

    fennel leaves

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