BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S SWEET PICKLES
When I was a kid Grandma made all kind of pickles. She made sweet pickles, pickled watermelon rinds, pickled okra,and pickled green tomatoes, I could go on and on. The pickles where great, but the love she put into making them was awesome. I hope I can make these as good as grandma!!!
Provided by Eddie Jordan
Categories Other Snacks
Number Of Ingredients 9
Steps:
- 1. Soak cucumbers in water and lime for 24 hours.
- 2. Wash in clean water and soak in fresh water for 3 hours.
- 3. Combine remaining ingredients add cucumbers and soak overnight.
- 4. Boil pickles in soaking liquid until pickles are clear about 1 1/2 hour.
- 5. Pour into hot sterilized jars, seal. Process in hot water bath for 5 minutes. Makes 7 pints.
GRANDMA'S SPICY SWEET PICKLES
Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.
Provided by Donna M.
Categories Vegetable
Time P7DT15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Slice cucumbers about 1/8 inch thick.
- Pour salt over cucumbers.
- Pour enough boiling water over all to cover.
- Stir and let stand 8 hours or overnight.
- Drain and discard brine.
- In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
- Bring to a boil.
- Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
- Pour boiling vinegar mixture over cucumbers.
- Cover and let stand.
- Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
- Do not reheat when sugar is added.
- At the end of the 5th day, pickles are done and may be stored in covered jar.
- Do not seal jars.
- Pickles will keep indefinitely and get better with age.
Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SUMMERTIME SWEET PICKLES
This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.
Provided by LIZ1888
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 21h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
- Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 33.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 27.5 g
GRANDMA HALL'S SWEET CUCUMBER PICKLES
Passed down to my grandmother from Aunt Alpha. These Pickles are the bomb. I can remember as a young child going to my grandmother's house and i just couldn't wait to get my hands on the jar of sweet pickles. They are like Lays Potato Chips! You can't eat just one. This recipe is very well worth the three days it takes to make them. A Special Thanks to my Aunt Kay and Mom for sharing this awesome family recipe with me. From my family to yours. Enjoy!
Provided by Chef Teer
Categories Vegetable
Time P3DT1h
Yield 8 pint jars, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1st day-.
- Slice cucumbers peeland de-seed and soak in 2 gallons of water with 1 cup lime.
- 2nd day-.
- Rinse cucumbers good and mix the sugar and other spices and rinsed cucumbers in vinegar mixture and soak for 12 hours. Cover rinsed cucumbers with ice while mixing vinegar mixture. Be sure to drain cucumbers well, before adding to liquid.
- 3rd day-.
- Drain vinegar off cucumbers and heat to boiling, then add cucumbers and cook 20 minutes. Pack in jars and seal while hot. Can use green food coloring if desired.
Nutrition Facts : Calories 2388, Fat 1.5, SaturatedFat 0.4, Sodium 26.2, Carbohydrate 597.1, Fiber 4.4, Sugar 579.9, Protein 5.5
GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)
This recipe is kind of like going thru one of those unincorporated villages - short & simple, so don't miss it.
Provided by Gagoo
Categories Lunch/Snacks
Time 15m
Yield 1 jar, 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
- Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
- After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
Nutrition Facts : Calories 218.9, Fat 0.2, SaturatedFat 0.1, Sodium 1334.6, Carbohydrate 54, Fiber 1.7, Sugar 51.9, Protein 0.9
GRANDMA ARNDT'S PICKLES
These are the best pickles ever! Grandmas always make the best food! Warning...This recipe is very time-consuming...you'll see...
Provided by Mandy007
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10h50m
Yield 40
Number Of Ingredients 13
Steps:
- Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
- The next day, drain the cucumbers, rinse well with water, and set aside.
- Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
- Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 99 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.8 g, Sodium 1323.4 mg, Sugar 22.1 g
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