SWEET REFRIGERATOR PICKLES
These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.
Provided by globalkitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
- Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
- Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
- Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g
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.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
SWEET BROWN PICKLE
One of the best-known commercially available British pickles is Branston Pickle, a spiced vegetable mixture. It's a great sandwich topper, goes well with French fries, and is very savory garnish for many dihes.
Provided by Millereg
Categories Sauces
Time 2h45m
Yield 16 ounces, 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine all the ingredients except the caramel colouring in a large saucepan.
- Bring to the boil and then reduce the heat to a simmer.
- Cook until the swede is cooked through but still firm, about 1½ to 2 hours.
- Add the caramel colouring until the colour is dark brown.
- Bottle and seal.
- The flavour will improve if the pickle is allowed to age for a few weeks before using.
QUICK SWEET PICKLES
Steps:
- Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
- In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.
SWEET PICKLES FROM RIPE CUCUMBERS
Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.
Provided by Renee Pottle
Categories Pickles
Time 13h20m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Cut cucumbers into large strips or pieces.
- Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
- Add the cucumbers. Let stand at least 12 hours.
- Drain and rinse cucumbers.
- In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
- Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
- Pack into clean pint jars.Cover with the vinegar syrup.
- Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
- Remove from canner and let sit on counter overnight.
- Pickles will improve with age, so let sit at least 3 weeks before serving.
SWEET AND SOUR PICKLES
Provided by Katherine Sacks
Categories Low Fat Kid-Friendly Low Cal Healthy Vegan Anise Clove Yellow Squash Small Plates
Yield 5 cups
Number Of Ingredients 9
Steps:
- Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.
THE ALMOST ORIGINAL BRANSTON PICKLE RECIPE!
One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!
Provided by French Tart
Categories Sauces
Time 2h30m
Yield 4 1 lb Jars
Number Of Ingredients 16
Steps:
- Combine all the ingredients in a large saucepan and bring them to the boil.
- Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
- Stir well to redistribute all of the vegetables.
- Bottle and seal in sterile and hot jars.
- Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
- Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
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THE BEST SWEET PICKLE RECIPE – QUICK, EASY AND DELICIOUS
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Estimated Reading Time 4 mins
- In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes.
- Pour hot liquid over the cucumbers and onions. Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary).
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