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.
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
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
SWEET MIX PICKLES
Make and share this Sweet Mix Pickles recipe from Food.com.
Provided by strew
Categories Canadian
Time P9D
Yield 6 pints
Number Of Ingredients 5
Steps:
- DAY 1-- Wash cucumbers and remove stems. Slice off and discard 1/16 inch of each end. Cut cucumbers into slices about 3/4 of an inch thick. Layer cucumbers and pickling salt in a large stone crock or food grade plastic container just large enough to hold them. Cover with boiling water. Place a weight on top of the cucumbers to prevent them from floating above the liquid. Let stand 3 days.
- DAY 4-- Drain. Cover with boiling water.
- DAY 5-- Drain. Cover with boiling water.
- DAY 6-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
- DAY 7-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
- DAY 8-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
- DAY 9--
- Fill canner with boiling water. Place 6 clean pint jars in canner over high heat.
- Place snap lids in boiling water: boil 5 minutes.
- Drain cucumbers, reserving liquid in a saucepan: bring to a boil. Pack cucumbers into a hot jar to within 3/4 inch to the top of rim. Add boiling pickling liquid to cover cucumbers within 1/2 inch of rim. Put lids on jars and place in canner.
- Cover canner, return to boil: process for 20 minutes. Remove jars. cool 24 hours. Store in a cool, dark place.
Nutrition Facts : Calories 1124.5, Fat 0.4, SaturatedFat 0.1, Sodium 18873.8, Carbohydrate 280.4, Fiber 1.9, Sugar 272.8, Protein 2.5
SWEET MIXED PICKLES
Make and share this Sweet Mixed Pickles recipe from Food.com.
Provided by Chef burnt toast
Categories Vegetable
Time P6DT1h
Yield 5 quarts
Number Of Ingredients 10
Steps:
- Combine first three ingredients in large bowl.
- Slice pickling cucumbers into small rounds.
- Stir together ingredients in First Brine, making sure salt is dissolved, then pour over vegetables to cover.
- Make more brine if necessary.
- Let stand for three days, stirring well each day. (I use a covered pail for this step rather than the large bowl.).
- Drain well and discard liquid.
- Cover drained vegetables with the "Second Brine Step"--cold water to cover.
- Let stand 3 days, stirring each day.
- Drain well and discard liquid.
- Third Brine Step--Bring all 4 ingredients to a boil, stirring frequently.
- Add vegetables.
- Return to just the boiling point.
- Using a sieve and slotted spoon, pack the vegetables into hot sterilized jars to within 1 inch of top.
- Fill with brine to within 1/4 inch of top.
- Process 10 minutes in a boiling water bath.
- Cooking time is standing time.
Nutrition Facts : Calories 793.9, Fat 1.6, SaturatedFat 0.3, Sodium 11387, Carbohydrate 191.4, Fiber 6.6, Sugar 172.3, Protein 5.9
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