Canning Sweet Pickles Food

SWEET PICKLES

Steps:

• Slice cucumbers, by hand or (very carefully) with mandolin
• Add cucumbers and salt to bowl. Toss to coat all cucumber slices with salt.
• Cover bowl and stand on counter, or in refrigerator overnight.
• Next morning, place in bowl and rinse salt off of cucumbers. Rinse the cucumbers well or they will be salty! Allow to drain.
• In a sauce pan, add sugar, vinegar, water and spices. Bring to boil, stirring until sugar dissolves.
• Reduce heat and high simmer or low boil, for about 30 minutes.
• Sterilize jars in canning pot.
• Remove hot jars, one at a time and drain water. Cut open black tea bag and add 1 bag per pint jar.
• Pack cucumber slices into hot jars, within a 1/2 inch of top of jar.
• Pour hot canning liquid into jar leaving ½" headspace.
• Wipe rim of jar with wet towel. Attach hot lids and tighten bands finger tight. Return to canning pot.
• Process jars for 15 minutes per pint, adjusting for altitude. Allow to rest in hot water 5 minutes after turning heat off.
• Remove jars from canning pot and let sit on counter overnight.
• Check seal in the morning, if lids flex up and down, when pressed in center, jar is not properly sealed. Store any that didn't seal in refrigerator.

SWEET PICKLES - NO SUGAR ADDED

Steps:

• Place the ice cubes directly over the cucumbers and onions.
• Place the ice cubes directly over the cucumbers and onions.
• Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
• Add salt and mix thoroughly, cover with ice cubes or ice chips and let stand three hours. Drain thoroughly and remove garlic.
• Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
• So good you can eat them right out of the jar!
• So good you can eat them right out of the jar!
• Pack hot pickles (and juice) loosely in clean, hot pint jars, leaving a half-inch head space.
• Process in hot water bath for 5 minutes.
• Remove and let cool.

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

Steps:

• Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
• Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
• Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
• Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

SUMMERTIME SWEET PICKLES

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.

BEST EVER SWEET PICKLES

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.

CANNING SWEET PICKLES

Steps:

• Slice cucumbers in chips.
• Fill your jar with vinegar, salt, sugar, and pickling spice.
• Close up jar and stor for 8 weeks or longer.
• Open jar after 8 weeks and Enjoy!

STEVIA SWEET PICKLES FOR CANNING

Steps:

• Scrub cucumbers, quarter them lengthwise, and place them in a large glass bowl with salt and cover with ice water. Mix to dissolve salt. Ensure all cucumbers are submerged (use a dinner plate to hold them down) and put them in the refrigerator for several hours or overnight.
• Bring canner water to a boil. Throughly wash 6 pint canning jars and lids, and place them in the water. Ensure the water level covers the caps on the jars. Leave them in simmering water until ready to fill.
• Drain cucumbers and rinse 2 or 3 times in cold water. Set aside.
• Bring vinegar, water, and 1 tsp Kosher salt to a boil. Add onion and cheesecloth filled with pickling spice. Reduce heat to a simmer. Add stevia and stir until dissolved.
• Bring the canner rack up and raise the heat to boil. Take one jar out of the rack, draining the water. Add optional garlic to the jar and fill with cucumbers. (It is easier to turn the jar on its side to do this.) Fill jar with simmering pickling liquid, leaving 1/2 inch head space.
• Slide a nonmentallic spatula or a chopstick between the cucumbers in the jar to release air pockets. Repeat a few times.
• Remove a 2 piece lid from the hot water. Wipe jar rim and lid with a clean dry cloth. Screw the lid band down, just until resistence is met. Set the jar into the rack and repeat from step 5 until all jars are filled.
• Lower the rack into the canner pot and put the lid on. Start a timer for 15 minutes and process the jars at a gentle but steady boil.
• After 15 minutes, raise canner rack and carefully remove the jars, setting them on a dry towel to cool. Do not jar, shake or tip jars. Leave them be for 24 hours.