Crisp Sweet Pickles Food

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.

CRISP SWEET PICKLES

Steps:

• Cut pickles into 1/2-in. slices; return to the jar. Add the remaining ingredients. Cover and shake until coated. Refrigerate for at least 1 week, shaking occasionally. Serve with a slotted spoon.

CRISP SWEET PICKLE RECIPE

Steps:

• Day 1: Clean cucumbers and soak in ice cold water bath for 30 minutes. Drain cucumbers, trim ends, then cut into thick chunks. Pack cucumbers in a gallon sized food safe jar. Cover with boiling water. Let sit 24 hours.
• Day 2: Drain water from cucumber slices. Add salt. Pour boiling water over top of cucumbers and salt. Cover and let sit 24 hours.
• Day 3: Drain cucumbers. Add alum. Pour boiling water over cucumbers to cover. Cover and let sit 24 hours.
• Day 4: Drain cucumbers. Place pickling spice in cheesecloth tied with string to form purse. Place in jar with cucumbers. Bring cider vinegar to a boil. Pour over cucumbers.
• Day 5 and Day 6: Do nothing.
• Day 7: Drain cucumbers reserving juice. Remove cheesecloth with pickling spices and discard. Place cucumbers in large mixing bowl. Pour sugar over top of cucumbers and toss to coat. Let sit at least 2 hours.
• Heat reserved cucumber juice until scalding. Pack pickles into hot sterilized jars. Pour hot cucumber juice over top of pickles. Cover and seal.

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.

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.

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.

SWEET REFRIGERATOR PICKLES

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.

CRISP SWEET PICKLES

Steps:

• Cut pickles into 1/2" slices; return to the jar.
• Add the remaining ingredients.
• Cover and shake until coated.
• Refrigerate for at least 1 week, shaking occasionally. Serve with a slotted spoon.

OLD FASHIONED SWEET CUCUMBER PICKLE

Steps:

• Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
• The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
• Day# 1.
• Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
• Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
• Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
• Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
• Day#8.
• Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
• Day# 10.
• Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
• Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
• On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
• Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.

CRISP SWEET PICKLES

Steps:

• Cut pickles into 1/2 inch slices and return to the jar.
• Add the remaining ingredients.
• Cover and shake until coated.
• Refrigerate for at least 1 week, shaking occasionally. Serve with a slotted spoon.