Easy Sweet Pickles Food

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

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.

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.

MOM'S REFRIGERATOR SWEET PICKLES

Steps:

• Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain. (If you don't own a mandoline, I highly recommend this one. It works so great for creating thin, even slices. Use it for the cucumbers, onions, and bell pepper in this recipe.)
• In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.

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.

5-MINUTE SWEET PICKLE RELISH RECIPE

Steps:

• 1) Add the sweet and sour pickled gherkins to a blender.
• 2) Blend for just a few seconds until you get a rough crumble. Then add the caster sugar and ground cinnamon.
• 3) Pulse again for another 2 to 3 seconds until you end up with a lightly coarse gherkin mixture. Remove the blade of your blender if you can or pour the blended gherkins in a mixing bowl. Then add the pickled mustard seeds, mustard, vinegar and onion powder. Season with a little pepper to taste.
• 4) Stir the sweet pickle relish well. Cover and let the relish marinate at room temperature for an hour. Then check the seasoning again and add extra cinnamon, sugar, onion powder or pepper if necessary. Once it's seasoned enough, then pour the sweet pickle relish in a clean jar. You can store the sweet pickle relish in the fridge for up to 2 weeks.

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.

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.

SWEET PICKLE RECIPE

Steps:

• Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
• Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
• Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.

EASY SWEET PICKLES

Steps:

• Drain pickles and reserve the liquid.
• Cut pickles into 1 inch chunks, return to the jar pickles came inches.
• Add the vinegar, whole cloves, and cinnamon to the jar of pickles.
• Add sugar alternating with a little pickle juice to the pickle jar, but make sure all sugar is added to the jar of pickles.
• Add only enough juice to cover pickles.
• (amount may very depending on how the pickles settle in the jar).
• Put lid on and shake the pickle jar until the sugar is dissolved.
• Place in the refrigerator.
• Shake once daily for 7 days.
• (For those that can't wait 7 days to try these pickles. You can dig in early, but please note the pickles are better the longer they set.).

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.

EASY SWEET PICKLES

Steps:

• Drain juice from bottle and discard juice.
• Slice pickles into quarters and return to jar.
• Add sugar, vinegar,chopped onion and cinnamon stick to jar.
• Shake well, put in refrigerator for three days, shaking frequently.

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.

REFRIGERATOR SWEET PICKLES

Steps:

• Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
• Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil and sugar has dissolved. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.