OLD FASHIONED SWEET NINE DAY PICKLES
Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)
Provided by Gerry
Categories Vegetable
Time P9DT45m
Yield 4 quarts, 20 serving(s)
Number Of Ingredients 12
Steps:
- STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
- Let stand three days.
- STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
- Let stand two days.
- STEP THREE: Drain and place back in crock.
- Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
- Stand overnight.
- STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
- I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
- Makes about eight pints.
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.
HOLLY'S SWEET PICKLES
My mom made pickles just like these when we were growing up. This recipe is from a dear friend but is identical. It might seem complicated but you'll never have a better sweet pickle for those leftover Thanksgiving turkey sandwiches.
Provided by startnover
Categories Lunch/Snacks
Time P1DT10m
Yield 6-8 pints
Number Of Ingredients 9
Steps:
- In an enamel or stainless steel pan shake together lime and 1/2 quart water. pour into pan. Add 4 quarts water. Scrub and slice cucumbers and add to pan. Soak overnight.
- Next day rinse till water isn't cloudy.
- Let cucumbers soak in cold water 1 hour. Rinse again.
- In big kettle add the other 5 ingredients.
- Let mixture come to a boil. Boil hard 15 minutes. Put into jars add 1/8 t alum to each quart. Process 10 minutes. You can also use the water bath method on these.
CANNING SWEET PICKLES
This come from my grandma. She was an awesome cook but now she has past so I decided to give you her recipe. I help my dad can and this recipe is easy to make.
Provided by luvinlife94
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 2322, Sodium 6982.4, Carbohydrate 599.9, Sugar 598.8
AUNT POLY'S SWEET PICKLES
You just have to eat these pickles to understand how good they are. I will never again make this type pickles from scratch. These are just as good and a lot less trouble. The cook time is actually refrigerator time, since you don't do any cooking on this. Special thanks to my Aunt Poly Cole for this recipe.
Provided by Jellyqueen
Categories Vegetable
Time P10DT30m
Yield 1 gallon
Number Of Ingredients 4
Steps:
- Drain off and throw away all vinegar from the jug of dill pickles.
- Cut pickles in disks, do not cut too thin.
- Return the pickles to the gallon jug and add the sugar to pickles.
- (It works best of you layer the pickles and sugar a couple to times.) Thghten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
- Add 1 oz.
- Tabasco and pickling spices and mix well.
- You can do this by turning jug upside down several times.
- The pickles will be crisp in a week to 10 days.
Nutrition Facts : Calories 9211.2, Fat 4.8, SaturatedFat 1.2, Sodium 30860.1, Carbohydrate 2366.3, Fiber 28.9, Sugar 2349.9, Protein 15.2
EASY SWEET PICKLES
I make a few jars at a time. This recipe is worth the 7 day wait, so plan ahead if making this recipe. These pickles remind me of my grandmothers 14-day pickles. I have tried this recipe with 6 gloves and the taste just isn't the same. If you don't care for gloves 6 cloves might be the route you take. Also, powdered cinnamon can be used in place of the cinnamon sticks. If you want to add the powder omit the cinnamon sticks and add 1/2 teaspoon of cinnamon. I have only used the cinnamon sticks. These pickles don't last long in this house and I hope they won't in yours either.
Provided by Sunshine
Categories For Large Groups
Time P7DT15m
Yield 1 32oz jar, 15 serving(s)
Number Of Ingredients 5
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.).
Nutrition Facts : Calories 88.5, Fat 0.1, Sodium 775.4, Carbohydrate 22.5, Fiber 0.7, Sugar 22.1, Protein 0.4
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