Hometown Honey Pickles Food

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SWEET PICKLES - NO SUGAR ADDED



Sweet Pickles - No sugar added image

Provided by oldworldgardenfarms

Number Of Ingredients 12

Slice cucumbers about 1/4 inch thick for perfect snacking size
Slice cucumbers about 1/4 inch thick for perfect snacking size
4 quarts cucumbers, medium-size, sliced (about 6 pounds)
1 1/2 cups onions, sliced
2 large garlic cloves, diced
1/3 cup salt, I used Kosher salt, not pickling salt
2 quarts ice cubes or ice chips, crushed ice
2 cups honey.
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seeds
2 tablespoons mustard seeds
3 cups white vinegar

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.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

HOMETOWN HONEY PICKLES



Hometown Honey Pickles image

Provided by Food Network

Categories     condiment

Time 4h20m

Yield 1 quart

Number Of Ingredients 13

4 Kirby cucumbers, cut into spears
1/2 medium Vidalia onion, sliced into half moons
1 banana pepper, sliced on the bias
1 cup white wine vinegar
1 cup apple cider vinegar
1 cup honey
1 tablespoon kosher salt
4 cloves garlic, sliced
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1/8 teaspoon ground turmeric
Pinch red chile flakes
3 dried bay leaves

Steps:

  • Add the cucumbers, onion and banana peppers to a clean glass quart jar.
  • Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
  • Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.

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