Mrs Shelby Mary Hancocks No Cook Sweet Pickles Food
SIMPLY SWEET PICKLES (NO PROCESSING REQUIRED)
This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting.
Provided by Jan Marie
Categories Vegetable
Time P1DT5m
Yield 24 pickles, 12 serving(s)
Number Of Ingredients 4
Steps:
- Drain and disguard juice off pickles. (that's right, throw the juice away).
- Cut into bite-size chunks.
- Place back into original pickle jar.
- Add sugar, tobasco and garlic.
- Put the lid on and set on kitchen counter for two days. When you think of it, shake the jar. There is no liquid added, but juice comes from the pickles after a day or two.
- Place in fridge and enjoy.
Nutrition Facts : Calories 79, Fat 0.2, Sodium 1000, Carbohydrate 19.8, Fiber 1.3, Sugar 18.1, Protein 0.7
MRS. SHELBY (MARY) HANCOCK'S NO COOK SWEET PICKLES
My grandmother was a wonderful cook and she made these pickles every year from cukes that she grew herself. She was a gentle woman who loved fishing and gardening. I miss her very much
Provided by ErneChef
Categories < 30 Mins
Time 25m
Yield 1 gallon
Number Of Ingredients 9
Steps:
- Mix above ingrdients until sugar dissolves (Do not heat).
- Wash and dry cucumbers.
- Slice cucumbers and pack in gallon jug.
- Pour liquid over sliced cucumbers. Ready to eat in 2 or 3 days.
- Makes 1 gallon pickles.
Nutrition Facts : Calories 4123.4, Fat 1.8, SaturatedFat 0.2, Sodium 56632, Carbohydrate 1027, Fiber 3.5, Sugar 1009.1, Protein 3
SUPER SIMPLE NO-COOK SWEET-AND-SPICY PICKLES
This recipe is so simple you could make it in your sleep, and so good you will want to keep a jar in the refrigerator all of the time. I got the original recipe from "Southern Living, August 2004 by Ann Wilson, Bowdon, Georgia". Her recipe was simple, but I made it even easier.
Provided by BBQ Man 198319
Categories Lunch/Snacks
Time 1h10m
Yield 1 46oz. Jar
Number Of Ingredients 4
Steps:
- Pour contents of jar into a colander and rinse with cold Rinse jar and add sugar, garlic and Tobasco®.
- Put pickles back into the jar, secure lid then shake, spin and twirl a few times before placing the jar into the refrigerator.
- For good measure, agitate the jar every time you go into the refrigerator.
- The pickles will be ready in about an hour but of course, the longer they sit, the better they get.
- (Storage time is about 3 to 4 weeks).
Nutrition Facts : Calories 630.9, Fat 2.6, SaturatedFat 0.7, Sodium 17594.9, Carbohydrate 155.6, Fiber 15.9, Sugar 146.4, Protein 8.5
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.
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