Sweet Pickle Food

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.

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.

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.

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.

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.

SWEET GHERKIN PICKLES

Steps:

• Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.
• Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
• On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
• On the third day, drain and prick cucumbers with a table fork.
• Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
• Six to 8 hours later, DRAIN AND SAVE the pickling syrup.
• Add another 2 cups each of sugar and vinegar to the pickling syrup and reheat to boil. Pour over pickles.
• On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. DRAIN AND SAVE pickling syrup 6 to 8 hours later.
• Add 1 cup sugar and 2 tsp vanilla to the pickling syrup and heat to boiling.
• Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
• Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).

SWEET PICKLED BANANA PEPPERS

Steps:

• Sterilize 2- 1/2 pint jars.
• Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
• Place peppers in the 1/2 pint jars.
• Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
• Be sure the edge of the jar has no juice on it.
• Place lids and screw on bands finger-tip tight.
• Seal jar and leave for 2 weeks.**.
• **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

SWEET PICKLE RELISH

Steps:

• To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
• I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
• Put all the vegetables in a large bowl.
• Sprinkle the salt over the chopped vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well, then press out as much liquid as possible.
• In a large pot, combine sugar, vinegar and seeds.
• Bring to a boil.
• Add vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Using a slotted spoon, put into pint jars according to standard canning procedures.
• (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
• Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

SWEET PICKLED EGGS

Steps:

• Layer the eggs with the onion in a 2 quart jar to within 1" of the top. Put all the brine ingredients (except spice bag) in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
• Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
• Make sure the eggs are completely covered.

SWEET PICKLED BEETS CANNING

Steps:

• Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
• Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
• I like 3 kettles they boil faster that way.
• No salt in the water.
• Boil beets till tender, can be checked using a fork (like a potato).
• Drain and discard cooking liquid; let beets cool so they can be easily peeled.
• Cut beets into 1/2" pieces, leaving very small beets whole.
• Combine brine ingredients in a kettle.
• Bring brine to a boil.
• Simmer 10 minutes.
• You may need to make more brine for this amount of beets.
• Wash pint jars and covers.
• Fill jars within 1/2" from the top with beets.
• Fill jar with boiling brine to 1/2" from top.
• Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
• Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
• Any leftover brine can be stored in the refrigerator till the next time you can.