CRISP SWEET PICKLE RECIPE
Sweet and tangy homemade pickles made in a crock over a 7 day time frame.
Provided by Shelby Law Ruttan
Categories Condiment
Time P7D
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Servings, Calories 58 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 449 mg, Fiber 1 g, Sugar 12 g
SEVEN-DAY PICKLES
I have always kept the bowl of pickles on the counter throughout the weeklong process. Recent food safety guidelines are stricter, however, and do recommend placing most food items in the refrigerator after two hours to avoid food-born illness. After day seven, I refrigerate the finished jars, where the pickles will keep indefinitely. If you choose to process the finished jars in a hot water bath, the pickles may then be stored at room temperature. Yields 4 pounds of cucumbers yield approximately 7 cups (3 1/2 pints) of pickles.
Number Of Ingredients 6
Steps:
- Wash the cucumbers, drain well, and place them in a large, non-reactive bowl (this means ceramic, enamel or glass as opposed to metal). Pour boiling water over the cucumbers to cover. Let stand at room temperature for 24 hours. (Placing a dinner plate on top will help keep the cucumbers fully submerged.) The next day, drain and rinse the cucumbers. Place the cucumbers back in the bowl, and repeat this step each day for the first 4 days. On the fifth day, drain and rinse the cucumbers, and then cut into approximately 1/4-inch coins. (I prefer my pickles on the thicker side; adjust thickness according to your preference; see notes.) Put them back into the bowl. In a large pot (still on the fifth day), combine the vinegar, sugar, salt, and the wrapped spices. Bring the mixture to a boil, and then carefully pour over the cut cucumbers. Let stand for 24 more hours. On the sixth day, drain the syrup and bring it to a boil. Pour over the cucumbers. On the last day, drain the syrup again and bring to a boil. Add the cucumber slices and bring to the boiling point. Pack into clean canning jars, leaving 1/4 inch of headspace. Discard the bundle of spices. Process the jars for 10 minutes or store in the refrigerator.
EIGHT-DAY ICICLE PICKLES
When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT5h
Yield 128
Number Of Ingredients 13
Steps:
- Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
- Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
- Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
- Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
- Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
- Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
- Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1740.4 mg, Sugar 19.3 g
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.
14 DAY PICKLES
Make and share this 14 Day Pickles recipe from Food.com.
Provided by postmakathie
Categories Vegetable
Time 2h10m
Yield 150 pickle spears, 150 serving(s)
Number Of Ingredients 8
Steps:
- Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
- Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
- On the eighth day drain and cover with plain water in same container.
- On ninth day drain and cover with alum and boiling water.
- On the tenth day drain and cover with boiling water; cool and drain.
- Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
- For next four days drain syrup into pan and add 1 cup more sugar.
- On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).
Nutrition Facts : Calories 29.1, Sodium 1511, Carbohydrate 7.1, Fiber 0.1, Sugar 6.8, Protein 0.1
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