Canningsweetpickles Recipes

SUMMERTIME SWEET PICKLES

Summertime Sweet Pickles image

This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.

Provided by LIZ1888

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 21h40m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup apple cider vinegar
⅛ cup salt
1 cup white sugar
¼ teaspoon ground turmeric
½ teaspoon mustard seed
2 pounds cucumbers
2 sweet onions

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.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 33.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 27.5 g

BEST EVER SWEET PICKLES

Best Ever Sweet Pickles image

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

Ingredients

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

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.

SWEET PICKLES FROM RIPE CUCUMBERS

Sweet Pickles from Ripe Cucumbers image

Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.

Provided by Renee Pottle

Categories Pickles

Time 13h20m

Yield 6 pints

Number Of Ingredients 8

Ingredients

24 cups of peeled, quartered, seeded, over-ripe cucumbers
½ cup pickling salt
8 cups water
4 cups sugar
3 cups cider vinegar
1½ cups water
½ tsp ground cinnamon
¾ tsp ground cloves

Steps:

Cut cucumbers into large strips or pieces.
Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
Add the cucumbers. Let stand at least 12 hours.
Drain and rinse cucumbers.
In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
Pack into clean pint jars.Cover with the vinegar syrup.
Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
Remove from canner and let sit on counter overnight.
Pickles will improve with age, so let sit at least 3 weeks before serving.

CANNING SWEET PICKLES

Canning Sweet Pickles image

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

Ingredients

cucumber
vinegar
2 tablespoons salt
6 cups sugar
2 tablespoons pickling spices

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

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