Cousin Lindas Sweet Pickles Recipes

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-AND-SOUR QUICK PICKLES

Sweet-and-Sour Quick Pickles image

Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.

Provided by Justin Chapple

Categories side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 7

Ingredients

12 to 14 ounces Persian, kirby or English cucumbers, sliced (see Cook's Note)
4 to 6 dill sprigs
1 1/4 cups apple cider vinegar
3/4 cup water
6 tablespoons sugar
1 tablespoon kosher salt
1 1/2 tablespoons whole-grain mustard

Steps:

Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

NANA'S THREE DAY CHEERFUL SWEET PICKLES

Nana's Three Day Cheerful Sweet Pickles image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This is one that was actually submitted to the cookbook by my Nana - Dorothy Parker. She has added the following note to the recipe: "Especially tasty with pork chops or roast. Chop pickles and mix with cream cheese for dark bread sandwiches".

Provided by Sarah_Jayne

Categories Vegetable

Time P3DT1h

Yield 4 pints

Number Of Ingredients 7

Ingredients

9 cucumbers, yellow
1/2 cup salt
3 1/2 quarts water
1 pint vinegar
1 teaspoon whole cloves
4 ounces maraschino cherries and juice
2 teaspoons red food coloring

Steps:

Peel, seed and cut cucumbers into cubes.
Sprinkle cucumbers with salt and cover with water.
Let stand overnight.
In the morning heat to boiling and then drain.
Loosely tie spices in cheesecloth and combine with sugar and vinegar. Heat to boiling.
Pour over drained cucumbers and let stand overnight.
The next morning heat to boiling and then simmer until cucumbers are tender - being careful not to overcook.
Add cherries with juice and red food coloring.
Ladle into hot, sterilized jars and seal at once.
Process in boiling water bath (212 degrees) for five minutes.

Nutrition Facts : Calories 124.3, Fat 0.8, SaturatedFat 0.2, Sodium 14180.1, Carbohydrate 24.9, Fiber 3.5, Sugar 11.4, Protein 4.4

AUNT LINDA'S REFRIGERATOR PICKLES

Aunt Linda's Refrigerator Pickles image

This is a recipe that I grew up with my mom making. It's her sister's recipe. They are a little sweet, but still taste wonderful! You can tell summer is in full force when we are eating these!! I am totally estimating the servings, I have no idea how many servings it is. A gallon jar should feed a lot of people. It only lasts us a few weeks in the fridge (we eat them pretty fast). I put the cooling time as the cooking time, but that still doesn't include that you need to steep these in the fridge for a week before you eat them.

Provided by enestvmel

Categories Summer

Time 2h10m

Yield 1 gallon, 20 serving(s)

Number Of Ingredients 6

Ingredients

12 cups cucumbers
4 onions
2 cups vinegar
2 1/2 cups sugar
1 teaspoon celery salt
2 tablespoons canning salt

Steps:

Heat the vinegar, sugar, celery salt, and canning salt until dissolved. ***Cool until all the way cool. It will take 2-3 hours. Put cukes and onions in juice to steep for about a week. We use left over gallon pickle jars to put this recipe inches. Needs to be able to be sealed or closed while in the fridge.

Nutrition Facts : Calories 119.2, Fat 0.1, Sodium 700.5, Carbohydrate 29.3, Fiber 0.7, Sugar 26.9, Protein 0.7

COUSIN LINDA'S SWEET PICKLES

COUSIN LINDA'S SWEET PICKLES image

Yield Makes 1 gallon

Number Of Ingredients 8

Ingredients

5 lbs. sugar
2 1/2 cups vinegar
1 box pickling spice
1 red pepper pod (or 2 small for spicier pickles)
2-plus Tablespoons ground horseradish (found in dairy case)
2-plus Tablespoons chopped garlic
1 gallon dill or sour pickles (homemade or store-bought)
1 gallon jar, plus smaller jars

Steps:

Rinse pickles well, draining off all juices. Put garlic, horseradish and pepper pods in 1 gallon jar. Slice pickles 1/2" thick and put in jar. Boil vinegar and sugar in large pot. As sugar dissolves, add pickling spice. Stir constantly on medium to med-high heat until rolling boil and all the sugar is dissolved. Carefully pour liquid over pickles until jar is full. Go around edge of jar with long knife to get out air pockets. Cap jar (does not need to be water-sealed). Turn jar upside-down once a day for 7 days. After the 7th day, open and taste-test. If not sweet enough, turn 2-3 more days. Transfer pickles to smaller jars. Don't need to refrigerate, but they do taste good cold.

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