BEST EVER SWEET PICKLES
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
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.
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
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.
APPLE REFRIGERATOR PICKLES
I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually I decided to just pickle them refrigerator-style. This is the result.
Provided by Angel_1988
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT2h22m
Yield 16
Number Of Ingredients 9
Steps:
- Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
- Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
- Allow the jars to stand at room temperature 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). Place in the refrigerator, and wait 1 week before opening.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 21.4 g, Fat 0.4 g, Fiber 1.6 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 3.3 mg, Sugar 18.3 g
CINNAMON CUCUMBER PICKLES
Don't be put off by the steps involved in making these pickles. It is not really hard at all, just takes a few minutes of planning time to work out the cooking when it is best for your schedule. The end results are well worth the effort. People do not believe that these are cucumber pickles. Most people think they are cinnamon apple rings.
Provided by Jellyqueen
Categories Vegetable
Time P3DT30m
Yield 6-8 pints
Number Of Ingredients 11
Steps:
- Select large overripe cucumbers.
- Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
- Soak in lime and 1 gallon water for 24 hours.
- Wash.
- Soak, covered with ice water for 3 hours.
- Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
- Pour over cucumbers and simmer for 2 hours.
- Pour off liquid.
- Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
- Pour over cucumbers and let stand for 24 hours.
- Pour syrup back into a large pot and bring to a boil.
- Put cucumbers in jars and pour hot syrup over cucumbers.
- Place 1 of the cinnamon sticks from the mixture in each jar.
- Process for 10 minutes in water bath for pints and 15 mintes for quarts.
Nutrition Facts : Calories 1648.9, Fat 0.6, SaturatedFat 0.2, Sodium 27, Carbohydrate 419.2, Fiber 2.6, Sugar 408.5, Protein 3.4
CINNAMON APPLE RING PICKLES FROM SCRATCH
Declicious sweet, spicy pickles. Made with cucumber, but tastes like cinnamon apples. You will need canning jars and lids for preserving these.
Provided by Cinnamon Turtle
Categories Vegetable
Time P4DT3h
Yield 2 Gallons
Number Of Ingredients 11
Steps:
- Day 1:.
- Combine cucumbers, pickling lime, and 8 1/2 quarts of water in a large, non-aluminium pot. Let soak for 24 hours.
- Day 2:.
- Remove pickles from lime water. Rinse 3-4 times until water runs clear. Put pickles in ice water and soak 3 hours. Drain. Combine vinegar, food coloring, and alum and simmer in a large pot. Add pickles and enough water to cover. Simmer for 2 hours. Do not boil. Drain pickles and discard mixture. Combine remaining ingredients less one cup sugar and bring to a boil. Pour over pickles. Let stand 24 hours.
- Day 3:.
- Drain mixture, but do not discard. Add remaining cup of sugar and bring to a boil. Pout over pickles. Let stand 24 hours.
- Day 4:
- Drain mixture, but do not discard. Bring to a boil. Pack pickles in jars. Pour mixture over pickles and seal jars.
Nutrition Facts : Calories 4599.4, Fat 1.8, SaturatedFat 0.6, Sodium 187.8, Carbohydrate 1159.5, Fiber 8.2, Sugar 1125.4, Protein 10.7
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