Easy Summer Pickles Recipes

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EASY HOMEMADE PICKLES



Easy Homemade Pickles image

My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Time 45m

Yield 8 quarts.

Number Of Ingredients 8

14 pickling cucumbers
40 fresh dill sprigs
4 garlic cloves, sliced
4 quarts water
2 cups cider vinegar
1 cup sugar
2/3 cup salt
2 teaspoons mixed pickling spices

Steps:

  • Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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

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

EASY SUMMER PICKLES



Easy Summer Pickles image

Make and share this Easy Summer Pickles recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 25m

Yield 2 quarts.

Number Of Ingredients 11

2 lbs thinly-sliced vegetables
1 large onion, peeled,and thinly sliced
1/4 cup salt
2 cups white vinegar
1 1/4 cups sugar
2 teaspoons yellow mustard seeds
1 teaspoon celery seed
1 teaspoon dill seed
1 teaspoon turmeric
1/4 teaspoon dry mustard
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a very large bowl, place the vegetables and the sliced onion.
  • Toss with salt and cover with cold water.
  • Allow to stand for 1 hour, then drain thoroughly but do not rinse.
  • In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices.
  • Bring to a boil.
  • Simmer 5 minutes.
  • Pour the vinegar mixture over the vegetables, tossing to coat.
  • Allow to stand for 2 hours.
  • Transfer to a non-aluminum container and chill in the refrigerator.
  • Store for up to 1 month in brine in the refrigerator.

Nutrition Facts : Calories 594.5, Fat 1.6, SaturatedFat 0.1, Sodium 14163.5, Carbohydrate 137.9, Fiber 2.2, Sugar 129.4, Protein 2.1

EASY PICKLES



Easy Pickles image

Provided by Katie Lee Biegel

Time 1h30m

Yield about 2 quarts pickles

Number Of Ingredients 8

1 1/4 cups apple cider vinegar
1 1/4 cups water
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1 small bay leaf
1 teaspoon red chile flakes, optional
4 to 5 Kirby cucumbers, quartered into spears to fit your jars OR 3/4 of a pineapple, cut into spears to fit your jars

Steps:

  • In a nonreactive stockpot over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns and bay leaf (and chile flakes, if using) to a boil, stirring until the sugar dissolves. Add the cucumbers (or pineapple), then remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until serving. Drain before serving. (Pickles keep, refrigerated, about 2 weeks.)

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

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.

EASY SWEET PICKLES



Easy Sweet Pickles image

I make a few jars at a time. This recipe is worth the 7 day wait, so plan ahead if making this recipe. These pickles remind me of my grandmothers 14-day pickles. I have tried this recipe with 6 gloves and the taste just isn't the same. If you don't care for gloves 6 cloves might be the route you take. Also, powdered cinnamon can be used in place of the cinnamon sticks. If you want to add the powder omit the cinnamon sticks and add 1/2 teaspoon of cinnamon. I have only used the cinnamon sticks. These pickles don't last long in this house and I hope they won't in yours either.

Provided by Sunshine

Categories     For Large Groups

Time P7DT15m

Yield 1 32oz jar, 15 serving(s)

Number Of Ingredients 5

1 (32 ounce) jar kosher dill pickles
1 1/2 cups sugar
1 tablespoon vinegar
6 -12 whole cloves (can use more or less)
2 cinnamon sticks or 1/2 teaspoon cinnamon

Steps:

  • Drain pickles and reserve the liquid.
  • Cut pickles into 1 inch chunks, return to the jar pickles came inches.
  • Add the vinegar, whole cloves, and cinnamon to the jar of pickles.
  • Add sugar alternating with a little pickle juice to the pickle jar, but make sure all sugar is added to the jar of pickles.
  • Add only enough juice to cover pickles.
  • (amount may very depending on how the pickles settle in the jar).
  • Put lid on and shake the pickle jar until the sugar is dissolved.
  • Place in the refrigerator.
  • Shake once daily for 7 days.
  • (For those that can't wait 7 days to try these pickles. You can dig in early, but please note the pickles are better the longer they set.).

Nutrition Facts : Calories 88.5, Fat 0.1, Sodium 775.4, Carbohydrate 22.5, Fiber 0.7, Sugar 22.1, Protein 0.4

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Top Asked Questions

How do you make pickles?
These pickles are so easy to make! You’ll find the full recipe below, but here’s a preview: Slice your cucumbers as desired. Whisk together a basic brine made of water, vinegar and seasonings. Pack the cucumbers into a jar, add some dill and garlic, and pour the brine over it all. Refrigerate until the pickles taste sufficiently “pickled!”
What is the best way to pickle cucumbers?
These quick pickled vegetables only require a few ingredients - thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few special spices (and a refrigerator) for easy pickled cucumbers. Photo credit: Lindsay Landis from Love & Olive Oil. 1 Place cucumber slices and onions in medium glass bowl. Set aside.
How long does it take to make pickles from dill?
This recipe for dill refrigerator pickles is ready in 1 to 3 hours, depending on how you slice your cucumbers. Recipe yields 1 medium jar of pickles (about 2 cups sliced pickles or 16 spears).
What is a good recipe for pickled garlic sauce?
1 1/2 cups water. 3 tablespoons white vinegar or apple cider vinegar. 1 1/2 tablespoons kosher or pickling salt*. 2 teaspoons black peppercorns. 5 cloves garlic, peeled. 6 large sprigs fresh dill. 1 bay leaf. (optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste.

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