Grandmas Mixed Pickles Or End Of The Garden Recipes

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

Ingredients

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

GRANDMA'S MIXED PICKLES OR END OF THE GARDEN

Grandma's Mixed Pickles or End of the Garden image

These sweet mixed pickles are so good. Grandma often improvised with whatever she had left in the garden but cucumbers, cauliflour, and carrots were always included.

Provided by Kathie Carr @kathiecc

Categories Other Snacks

Number Of Ingredients 17

Ingredients

1 quart(s) small cucumbers cut in 1 inch slices
2 cup(s) carrots peeled and cut in chunks
2 cup(s) small onions
2 - red bell peppers, cut in chunkc
2 - green peppers, cut in chunks
1 - large cauliflower broken into florets
2 cup(s) green beans
2 cup(s) broccoli florets
1 cup(s) canning or kosher salt
4 quart(s) water
2 cup(s) sugar
3 tablespoon(s) mixed pickling spices
2 teaspoon(s) mustard seed
1 teaspoon(s) celery seed
1 - hot red pepper (use the amount you like for heat)
6 1/2 cup(s) apple cider vinegar
- optional: pickle crisp (a new product grandma didn't have)

Steps:

Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight).
Drain completely. Add spices, red pepper, and sugar to vinegar. Boil this liquid for 3 minutes. Add vegetables and bring all to a boil. Immediately pack in sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps and process in boiling water bath for 15 minutes. Yeild: 6 pints
I use pickle crisp, a new product Grandma didn't have. It makes these pickles even crisper and better. Pickle crisp is available at most stores that sell canning products. If you use it follow directions for amounts indicatd in package.

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