Mrs Shelby Mary Hancocks No Cook Sweet Pickles Recipes

MRS. SHELBY (MARY) HANCOCK'S NO COOK SWEET PICKLES

Mrs. Shelby (Mary) Hancock's No Cook Sweet Pickles image

My grandmother was a wonderful cook and she made these pickles every year from cukes that she grew herself. She was a gentle woman who loved fishing and gardening. I miss her very much

Provided by ErneChef

Categories < 30 Mins

Time 25m

Yield 1 gallon

Number Of Ingredients 9

Ingredients

5 cups sugar
3 cups apple cider vinegar
1 teaspoon mustard seeds
1 teaspoon celery seed
1 teaspoon turmeric
1 cup onion, chopped
1/2 cup coarse salt
1 garlic clove
1 pinch alum

Steps:

Mix above ingrdients until sugar dissolves (Do not heat).
Wash and dry cucumbers.
Slice cucumbers and pack in gallon jug.
Pour liquid over sliced cucumbers. Ready to eat in 2 or 3 days.
Makes 1 gallon pickles.

Nutrition Facts : Calories 4123.4, Fat 1.8, SaturatedFat 0.2, Sodium 56632, Carbohydrate 1027, Fiber 3.5, Sugar 1009.1, Protein 3

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.

SUPER SIMPLE NO-COOK SWEET-AND-SPICY PICKLES

Super Simple No-cook Sweet-and-spicy Pickles image

This recipe is so simple you could make it in your sleep, and so good you will want to keep a jar in the refrigerator all of the time. I got the original recipe from "Southern Living, August 2004 by Ann Wilson, Bowdon, Georgia". Her recipe was simple, but I made it even easier.

Provided by BBQ Man 198319

Categories Lunch/Snacks

Time 1h10m

Yield 1 46oz. Jar

Number Of Ingredients 4

Ingredients

1 (46 ounce) jar of hamburger dill pickles, chips (save money buy the store brand)
1/2 cup sugar
1 teaspoon jarred minced garlic or 2 cloves thinly sliced fresh garlic
2 tablespoons hot sauce (I prefer Tobasco® original)

Steps:

Pour contents of jar into a colander and rinse with cold Rinse jar and add sugar, garlic and Tobasco®.
Put pickles back into the jar, secure lid then shake, spin and twirl a few times before placing the jar into the refrigerator.
For good measure, agitate the jar every time you go into the refrigerator.
The pickles will be ready in about an hour but of course, the longer they sit, the better they get.
(Storage time is about 3 to 4 weeks).

Nutrition Facts : Calories 630.9, Fat 2.6, SaturatedFat 0.7, Sodium 17594.9, Carbohydrate 155.6, Fiber 15.9, Sugar 146.4, Protein 8.5

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