Nanas Three Day Cheerful Sweet Pickles Recipes

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3 DAY SWEET PICKLES



3 Day Sweet Pickles image

My Grandmother used to make these pickles when I was a little kid in 1/2 gallon paper milk cartons. I am trying to find her original recipe. I found this one and hope it is close. Let me know how they turn out if you make them before I do. Thanks, Brian

Provided by brian48195

Categories     Vegetable

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 8

5 cucumbers (just a guess here)
1 gallon water
1 cup salt
3 cups sugar
4 cups vinegar
1 cup water
1/2 teaspoon allspice
1 pinch alum, as needed

Steps:

  • Day 1-3 - Soak pickles in water and salt for 3 days.
  • Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
  • Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.

Nutrition Facts : Calories 272.2, Fat 0.2, SaturatedFat 0.1, Sodium 11330.3, Carbohydrate 65.6, Fiber 0.8, Sugar 62.5, Protein 1

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

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

NANA'S SOUTHERN PICKLED PEACHES



Nana's Southern Pickled Peaches image

Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.

Provided by BLUEROWZE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h25m

Yield 32

Number Of Ingredients 6

4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks

Steps:

  • Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
  • Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 28.3 g, Fiber 0.5 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g

3-DAY PICKLES RECIPE RECIPE - (4.4/5)



3-Day Pickles Recipe Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 8

Around 20 large pickling cucumbers (enough to fill 4 quart jars)
1 head of garlic
2 Tablespoons of pickling spice mix
1 small bunch of your freshest dill
Brine
2 quarts of water
1/2 a cup raw organic apple cider vinegar
1/3 a cup sea or kosher salt

Steps:

  • 1. Mix the brine together until salt is fully dissolved. 2. Wash the cucumbers and slice larger ones in half or quarters. If they're already small, you may just want to leave them whole. 3. In each quart sized glass canning jar place 2 fresh dill heads, 4 cloves garlic, and 1/2 T pickling spices. 4. Place the cucumbers on top. 5. Pour brine over ALL of the cucumbers. 6. Cover lightly with cheesecloth or secure lid. 7. Let them sit in a dark pantry or a cool, dark place for 3 days.

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