Penny Pickles Also Called Copper Pickles Recipes

PENNY PICKLES ALSO CALLED COPPER PICKLES

Penny Pickles Also Called Copper Pickles image

This sweet pickle is an old family recipe from my husband's mom. I have added the garlic and an extra onion. My hubby likes these actually better than before.

Provided by wintermyst

Categories Vegetable

Time 4h25m

Yield 224 serving(s)

Number Of Ingredients 11

Ingredients

6 quarts medium cucumbers (aprox 24 to 26 Cups sliced thin like a penny)
7 large onions (aprox 7cups sliced thin like a penny)
4 sweet red peppers (aprox 3 1/3 cup sliced thin)
7 garlic cloves, thinly sliced (optional)
1/2 teaspoon alum (optional)
1 -1 1/2 cup pickling salt
boiling water, to cover
1 quart white vinegar
6 cups sugar
3 teaspoons celery seeds
2 teaspoons mustard seeds

Steps:

Makes 7 Quarts
Wash and cut the blossom end off of the cukes.
Slice the Cukes, peppers, onions and garlic if used, thin like a penny. I use my food processor.
(old way from mom).
Cover the pickles with 1 1/2 cups of pickling salt and alum pour boiling water over the veggies allow to sit for 2 hours.
**New way mine** 1 cup of salt sprinkled over the veggies and then covered with ice and cold water, let sit overnight and rinse well before proceeding and that worked very well.
Mix the last 4 ingredients and boil add drained veggies and cook for 15 minutes.
Place quickly into Pint (500ml) or Quart (1L) jars and seal promptly.
process for 10 minutes if you like.

Nutrition Facts : Calories 26.1, Sodium 505.9, Carbohydrate 6.4, Fiber 0.2, Sugar 5.8, Protein 0.1

SWEET PICKLES FROM RIPE CUCUMBERS

Sweet Pickles from Ripe Cucumbers image

Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.

Provided by Renee Pottle

Categories Pickles

Time 13h20m

Yield 6 pints

Number Of Ingredients 8

Ingredients

24 cups of peeled, quartered, seeded, over-ripe cucumbers
½ cup pickling salt
8 cups water
4 cups sugar
3 cups cider vinegar
1½ cups water
½ tsp ground cinnamon
¾ tsp ground cloves

Steps:

Cut cucumbers into large strips or pieces.
Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
Add the cucumbers. Let stand at least 12 hours.
Drain and rinse cucumbers.
In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
Pack into clean pint jars.Cover with the vinegar syrup.
Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
Remove from canner and let sit on counter overnight.
Pickles will improve with age, so let sit at least 3 weeks before serving.

MRS. FAST PICKLES

Mrs. Fast Pickles image

A delicious sweet pickle, this recipe comes from my mom who got it from a dear old friend of hers from church. The original recipe doesn't seem to have had a title because we've always just called them 'Mrs. Fast Pickles.' Mrs. Fast passed away this last year, but she will be lovingly remembered by my mother, who saw her as a surrogate grandmother, and by myself, who also sort of 'adopted' her as a grandmother. (Cooking time includes standing time)

Provided by Swan Valley Tammi

Categories Canning

Time 2h40m

Yield 7 quarts

Number Of Ingredients 8

Ingredients

7 quarts sliced cucumbers (put in large bowl first)
1 cup pickling salt
16 cups boiling water
6 cups vinegar
12 cups sugar
1/4 cup salt
4 teaspoons turmeric
1/8 teaspoon alum

Steps:

For Brine: Mix all ingredients in large pot and bring to a boil. Set aside.
For pickles: Slice cukes into a large mixing bowl to make 7 quarts.
Pour scant cup of pickling salt over cukes and cover with boiling water.
Let stand for 2 hours and drain well.
Put cucumbers into sealing jars, cover with brine, add some fresh dill, seal, and place in canner.
Bring to a boil and turn off heat. Let stand for 20 minutes before removing jars.

Nutrition Facts : Calories 1430.4, Fat 0.6, SaturatedFat 0.2, Sodium 20233.2, Carbohydrate 358.8, Fiber 2.4, Sugar 349.6, Protein 2.8

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