Quick Sweet Pickles Recipes

BEST EVER SWEET PICKLES

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.

SWEET REFRIGERATOR PICKLES

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

SUMMERTIME SWEET PICKLES

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.

SWEET PICKLE RECIPE

Steps:

• Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
• Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
• Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.

OLD FASHIONED SWEET NINE DAY PICKLES

Steps:

• STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
• Let stand three days.
• STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
• Let stand two days.
• STEP THREE: Drain and place back in crock.
• Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
• Stand overnight.
• STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
• I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
• Makes about eight pints.

QUICK SWEET PICKLES

Steps:

• In a medium bowl, mix vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Set aside.
• In a nonreactive bowl, combine cucumbers, onions, dill, and peppercorns.
• Add olive oil to reserved vinegar mixture and stir well. Pour over vegetables and toss to combine.
• Cover bowl and refrigerate for at least 8 hours before serving.
• Store pickles, refrigerated, for up to 5 days.

SWEET-AND-SOUR QUICK PICKLES

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.