BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES
You'll want to put these pickles on every sandwich and burger you make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
- Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
- Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.
SWEET AND SPICY DILL PICKLES RECIPE - (4.1/5)
Provided by brendaz
Number Of Ingredients 10
Steps:
- (This includes directions for processing in a boiling water bath, which is recommended for safe storage. I personally skip this part, but ensure that my jars are fresh from the dishwasher and very hot. I seldom have a jar that does not seal, and only make enough to last the year. But if you are planning on storing your jars for an extended period, a boiling water bath is recommended.) Place jars into dishwasher and run them on a regular cycle. Meanwhile, fill the canner about 1/3 full of water and start heating. Put all the brine ingredients into a large pot and bring to a boil, then reduce the heat to a simmer. Bring a small pot of water to a boil and remove from heat; place the jar seals into the hot water and let them sit until you are ready to use them. (I use the Bernardin Snap Seals and lids). When the jars are ready, remove them from the dishwasher one at a time. Place a head of dill, 2 cloves of garlic, 1 slice of jalapeno and 1 tsp. pickling spice into the bottom of the jar. Fill the jar tightly with cucumbers, strategically placing them for maximum fit. Place on top of the cucumbers 2 cloves of garlic, 1 tsp. of pickling spice, 2 slices of jalapeno and lastly one more head of dill. Using a glass measure or a soup ladle, carefully pour the hot brine into the jar to within a couple of millimeters of the top; place the seal and then screw the lid on tightly. Move on to the next jar and repeat until all the jars are full and sealed. Place each jar into the canner- you may need to add more hot water to ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil; once the water is boiling process for 15 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then carefully remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours, then move them to a cupboard or cool, dark room for storage. The pickles will be ready to eat in 4 weeks, but are even better if you can leave them for 6 weeks. Enjoy!
SWEET AND SPICY PICKLES
Sweet tasting pickles that pack a punch. First time I tasted this recipe was when a lady at work brought them in.
Provided by farmwife
Categories Vegetable
Time 15m
Yield 1 gallon
Number Of Ingredients 3
Steps:
- This is super easy to make and will be a sure hit with family and friends.
- Even people that do not like dill pickles like these sweet and spicy pickles.
- Drain all juice off the gallon of dill pickles.
- Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
- In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
- Repeat three more times using all ingredients.
- Let pickles set overnight.
GRANDMA'S SPICY SWEET PICKLES
Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.
Provided by Donna M.
Categories Vegetable
Time P7DT15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Slice cucumbers about 1/8 inch thick.
- Pour salt over cucumbers.
- Pour enough boiling water over all to cover.
- Stir and let stand 8 hours or overnight.
- Drain and discard brine.
- In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
- Bring to a boil.
- Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
- Pour boiling vinegar mixture over cucumbers.
- Cover and let stand.
- Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
- Do not reheat when sugar is added.
- At the end of the 5th day, pickles are done and may be stored in covered jar.
- Do not seal jars.
- Pickles will keep indefinitely and get better with age.
Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8
SWEET-AND-SOUR QUICK PICKLES
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
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.
NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES
A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
- Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g
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