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 HEAT PICKLES
Sweet Heat Pickles will leave you wondering why you haven't made them before.
Provided by Donya Mullins
Categories Extras
Time 1h10m
Number Of Ingredients 6
Steps:
- Drain pickles and discard juice. Save the jar to store pickles in later. Slice pickles into 1/4 to 1/2 inch.
- Begin layering into a larger jar: 1-1/2 cup of pickles per layer. Top the pickles with 1/2 cup sugar, 2 cloves of garlic sliced or chopped, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of chopped jalapeño.
- Repeat layers until all pickles are used. Pour any remaining sugar on top.
- Cover jar and store on the counter for about an hour, or until the sugar begins to liquify.
- Stir or simply shake to mix the pickles well, and pull any undissolved sugar up from the bottom.
- Cover and leave on the counter for several more hours, or overnight. Stir and refrigerate 1 to 2 additional days.
SWEET AND HOT REFRIGERATOR PICKLES
Not too sweet and just spicy enough, these quick pickles will keep for weeks in the fridge. Outstanding with egg salad, cream cheese on toast, or just straight from the jar, in our house they're gone in a matter of days. You can use the brine to pickle string beans or green tomatoes, as well .https://wellfedeveryone.wordpress.com/2010/08/20/sweet-and-hot-refrigerator-pickles/
Provided by Millertyme
Categories Low Protein
Time 3h44m
Yield 3 pints
Number Of Ingredients 10
Steps:
- Makes about 3 pints.
- In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
- In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
- Pickles keep, refrigerated, for several weeks.
Nutrition Facts : Calories 500.6, Fat 1.6, SaturatedFat 0.4, Sodium 7013.9, Carbohydrate 119.7, Fiber 4.2, Sugar 107.2, Protein 2.8
SWEET HOT PICKLES
This recipe is the result of playing around with several different recipes after trying and falling in love with a commercial brand of sweet hot pickles. If you don't want hot pickles, just omit the pepper and you will have something close to a real crispy bread and butter pickle. After opening a jar, remove the pepper as the pickles will keep getting hotter. You could experiment with a different kind of pepper however we tried jalapeno and the taste was not the same and was a little weird, to us anyway!
Provided by Lunchmeat
Categories Spicy
Time P2DT2h
Yield 6-8 pints, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced cucumbers in 1 gallon cold water and mix in 1 3/4 cups pickling lime. Refrigerate overnight. Next day, rinse 3-4 times until water is clear. Soak 3-4 hours in ice water then drain.
- Using 3-4 layers of cheesecloth, make a spice bag with the pickling spice and celery seed, tie bag well.
- Bring the vinegar, sugar, turmeric, spice bag and salt to a boil. Add cucumber slices and boil 30-40 minutes until cucumbers are mostly clear. Remove spice bag.
- Pack cucumbers and syrup into hot, sterilized jars. If using peppers, add 1 pepper to each jar. Adjust lids and bands. Put into enough boiling water to cover jars and boil for 15 minutes. Make sure jars seal.
Nutrition Facts : Calories 1208.6, Fat 0.9, SaturatedFat 0.2, Sodium 2940.2, Carbohydrate 293.8, Fiber 3.5, Sugar 279.1, Protein 4.4
CANDIED SWEET HEAT PICKLED JALAPENO RECIPE
Steps:
- In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil.
- Reduce heat and simmer for 5 minutes.
- Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
- Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
- Turn heat up for the remaining syrup and bring to a full rolling boil.
- Boil for 5 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
- Insert a knife into each of the jars two or three times to release any trapped pockets of air.
- Add more syrup if necessary. (*see notes for leftover syrup)
- Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
- If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
- Use proper canning procedures to store at room temperature for longer periods of time.
- To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.
Nutrition Facts : Calories 863 kcal, Carbohydrate 206 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 116 mg, Fiber 28 g, Sugar 152 g, ServingSize 1 serving
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
SWEET PICKLE RECIPE
If you're looking for a way to use up your summer cucumber harvest, look no further! Ready to eat within a few hours, this sweet pickle recipe is full of briny flavor and will definitely become a staple in your refrigerator! These sweet pickles are easy to make and only require a few ingredients: thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few spices. Sweet pickles are the perfect snack or sandwich accompaniment and don't require canning. We promise that this sweet pickle recipe is sure to have you pickling everything!Photo credit: Lindsay Landis from Love & Olive Oil.
Provided by McCormick
Categories Condiments,
Yield 2.5
Number Of Ingredients 7
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.
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- Wash the cucumbers. Slice off about ⅛-inch from blossom end; slice all the cucumbers crosswise and place the slices into a large bowl.
- When the cucumbers are done soaking, rinse them well in cool water. The best way to do this is to dump the cucumbers into the sink with the drain plugged; run cold water in the sink and gently toss the cucumbers around in the cold water a few times. Drain, while using the spray nozzle to spray the cucumbers as the water drains out. Do this at least 3 times.
- When the lime has been rinsed off of the cucumbers, clean out the crock or container used to soak the cucumbers well and make sure it is free of lime. Add the cucumbers back into the crock and soak the cucumbers 3 more hours in ice water.
- The next day, drain pickling liquid off cucumber slices into a saucepan. Make a Bouquet garni, by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
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- Place cucumber and onion slices in a large colander and place in a large bowl. Sprinkle with 1 tablespoon kosher salt. Refrigerate for an hour. The cucumbers will release a lot of water during this time.
- Rinse the cucumbers and onions very well under cold water. Place in a single layer on a few layers of paper towels or clean dish towel. Allow drying for 30 minutes.
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- Peel onion and cut in half vertically. Lay cut side down and cut vertically into 1/4-inch slices to create slivers and add to pickles in the bowl. Add sugars, vinegar, garlic, pepper flakes, mustard seeds, and turmeric to the bowl; stir well.
- Cover and refrigerate overnight so the pickles will have a kick to them from the crushed red pepper. Stir at least once. Keep them in the bowl during this time because they won’t fit back in the jar yet. The sugars will dissolve overnight and the onions will "shrink".
- Spoon pickles back into the same pickle jar with a slotted spoon if they will fit) or in a decorative 4 to 5-cup canning jar with a lid . The onions will have reduced in volume enough after 24 hours to fit in the jar. Pour the liquid over the pickles and onions. Keep them refrigerated for up to 3 weeks.
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