SUMMERTIME SWEET PICKLES
This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.
Provided by LIZ1888
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 21h40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 33.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 27.5 g
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.
CASSIA BUD SWEET PICKLES
This is a much sought after recipe. Very easy. Most Cassia Bud pickle recipes require days of soaking and changing water. Cassia Buds are the unopened flowers of the cassia (cinnamon) tree that are picked just before blooming and dried in the sun. They are very hard to find. I buy them online at The Spice House. Hope you enjoy this recipe as much as my family does.
Provided by Pumpkins Cookin
Categories < 4 Hours
Time 1h15m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Cut unpeeled medium cucumbers into 1/4 inch slices.
- Simmer cucumber slices with 4 cups vinegar, salt, mustard seed and 1/4 cup sugar.
- Cover until partially tender, about 10 minutes.
- Drain and discard liquid.
- Place cucumber slices in hot sterilized jars.
- Boil together remaining 3 1/2 cups vinegar, 5 3/4 cups sugar, celery seed and cassia seed.
- Boil until the sugar is thoroughly dissolved.
- Pour immediately over cucumbers.
- Seal immediately.
- I process in a boiling water canner for 10 minutes.
Nutrition Facts : Calories 886.5, Fat 1.1, SaturatedFat 0.1, Sodium 3501.8, Carbohydrate 212.8, Fiber 2, Sugar 205.5, Protein 2.7
SWEET MIXED PICKLES WITH CASSIA BUDS
Make and share this Sweet Mixed Pickles With Cassia Buds recipe from Food.com.
Provided by Katiego
Categories Jellies
Time 2h20m
Yield 7 quarts, 7 serving(s)
Number Of Ingredients 9
Steps:
- Place vegetables in large bowl or pail and cover with a brine made of 1 cp. coarse salt to each 10 cps. of water. Let stand 3 days mixing once a day. After 3 days drain well, cover with cold water & leave for 3 more days stirring well once a day. Drain. Place vegetables in sterilized jars.
- Measure brine ingredients into alarge kettle, bring to a boil and boil hard for one minute. Pour over prepared vegetables, seal jars and store for one month before eating.
Nutrition Facts : Calories 1126.8, Fat 1.9, SaturatedFat 0.4, Sodium 63.8, Carbohydrate 272.7, Fiber 8.8, Sugar 246.2, Protein 7.7
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