QUICK SWEET PICKLES
Steps:
- Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
- In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.
CHEATER'S PICKLES
This recipe was developed by accident when Dora Charles was working on her book, "A Real Southern Cook: In Her Savannah Kitchen." The pickles come together fast, with a shock from ice cubes and a touch of sugar helping them move from raw to something between a pickle and a refreshing salad in just about a half-hour. Fresh herbs other than dill, like basil or a bit of mint or chive, can be used. A few slivers of sweet onion are nice, too.
Provided by Kim Severson
Categories dinner, lunch, pickles, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cut off the ends of the cucumbers and use the tines of a fork to draw long stripes down their lengths. Slice the cucumbers like bread-and-butter pickles, about 1/8-inch thick, and pile them into a large shallow bowl. Sprinkle the sugar over the cucumbers and stir in well. Scatter the ice cubes over the slices and cover the bowl loosely with plastic wrap. Chill in the freezer for 1/2 hour.
- Drain the cucumbers in a colander and pat dry with a clean kitchen towel. Put the cucumbers back in the bowl, sprinkle the vinegar over them evenly, and stir well. Add the salt and pepper, if using, and stir well to combine. Toss in the herbs and the onions, if using. Refrigerate until ready to serve. They will still be good the next day, though not quite as crisp.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 184 milligrams, Sugar 4 grams
QUICK SWEET PICKLES
A yummy quick sweet pickle from Deborah Madison, author of Seasonal Fruit Desserts. Deborah recommends using 'Beit Alpha' cucumbers. I've never heard of them. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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.
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
SWEET REFRIGERATOR PICKLES
These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.
Provided by globalkitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g
OLD FASHIONED SWEET NINE DAY PICKLES
Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)
Provided by Gerry
Categories Vegetable
Time P9DT45m
Yield 4 quarts, 20 serving(s)
Number Of Ingredients 12
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.
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