Best Cheater Sweet Pickles And Peños Recipes

CHEATER'S PICKLES

Cheater's Pickles image

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

Ingredients

2 English cucumbers
2 tablespoons sugar
Handful of ice cubes
1/4 cup rice vinegar, Champagne vinegar, apple cider vinegar or distilled white vinegar
Several pinches of flaky salt, such as Maldon
Several grinds of black pepper, optional
2 tablespoons snipped fresh dill, mint or chives, or a mixture, optional
1/2 Vidalia onion, sliced into thin half-moons, optional

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

CHEATER SWEET PICKLES AND PEñOS

Cheater Sweet Pickles and Peños image

Categories Bread Cake Mustard Christmas Dinner

Yield makes 4 half-pint jars

Number Of Ingredients 5

Ingredients

One 32-ounce jar whole sour pickles, drained
3 cups sugar
One 16-ounce jar sliced pickled jalapeño peppers or sliced hot red peppers, drained
5 garlic cloves, peeled but left whole
2 tablespoons mustard seeds

Steps:

SLICE the pickles 1/4 inch thick.
COMBINE the pickles with all the remaining ingredients in a large nonaluminum (stainless steel, glass, or ceramic) mixing bowl.
COVER the bowl with plastic wrap and refrigerate for 2 to 3 days.
PACK the pickles in clean half-pint decorative jars. Seal the jars and keep refrigerated. The pickles will keep in the refrigerator for 4 to 5 months.

CHEATER* PICKLES

Cheater* Pickles image

Don't throw away that pickle jar and the liquid brine after you've eaten a jar of your favorite commercially prepared pickles! Here is a ridiculously easy recipe for the most unbelieveable tasting pickles. This is a sure way to impress family and friends with these delicious "home-made" pickles... Trust me on this, ok?

Provided by Fauve

Categories Lunch/Snacks

Time 5m

Yield 1 jar

Number Of Ingredients 2

Ingredients

fresh cucumber, sliced
1 (32 ounce) jar pickles, with ONLY juice left in the jar after all pickles have been removed (I prefer Vlasic Kosher Dills)

Steps:

Slice cucumbers.
Place slices into jar of commercially prepared pickle brine, filling the jar just until all cucumbers are covered by the liquid.
Replace lid and refrigerate.
Wait at least 4 hours to serve. (These are actually better after 3 or 4 days).
Keeps in refrigerator up to 3 weeks.

Nutrition Facts : Calories 163.3, Fat 1.7, SaturatedFat 0.4, Sodium 11631.1, Carbohydrate 37.4, Fiber 10.9, Sugar 31.8, Protein 5.6

PICKLED SWEET PEPPERS

Pickled Sweet Peppers image

I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan

Provided by Taste of Home

Time 50m

Yield 5 pints.

Number Of Ingredients 9

Ingredients

5 large sweet red peppers
8 banana peppers (about 1 pound)
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

Steps:

Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot 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 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges