Best Gardens Harvest Pickles Recipes

GRANDMA'S MIXED PICKLES OR END OF THE GARDEN

Grandma's Mixed Pickles or End of the Garden image

These sweet mixed pickles are so good. Grandma often improvised with whatever she had left in the garden but cucumbers, cauliflour, and carrots were always included.

Provided by Kathie Carr

Time 20m

Number Of Ingredients 17

Ingredients

1 qt small cucumbers cut in 1 inch slices
2 c carrots peeled and cut in chunks
2 c small onions
2 red bell peppers, cut in chunkc
2 green peppers, cut in chunks
1 large cauliflower broken into florets
2 c green beans
2 c broccoli florets
1 c canning or kosher salt
4 qt water
2 c sugar
3 Tbsp mixed pickling spices
2 tsp mustard seed
1 tsp celery seed
1 hot red pepper (use the amount you like for heat)
6 1/2 c apple cider vinegar
optional: pickle crisp (a new product grandma didn't have)

Steps:

1. Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight).
2. Drain completely. Add spices, red pepper, and sugar to vinegar. Boil this liquid for 3 minutes. Add vegetables and bring all to a boil. Immediately pack in sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps and process in boiling water bath for 15 minutes. Yeild: 6 pints
3. I use pickle crisp, a new product Grandma didn't have. It makes these pickles even crisper and better. Pickle crisp is available at most stores that sell canning products. If you use it follow directions for amounts indicatd in package.

REFRIGERATOR GARDEN PICKLES

Refrigerator Garden Pickles image

Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. -Linda Chapman, Meriden, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 7 pints.

Number Of Ingredients 10

Ingredients

6 cups sugar
6 cups white vinegar
1/4 cup celery seed
1/4 cup mustard seed
2 tablespoons canning salt
10 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium cucumbers, sliced
3 medium sweet red peppers, cut into 1-inch pieces
2 large onions, halved and sliced
1 bunch green onions, cut into 2-inch pieces

Steps:

In a Dutch oven, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl. , Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.