Best Sugar Packed Pickles Recipes

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QUICK & EASY REFRIGERATOR PICKLES



Quick & Easy Refrigerator Pickles image

Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.

Provided by Jennifer Segal

Categories     Snacks

Yield About 24 spears, or two 1-quart jars

Number Of Ingredients 10

1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs

Steps:

  • Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
  • Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Nutrition Facts :

CRAVEN COUNTY SWEET PICKLES RECIPE:



Craven County Sweet Pickles Recipe: image

Provided by What's Cooking America

Categories     Snack

Number Of Ingredients 7

Fresh cucumbers (for pickling (approximately 4 to 6 inches long), washed and cut into 1/4-inch slices*)
Water
Pickling salt
Alum**
Cider vinegar
Pickling spices***
Sugar, (granulated)

Steps:

  • Soak the cucumbers in ice cold water for 30 minutes. Drain. Trim off the ends of the cucumbers, then slice (a mandoline is best) into 1/4-inch slices.
  • Place sliced cucumbers in a large non-reactive container (stainless steel or porcelain) and cover with boiling water. There will be a foam on the cucumbers for this first application of boiling water, but you will not have any foam after that.
  • Do not cover the container with a lid. This is because the water is so hot, and you do not want to cook the pickles - just "scald" them.
  • Let sit until Day 2.
  • The cucumbers do not have to be refrigerated during the five (5) day process. You want the ingredients to be at room temperature and the water you pour over them to be at the boiling point when you are processing.
  • Drain off water (do not rinse the pickles) and cover with fresh boiling water and pickling salt mixture.
  • Pickling salt mixture = 1 1/2 cups pickling salt to 1 gallon boiling water
  • Drain off water/salt mixture.
  • Do not rinse the pickles after the salt step. Just drain the water mixture off and proceed to the next step.
  • Cover with fresh boiling water and alum mixture.
  • Alum mixture = 2 1/2 tablespoons alum to 1 gallon boiling water
  • Drain off alum water and discard.
  • Do not rinse the pickles after the alum step. Just drain the water mixture off and proceed to the next step.
  • Boil together enough cider vinegar and pickling spices to cover the cucumber slices. (1 gallon cider vinegar and 3 tablespoons pickling spices wrapped in cheese cloth).
  • Pour prepared cider vinegar/pickling spices over the cucumber slices.
  • I place a towel on top of the container, with a rubber band around the pot/towel to hold in place. I do this because the vinegar smell is so strong . I then put the container in the garage so they will not smell up the house.
  • Let the cucumbers sit in the vinegar solution, covering the top with a towel to keep "whatever out." Do not cover the mixture with a lid.
  • Take cucumbers out of cider vinegar; drain off cider vinegar and dispose (or throw away) the vinegar and spice sack. I do not put the spices back into my pickles. I am sure it would be okay if you did, but I do not like having the spices in my pickles.
  • I put my jars, lids, and rings into the dishwasher and run on a regular cycle with dishwasher detergent. If you do not have a dishwasher, just wash as you would regular dishes and rinse with VERY hot water. This way you can be assured that your end product will be free of contaminants that may have been in the jar previously.
  • General Rule: For every five (5) cups of sliced cucumbers, add two (2) cups of granulated sugar (you want to thoroughly cover the cucumbers as you would if you were flouring a piece of chicken to deep fry).
  • When I pack the jars, I put approximately a dozen slices of pickles and then 1/4 cup of sugar sprinkled around on the slices - then another dozen or so pickles slices and another 1/4 cup of sugar until you have filled up the jar. You will end up with approximately one (1) cup of sugar per quart jar.
  • As the sugar dissolves it "pulls out" the vinegar from the pickles and makes a sweet light syrup. When the sugar has dissolved, if you do not have syrup high enough in the jar to cover all of the pickles just add more sugar. I like to let my pickles age for a week and then refrigerate - they are fantastic cold.
  • Make sure the pickles are covered with the vinegar/sugar liquid or your top cucumbers will turn darker.
  • NOTE: The sugar sometimes does just sit on the bottom. I turn my jars upside down from time to time so the sugar will travel from the bottom to the top (which is now in the lower position). As you do this, the sugar will dissolve and draw the vinegar out of the pickles and make a syrup that will cover them. I turn the jars until the sugar has completely dissolved. It may take a few turns; however, you can also hold the jar in your hand and turn it back and forth to speed up the process.
  • Your jars will not be sealed but your pickles will be preserved. You can eat these sweet pickles immediately, but are much better if they are allowed to sit in the syrup for a week or so.
  • I prefer my pickles cold - straight from the refrigerator. They are a better taste and texture. You can store the pickles in a cool, dark place for many years.
  • Yield: 35 pounds of cucumbers yielded approximately 18 quarts of sweet pickles.

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

  • Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  • Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

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

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

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.

SUGAR PACKED PICKLES



SUGAR PACKED PICKLES image

This is my husband's grandmother's recipe, which was probably handed down to her. I've been making these pickles for well over 30 years now. These sweet pickles are good for eating as well as using in potato and chicken salad. It's so much better than using bought relish.

Provided by Bea L.

Categories     Other Appetizers

Number Of Ingredients 7

2 gal whole pickling cucumbers
1 1/2 box salt (regular size boxes)
1 box sm btl of alum (1.9oz)
1 gal vinegar
1 oz pickling spice
10 lb sugar (this is an approx amt)
18 qt fresh water

Steps:

  • 1. IMPORTANT: Do NOT soak cucumbers in anything aluminum! Soak them in glass or stainless steel. A butter churn works well, too.
  • 2. Day 1: Boil 6 quarts of fresh water with 1 1/2 boxes of salt. Pour over cucumbers and let stand overnight.
  • 3. Day 2: Drain cucumbers and place back into same pot or whatever you're soaking them in. Boil 6 quarts of fresh water with 1 box of alum then pour over cucumbers and let stand overnight.
  • 4. Day 3: Drain cucumbers and place back into same pot or whatever you're using for soaking. Boil 6 quarts of fresh water and pour over cucumbers and let stand overnight.
  • 5. Day 4: Drain cucumbers and place back into same pot or whatever you're using for soaking. Boil 1 gallon of vinegar plus pickling spice for 15 minutes. Pour over cucumbers and let stand for nine (9) days. Cover pot (or whatever you're using for soaking) with either a clean dish towel or paper towels but not a lid per se.
  • 6. Pour off vinegar mixture and discard. No need to wash the pot (or whatever you're using for soaking) because you'll now be using it again for layering the cukes and sugar.
  • 7. Slice the cucumbers and put a layer into pot (or whatever you're using for soaking) and then a layer of sugar to completely cover the cukes. Keep layering cukes and sugar until all cukes & sugar are used ending with sugar to completely cover top. You may not need the entire 10 pounds of sugar. Use your own judgement.
  • 8. Let stand (covered with either a clean dish towel or paper towels) until sugar has disolved. Stir several times each day to help disolve sugar. Be sure to stir bottom since it likes to settle there.
  • 9. Once all sugar has disolved you can now pack them into jars* and store in pantry. Also, put a jar in your fridge if you like them cold before using.
  • 10. MY TIPS: I like saving all size jars such as, jelly jars, molasses jars, etc to use for my pickles because they don't need to be sealed. I normally just use my canning jars because I have so many but my advice is to not use metal lids. The vinegar will make them rust. I actually save my mayo plastic lids because they fit perfectly on my canning jars. If you have to use jelly or molasses jars, which doesn't come with plastic lids, be sure to put plastic wrap (double or triple) and then screw the lid on. Check them ever so often to make sure the lid isn't rusting. If it is, just replace with more plastic wrap. Hey, you can even use plastic wrap with a string or ribbon tied around it secure the plastic.
  • 11. Last year I cubed the cucumbers as I was layering them with the sugar and I won't do that again. That was so time consuming. I normally just cube the slices as I use them.

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