SWEET CUCUMBER PICKLE
Season: July to September. This is a wonderful way to use up an abundance of cucumbers, be they long and uniform green, or the short, knobbly-skinned type. It's also very quick and easy to make if you use a food processor. This is not a true preserve, as the cucumbers are not brined and the pickle is very light, but it will keep well in the fridge for a couple of weeks in a sealed container. I love this sweet condiment with all manner of salads and in sandwiches, but it's especially delectable with hot-smoked trout or salmon.
Yield makes two 12-ounce jars
Number Of Ingredients 6
Steps:
- Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers. Peel the onions and slice them very thinly. Combine the cucumbers, onions, and dill, if using, in a large bowl.
- Mix the sugar, salt, and vinegar and pour over the cucumbers and onions. Let stand overnight for the sweet and sour flavors to mix and mingle or, if this isn't possible, let stand for at least 3 hours before serving. Pack into a large airtight container or wide-necked jam jars. Store in the fridge and use within 2 weeks.
- Creamy-white English winter celery makes a lovely sweet pickle, or you can use the more common green celery. Follow the recipe above, replacing the cucumber with 2 1/4 pounds of celery. Run a potato peeler lightly down the stalks to remove any tough ribs, then cut into sticks about 1 1/2 inches long (for crudités or dips) or chop into 1/2-to 3/4-inch chunks. Use sweet, mild red onions and season the pickle with celery salt and 1 teaspoon of caraway seeds. As celery does not contain as much water as cucumber, add 3/4 cup plus 2 tablespoons of water to the vinegar and sugar mixture.
GRANDMA HALL'S SWEET CUCUMBER PICKLES
Passed down to my grandmother from Aunt Alpha. These Pickles are the bomb. I can remember as a young child going to my grandmother's house and i just couldn't wait to get my hands on the jar of sweet pickles. They are like Lays Potato Chips! You can't eat just one. This recipe is very well worth the three days it takes to make them. A Special Thanks to my Aunt Kay and Mom for sharing this awesome family recipe with me. From my family to yours. Enjoy!
Provided by Chef Teer
Categories Vegetable
Time P3DT1h
Yield 8 pint jars, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1st day-.
- Slice cucumbers peeland de-seed and soak in 2 gallons of water with 1 cup lime.
- 2nd day-.
- Rinse cucumbers good and mix the sugar and other spices and rinsed cucumbers in vinegar mixture and soak for 12 hours. Cover rinsed cucumbers with ice while mixing vinegar mixture. Be sure to drain cucumbers well, before adding to liquid.
- 3rd day-.
- Drain vinegar off cucumbers and heat to boiling, then add cucumbers and cook 20 minutes. Pack in jars and seal while hot. Can use green food coloring if desired.
Nutrition Facts : Calories 2388, Fat 1.5, SaturatedFat 0.4, Sodium 26.2, Carbohydrate 597.1, Fiber 4.4, Sugar 579.9, Protein 5.5
OLD FASHIONED SWEET CUCUMBER PICKLE
These are wonderful pickles that probably go back several generations. I love them and so does everyone I serve them to. Be warned - they take 2 weeks to complete but they only need a few minutes attention each day.
Provided by Toadflax
Categories For Large Groups
Time P14DT3h
Yield 150 serving(s)
Number Of Ingredients 13
Steps:
- Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
- The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
- Day# 1.
- Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
- Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
- Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
- Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
- Day#8.
- Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
- Day# 10.
- Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
- Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
- On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
- Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.
Nutrition Facts : Calories 67.5, Sodium 1512.1, Carbohydrate 16.9, Fiber 0.1, Sugar 16.4, Protein 0.2
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 PICKLES FROM RIPE CUCUMBERS
Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.
Provided by Renee Pottle
Categories Pickles
Time 13h20m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Cut cucumbers into large strips or pieces.
- Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
- Add the cucumbers. Let stand at least 12 hours.
- Drain and rinse cucumbers.
- In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
- Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
- Pack into clean pint jars.Cover with the vinegar syrup.
- Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
- Remove from canner and let sit on counter overnight.
- Pickles will improve with age, so let sit at least 3 weeks before serving.
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