CRAVEN COUNTY SWEET PICKLES RECIPE:
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.
CANDIED DILL PICKLES
My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!
Provided by crimsontide
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT10m
Yield 32
Number Of Ingredients 3
Steps:
- Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 18.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359.1 mg, Sugar 17.5 g
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.
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
SWEET DILL PICKLES
These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.
Provided by SUSANNAH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 14h35m
Yield 64
Number Of Ingredients 5
Steps:
- Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
- In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
- Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359 mg, Sugar 12.8 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.
AUTHENTIC AMISH REFRIGERATOR PICKLES RECIPE - (4/5)
Provided by cooksalot
Number Of Ingredients 8
Steps:
- Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good! Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet. Pour over sliced vegetables, evenly in each jar. You will finish filling the jars with cold tap water. I shake the jar a few times during the 24 hrs to mix. No need to cook it, ready to eat in 24 hours. Taste best if eaten within a week or two, but I like to add tomato wedges or slices to this liquid for overnight, when it is close to empty of veggies, use the next day, unbelievable with sandwiches I have also pickled hot peppers using a batch of this same liquid~They are delicious!
More about "amish candied sweet pickle recipes"
THE BEST SWEET PICKLE RECIPE - A MODERN HOMESTEAD
From amodernhomestead.com
4.7/5 (48)Servings 4Cuisine AmericanCategory Snack
AMISH SWEET AND SPICY PICKLE RECIPE - BLUE CRYSTAL SKY
From bluecrystalsky.com
Estimated Reading Time 3 mins
AMISH 7-DAY SWEET PICKLES – GETTIN' FRESH!
From gettinfreshblog.wordpress.com
Estimated Reading Time 3 mins
NANNY'S 7 DAY SWEET PICKLES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
HERITAGE HARVEST HOMESTEAD: AMISH SWEET DILL PICKLES
From heritageharvesthome.blogspot.com
EASY AMISH DILL PICKLES | AMISH PICKLE RECIPE » AMISH 365
From amish365.com
CRISP SWEET PICKLE RECIPE - 7 DAY PICKLES - HONEYBUNCH …
From honeybunchhunts.com
OLD FASHIONED 9-DAY SWEET PICKLES RECIPE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
Cuisine AmericanCategory Side DishServings 4Total Time 217 hrs
CANDIED SWEET PICKLES - RECIPE - COOKS.COM
From cooks.com
AMISH CANNING RECIPES - AMISH AMERICA
From amishamerica.com
SWEET PICKLE RECIPE | REFRIGERATOR PICKLES | MCCORMICK
From mccormick.com
SWEET PICKLE RECIPE {HOW TO MAKE HOMEMADE PICKLES FOR CANNING
From themountainkitchen.com
CRISPY SWEET PICKLES – WATER BATH OR COLD PACK CANNED
From binkysculinarycarnival.com
AMISH CANDIED SWEET PICKLE RECIPES
From tfrecipes.com
TOP 10 AMISH SWEET DILL PICKLE RECIPE IDEAS AND INSPIRATION - PINTEREST
From pinterest.ca
DELICIOUS & EASY 14-DAY SWEET PICKLES RECIPE - ATTA GIRL SAYS
From attagirlsays.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love