Mums Sweet Mixed Pickles Recipes

MOM'S REFRIGERATOR SWEET PICKLES

Steps:

• Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain. (If you don't own a mandoline, I highly recommend this one. It works so great for creating thin, even slices. Use it for the cucumbers, onions, and bell pepper in this recipe.)
• In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.

BEST EVER SWEET PICKLES

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.

SWEET MIXED PICKLES

Steps:

• Combine first three ingredients in large bowl.
• Slice pickling cucumbers into small rounds.
• Stir together ingredients in First Brine, making sure salt is dissolved, then pour over vegetables to cover.
• Make more brine if necessary.
• Let stand for three days, stirring well each day. (I use a covered pail for this step rather than the large bowl.).
• Drain well and discard liquid.
• Cover drained vegetables with the "Second Brine Step"--cold water to cover.
• Let stand 3 days, stirring each day.
• Drain well and discard liquid.
• Third Brine Step--Bring all 4 ingredients to a boil, stirring frequently.
• Add vegetables.
• Return to just the boiling point.
• Using a sieve and slotted spoon, pack the vegetables into hot sterilized jars to within 1 inch of top.
• Fill with brine to within 1/4 inch of top.
• Process 10 minutes in a boiling water bath.
• Cooking time is standing time.

SWEET REFRIGERATOR PICKLES

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

SWEET MIX PICKLES

Steps:

• DAY 1-- Wash cucumbers and remove stems. Slice off and discard 1/16 inch of each end. Cut cucumbers into slices about 3/4 of an inch thick. Layer cucumbers and pickling salt in a large stone crock or food grade plastic container just large enough to hold them. Cover with boiling water. Place a weight on top of the cucumbers to prevent them from floating above the liquid. Let stand 3 days.
• DAY 4-- Drain. Cover with boiling water.
• DAY 5-- Drain. Cover with boiling water.
• DAY 6-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
• DAY 7-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
• DAY 8-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
• DAY 9--
• Fill canner with boiling water. Place 6 clean pint jars in canner over high heat.
• Place snap lids in boiling water: boil 5 minutes.
• Drain cucumbers, reserving liquid in a saucepan: bring to a boil. Pack cucumbers into a hot jar to within 3/4 inch to the top of rim. Add boiling pickling liquid to cover cucumbers within 1/2 inch of rim. Put lids on jars and place in canner.
• Cover canner, return to boil: process for 20 minutes. Remove jars. cool 24 hours. Store in a cool, dark place.

MIXED MUSTARD PICKLES

Steps:

• In a large enamel or stainless pot combine the vinegar, honey, celery seeds, mustard seeds, and turmeric.
• Stir well and over high heat bring to boiling stage.
• Add remaining ingredients.
• Return product to the boiling stage.
• Remove from heat.
• Fill hot sterile jars with vegetables.
• Cover with hot liquid, leaving 1/2 inch head space.
• Process for 5 minutes in a boiling water bath canner.
• Makes about 10 pints.