SWEET REFRIGERATOR PICKLES
These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.
Provided by globalkitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 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-AND-SOUR QUICK PICKLES
Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
3 DAY SWEET PICKLES
My Grandmother used to make these pickles when I was a little kid in 1/2 gallon paper milk cartons. I am trying to find her original recipe. I found this one and hope it is close. Let me know how they turn out if you make them before I do. Thanks, Brian
Provided by brian48195
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Day 1-3 - Soak pickles in water and salt for 3 days.
- Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
- Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.
Nutrition Facts : Calories 272.2, Fat 0.2, SaturatedFat 0.1, Sodium 11330.3, Carbohydrate 65.6, Fiber 0.8, Sugar 62.5, Protein 1
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