Sweet Pickles Recipes

QUICK SWEET PICKLES

Steps:

• Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
• In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.

AWESOME & EASY SWEET PICKLES

Steps:

• Completely drain the jar of dill pickles leaving pickles in the jar. Set aside.
• Bring all other ingredients to a hard boil.
• Immediately pour over the pickles in the jar.
• Recap tightly and turn jar upside down and allow to cool. (This should reseal jar so that they can be stored indefinitely).
• (I put all the spices, except for the garlic and the cinnamon stick, in a cheesecloth type bag. I press on the bag with a wooden spoon in vinegar/sugar mixture to get more flavor. It isn't necessary, but boiling the spices in a bag keeps them from floating around in the pickles).

SWEET PICKLES

Steps:

• In microwave safe bowl, put all ingredients.
• Cook uncovered on high for 4 min.
• Stir.
• Cook 3 more minutes, until bubbly.
• Put in jar and refrigerate.

SWEET GHERKIN PICKLES

Steps:

• Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.
• Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
• On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
• On the third day, drain and prick cucumbers with a table fork.
• Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
• Six to 8 hours later, DRAIN AND SAVE the pickling syrup.
• Add another 2 cups each of sugar and vinegar to the pickling syrup and reheat to boil. Pour over pickles.
• On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. DRAIN AND SAVE pickling syrup 6 to 8 hours later.
• Add 1 cup sugar and 2 tsp vanilla to the pickling syrup and heat to boiling.
• Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
• Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).

SWEET DILL PICKLES

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.

SUMMERTIME SWEET PICKLES

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.