BEST SWEET PICKLES RECIPES
BEST EVER SWEET PICKLES RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 10 minutes
Prep Time 60 minutes
Cook Time 10 minutes
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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 175mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
SWEET MUSTARD PICKLES - AUSTRALIAN WOMEN'S WEEKLY FOOD
Bits of cauliflower and cucumber infused with the tart flavours of mustard and vinegar. Stick these pickles in a sandwich or wrap for a bright contrast to creamy fillings.
Categories Side
Total Time 45 minutes
Cook Time 45 minutes
Yield Makes 9
Number Of Ingredients 13
Steps:
- Combine salt and the boiling water in large non-metallic bowl; stir until salt dissolves. Add the cold water. Add vegetables; mix well. Cover with a large plate or a sealed plastic bag half-filled with water to keep vegetables submerged; stand overnight.
- Rinse and drain vegetables well; drain on absorbent paper.
- Combine vegetables, vinegar, sugar and spices in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.
- Blend cornflour with the water in small jug until smooth, add to pan; cook, stirring, until mixture boils and thickens.
- Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.
- Store pickles in a cool, dark place for at least three weeks before opening.
Nutrition Facts : ServingSize Makes 9
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BEST EVER SWEET PICKLES RECIPE: HOW TO MAKE IT
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
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Reviews 4.5
Total Time 01 hours 10 minutes
Calories 35 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Calories 35 calories per serving
- 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.
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