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.
EASY SWEET PICKLE RECIPE | MCCORMICK
Homemade sweet pickles are perfect to munch on during the summertime, or as a quick snack or side during the colder months. These quick pickled vegetables only require a few ingredients - thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few special spices (and a refrigerator) for easy pickled cucumbers.Photo credit: Lindsay Landis from Love & Olive Oil.
Provided by McCormick
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2.5
Number Of Ingredients 7
Steps:
- Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
- Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
- Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.
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Calories 134 calories per serving
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Calories 134 calories per serving
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
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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.
See details
EASY SWEET PICKLE RECIPE | MCCORMICK
Homemade sweet pickles are perfect to munch on during the summertime, or as a quick snack or side during the colder months. These quick pickled vegetables only require a few ingredients - thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few special spices (and a refrigerator) for easy pickled cucumbers.Photo credit: Lindsay Landis from Love & Olive Oil.
From mccormick.com
Cuisine Deep South,
From mccormick.com
Cuisine Deep South,
- Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.
See details
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.
From womensweeklyfood.com.au
Total Time 45 minutes
Category Side
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- Store pickles in a cool, dark place for at least three weeks before opening.
See details
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From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories 134 calories per serving
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories 134 calories per serving
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
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