SWEET PICKLES RECIPES

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.

Steps:

• Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.