sweet pickles

Sweet Pickles are the perfect thing to do with the plethora of cucumbers in your garden! They can be water bath canned or cold packed (quick pickled), for shorter storage!

Sweet Pickles

Salt (kosher

Sugar

cider vinegar

water

celery seed

mustard seed

turmeric

black tea

cucumbers (about 10 cups of slices)

Slice cucumbers, by hand or (very carefully) with mandolin

Add cucumbers and salt to bowl. Toss to coat all cucumber slices with salt.

Cover bowl and stand on counter, or in refrigerator overnight.

Next morning, place in bowl and rinse salt off of cucumbers. Rinse the cucumbers well or they will be salty! Allow to drain.

In a sauce pan, add sugar, vinegar, water and spices. Bring to boil, stirring until sugar dissolves.

Reduce heat and high simmer or low boil, for about 30 minutes.

Sterilize jars in canning pot.

Remove hot jars, one at a time and drain water. Cut open black tea bag and add 1 bag per pint jar.

Pack cucumber slices into hot jars, within a 1/2 inch of top of jar.

Pour hot canning liquid into jar leaving ½&quot; headspace.

Wipe rim of jar with wet towel. Attach hot lids and tighten bands finger tight. Return to canning pot.

Process jars for 15 minutes per pint, adjusting for altitude. Allow to rest in hot water 5 minutes after turning heat off.

Remove jars from canning pot and let sit on counter overnight.

Check seal in the morning, if lids flex up and down, when pressed in center, jar is not properly sealed. Store any that didn&#x27;t seal in refrigerator.

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Crispy Sweet Pickles

Learn how to make crisp and delicious sweet pickles for canning to enjoy all year long with this pickling recipe for water bath canning.

Sweet Pickles {How to Make Homemade Pickles for Canning

pickling cucumbers (medium-size)

lime

white vinegar ((5% acidity))

white sugar

salt

mixed pickling spice

Wash the cucumbers. Slice off about ⅛-inch from blossom end; slice all the cucumbers crosswise and place the slices into a large bowl.

In a non-aluminum container, such as a pickling crock (see notes), mix the pickling lime in water and add the cucumbers to the solution. Add water until the cucumbers are covered; soak the cucumbers overnight in the lime water, stirring occasionally.

Soak the Cucumbers in Lime:

When the cucumbers are done soaking, rinse them well in cool water. The best way to do this is to dump the cucumbers into the sink with the drain plugged; run cold water in the sink and gently toss the cucumbers around in the cold water a few times. Drain, while using the spray nozzle to spray the cucumbers as the water drains out. Do this at least 3 times.

Brine the Cucumbers

When the lime has been rinsed off of the cucumbers, clean out the crock or container used to soak the cucumbers well and make sure it is free of lime. Add the cucumbers back into the crock and soak the cucumbers 3 more hours in ice water.

In a bowl, mix the vinegar, sugar, and salt together with a whisk until dissolved. Drain the cucumber slices from the ice water in the refrigerator.

Add the slices back into the container and pour pickling liquid over the cucumber slices. Let stand overnight in the refrigerator, stirring occasionally.

Prepare the Pickles For Canning:

The next day, drain pickling liquid off cucumber slices into a saucepan. Make a Bouquet garni, by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.

Place the bouquet into the pot with the pickling liquid; simmer for 35 minutes.

Meanwhile, prepare boiling water canner. Heat jars in simmering water until ready for use. (Do not boil.)  Wash lids in warm soapy water and set bands aside.

Next, pack cucumber slices into hot sterilized quart jars. Using a canning funnel, ladle the hot liquid over slices to cover; leaving ½-inch head-space. Remove air bubbles and wipe rim. Center the lid on the jar. Apply band until fit is fingertip tight.

Pack, Fill and  Seal the Canning Jars

Process the pint jars for 10 minutes, using the boiling water bath method. Turn off the heat and allow the jars to sit for about 5-minutes, before removing the jars one at a time to cool on a towel. Leave the jars undisturbed to cool at room temperature for at least 24-hours.

After 24 hours, check lids for seal (Lid should not flex up and down when pressed in the center). The pickles are ready to eat after 24-hours. Chill to enhance the flavor.

Process the Jars:

These refrigerator sweet pickles are full of delicious flavors and easy to make.

Refrigerator Sweet Pickles with Cinnamon and Cloves

English cucumber

bay leaf ((cut the leaf

cinnamon sticks ((use 2 short sticks

mace blade

yellow mustard seeds

½ teaspoon whole cloves

black peppercorns

white wine vinegar**

sugar

salt***

Rinse the inside of the jar(s) and lid(s) with boiling water. Set aside.

Cut the blossom end of the cucumber off and discard because the flower contains an enzyme that softens this end of the cucumber.

Slice the cucumber into ⅛-inch thick slices using a mandoline or a knife.

Add the cucumber slices and all spices to the jar(s).

In a small saucepan combine vinegar, water, sugar and salt. Bring the solution to a boil and boil uncovered for 2 minutes. 

Transfer the solution to a container with a spout or use a funnel to pour it into the jar(s). (Discard any excess liquid.)

Let the jar(s) cool to room temperature. Put the lid(s) on (not too tight).

Refrigerate for 4 hours before serving.

Store in the fridge for up to a week.

My Grandmama&#39;s Sweet Pickle Recipe handed down by my mother.

lbs cucumbers (Small pickling type)

lbs sugar

white vinegar

cinnamon sticks

whole allspice

cloves

Dissolve lime into water in large roasting pan

add sliced cucumbers

let soak for at least 24 hours, stirring occasionally to unsettle the lime.

on 2nd day, remove from lime water and rinse thoroughly in batches

pour out lime water and rinse the roasting pan.

Add clean water to roasting pan and then add cucumbers back in the water to soak for at least 4 hours.

then mix the sugar, vinegar and spices (in a tea ball or spice bag) and bring to a boil.

remove cucumbers from the rinse water in roasting pan and place in a deep cooking pot.  Cover with the hot pickling syrup

(If there isn&#39;t enough pickling syrup to cover, you can make another batch of it)

Place a top on the pot and let the cucumbers sit in the syrup overnight.

On the 3rd day, boil for 1 hour until the cucumbers become translucent.  Place in prepared canning jars and process in hot canning bath.  Set aside to cool and listen for lids to pop down as they cool and seal.

Easy, delicious Ice Box Pickles - No cooking required!

Mrs. Minnie's Ice Box Pickles

cucumbers

onions

Tablespoons real salt

apple cider vinegar

celery seasoning

Slice your cucumbers and onions paper thin and set them aside.

In a pot, combine your sugar, vinegar, and seasonings.

Heat while stirring continuously being careful not to let it boil. You only want to melt the sugar thoroughly.

Pour the liquid into a glass jar and let it come to room temperature. Put a lid on it and refrigerate.

Next, place a layer of cucumbers in the pan, then add a layer of onions, and sprinkle with salt. Add another of layer of cucumbers, another layer of onions, and sprinkle with salt. Repeat this until all of your cucumbers and onions have been used.

Put the lid on the pan and set it in the refrigerator overnight.

Next day, drain all of the liquid from the cucumber pan.

Once thoroughly drained, pour the refrigerated liquid over your cucumbers and stir well.

Reseal the pan and refrigerate for 24 hours more.

After 24 hours, put the pickles into a glass quart jar and pour the liquid on top of them and close the lid.

Store them in the refrigerator.

They&#039;re ready to eat!

INSTRUCTIONS

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