EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
BEST EVER SWEET PICKLES
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
Time 1h10m
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, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
JOANNE'S SWEET AND HOT PICKLES
This recipe was given to me by a grand lady that I work with. It is very easy, fast and taste very good.
Provided by Peggy L.
Categories Low Protein
Time P1m29DT7m
Yield 3 quarts
Number Of Ingredients 4
Steps:
- Drain the whole Valistic Kosher Dill Pickles and slice them the desired thickness.
- Put half the sliced pickles into a gallown jar.
- Add Sugar.
- Add Tabassco Sauce.
- Add Garlic, crushed.
- Add the remaining half of the sliced pickles in the gallon jar.
- Cover with a lid.
- Turn jar twice (2 times) a day for 7 days.
Nutrition Facts : Calories 1649.2, Fat 1.2, SaturatedFat 0.3, Sodium 6797.8, Carbohydrate 421.5, Fiber 8.6, Sugar 409.3, Protein 5.1
SWEET-AND-SOUR QUICK PICKLES
Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
SWEET HOT PICKLES
This is a combination of several recipes, one from my father, one from an old cook book, and my own adjustments
Provided by HiTopsnSox
Categories Vegetable
Time P8DT1h
Yield 6 pints
Number Of Ingredients 6
Steps:
- Scrub the cucumbers and put them in a crock or some other container and cover with boiling water.
- Let stand for 24 hours.
- Drain.
- Repeat this process for 3 more days.
- (Total of 4 days).
- On the 5th day, remove the cucumbers, rinse well in cold water and cut them into chunks.
- Combine the vinegar, sugar, salt and the spices (tied in cheesecloth) and bring to a boil.
- Pour over the sliced cucumbers.
- Let stand 24 hours.
- On the 6th day drain the syrup back into a saucepan, bring to a boil, (along with the spicebag) and pour again over the cucumbers.
- Let stand another 24 hours.
- On the 7th day drain the syrup again, bring to boil and pour over the cucumbers.
- On the 8th and final day, drain the syrup, bring to a boil.
- Put the pickles into hot sterilized pint jars along with a piece of hot pepper, and pour the boiling hot syrup over.
- Process in a boiling water bath for ten minutes.
- *Usecayenne peppers, or whatever fresh hot peppers you may have.
- Be careful though to not add too much, as pickles may be too hot.
- These are also excellent without the hot peppers.
Nutrition Facts : Calories 1110.6, Fat 0.3, SaturatedFat 0.1, Sodium 2339.5, Carbohydrate 279, Fiber 1.5, Sugar 272.1, Protein 2
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