Mrs Fast Pickles Recipes
MRS. FAST PICKLES
A delicious sweet pickle, this recipe comes from my mom who got it from a dear old friend of hers from church. The original recipe doesn't seem to have had a title because we've always just called them 'Mrs. Fast Pickles.' Mrs. Fast passed away this last year, but she will be lovingly remembered by my mother, who saw her as a surrogate grandmother, and by myself, who also sort of 'adopted' her as a grandmother. (Cooking time includes standing time)
Provided by Swan Valley Tammi
Categories Canning
Time 2h40m
Yield 7 quarts
Number Of Ingredients 8
Steps:
- For Brine: Mix all ingredients in large pot and bring to a boil. Set aside.
- For pickles: Slice cukes into a large mixing bowl to make 7 quarts.
- Pour scant cup of pickling salt over cukes and cover with boiling water.
- Let stand for 2 hours and drain well.
- Put cucumbers into sealing jars, cover with brine, add some fresh dill, seal, and place in canner.
- Bring to a boil and turn off heat. Let stand for 20 minutes before removing jars.
Nutrition Facts : Calories 1430.4, Fat 0.6, SaturatedFat 0.2, Sodium 20233.2, Carbohydrate 358.8, Fiber 2.4, Sugar 349.6, Protein 2.8
QUICK PICKLES
These crunchy cucumbers are a welcome addition to any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 6
Steps:
- Place cucumbers and tarragon in a jar.
- Heat vinegar, sugar, red-pepper flakes, and salt in a saucepan, stirring, until sugar and salt have dissolved. Pour into jar. Let cool completely, uncovered. Pickles are best refrigerated overnight (or up to 6 weeks) before serving.
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