Simply Sweet Pickles No Processing Required Recipes

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SWEET PICKLES



Sweet Pickles image

Sweet, crisp pickle made in the micro!! Make as many or as few as you want. They keep really well -- if you can keep any of them!!

Provided by MizzNezz

Categories     Vegetable

Time 15m

Yield 1 pint

Number Of Ingredients 7

2 medium cucumbers, sliced thin
2 small onions, sliced thin
3/4 cup sugar
1/2 cup vinegar
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seeds

Steps:

  • In microwave safe bowl, put all ingredients.
  • Cook uncovered on high for 4 min.
  • Stir.
  • Cook 3 more minutes, until bubbly.
  • Put in jar and refrigerate.

STEVIA SWEET PICKLES FOR CANNING



Stevia Sweet Pickles for Canning image

Sugar free sweet pickles using the herb sweetener stevia. Cook time includes canning process. (http://www.nowfoods.com/Products/M003142.htm)

Provided by yogiclarebear

Categories     Vegetable

Time P1DT30m

Yield 5-6 pints

Number Of Ingredients 9

3 1/2 lbs pickling cucumbers, 4-5 inches long
2 1/2 cups water
3 1/2 cups apple cider vinegar
3/4 cup kosher salt
1 teaspoon kosher salt
3/4 ounce whole mixed pickling spice, tied in a cheesecloth
1 onion, chopped
fresh garlic (optional)
20 (1 g) packets stevia, I used NOW Foods brand, be sure to check the sugar equivalency charts of your stevia brand

Steps:

  • Scrub cucumbers, quarter them lengthwise, and place them in a large glass bowl with salt and cover with ice water. Mix to dissolve salt. Ensure all cucumbers are submerged (use a dinner plate to hold them down) and put them in the refrigerator for several hours or overnight.
  • Bring canner water to a boil. Throughly wash 6 pint canning jars and lids, and place them in the water. Ensure the water level covers the caps on the jars. Leave them in simmering water until ready to fill.
  • Drain cucumbers and rinse 2 or 3 times in cold water. Set aside.
  • Bring vinegar, water, and 1 tsp Kosher salt to a boil. Add onion and cheesecloth filled with pickling spice. Reduce heat to a simmer. Add stevia and stir until dissolved.
  • Bring the canner rack up and raise the heat to boil. Take one jar out of the rack, draining the water. Add optional garlic to the jar and fill with cucumbers. (It is easier to turn the jar on its side to do this.) Fill jar with simmering pickling liquid, leaving 1/2 inch head space.
  • Slide a nonmentallic spatula or a chopstick between the cucumbers in the jar to release air pockets. Repeat a few times.
  • Remove a 2 piece lid from the hot water. Wipe jar rim and lid with a clean dry cloth. Screw the lid band down, just until resistence is met. Set the jar into the rack and repeat from step 5 until all jars are filled.
  • Lower the rack into the canner pot and put the lid on. Start a timer for 15 minutes and process the jars at a gentle but steady boil.
  • After 15 minutes, raise canner rack and carefully remove the jars, setting them on a dry towel to cool. Do not jar, shake or tip jars. Leave them be for 24 hours.

Nutrition Facts : Calories 92, Fat 0.4, SaturatedFat 0.1, Sodium 17342.6, Carbohydrate 15.3, Fiber 1.9, Sugar 6.9, Protein 2.3

QUICK SWEET PICKLES



Quick Sweet Pickles image

A yummy quick sweet pickle from Deborah Madison, author of Seasonal Fruit Desserts. Deborah recommends using 'Beit Alpha' cucumbers. I've never heard of them. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

5/8 cup white wine vinegar (or apple-cider vinegar-just a little less than 3/4 cup)
1/3 cup sugar
1/8 teaspoon salt
2 cups thinly sliced pickling cucumbers (about 3-4 cucumbers or use English cucumbers)
2 red onions, thinly sliced
2 tablespoons torn dill sprigs
1 teaspoon peppercorn
3 tablespoons olive oil

Steps:

  • In a medium bowl, mix vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Set aside.
  • In a nonreactive bowl, combine cucumbers, onions, dill, and peppercorns.
  • Add olive oil to reserved vinegar mixture and stir well. Pour over vegetables and toss to combine.
  • Cover bowl and refrigerate for at least 8 hours before serving.
  • Store pickles, refrigerated, for up to 5 days.

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