Sweet And Sharp Cucumbers Recipes

SWEET PICKLES FROM RIPE CUCUMBERS

Steps:

• Cut cucumbers into large strips or pieces.
• Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
• Add the cucumbers. Let stand at least 12 hours.
• Drain and rinse cucumbers.
• In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
• Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
• Pack into clean pint jars.Cover with the vinegar syrup.
• Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
• Remove from canner and let sit on counter overnight.
• Pickles will improve with age, so let sit at least 3 weeks before serving.

SWEET AND SOUR CUCUMBERS

Steps:

• In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool.
• Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine.
• When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving.

SWEET AND SOUR CUCUMBERS

Steps:

• Halve cucumbers lengthwise and scrape out seeds.
• Slice cucumbers 1/8-inch thick.
• Transfer to colander set over a bowl.
• Sprinkle cucumbers with salt and refrigerate.
• Combine vinegar, sugar and rice wine vinegar in small saucepan.
• Bring to a boil, shaking pan gently to dissolve sugar; remove from heat.
• Cool to room temperature.
• Transfer to serving bowl and chill thoroughly.
• Add cucumbers and dill (if desired) and toss lightly.
• Cover and refrigerate at least 8 hours or overnight.

SWEET CUCUMBER PICKLE

Steps:

• Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers. Peel the onions and slice them very thinly. Combine the cucumbers, onions, and dill, if using, in a large bowl.
• Mix the sugar, salt, and vinegar and pour over the cucumbers and onions. Let stand overnight for the sweet and sour flavors to mix and mingle or, if this isn't possible, let stand for at least 3 hours before serving. Pack into a large airtight container or wide-necked jam jars. Store in the fridge and use within 2 weeks.
• Creamy-white English winter celery makes a lovely sweet pickle, or you can use the more common green celery. Follow the recipe above, replacing the cucumber with 2 1/4 pounds of celery. Run a potato peeler lightly down the stalks to remove any tough ribs, then cut into sticks about 1 1/2 inches long (for crudités or dips) or chop into 1/2-to 3/4-inch chunks. Use sweet, mild red onions and season the pickle with celery salt and 1 teaspoon of caraway seeds. As celery does not contain as much water as cucumber, add 3/4 cup plus 2 tablespoons of water to the vinegar and sugar mixture.

SWEET AND SHARP CUCUMBERS

Steps:

• Mix vinegar and sugar in serving bowl large enough to hold cucumbers.
• Scrub cucumbers and slice in food processor on fine slicer. Stir into vinegar-sugar mixture.