Sweet Chunk Pickles Recipes

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BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

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

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

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.

CRAVEN COUNTY SWEET PICKLES RECIPE:



Craven County Sweet Pickles Recipe: image

Provided by What's Cooking America

Categories     Snack

Number Of Ingredients 7

Fresh cucumbers (for pickling (approximately 4 to 6 inches long), washed and cut into 1/4-inch slices*)
Water
Pickling salt
Alum**
Cider vinegar
Pickling spices***
Sugar, (granulated)

Steps:

  • Soak the cucumbers in ice cold water for 30 minutes. Drain. Trim off the ends of the cucumbers, then slice (a mandoline is best) into 1/4-inch slices.
  • Place sliced cucumbers in a large non-reactive container (stainless steel or porcelain) and cover with boiling water. There will be a foam on the cucumbers for this first application of boiling water, but you will not have any foam after that.
  • Do not cover the container with a lid. This is because the water is so hot, and you do not want to cook the pickles - just "scald" them.
  • Let sit until Day 2.
  • The cucumbers do not have to be refrigerated during the five (5) day process. You want the ingredients to be at room temperature and the water you pour over them to be at the boiling point when you are processing.
  • Drain off water (do not rinse the pickles) and cover with fresh boiling water and pickling salt mixture.
  • Pickling salt mixture = 1 1/2 cups pickling salt to 1 gallon boiling water
  • Drain off water/salt mixture.
  • Do not rinse the pickles after the salt step. Just drain the water mixture off and proceed to the next step.
  • Cover with fresh boiling water and alum mixture.
  • Alum mixture = 2 1/2 tablespoons alum to 1 gallon boiling water
  • Drain off alum water and discard.
  • Do not rinse the pickles after the alum step. Just drain the water mixture off and proceed to the next step.
  • Boil together enough cider vinegar and pickling spices to cover the cucumber slices. (1 gallon cider vinegar and 3 tablespoons pickling spices wrapped in cheese cloth).
  • Pour prepared cider vinegar/pickling spices over the cucumber slices.
  • I place a towel on top of the container, with a rubber band around the pot/towel to hold in place. I do this because the vinegar smell is so strong . I then put the container in the garage so they will not smell up the house.
  • Let the cucumbers sit in the vinegar solution, covering the top with a towel to keep "whatever out." Do not cover the mixture with a lid.
  • Take cucumbers out of cider vinegar; drain off cider vinegar and dispose (or throw away) the vinegar and spice sack. I do not put the spices back into my pickles. I am sure it would be okay if you did, but I do not like having the spices in my pickles.
  • I put my jars, lids, and rings into the dishwasher and run on a regular cycle with dishwasher detergent. If you do not have a dishwasher, just wash as you would regular dishes and rinse with VERY hot water. This way you can be assured that your end product will be free of contaminants that may have been in the jar previously.
  • General Rule: For every five (5) cups of sliced cucumbers, add two (2) cups of granulated sugar (you want to thoroughly cover the cucumbers as you would if you were flouring a piece of chicken to deep fry).
  • When I pack the jars, I put approximately a dozen slices of pickles and then 1/4 cup of sugar sprinkled around on the slices - then another dozen or so pickles slices and another 1/4 cup of sugar until you have filled up the jar. You will end up with approximately one (1) cup of sugar per quart jar.
  • As the sugar dissolves it "pulls out" the vinegar from the pickles and makes a sweet light syrup. When the sugar has dissolved, if you do not have syrup high enough in the jar to cover all of the pickles just add more sugar. I like to let my pickles age for a week and then refrigerate - they are fantastic cold.
  • Make sure the pickles are covered with the vinegar/sugar liquid or your top cucumbers will turn darker.
  • NOTE: The sugar sometimes does just sit on the bottom. I turn my jars upside down from time to time so the sugar will travel from the bottom to the top (which is now in the lower position). As you do this, the sugar will dissolve and draw the vinegar out of the pickles and make a syrup that will cover them. I turn the jars until the sugar has completely dissolved. It may take a few turns; however, you can also hold the jar in your hand and turn it back and forth to speed up the process.
  • Your jars will not be sealed but your pickles will be preserved. You can eat these sweet pickles immediately, but are much better if they are allowed to sit in the syrup for a week or so.
  • I prefer my pickles cold - straight from the refrigerator. They are a better taste and texture. You can store the pickles in a cool, dark place for many years.
  • Yield: 35 pounds of cucumbers yielded approximately 18 quarts of sweet pickles.

CRISP SWEET PICKLE RECIPE



Crisp Sweet Pickle Recipe image

Sweet and tangy homemade pickles made in a crock over a 7 day time frame.

Provided by Shelby Law Ruttan

Categories     Condiment

Time P7D

Number Of Ingredients 6

10 lb small pickling cucumbers
¼ cup pickling salt
3 tbsp alum
6 cups apple cider vinegar
¼ cup pickling spice
4 cups granulated sugar

Steps:

  • Day 1: Clean cucumbers and soak in ice cold water bath for 30 minutes. Drain cucumbers, trim ends, then cut into thick chunks. Pack cucumbers in a gallon sized food safe jar. Cover with boiling water. Let sit 24 hours.
  • Day 2: Drain water from cucumber slices. Add salt. Pour boiling water over top of cucumbers and salt. Cover and let sit 24 hours.
  • Day 3: Drain cucumbers. Add alum. Pour boiling water over cucumbers to cover. Cover and let sit 24 hours.
  • Day 4: Drain cucumbers. Place pickling spice in cheesecloth tied with string to form purse. Place in jar with cucumbers. Bring cider vinegar to a boil. Pour over cucumbers.
  • Day 5 and Day 6: Do nothing.
  • Day 7: Drain cucumbers reserving juice. Remove cheesecloth with pickling spices and discard. Place cucumbers in large mixing bowl. Pour sugar over top of cucumbers and toss to coat. Let sit at least 2 hours.
  • Heat reserved cucumber juice until scalding. Pack pickles into hot sterilized jars. Pour hot cucumber juice over top of pickles. Cover and seal.

Nutrition Facts : ServingSize 1 Servings, Calories 58 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 449 mg, Fiber 1 g, Sugar 12 g

SUMMERTIME SWEET PICKLES



Summertime Sweet Pickles image

This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.

Provided by LIZ1888

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 21h40m

Yield 8

Number Of Ingredients 7

1 cup apple cider vinegar
⅛ cup salt
1 cup white sugar
¼ teaspoon ground turmeric
½ teaspoon mustard seed
2 pounds cucumbers
2 sweet onions

Steps:

  • In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
  • Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 33.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 27.5 g

OLD FASHIONED SWEET NINE DAY PICKLES



Old Fashioned Sweet Nine Day Pickles image

Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)

Provided by Gerry

Categories     Vegetable

Time P9DT45m

Yield 4 quarts, 20 serving(s)

Number Of Ingredients 12

4 quarts cucumbers, cut in 1/2 inch pieces
2 cups pickling salt
16 cups water
4 quarts water
1 cup vinegar
2 cups water
1 teaspoon alum
2 cups vinegar
2 cups water
8 cups sugar
1 teaspoon turmeric
1 tablespoon pickling spices, tied in a bag

Steps:

  • STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
  • Let stand three days.
  • STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
  • Let stand two days.
  • STEP THREE: Drain and place back in crock.
  • Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
  • Stand overnight.
  • STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
  • I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
  • Makes about eight pints.

SWEET CHUNK ZUCCHINI PICKLES



Sweet Chunk Zucchini Pickles image

Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it.

Provided by bljersey

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P2DT4h15m

Yield 50

Number Of Ingredients 8

1 gallon water
16 cups peeled and cubed zucchini
1 cup pickling lime (calcium hydroxide)
1 gallon water
2 cups apple cider vinegar
8 cups white sugar
3 teaspoons pickling spice
2 teaspoons salt

Steps:

  • Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.
  • Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.
  • Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in the refrigerator.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 33.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 101.7 mg, Sugar 32.6 g

SWEET CHUNK PICKLES



Sweet Chunk Pickles image

This started out as a recipe from Miriam B. Loo (Current, Inc). I added more spice and garlic. I like garlic. I've made these pickles for years. This recipe has gone to innumerable pot-lucks. I try to keep a fresh batch in the fridge (when I open one jar, I make another) because someone in the house gets a midnight craving or we get invited to dinner (terrific hostess gift) or someone at work organizes a picnic or pot-luck.

Provided by Countrywife

Categories     < 15 Mins

Time 10m

Yield 1 quart

Number Of Ingredients 5

1 quart dill pickle
2 cups sugar
1/2 cup cider vinegar
2 tablespoons pickling spices
3 garlic cloves

Steps:

  • Drain pickles and cut into chunks or thick slices.
  • Combine sugar, vinegar and spices in small saucepan.
  • Bring to a boil, stirring until sugar dissolves.
  • Put pickles and garlic in jar and add sugar mixture.
  • Cover, cool and refrigerate.
  • Flavor develops over a week, but they get better and better after a couple of hours cooling time.

SWEET PICKLE RECIPE



SWEET PICKLE RECIPE image

If you're looking for a way to use up your summer cucumber harvest, look no further! Ready to eat within a few hours, this sweet pickle recipe is full of briny flavor and will definitely become a staple in your refrigerator! These sweet pickles are easy to make and only require a few ingredients: thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few spices. Sweet pickles are the perfect snack or sandwich accompaniment and don't require canning. We promise that this sweet pickle recipe is sure to have you pickling everything!Photo credit: Lindsay Landis from Love & Olive Oil.

Provided by McCormick

Categories     Condiments,

Yield 2.5

Number Of Ingredients 7

2 cups thinly sliced cucumbers (1/4-inch thick)
1/2 cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 tsp McCormick® Celery Seed
1 tsp McCormick® Mustard Seed
1 tsp non-iodized salt

Steps:

  • Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
  • Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
  • Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.

SWEET PICKLES FROM RIPE CUCUMBERS



Sweet Pickles from Ripe Cucumbers image

Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.

Provided by Renee Pottle

Categories     Pickles

Time 13h20m

Yield 6 pints

Number Of Ingredients 8

24 cups of peeled, quartered, seeded, over-ripe cucumbers
½ cup pickling salt
8 cups water
4 cups sugar
3 cups cider vinegar
1½ cups water
½ tsp ground cinnamon
¾ tsp ground cloves

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.

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  • Wash the cucumbers. Slice off about ⅛-inch from blossom end; slice all the cucumbers crosswise and place the slices into a large bowl.
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    #15-minutes-or-less     #time-to-make     #course     #preparation     #5-ingredients-or-less     #condiments-etc     #easy     #dietary     #number-of-servings

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