Sweet Mixed Pickles With Cassia Buds Recipes

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CASSIA BUD SWEET PICKLES



Cassia Bud Sweet Pickles image

This is a much sought after recipe. Very easy. Most Cassia Bud pickle recipes require days of soaking and changing water. Cassia Buds are the unopened flowers of the cassia (cinnamon) tree that are picked just before blooming and dried in the sun. They are very hard to find. I buy them online at The Spice House. Hope you enjoy this recipe as much as my family does.

Provided by Pumpkins Cookin

Categories     < 4 Hours

Time 1h15m

Yield 6 pints

Number Of Ingredients 7

4 quarts pickling cucumbers
7 1/3 cups vinegar
3 tablespoons salt
1 tablespoon mustard seeds
6 cups sugar
2 1/4 teaspoons celery seeds
2 1/4 teaspoons cassia, seed (cinnamon buds)

Steps:

  • Cut unpeeled medium cucumbers into 1/4 inch slices.
  • Simmer cucumber slices with 4 cups vinegar, salt, mustard seed and 1/4 cup sugar.
  • Cover until partially tender, about 10 minutes.
  • Drain and discard liquid.
  • Place cucumber slices in hot sterilized jars.
  • Boil together remaining 3 1/2 cups vinegar, 5 3/4 cups sugar, celery seed and cassia seed.
  • Boil until the sugar is thoroughly dissolved.
  • Pour immediately over cucumbers.
  • Seal immediately.
  • I process in a boiling water canner for 10 minutes.

Nutrition Facts : Calories 886.5, Fat 1.1, SaturatedFat 0.1, Sodium 3501.8, Carbohydrate 212.8, Fiber 2, Sugar 205.5, Protein 2.7

MUM'S SWEET MIXED PICKLES



Mum's Sweet Mixed Pickles image

I loved these. Especially the little onions :) Mum would make a special little jar for me of just onions and cauliflower. As I got older she continued this little tradition every year xo Now as I've mentioned in other recipes of hers, she didn't leave me with any methods of doing things, so I only have what I have and no...

Provided by Sue Fitzpatrick

Categories     Other Side Dishes

Number Of Ingredients 9

1 gal mixed vegetables (cauliflower, small pickling onions, cucumbers)
BRINE
1 gal water
1 c pickling salt
alum (a salt compound for firming and crisping pickles)
SYRUP
6 c white sugar
1 qt vinegar (4 cups)
2 Tbsp pickling spice (tied in a cheesecloth bag)

Steps:

  • 1. Wash and floret caulifower, peel off any dry layers from onions, cut cucumbers and place them all into a large enamel canner. Mum used to slice the cucumbers in quarters - lengthwise, then cut those quarters into 1" pieces.
  • 2. Brine: Boil one gallon of water then add 1 cup of pickling salt to it. Pour hot over vegetables and cover.
  • 3. Day 2: Change brine (do not rinse vegetables)
  • 4. Day 3: Change brine (do not rinse vegetables)
  • 5. Day 4: Drain brine and cover vegetables with boiling water and 1 tablespoon of alum. (do not rinse vegetables)
  • 6. Day 5: Drain and thoroughly wash vegetables under cold water. Pack vegetables into sterilized jars. Fill them to the neck of the jars.
  • 7. Syrup: In a pot, add sugar, vinegar and pickling spice. Boil 5 minutes, pour over vegetables and seal jars.

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.

SWEET MIX PICKLES



Sweet Mix Pickles image

Make and share this Sweet Mix Pickles recipe from Food.com.

Provided by strew

Categories     Canadian

Time P9D

Yield 6 pints

Number Of Ingredients 5

5 lbs pickling cucumbers
1 cup pickling salt
5 cups vinegar
8 cups granulated sugar
1 tablespoon pickling spices

Steps:

  • DAY 1-- Wash cucumbers and remove stems. Slice off and discard 1/16 inch of each end. Cut cucumbers into slices about 3/4 of an inch thick. Layer cucumbers and pickling salt in a large stone crock or food grade plastic container just large enough to hold them. Cover with boiling water. Place a weight on top of the cucumbers to prevent them from floating above the liquid. Let stand 3 days.
  • DAY 4-- Drain. Cover with boiling water.
  • DAY 5-- Drain. Cover with boiling water.
  • DAY 6-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
  • DAY 7-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
  • DAY 8-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
  • DAY 9--
  • Fill canner with boiling water. Place 6 clean pint jars in canner over high heat.
  • Place snap lids in boiling water: boil 5 minutes.
  • Drain cucumbers, reserving liquid in a saucepan: bring to a boil. Pack cucumbers into a hot jar to within 3/4 inch to the top of rim. Add boiling pickling liquid to cover cucumbers within 1/2 inch of rim. Put lids on jars and place in canner.
  • Cover canner, return to boil: process for 20 minutes. Remove jars. cool 24 hours. Store in a cool, dark place.

Nutrition Facts : Calories 1124.5, Fat 0.4, SaturatedFat 0.1, Sodium 18873.8, Carbohydrate 280.4, Fiber 1.9, Sugar 272.8, Protein 2.5

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

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