Recipe: Sweet Pickles
Last year we had so many cucumbers coming from our garden, that I ran out of ideas for them. I canned multiple Bread and Butter Pickles as well as Dill–I even tried my hand at relish. I had no idea what to do with the rest of them, so I started flipping through my canning book. I came across a recipe that sounded decent, but I didn’t like the very long process that it entailed, nor did I have the exact ingredients.
That is where this idea came from. I used the same process as I had with the bread and butter pickles, and some of the same spices, since that is what I had on had. Little did I know at the time, but this pickle recipe quickly became our favorite, as well as everyone who has tried them. I came into this canning season already having numerous requests for these–guess what I am giving out for Christmas?!
4 pounds cucumbers
5 cups vinegar
5 cups sugar
1 Tbsp celery seed
1 Tbsp mustard seed
Pickling Salt and Ice
Wash your cucumbers thouroughly and cut off the ends.
*QUICK TIP* Slice horizontally, and thinly–just like “Stackers” that you get in the grocery store. I have found that when I cut them this way, they tend to be more crisp that spears or discs. Once you cut them, put them in a bowl of ice, and salt with pickling salt, continue to layer until finished. Let sit in ice/salt for about 2 hours. This also helps with their crispness. Doing them this way eliminates the need for Alum.
Sterilize your jars and canning lids. Meanwhile make up brine: In large pot bring vinegar, sugar and seasonings to a boil. Rinse salt and ice from cucumbers and pack them into quart jars and ladle brine into jars, leaving ¼ inch headspace. Using a non-metallic utensil, remove all of the air bubbles, wipe off rim, and put on lids/rings. For one reason or another, sometimes I run out of brine. Thankfully, there are equal parts of sugar and vinegar which makes it easy to mix up what I need. As far as figuring out how much spices to add–a dash here, and a dash there work real well.
Process in a boiling water canner for 10 minutes. For best flavor, let pickles sit for 4 weeks before trying.
They are irresistable!!
What do you do with your excess cucumbers??
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