Sweet Pickle Mix

Sweet Pickle Mix

Soak pickles in ice water over night. Next morning, drain and slice.

8 cups sliced cucumbers

2 onions, chopped (2½ cups)

2 cups thinly sliced peppers (I used a mixture of green, red and yellow)
2 cups cauliflower (optional)
1 cup thinly sliced carrots (optional)

3½ cups apple cider vinegar

5 cups sugar

1½ tsp. turmeric

1½ tsp. celery seed

2 tsp. mustard seed

2 tsp. red pepper flakes

1/8 cup canning salt

Combine vinegar, sugar, salt and spices in preserving pot and bring to a boil.  Add vegetables and return to a boil.  Cook, stirring often 5-10 minutes. Until cucumber turn to a pale green color.  Spoon into sterilized jars, cover, seal and process in boiling hot water bath for 15 minutes.  Yield: 6 pints

© Crackerberries 2014

Sweet Gherkin Pickles

Jerkin’ Your Gherkin 

 

Picked fresh from the garden

We think that’s a bargain

Wash them and put them in brine

Salt water makes them fine

Overnight let them soak

Believe me it’s no joke

Cold cucumbers work best

Harder than all the rest

Slice them with some onion

Making pickles is fun

We’re in this heat working

Jerkin’ on the Gherkin

Sliced Sweet Gherkin Pickles Recipe

½ cup salt
2 quarts water

Combine and pour over cleaned whole cucumbers, let stand in fridge overnight.

1 qt cider vinegar
6 cups sugar

Combine following spices in cheese cloth and tie
1 tbsp whole allspice
1 tbsp whole cloves
½ tbsp celery seed
½ tbsp mustard seed
1 stick cinnamon (2” long)
1 bay leaf

Drain and rinse cucumbers and slice
4 cups small white onions
2 cups sliced carrots
12-16 cups slice cucumbers

Bring sugar and vinegar to a boil. Add spice bag and vegetables and return to boil. Reduce heat; simmer 5 minutes. Remove spice bag, pack vegetables in hot sterilized jars. Return syrup to boil and pour over vegetables. Process in hot boiling bath 5 minutes Yield 6-7 pints

© Crackerberries 2012

Sweet Mustard Pickles

                   

{SPECIAL BLEND} Mustard Pickles

I love to experiment with pickles… I thought about how chocolate and peanut butter together make an awesome candy bar, putting my two favorite pickle recipes would be the same ~  but different.  These are very sweet and very sour and very YUM!

12 cups cucumbers, sliced ¼” or so

2 cups chopped onions

5 cups sugar

3 cups cider vinegar

1½ tsp turmeric

1½ tsp celery seed

2 tsp mustard seed

1 tsp red pepper flakes

¼ cup white vinegar

¼ cup water

2 Tbsp cornstarch

½ cup Dijon mustard

Brine:  2 Quarts water and 1 cup canning salt

Brine the cucumbers overnight (cover with salt brine); drain and rinse. 

Prepare preserving jars.

In small bowl combine cornstarch, white vinegar, water, cornstarch and mustard and mix well.  Set aside.

In large preserving pot bring vinegar, sugar and spices to a boil.  Add cucumbers and cook till boiling again.  Once you have a nice rolling boil pour in cornstarch mixture and cook just until thickening.  Ladle into hot sterilized jars leaving ½ inch head space.  Wipe the rims clean; adjust two piece covers, process in boiling water bath for 10 minutes.  Yield: 7 pints.

© Crackerberries 2011