Sweet Pickles
These sweet pickles were quite tasty after sitting for 2 days. My taste buds screamed for more and I didn't let them down. I made a hot version and even pickled some carrots which Jess says "tasted like salty carrots". I feel like there was more to them than that but to each her own.
I did not get a big sweet component from these, however. I could tell the sweet was there but not particularly strong like I expected.
Servings: 4 pints
Prep Time: 1 hr
Cook Time: 10 m
Ingredients
- 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
- 4 bay leaves
- 12 garlic cloves, crushed
Directions
- 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.