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about things that interest me.

Sweet Pickles

Sweet Pickles: Homemade Bread and Butter Pickles Recipe

Ingredients

  • 2 dozen 3-inch cucumbers
  • ½ cup pickling salt
  • 3-¼ cups apple cider vinegar, divided
  • 2-⅛ quarts water, divided
  • 6 cups sugar
  • 2 tablespoons whole cloves
  • 2 tablespoons pickling spices

Instructions

  • Put 2 dozen 3-inch cucumbers, freshly picked, in a crock or a jar. A crock can be anything from an unchipped enamel crock to a big glass jar or suitable container.
  • Cover with a brine of ½ cup pickling salt, ¼ cup vinegar, and 2 quarts water.
  • Weight down the cucumbers (a plate with a canning jar full of water on top of it will do nicely), and cover the crock.
  • The fermentation of the cucumbers will cause a white, scummy substance to form on top of the brine. Every day for 2 weeks, check on your cucumbers and just skim the scum off if it is present.
  • After 2 weeks, drain, cut into chunks, and let them stand for 24 hours in cold water, and then rinse.
  • Combine 3 cups vinegar with 6 cups of sugar and ½ cup (⅛ quart) water. Tie 2 tablespoons each whole cloves and mixed pickling spices in cheesecloth, add to vinegar solution, and bring to a boil. Pour over cucumbers and let stand for 24 hours. Drain, reheat vinegar solution, and repeat process 4 times (this is only a 5-minute task each day).
  • Remove spices and pack pickles in sterile jars. Bring vinegar solution to a boil and pour over pickles. Seal and process in boiling water bath for 10 minutes.

Now you have tasty sweet pickles

5 responses to “Sweet Pickles

  1. p.g.sharrow August 14, 2020 at 7:57 am

    at the moment this is under construction
    I have too many cucumbers and we really need sweet pickles in the pantry! I made sweet pickles 10 years ago, they were great but I lost the recipe 8-( so must start over. I hope that this is the right one.

  2. p.g.sharrow August 14, 2020 at 9:36 am

    ok lets see; first ferment

    2, 1 gallon containers of small cucumbers (3quarts fruit per)
    mix and cover cucumbers;

    1 gallon water
    1 cup salt
    1/2 cup cider vinegar
    cover fruit with brine and weight to keep submerge
    save surplus brine.

    check every day and skim off surface scum
    replenish brine as needed to keep fruit covered.
    After 2 weeks, drain and cut into desired chunks
    cover with fresh water for 24 hours, drain and rinse

    Sweet pickle canning mix;
    to bagged spice mix add;
    6 cups vinegar, 12 cups sugar, 1 cup water, bring to boil, pour over pickle chunks and let sit 24 hours, drain reheat to boil and recover chunks, 4 times then remove spices
    reheat to boil and cover packed chunks in canning jars
    hot bath canning boil 10 min.

  3. p.g.sharrow September 6, 2020 at 9:02 am

    pickled peppers:
    5 cups diced peppers, mixture of hot and sweet. 5 garlic cloves, I used minced garlic, 2 cups vinegar, 1 cup water, 2t canning salt, 1 t sugar. Divide peppers among 5 half pint jars, top with garlic. Bring brine to boil, pour on top, process 15 minutes.
    from my sister; must try some time.

  4. p.g.sharrow September 19, 2020 at 5:10 pm

    started second batch. the first was very good, opened the second jar to day

  5. p.g.sharrow September 24, 2020 at 7:12 am

    Tomato canning recipe from my sister:
    12cup tomato, 12 cup zucchini, 2 cups onion, 12 cloves garlic, 1 1/2 vinegar, 6 teaspoon salt, can add basil or oregano. Combine in saucepan, cook until desired texture,, waterbath quarts 20 or 25 minutes. Can also use open kettle method

    I add basil, rosemary, oregano and thyme and label that batch as Italian sauce.

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