Best 5 Ball Canning Sweet Pickle Recipes

CANNING SWEET PICKLE RELISH

Steps:

• Wash the cucumbers, peppers, and onions under cold water. Slice the peppers and discard the stems, membranes, and seeds. Remove the stem and blossom ends of the cucumbers; you can, but don't have to peel away the skins of the cucumbers. Peel away the outer skin of the onion. Now chop the cucumbers, peppers, and onions or put each through a food chopper separately using a medium or "chop" blade. About ¼ inch cubes is ideal.
• Measure 6 cups of chopped cucumbers, 3 cups chopped sweet peppers, and 3 cups chopped onions.
• Combine the vegetables in a large bowl, a 5 or 6 quart saucepan. Sprinkle with pickling salt and stir to mix. Add cold water to cover. Let the vegetables stand covered at room temperature for 2 hours (longer if you like).
• Drain the vegetable mixture in a colander set in the sink, rinse with fresh water, and drain well. Return the vegetables to the bowl, cover with ice water, and let the vegetables sit for 1 more hour.
• Combine the vinegar and sugar in a 4-quart kettle or pot. Put the spices in a cheesecloth or spice bag.
• Quickly bring the mix to a boil, stirring constantly. Add the vegetables to the pot and return the mixture to boiling. Cook uncovered over medium-high heat about 10 minutes or until most of the excess liquid evaporates; stir occasionally to keep the mix from sticking to the pot.
• Ladle the relish into hot, sterilized half-pint canning jars, leaving ½ inch headspace. Run a spatula down in between the relish and jar to release air bubbles. Fill with more cooking liquid if necessary.
• Wipe the jar rims with a clean, damp cloth and adjust the lids in place to seal. Screw the ring bands on as tightly as you can.
• Put the jars on a rack in a boiling-water canner making sure they don't touch the canner sides. The hot water in the canner should just cover the jar lids by 1 to 2 inches. . Place the kettle covered on the range to heat. Bring the water in the canner to a boil for 10 minutes (start timing when the water reaches a boil).
• Take jar out of water at end of processing time with a jar lifter being careful not to disturb the lid seal. Cool on a wire rack or folded towel away from drafts. Leave on ring bands in place until jars are cool. Check for good seal by pressing each lid with your finger; if the lids stay down when pressed, the jars are sealed and the rings can be removed.
• Label and store canned relish in a cool, dark place. Refrigerate all jars after opening.

CANNING SWEET PICKLES

Steps:

• Slice cucumbers in chips.
• Fill your jar with vinegar, salt, sugar, and pickling spice.
• Close up jar and stor for 8 weeks or longer.
• Open jar after 8 weeks and Enjoy!

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

Steps:

• Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
• Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
• Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
• Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

SUMMERTIME SWEET PICKLES

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.

PICKLED BEETS (FOR CANNING)

Steps:

• In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
• Slice into about 1/4-inch thick or cut into cubes.
• Pack snuggly into the canning jars (be careful not to bruise).
• In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
• Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
• Process in a boiling water bath for 12 minutes.
• Cool on a rack.