Best 2 Canning Sweet Pickles Recipes
When it comes to preserving the flavors of summer, canning sweet pickles is a time-honored tradition that combines the sweetness of fruits with the tangy taste of vinegar. This delightful treat is not only a delicious addition to any meal or snack, but it also offers a wonderful way to enjoy the bounty of the harvest. Whether you're a seasoned canning expert or just starting out, crafting your own sweet pickles at home can be a rewarding and fulfilling experience. In this comprehensive guide, we'll take you through the essential steps, providing you with the knowledge and techniques you need to create delectable sweet pickles that will tantalize your taste buds and fill your pantry with a taste of summer all year long.
Check out the recipes below so you can choose the best recipe for yourself!
CANNING SWEET PICKLES
This come from my grandma. She was an awesome cook but now she has past so I decided to give you her recipe. I help my dad can and this recipe is easy to make.
Provided by luvinlife94
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 2322, Sodium 6982.4, Carbohydrate 599.9, Sugar 598.8
STEVIA SWEET PICKLES FOR CANNING
Sugar free sweet pickles using the herb sweetener stevia. Cook time includes canning process. (http://www.nowfoods.com/Products/M003142.htm)
Provided by yogiclarebear
Categories Vegetable
Time P1DT30m
Yield 5-6 pints
Number Of Ingredients 9
Steps:
- Scrub cucumbers, quarter them lengthwise, and place them in a large glass bowl with salt and cover with ice water. Mix to dissolve salt. Ensure all cucumbers are submerged (use a dinner plate to hold them down) and put them in the refrigerator for several hours or overnight.
- Bring canner water to a boil. Throughly wash 6 pint canning jars and lids, and place them in the water. Ensure the water level covers the caps on the jars. Leave them in simmering water until ready to fill.
- Drain cucumbers and rinse 2 or 3 times in cold water. Set aside.
- Bring vinegar, water, and 1 tsp Kosher salt to a boil. Add onion and cheesecloth filled with pickling spice. Reduce heat to a simmer. Add stevia and stir until dissolved.
- Bring the canner rack up and raise the heat to boil. Take one jar out of the rack, draining the water. Add optional garlic to the jar and fill with cucumbers. (It is easier to turn the jar on its side to do this.) Fill jar with simmering pickling liquid, leaving 1/2 inch head space.
- Slide a nonmentallic spatula or a chopstick between the cucumbers in the jar to release air pockets. Repeat a few times.
- Remove a 2 piece lid from the hot water. Wipe jar rim and lid with a clean dry cloth. Screw the lid band down, just until resistence is met. Set the jar into the rack and repeat from step 5 until all jars are filled.
- Lower the rack into the canner pot and put the lid on. Start a timer for 15 minutes and process the jars at a gentle but steady boil.
- After 15 minutes, raise canner rack and carefully remove the jars, setting them on a dry towel to cool. Do not jar, shake or tip jars. Leave them be for 24 hours.
Nutrition Facts : Calories 92, Fat 0.4, SaturatedFat 0.1, Sodium 17342.6, Carbohydrate 15.3, Fiber 1.9, Sugar 6.9, Protein 2.3
Tips for Canning Sweet Pickles:
- Choose firm, ripe cucumbers for best results.
- Use a sharp knife to thinly slice the cucumbers.
- In a large pot, combine vinegar, sugar, salt, pickling spices, and water. Bring to a boil, stirring until sugar and salt dissolve.
- Reduce heat to low and simmer for 5 minutes.
- Add cucumber slices and bring to a boil again. Reduce heat to low and simmer for 3 minutes, or until cucumbers are heated through.
- Remove from heat and carefully transfer cucumber slices to sterilized jars.
- Pour hot vinegar mixture over cucumbers, leaving 1/2 inch of headspace at the top of each jar.
- Wipe jar rims with a clean, damp cloth and seal jars with lids.
- Process jars in a boiling water bath for 10 minutes.
- Remove jars from water bath and let cool completely.
- Once cooled, store jars in a cool, dark place for at least 2 weeks before enjoying.
Conclusion:
Canning sweet pickles is a great way to preserve this delicious summertime treat. By following these tips, you can ensure that your pickles turn out perfectly. So next time you have a bumper crop of cucumbers, don't let them go to waste - can them up and enjoy them all winter long!
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