Best 6 Grandpa Rowands Canadian Pickles Sweet Recipes

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Grandpa Rowland's Canadian Sweet Pickles is a classic recipe that has been passed down for generations. This timeless recipe is known for its sweet and tangy flavor, with a delightful crunch that makes it a popular choice for parties, gatherings, and as a condiment. With the right ingredients and simple steps, you can easily create this delicious pickle recipe at home.

Check out the recipes below so you can choose the best recipe for yourself!

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

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
12 garlic cloves, crushed
4 bay leaves

Steps:

  • 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.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

GRANDPA ROWAND'S CANADIAN PICKLES (SWEET)



Grandpa Rowand's Canadian Pickles (Sweet) image

I grew up on these pickles being made once a year. Being canned, these pickles take two weeks to make but are so worth it. After my grandfather died in 1996, there were enough pickles canned to last two more years. After that, there weren't made any more. My grandmother said she had lost the recipe and even if she had it there was no one to help her make them anymore. Going through her recipe book, what did I find? It was my grandfather's recipe! I'm proud to be able to share it with you. If you like sweet pickles, you're going to just die when you taste these.

Provided by R.Rowand

Categories     Vegetable

Time P14D

Yield 12 pint jars, 100 serving(s)

Number Of Ingredients 10

2 gallons cucumbers, sliced paper thin
1 pint salt
1 gallon boiling water
1 1/2 tablespoons alum
1 gallon boiling water
5 lbs sugar
1 pint water
1 quart vinegar
1 teaspoon cinnamon oil
1 1/2 teaspoons clove oil

Steps:

  • Mix cucumbers, salt and boiling water; let sit on your stove covered for 1 week and then drain.
  • Pour on 1 gallon of boiling water; let stand 24 hours and then drain.
  • Add alum and 1 gallon boiling water; let sit 24 hours and then drain.
  • Mix together sugar, 1 pint water, vinegar, cinnamon oil, and clove oil . Bring to a boil and pour over cucumbers. Let sit 24 hours and then drain, retaining juices. Let sit 24 hours.
  • Reheat juices and pour over cucumbers again. Let sit 1 hour and then drain retaining juices. Repeat this step for 4 days, letting cucumbers sit on counter top. Do not refrigerate them.
  • After the 2 week process is done, place pickles in whatever size caning jars you have on hand and re boil the retained juice to pour in the jars on top of pickles. This will give you enough heat to seal the jars perfectly.
  • Put the extra in the pantry and refrigerate a 1 jar. When they are cold they will be ready to eat (unless you like warm pickles then dig right into them).

SWEET REFRIGERATOR PICKLES



Sweet Refrigerator Pickles image

These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.

Provided by globalkitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT1h55m

Yield 12

Number Of Ingredients 10

2 small cucumbers, thinly sliced
1 ½ tablespoons salt
1 onion, finely chopped
1 cup white sugar
1 cup white wine vinegar
½ cup apple cider vinegar
¼ cup brown sugar
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1 pinch ground turmeric

Steps:

  • Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
  • Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
  • Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
  • Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g

GREAT GRANDPA'S GARLIC PICKLES



Great Grandpa's Garlic Pickles image

These pickles have a really great kick to them! This is a recipe of my great grandpa's who is 96.

Provided by Jenni

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h5m

Yield 16

Number Of Ingredients 5

1 (16 ounce) jar dill pickle slices
2 cups white sugar
1 tablespoon hot pepper sauce (e.g. Tabasco™)
6 cloves garlic, peeled
¼ teaspoon red pepper flakes

Steps:

  • Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 364.7 mg, Sugar 25.3 g

GRANDMA'S SPICY SWEET PICKLES



Grandma's Spicy Sweet Pickles image

Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.

Provided by Donna M.

Categories     Vegetable

Time P7DT15m

Yield 1 batch

Number Of Ingredients 9

4 lbs cucumbers, after slicing
1/3 cup salt
1 quart white vinegar
1 cup sugar
1 tablespoon celery seed
1 tablespoon mustard seeds
2 tablespoons whole mixed pickling spices
1 tablespoon alum
5 cups sugar

Steps:

  • Slice cucumbers about 1/8 inch thick.
  • Pour salt over cucumbers.
  • Pour enough boiling water over all to cover.
  • Stir and let stand 8 hours or overnight.
  • Drain and discard brine.
  • In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
  • Bring to a boil.
  • Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
  • Pour boiling vinegar mixture over cucumbers.
  • Cover and let stand.
  • Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
  • Do not reheat when sugar is added.
  • At the end of the 5th day, pickles are done and may be stored in covered jar.
  • Do not seal jars.
  • Pickles will keep indefinitely and get better with age.

Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8

SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES



Sweet-and-Spicy Bread-and-Butter Pickles image

You'll want to put these pickles on every sandwich and burger you make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 6 cups

Number Of Ingredients 11

2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
2 heaping tablespoons coarse salt
2 cups ice cubes
3 cups cider vinegar or distilled white vinegar
2 1/4 cups sugar
1 teaspoon whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

Steps:

  • To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
  • Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
  • Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Choose cucumbers that are firm and have no blemishes.
  • Slice the cucumbers evenly so that they pickle evenly.
  • Use a clean, sterilized jar for storing the pickles.
  • Follow the recipe carefully, especially when it comes to the proportions of vinegar and sugar.
  • Let the pickles rest for at least 24 hours before eating them to allow the flavors to develop.

Conclusion:

Grandpa Rowand's Canadian Pickles Sweet are a delicious and refreshing treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. These pickles are a great way to use up extra cucumbers from your garden, and they also make a great gift for friends and family.

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