Best 2 Sweet And Sour Pickles Recipes
In the realm of culinary delights, where flavors dance and taste buds come alive, lies a delectable creation that tantalizes the palate and brings joy to any gathering: sweet and sour pickles. These gems, often gracing backyard barbecues, holiday feasts, and casual snacking moments, have a unique ability to elevate any dish with their delightful combination of tangy and sugary notes. With countless recipes vying for attention, finding the perfect one can be an overwhelming task. Embark on a flavorful journey as we unravel the secrets of crafting the most extraordinary sweet and sour pickles, transforming your kitchen into a haven of culinary enchantment. Let's dive into the world of sweet and sour pickles, exploring the elements that make them irresistible and discovering the techniques that unlock their full potential.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET AND SOUR ZUCCHINI PICKLES
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas
Provided by Taste of Home
Time 1h10m
Yield about 6 pints.
Number Of Ingredients 7
Steps:
- Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. 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 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET AND SOUR PICKLES
Provided by Katherine Sacks
Categories Low Fat Kid-Friendly Low Cal Healthy Vegan Anise Clove Yellow Squash Small Plates
Yield 5 cups
Number Of Ingredients 9
Steps:
- Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Tips:
- Choose the right cucumbers: For best results, use pickling cucumbers, which are smaller and have thinner skins than regular cucumbers.
- Slice the cucumbers evenly: This will help them pickle evenly and look more appealing.
- Use a clean container: Make sure the jar or container you use for pickling is clean and sterilized to prevent contamination.
- Follow the recipe carefully: Be sure to measure the ingredients accurately and follow the instructions in the recipe to ensure the pickles turn out well.
- Be patient: Pickling takes time. Allow the pickles to sit in the pickling solution for at least a week before eating them.
Conclusion:
Sweet and sour pickles are a delicious and versatile condiment that can be enjoyed on their own or used to add flavor to a variety of dishes. They are easy to make at home with just a few simple ingredients. By following the tips in this guide, you can make perfect sweet and sour pickles every time. So grab a jar and get pickling!
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