Snack - Best sweet pickle recipe ever

Author: Nancy Wright  

One huge part of the recipe that sets this apart from most pickle recipes is the fact you use apple cider vinegar instead of white vinegar. The best bread and butter pickle recipe - if you love State Fair pickles, you'll love this super easy and delicious bread and butter pickle recipe.

Easy Delicious Sweet Pickles

The most delicious Sweet Refrigerator Pickles Recipe, and did I mention the easiest Pickle recipe ever too! Makes a great hostess gift!
Provided by: Jenna
Total time: 55 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 7

Ingredients:

• 7 Cups Pickling Cucumbers (Thinly Sliced)
• 1 Large Onion (Thinly Sliced)
• 2-3 Large Peppers (Thinly Sliced - In any color)
• 1 Cup Vinegar
• 2 Cups Sugar
• 1 Tablespoon Salt
• 1 Tablespoon Celery Seeds

How to cook:

1. Slice up the Veggies. If you have a mandoline slicer this task is super quick and easy.
2. Slice up the onions, and peppers. You can add as many onions, and peppers as you desire.
3. Put all your Veggies in a large container.
4. Add all the ingredients under the heading “liquid” (vinegar, sugar, salt, and celery seeds) into a sauce pan, and bring to a boil.
5. Pour the boiling hot liquid into the container with the sliced veggies.NOTE: It will look like there is not enough liquid, but this is when the magic happens!!
6. Let your veggie concoction sit on the counter, and give it a stir every 15 minutes until the liquid reaches the top of the veggies! The rising liquid will be complete in about 3 stirs!
7. Eat them all… or put your delicious sweet pickles into some jars, and refrigerate! Or even give them away as gifts! And share the sweet pickle love!

Notes: The Best Homemade Pickle Recipe EVER, Place a sterilized lid on each filled jar, add a ring, and tighten to hand tightness. Place jars into the canner, making sure the water level in the canner is at least 1 …

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bread and butter pickle recipe

The Best Bread and Butter Pickle Recipe

The best bread and butter pickle recipe - if you love State Fair pickles, you'll love this super easy and delicious bread and butter pickle recipe.
Provided by: redheadshesaid@gmail.com
Total time: 55 minutes
Cook time: 10 minutes
Prep time: 45 minutes
Yields: 3 servings
Cuisine: Pickles
Number of ingredients: 11

Ingredients:

• 30 pickling cucumbers, thinly sliced (3 to 5 inches)
• 3 onions, thinly sliced (I used white onions, but vidalia or red onions would work, too.)
• 2 sweet red peppers, thinly sliced
• 1/4 cup Kosher salt
• 2 1/2 cups apple cider vinegar
• 2 1/2 cups distilled vinegar
• 5 cups cane sugar
• 2 teaspoons turmeric
• 2 teaspoons celery seed
• 2 tablespoons whole mustard seeds
• 6 cups ice

How to cook:

1. Combine thinly sliced cucumbers, onions, peppers, salt and ice in large vessel. Make sure you have enough room to mix ingredients well.
2. Cover with a weight and let stand for at least 3 hours.
3. After three hours rinse the cucumber mixture with water and let drain. I rinsed in a large colander, about a third at a time. Set aside.
4. Combine vinegar, sugar, turmeric, celery seed and mustard seed in large pot. Add drained cucumber mixture to the brine and cook on medium heat.
5. Remove from heat once the mixture starts to boil.
6. Fill sterilized jars with cucumber and brine mixture. Wipe rims clean using clean damp cloth and place seals and rings on the jar.
7. Place in canning bath (boiling water) and process for 10 minutes.
8. Remove from bath and let cool on the counter. You'll hear several pops as the jars cool, that means they are properly sealed and can be safely stored for up to one year. Once jars have cooled completely you can remove the ring so it doesn't rust.

Notes: Sweet Pickles {How to Make Homemade, Prepare the Pickles for Canning: The next day, prepare the seasoned pickling liquid. Reserve the Brine: Drain the brine …

Best Homemade Pickle Recipe

Simple but delicious homemade pickle recipe for canning. One huge part of the recipe that sets this apart from most pickle recipes is the fact you use apple cider vinegar instead of white vinegar. The taste is superb!
Total time: 240 minutes
Cook time: 15 minutes
Prep time: 45 minutes
Yields: 4 servings
Number of ingredients: 9

Ingredients:

• 5 lbs. pickling cucumbers
• 1-3 tsp mustard seed
• 1-3 tsp dill seed
• 8-12 whole garlic cloves
• 3 cups apple cider vinegar
• 6 cups water
• 3 Tbsp pickling salt
• 4+ fresh dill heads (optional)
• 4 fresh grapes leaves (optional) **helps keep pickles crisp**

Nutrition:

• Calories: 9 calories
• Carbohydrate: 1 grams carbohydrates
• Cholesterol: 0 milligrams cholesterol
• Fat: 0 grams fat
• Fiber: 0 grams fiber
• Protein: 0 grams protein
• Saturated Fat: 0 grams saturated fat
• Serving Size: 1 serving
• Sodium: 19 grams sodium
• Sugar: 0 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 0 grams unsaturated fat

How to cook:

1. Wash, clean, trim cucumber ends. Store in the fridge overnight.
2. when you are ready to start canning, put the cucumbers into an ice water bath to sit out on the counter while you work. This step helps ensure your pickles stay crisp and not mushy.
3. Fill water bath canner and place you cleaned and prepared jars in the canner to start them getting hot and sterilized.
4. in a small saucepan place your lids (not rings) in a small amount of water to soften the seal and sterilize the lids.
5. To make your brine: combine water, apple cider vinegar, and pickling salt in a stockpot over medium-high heat.
6. While the brine is heating up and the jars are warming. Collect the spices, peel garlic, and slice cucumbers into the desired shape if necessary.
7. Once the brine is well heated, not yet to a boil but close. Remove jars from canner only as you are ready to fill that jar. place your garlic, and 1/2-1 tsp (depending on desired taste) of each dill seed and mustard seed into every pint jar, or split that if using pint jars. Then pack cucumbers into the jar as tightly as you can get them in. Fill the jar with brine leaving 1-inch headspace, repeat until each jar is filled * With this step, you will want to make sure you work quickly, you don't want your jars to cool too much before you add hot brine and put them back in the canner. The fast temperature changes are what causes jars to break!!
8. If you are using fresh dill head or grapes leaves for freshness add those in while packing in the cucumbers.
9. Place a sterilized lid on each filled jar, add a ring, and tighten to hand tightness.
10. Place jars into the canner, making sure the water level in the canner is at least 1 inch over the tops of the jars.
11. You want your canner to be at a full boil. Let the pickles process in the canner like this for 15 minutes.
12. After 15 minutes turn off the heat and let sit for 5 minutes. Then lift the jars out of the canner to completely cool on the counter.
13. The lids should be down and not popped up as a sign if it sealed well or not. If it did not seal just put it in the fridge to store they are still perfectly fine.
14. Leave pickles for at least a month before opening, for the best flavor.

Notes: Easy Homemade Pickles Recipe, In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the …