View Full Version : Looking for Sweet Pickle Recipe



rogerslmc
June 14th, 2006, 08:02 AM
I hope this is okay to post here. I do not see a forum for this.

I am looking for a sweet pickle recipe that is super sweet and very crunchy. Very syrupy, almost amber liquid in jar. My Mother's neigbor's Mother (a mouthful there) used to make these. My Mother has lost the recipe and I would love to get a copy. It's an older recipe I would assume, as I am having such a hard time locating it.

I have also seen green tomatoes pickled and canned this way.

If anyone has a recipe, please share.

TIA!

Tonya

dabo
September 30th, 2006, 04:09 PM
This is one of my favorites and so easy it is embarrassing.

“Dill” Sweet Pickles

1 46 oz jar inexpensive dill pickles I use the store brand
3 cup sugar
2 cups water
1 cup cider vinegar

Drain pickles and slice diagonally. Drain on paper towels. Mix sugar water and vinegar and boil 12 minutes. Put pickles in HOT syrup. Put back in jar and refrigerate for at least 3 weeks before using. “FreshPack” pickles will not be crisp, use the generic dills. Amazingly good!

Aline
September 30th, 2006, 05:32 PM
Here's a recipe from a 1952 cookbook that I have.

Sweet Sliced Cucumber Pickles

3 quarts cucumbers, sliced
3 onions, chopped
2 green peppers, seeded and chopped
1/2 cup salt
1 quart vinegar
4 cups sugar
1 teaspoon whole cloves
1 Tablespoon white mustard seed
6 small sticks horseradish root

Mix vegetables with salt, let stand 3 hours and drain. Mix vinegar, sugar and spices and boil 5 minutes. Pack pickles in sterile hot jars with a stick of horseradish in the center of each and cover with boiling vinegar sirup. Seal. Makes 3 quarts.

Kitchen Witch
September 30th, 2006, 06:56 PM
Branston-type picles have that amber color - here's one recipe for them:

Sweet Brown Pickle (Branston Pickle Type)

4 pints approximately

9 ounces carrots
1 medium swede (rutabaga)
4 garlic cloves
4 1/2 ounces dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled zucchini
15 sweet gherkins
1/2 lb dark brown sugar
1 teaspoon salt
2 fluid ounces lemon juice
12 fluid ounces malt vinegar
1 tablespoon worcestershire sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper (optional)
3 dashes kitchen bouquet browning sauce, for colouring



1. Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
2. Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
3. Simmer until the swede is cooked through but still firm (about 1˝ to 2 hours).
4. Then add the liquid colouring until the colour is dark brown.
5. Spoon into warm sterilized jars and seal.
6. Leave for at least 3 weeks to let the flavours mature.



Quick Sweet Pickles


6 lbs. med. sized cucumbers, unpeeled
1 lg. sweet red pepper, cut in strips
1 sm. onion, sliced
2 cloves garlic
1 1/2 c. pickling salt
2 qts. crushed ice
3 c. sugar
1 qt. white vinegar (5% acidity)
2 tbsp. mustard seeds

Wash cucumbers; remove 1/4 inch from ends. Cut into 1/4 inch slices. Combine cucumbers, red pepper, onion and garlic in a large bowl; add salt and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic, rinse and drain. Combine remaining ingredients in a Dutch oven. Bring to a boil. Add vegetables and reduce heat, simmer 5 minutes. Pack cucumber mixture into hot sterilized pint jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield 7 pints.

I have plenty more if you need them.

Aline
September 30th, 2006, 07:00 PM
I called a woman in our village who is known for her bread & butter pickles and her dill pickles. Everybody loves them! She'll be giving me her recipes Tuesday. I'll pass them on to you.

Aline

Kitchen Witch
September 30th, 2006, 07:18 PM
Amber Cucumber Relish
Serves/Makes: 4 pints

12 Cucumbers
6 White onions
1/2 cup Salt
Water to cover
1 quart Distilled white vinegar
2 cups Cinnamon
1 teaspoon Mustard seed
1 teaspoon Dry mustard
1/4 teaspoon Ground cloves
1 tablespoon Tumeric


Peel & chop cucumbers & onions. Add salt & enough water to cover. Let stand 1 hour.

Drain off brine. Boil vinegar, sugar & spices together for 20 minutes. Add vegetables. Cook slowly until tender & all the ingredients have become yellowish. Pack into hot, sterilized jars. Seal. Process in boiling water bath for 10 minutes.

ems911brat
October 2nd, 2006, 07:21 AM
I hope this is okay to post here. I do not see a forum for this.

I am looking for a sweet pickle recipe that is super sweet and very crunchy. Very syrupy, almost amber liquid in jar. My Mother's neigbor's Mother (a mouthful there) used to make these. My Mother has lost the recipe and I would love to get a copy. It's an older recipe I would assume, as I am having such a hard time locating it.

I have also seen green tomatoes pickled and canned this way.

If anyone has a recipe, please share.

TIA!

Tonya



OK, I am diabetic, does anyone know if you can substitute "SPLENDA" for the sugar in these recipes?

Kitchen Witch
October 2nd, 2006, 09:29 AM
ems911brat -

Take a look at this recipe - it's a Splenda recipe and you can substitute sugar for the Splenda - so you should be able to:

Easy Ice Box Pickle

4 cups of thin sliced cucumbers
1/2 cup of sweet diced onion
1/2 cup of white vinegar
1/2 teaspoon of sea salt (or regular salt)
1/2 teaspoon of celery seed
1 1/2 cup of SPLENDA

Place sliced cucumbers and diced onion into clean sealable jars. Bring the vinegar, sea salt, celery seed and SPLENDA to a boil. Carefully pour over cucumbers and onions. Allow to cool. Seal and transfer to fridge. Best eaten within two weeks. Recipe contains minimal calories. Sugar may be substituted for SPLENDA.




Sweet and Crunchy Deli-Style Pickles

7 pickling cucumbers, quartered
1 cup water
1/2 cup rice vinegar
1/3 cup SPLENDAŽ No Calorie Sweetener, Granular
1 tablespoon kosher salt
1 whole clove
1 teaspoon mustard seed
1 teaspoon whole black peppercorns
1 teaspoon peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves

1. Place quartered pickles in a clean 1-quart canning jar. Set aside.
2. Combine remaining ingredients in a small saucepan. Simmer over low heat until salt dissolves.
3. Pour hot pickling juice over pickles to fill jar. Cover tightly with lid and refrigerate 4-5 days before serving. Pickle flavor and sweetness intensity increase over time.


I hope this helps!

CanadianShe_Wolf
March 15th, 2011, 06:46 PM
I'm aware this recipe originated in 2005 BUT was just wondering IF any of the recipes posted were what "roger" was looking for?