Sweet Pickle Recipes and Bread and Butter Pickles

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Old Recipe Book >> Canning Recipes >> Sweet Pickles

On this page are varities of sweet pickles you can make from all those cuke left in your garden. Most are refrigerated so you can use them through the winter.

Easy Refrigerator Pickles

6 c. sliced cucumbers
1 c. slice onion
1 c. green pepper (optional)
1 c. vinegar
2 c sugar
1 tbsp. salt
1 tsp. celery seed

Combine all ingredients; mix well. Place in jar, refrigerate. The pickles will be ready in 24 hours and will keep up to 6 mo.

Bread and Butter Pickles

1 qt. cucumbers sliced
1 sliced onion
1 c. sugar
1 tsp. turmeric
1/2 tsp. dry mustard
1 c. vinegar
1 1/4 tsp. salt
1/2 tsp. celery seed

Bring all ingredients except cucumbers and onions to boil. Then add cucumbers and onions and bring to boil again. Or, pour boiling solution over cold cucumbers and onions.

Bread and Butter Pickles

16-20 medium cucumbers, thinly sliced
10 small onions, thuinly sliced
1/3 cup salt
3 cups distilled vinegar
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ground ginger
1 teaspoon peppercorns

Combine cucumber and onion slices in large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse. Place remaining ingredients in large saucepot and bring to a boil. Add drained cucumbers and onions and return to boing. Pack hot 1 1/2 pint jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield about five 1 1/2 pint jars.

Bread and Butter Pickles (1981 Church Cookbook)

4 lbs. cucumbers, sliced
3 onions, sliced
1/2 cup coarse salt
5 cups sugar
5 cups cider vinegar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed

Cover cucumbers, onions and salt with cold water and ice cubes. Set about 3 hours. Do not use metal container. Mix sugar, etc. and simmer 30 minutes. Pour cold water off cucumbers, pack in jars; cover with hot liquid. Process 10 minutes.

Refrigerator Pickles

4 or 5 cucumbers
1 or 2 cloves garlic
1 sm. head dill
2 tsp. Salt

BRINE = 1 c. sugar 2 c. white vinegar, diluted slightly 1/2 tsp. pepper

Cut cucumbers 1/4 inch thick. Chop garlic fine. Put in large bowl. Sprinkle with salt. Mix well and let stand 2 hours. Meanwhile, mix sugar, vinegar and pepper.

Do not drain cucumbers. Add vinegar mixture and mix well. Can be eaten next day. Keep in refrigerator.

Gherkins Cucumber Pickles

Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to boiling-point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been dissolved. Let stand six hours, then drain from alum water.

Cook cucumbers ten minutes, a few at a time, in one-fourth the following mixture heated to the boiling-point and boiled ten minutes:

1 gallon vinegar
2 sticks cinnamon
4 red peppers
2 tablespoons allspice berries
2 tablespoons cloves

Strain remaining liquid over pickles which have been put in a stone jar.

Quick Uncooked Pickles (1981 church cookbook)

For 1 gallon:
4 c vinegar
4 c sugar
1/4 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. tumeric

Bring to a boil and cool. Pour over sliced cucumbers and onions. Let stand in the refrigerator.

Freezer Pickles (Amish Church Recipe)

2 qt. sliced cucumbers
1 onion
1 green pepper

Soak in water and 3 teaspoons salt salt for 2 hours, then drain. Mix.

1/2 c. white vinegar
1 1/2 c. sugar
1/2 tsp. celery seed

Heat syrup until sugar is dissolved, then cool. Put cucumbers in freezer containers, cover with syrup and freeze.

Watermelon Rind Pickles(1963 Church Cookbook)

1 large watermelon, cut into 2-inch squares, remove all red
3 tbsp. lime
3 qt. water

Syrup
1 1/2 quart vinegar
5 lbs sugar
1/2 can allspice
1/2 can stick cinnamon

Cut watermelon rind into 2 inch squares; remove all red. Soak 3 hours in lime water. Rinse well and put into cold water; bring to a boil. Rinse and repeat two more times. Mix syrup. Add watermelon rinds. Bring to a boil and cook 1 hour. Place in hot sterilized jars and seal. Makes 6 to 8 quarts.

Seven Minute Pickles

Cucumbers for 7 one quart jars
onion
mixed spices
salt
6 cups vinegar
3 cups sugar
1 1/2 cups water

Pack cucumbers tightly in jars. Put 2 slices of onion, 1 teaspoon spices and 1 teaspoon salt on each jar of pickles. Mix together vinegar, sugar and water; bring to boil and pour over pickles. Cold pack 7 minutes after water starts to boil.

Cold Pickles

4 c. vinegar
4 c. sugar
1/2 c. salt
1 1/3 Tbsp. mustard seed
1 1/3 Tbsp. turmeric
sliced onion if desired

Slice unpeeled cucumbers (small) into jar. Cover with above mixture. Refrigerate for 5 days before using. Shake every other day. They will keep up to 9 months in the refrigerator.

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