Sweet Pickle Recipes
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 cucumbers1 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 sliced1 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.
Easy Bread and Butter Pickles
1 large jar hamburger dill pickles (cheapest you can find) Drain
vinegar from these and let them set in the colander all day. Put
pickles in a bowl and add:
2 cups sugar
2 cinnamon sticks, broken
1 tblsp. vinegar
12 whole cloves
Stir 2 or 3 times daily for next 3 days.
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, sliced3 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 cucumbers1 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 vinegar2 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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