Quick Sweet Pickles
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Quick Sweet Pickles
  Quick    Sweet    Pickles    Canning  
Last updated 6/12/2012 12:52:39 AM. Recipe ID 14384. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Quick sweet pickles
 Categories: Pickles, Canning
      Yield: 1 Recipe
 
      8 lb Pickling cucumbers
           -- (3- to 4-inch)
    1/3 c  Canning or pickling salt
  4 1/2 c  Sugar
  3 1/2 c  Vinegar (5 percent)
      2 ts Celery seed
      1 tb Whole allspice
      2 tb Mustard seed
      1 c  Pickling lime (optional)*
 
  *(for use in variation below for making firmer pickles)
  
  May be canned as either strips or slices.
  
  Yield: About 7 to 9 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard,
  but leave 1/4 inch of stem attached. Slice or cut in strips, if
  desired. Place in bowl and sprinkle with 1/3 cup salt. Cover with 2
  inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more
  ice as needed. Drain well.
  
  Combine sugar, vinegar, celery seed, allspice, and mustard seed in
  6-quart kettle. Heat to boiling.
  
  Hot pack--Add cucumbers and heat slowly until vinegar solution
  returns to boil. Stir occasionally to make sure mixture heats evenly.
  Fill sterile jars, leaving 1/2-inch headspace. For more information
  see "Jars and Lids".
  
  Raw pack--Fill jars, leaving 1/2-inch headspace. Add hot pickling
  syrup, leaving 1/2-inch headspace. Adjust lids and process according
  to the recommendations in Table 1 or use the low-temperature
  pasteurization treatment. For more information see "Low-Temperature
  Pasteurization Treatment".
  
  Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off
  blossom end and discard, but leave 1/4-inch of stem attached. Slice
  or strip cucumbers. Mix 1 cup pickling lime and 1/2 cup salt to 1
  gallon water in a 2- to 3-gallon crock or enamel-ware container.
  Caution: Avoid inhaling lime dust while mixing the lime-water
  solution. Soak cucumber slices or strips in lime water solution for
  12 to 24 hours, stirring occasionally. Remove from lime solution and
  rinse and resoak 1 hour in fresh cold water. Repeat the rinsing and
  resoaking two more times. Handle carefully because slices or strips
  will be brittle. Drain well.
  
  Storage: After processing and cooling, jars should be stored 4 to 5
  weeks to develop ideal flavor.
  
  Variation: Add 2 slices of raw whole onion to each jar before filling
  with cucumbers.
  
  Table 1. Recommended process time for Quick Sweet Pickles in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time at
  Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  Style of Pack: Raw.  Jar Size: Pints. Process Time at Altitudes of 0 -
  1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  Style of Pack: Raw.  Jar Size: Quarts. Process Time at Altitudes of 0
  ~ 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 14384 (Apr 03, 2005)

[an error occurred while processing this directive]