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Sweet Pickle Recipe


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Sweet Pickles

Sweet Pickles

Summer canning season is one of my favorite food times of the year. The amount of fresh produce just makes me a happy camper. It makes it so much easier to eat healthy and feel so much better about the things that we are putting into our body. We like to can as much as we can so that we have quality vegetables, fruits, and sauces throughout the long winter months. One of my favorite things to can is something that I absolutely loved when I was younger, sweet pickles. ¬†Nothing in the world tops my Dad’s sweet pickle recipe, nothing! ¬†They have a unique flavor that I have never tasted from a store bought sweet pickle. The only problem with these pickles is they take nearly 2 weeks from start to finish. However, they are definitely worth the wait and are absolutely delicious on a freshly grilled burger with tomatoes and lettuce straight from the garden. They also make the best tuna salad I’ve ever had. So here we go . . .

Wash 7 pounds of pickling cucumbers and cut into thin slices. I like them just over 1/8th of an inch or so, but if you want yours thicker, I say go for it. The best thing to use for the pickles is a pickle crock, but any large, non-reactive container would be fine. Put the sliced pickles into your container and cover with salt water. The ratio to use is 1 lb of pickling salt for every 1 gallon of water. I like to cover the pickles and then put them in the basement. Any cool, dark area would be fine. Let the pickles sit for 5 days. After 5 days, drain the pickles and then cover in fresh water. Let them sit for another 2 days. After the second day in fresh water, drain the pickles again and cover with boiling water and 2 tablespoons of Alum powder. This is what will keep the pickles crisp. Let the pickles sit for 24 hours. Drain and cover with boiling water and let them sit another day.

Now it is time to make the syrup.

Combine:

Heat this mixture and then pour it over the pickles. For the next 3 mornings, drain the syrup back into the pot, heat the syrup to a boil and then pour back over the pickles. On the last day it is time to can. Drain the syrup back into the pot. Heat the syrup and add 4-5 drops of green food coloring to give it a distinct green look. Canning is done by processing in boiling water for 10 minutes.

This recipe makes approximately 4 quarts of pickles.


About

Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
Sarah & Coley Arnold's website: http://www.sociallyseasoned.com | View all posts by

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