Pickles (The Sweet Quick Pickle)

pickels

 I have been getting my pickle on this week as my gal brings goodies from her garden. The cucumbers are really coming in well and I wanted to can a few early pick batches to get my feel for the rest of the season. We both like a sweet pickle so I made a Sweet Butter Pickle recipe that my Mom has had for years. I used the “quick pickle recipe” so that I can eat some over the next few weeks. My first batch of jars are so good that I am peacocking around looking for other items to pickle. Let’s Make some awesome sweet pickles that you can be eating in less than 2 days. They are very good.

1 1/2 pounds  cucumbers, cut into 1/4-inch thick slices

1 1/2 tsp salt

1 cup cider vinegar

1 cup white vinegar

1 cup brown sugar

1 cup red onion, cut into slivers (I did not use this in my recipe)

2 cloves garlic, minced

1 tsp dill seed

1 tsp mustard seed

 

Place cucumber slices in a stainless or plastic colander.

Place colander in the sink.

Sprinkle with salt

Combine salt and cucumbers.

Let stand for 20 minutes.

Rinse off excess salt with cold tap water

Drain for a few min and transfer to a large stainless bowl

Place cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan.

Bring to a boil.

Reduce heat and simmer for 10 minutes.

Pour the hot liquid over the cucumbers

Stir gently to combine

Place in sterile lidded jars

Refrigerate  to bring to room temperature

Pickles made in this fashion will have about a 10-14 day refrigerated shelf life. For longer storage and better shelf life please see my other pickle recipes that include full canning techniques.

 

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