and twice as a grown up (some ones grandmother had made them and gave my in-laws some). What did I do wrong? How do you keep them from being to salty? Reduce heat and simmer for 5 minutes. I turn the jars up side down so that the cucumbers get covered with the syrup. I have made them for years and they stay ready to eat for months. I do not put the spices back into my pickles. (deployads = window.deployads || []).push({}); This fantastic Craven County Sweet Pickle recipe was shared with me by my friend, Andra Cook of Raleigh, North Carolina. I made the pickles, put them in the jars today but after reading these questions and answers, I think my pickles might not be properly preserved. When I was newly married and visited her, I went into her well house and found a crock of these pickles she had stored in there. However, in reality, a sweet pickle recipe is a recipe that calls for just a few basic ingredients. Question: Do you have any idea why this happened and should I dispose of the cukes? I am excited to try this recipe, my question is do you need to put the lids with the bands or can I just use screw on lids since they aren’t going into a water bath and they don’t have to be preserved can I just use old dishwasher clean pickle jars? Terrific recipe. Cut off a piece approximately 6-inches square (or so) and put the spices in the center and tie up with a string. I’m noticing them start to shrivel around the edges. Pour prepared cider vinegar/pickling spices over the cucumber slices. Slice medium cucumbers 1/4: thick into quart jars. Does this recipe work if i went to make pickle spears instead of slices? One other thing, and I could be wrong, cause like I said earlier I was just a little child when I first tried them and seen my friends grandmother making them. I turn my jars upside down to make sure the sugar has dissolved. my cucumbers did not foam after the first application of boiling water; is this ok. can this recipe be used with spear pickles ? I turn all my jars up-side-down every so often to help dissolve the sugar. Your jars will not be sealed but your pickles will be preserved. Andra’s Craven County Sweet Pickles recipe have become famous on the internet. Thanks for a very good question. When you are working with different amounts or quantities of cucumbers, I find its best to just put the sliced cucumbers in a container – cover with vinegar and then pour the vinegar off the cucumbers into another vessel to heat up and pour back over the cucumbers again. When questioned, she said they were about 3 years old and I could have them in the crock. This article may contain affiliate links. I do this because the vinegar smell is so strong . I usually follow the instructions for this heirloom recipe so it turns out correct. Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and I’m a bit confused. You will end up with approximately one (1) cup of sugar per quart jar. You want the ingredients to be at room temperature and the water you pour over them to be at the boiling point when you are processing. Day 2 – boiling water + pickling salt How long do you boil the cucumbers during each phase of the pickle process? (1 gallon cider vinegar and 3 tablespoons pickling spices wrapped in cheese cloth). Answer: You can add more sugar as you go along,  I usually add sugar until the liquid covers the pickles (that way they are kept crisp and fresh). Both are great ! Here’s why: I could not find alum anywhere so I went online to search for a substitute (thinking that all the alum was for was crisping) and I found that tea leaves could be use to make for crisping. YOUR CUCUMBER RECIPE DID NOT AMOUNTS OF SUGAR AND VINEGAR TO USE AS EQUAL AMOUNTS PER LB. I have a book Pickling Vegetables, August 1990, A Pacific Northwest Extension Publication (page 11 – Quick sweet pickles) that states: “Hot pack: Add cucumbers and heat slowly until vinegar solution returns to boil. Try this homemade Amish Refrigerator Pickles for family dinners! I put a grape leaf into each jar as I packed it, and the pickles “crunch” just fine. Answer: This will be a yearly venture for us, unfortunately they will not last until then. The white stuff is normal it is part of the preservation process. Soak the cucumbers in ice cold water for 30 minutes. Add pickles and stir until they change color, then ladle into jars. … Cinnamon Pickles: Made with Red Hot Cinnamon Candy … Originally Published: July 21, 2014 . I know you will enjoy these pickles – my husband’s grandmother always had some on hand. NOTE:  The sugar sometimes does just sit on the bottom. 2 and 3? Answer: Thanks! I just don’t know if the zucchini would hold up in the processing. I have had this happen before. All… Answer: My husband is not easily impressed. I was never told the proper way of canning, so was scared I would just waste a lot of money and mess things up. What can i do in order to salvage these extra pickles. I don’t have enough syrup to cover the cucumbers. The sugar will “draw” out the vinegar and make a “sweet syrup” that will cover the pickles. I know the recipe says to add more sugar, but I think I would need to add a really lot of sugar! Answer: 1/3 cup water. Do not rinse the pickles after the alum step. Cold pack according to your guide for water bath canning. I got distracted and put too much salt in with my boiling water. Do I put the pickles in a jar with just sugar and the sugar draws out the vinegar? I am going to do a bigger batch next year. Question: Relish, pickles, canned fruits, and other recipes. Thank you so very much Ms. Andra for not only your very quick response but for easing my mind about these pickle jars pinging! Even the pickles at the store that are not refrigerated, must be refrigerated after breaking the seal. DIRECTIONS. Good luck with your pickling project…hope these are as good as your grandmas – this recipe was one from my husband’s grandmother – it has been around for many years. You now have pickles. You must have sugar to pull out the liquid from the cucumbers. So for that step I put two tea bags in the solution. Slice large cucumbers. Question: Cover. I hope you can answer a question for me. Question: Definitely something I want to test out. I have made these for 3 years now love it, and yes if you use more vinegar they become sour. Boil together enough cider vinegar and pickling spices to cover the cucumber slices. As the sugar dissolves it “pulls out” the vinegar from the pickles and makes a sweet light syrup. jar of pickles. The hot cucumbers and sugar mixture where then put in jars and lids put on. We have a container full of these sweet refrigerator pickles … Day 3 – boiling water + alum bring to boil; water, vinegar and salt. Thank you for sharing. Print 2 c. vinegar 2 c. water 3 c. sugar 2 T. salt 2 garlic bulbs Dill heads Directions Slice pickles and fill jars to neck. Pour boiling mixture over pickles. I have heard that using grape leaves / bay leaves can do something similar for them. Day 4 – cider vinegar + pickling spices (bring to boil before pouring over cucumbers). Drain off water (do not rinse the pickles) and cover with fresh boiling water and pickling salt mixture. 1.5 cups of salt per gallon of water. I am using pint jars. Cover with fresh boiling water and alum mixture. That way you will not waste vinegar. I don’t mind at all because they can be made in less than 15 minutes! Answer: Have you ever seen this shrivel before? The resulting pickle is very sweet but you could certainly try them using zucchini and onions. I only have about 1/3 of each jar with syrup. There was some white stuff on them but I rinsed it off and they are still firm and look okay. This is basically the recipe I use every year to … You seem to know so much. – Pickled myself, Betty (7/16/16), I followed the Craven County Sweep Pickles’ recipe exactly. When I found it I remembered the story behind these amazing pickles. I can’t wait to taste the end result! Yield:  35 pounds of cucumbers yielded approximately 18 quarts of sweet pickles. I have added sugar to mine several times during the past week and they still do not have enough of the brine to cover the pickles. I am to the vinegar soak now but they still tasted incredibly salty when I added them to the soak yesterday. Any ideas as to what happened. Check out our other pickle/relish recipes here:  OWG Pickle/Relish Recipes, 2 cups sliced cucumbers, approximately 1/4-inch thick. My question – is the alum just for crispness, or is it also for preservation, and since I didn’t use it, do I have to keep my pickles refrigerated? Your jars will not be sealed but your pickles will be preserved. I’ve checked the other jars and I have a total of 8 jars that are no longer sealed, based on the lid’s center. I turn the jars until the sugar has completely dissolved. I have made your pickles and now have them in the jars. The cheese cloth instructions are solely for that reason…but cheese cloth is purchased in a package which will have far more than you need for this recipe. Place in each pint jar (about 4 pint jars): sliced cucumbers or zucchini, I’ve never done spears before but it should work just fine if you slice the cucumbers in spears instead of slices before processing. How do these pickles keep in the pantry with out sealing with hot water? The Best Sweet Pickle Recipe – Quick, Easy and Delicious, Our Overnight Bread and Butter Pickle Recipe. The salt water bath  is essential for preservation of the pickles and alum water bath for crispness. I have that problem from time to time. I’ve mentioned it before, but my mother made a great Sweet … Question: Take cucumbers out of cider vinegar; drain off cider vinegar and dispose (or throw away) the vinegar and spice sack. If you use any other kind of salt – table salt, etc., instead of pickling salt you will end up with a cloudy liquid. Answer: When the sugar has dissolved, if you do not have syrup high enough in the jar to cover all of the pickles just add more sugar. I made these for the first time this year. Article by Melanie Stevens. I sometimes turn my jars up side down for a day and then back right side up so that all of the pickles are covered by the syrup – I find that this helps the sugar get into all of the pickles. Follow the basic instructions of water bath canning and process for 10 minutes (adjust for altitude as necessary). You would not add vinegar because it would be too strong (not sweet) and water would make them soggy. Made with cucumbers, peppers, onions and celery seed, these easy refrigerator pickles are soaked with vinegar, salt, and white sugar. When you get to Day 8, you then pack the cucumbers in the jars (layering with sugar). When I was a child (friend’s grandmother had made them – she was making a new batch when I had a visit and she let me try some – loved them!!) Answer: I used 5 lbs of pickles per batch. When I was a kid, we’d visit my grandmother in Chapel Hill, nc. Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary). I have had this happen also. As the sugar dissolves it “pulls out” the vinegar from the pickles and makes a sweet light syrup. I am now making the second one. To receive our 3 Home, Garden, Recipe and Simple Life articles each week, sign up below for our free email list. But you should NOT make a syrup of sugar and water that will make the pickles limp and take away from the flavor. I used your recipe for Craven County Sweet Pickles and put them in jars today. Leave them whole and place them into a large glass jar, food-safe plastic container or a canning pot. What do you think?? As far as the vinegar goes you would use the same as with covering with the water bath. 1. If you choose to use the cheese cloth wrapped spices you can discard it and pour the vinegar over the cucumbers. Answer: America's most trusted culinary resource since 1997. As you do this, the sugar will dissolve and draw the vinegar out of the pickles and make a syrup that will cover them. Can I save the vinegar spice solution from this batch and just re-boil and reuse it in the next batch? Thanks for your question about the sweet pickles. This is my humble opinion. I was searching for answers via the web and came across your site. Can’t wait to make more next year. Maybe its not as effective as just using alum. This year however the pickles are not pretty and green throughout the meat of the cuke. I made the pickles, put them in the jars today but after reading these questions and answers, I think my pickles might not be properly preserved. Do not cover the container with a lid. I’ve been canning a lot of years but never pickles. In a heat safe, medium bowl add sliced cucumbers and onions. I have been in the process of making the Craven County Sweet Pickles. We enjoyed the process but the outcome was FANTASTIC. je ne trouve pas le nom des epices à mariner. In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Also, Is it possible to transform this into a relish recipe simple by finely chopping the pickled cukes before packing with sugar? I agree that it is a waste – but I have never tried to re-boil and reuse the vinegar/spice solution so I don’t know if it works. Can you use distilled vinegar instead of cider vinegar. Place sliced cucumbers in a large non-reactive container (stainless steel or porcelain) and cover with boiling water. In addition to sharing her families favorite authentic time-tested recipes, Miriam shares childhood memories, stories, and personal details of her life as a young Amish girl. Good luck. They taste ok but are just ugly . Pour hot liquid over the cucumbers and onions. They came out so well that on the final day (day 8) of the process, I started all over again with another batch of cucumbers. These are some of the best pickles ever! My other recipe, Grand Mammy’s Carolina Sharps, is less sweet and more tart – don’t know if it would be better. Make sure the pickles are covered with the vinegar/sugar liquid or your top cucumbers will turn darker. I don’t make pickles too often, but when I do, I will choose to make this recipe for Nanny’s 7 Day Sweet Pickles or my Aunt Bonnie’s Dill Pickle recipe. You may need to add additional sugar if the syrup does not cover the pickles. I am sure many have seen pickles eggs in stores sitting on counters. I cannot stand the taste of vinegar, how long do these need to sit before the sugar over takes most of the vinegar flavor? The Craven County Sweet Pickles…..if the do not seal can they still be stored just as they are in the pantry cupboard….I’d like to try this recipe but have never made unsealed pickles before….pantry is just room temperature….around 72 degrees F. The pickles will keep just fine since the cucumbers have been processed in the hot salt water and vinegar. Set aside. You can gauge how much to make by when you have made enough to cover the cucumbers. Left pickles to my Great Grandmother and Mother. Refrigerate at least 2 hours before serving. Pour hot liquid over the cucumbers and onions. I don’t know which recipe you are following, but in the pickling recipes in What’s Cooking America (on this page), you don’t need to boil the cucumbers at all. By the time you finished you would have washed all of the heat out of the peppers – therefore having only a pepper to see with no taste. The pickles will remain preserved as long as the sugar syrup is covering the pickles. I then put the container in the garage so they will not smell up the house. I take it I put the 3 tablespoon of pickling spice in the cheese cloth and boil it in the vinegar. This is the second year that I have made these sweet pickles and they are fantastic! EXCELLENT! Do not rinse the pickles after the salt step. And they are even better if you wait at least 2 days before eating them. When you get down to the Day 8 of the recipe, I start with 1/2 cup of sugar distributed throughout the jar and continue pouring until I have covered all of the cucumbers…the sugar “will draw out” a vinegar/sugar mixture that should end up covering the “pickles”. I think you have done all the right steps…you have processed them according to recipes I have and your jars have sealed and then you have refrigerated them…all of which would make your product safe (in my opinion). I add a couple drops of green food color to the vinegar process just to be different. There are a couple of things to keep in mind before you decide to make this sweet pickle recipe, or any pickle for that matter. Pour into jars up to neck. I began making the Craven County Sweet Pickles and on the second day while changing the water; I noticed an awful odor coming from the cukes. I think turning the jars back and forth makes the sugar get onto all of the cucumbers. I have always just started from the beginning and done it every step of the way, using new vinegar, etc. I turn my jars upside down from time to time so the sugar will travel from the bottom to the top (which is now in the lower position). I used homegrown pickling cukes. Bread and butter pickles, although a version of a sweet pickle recipe, typically tend to be sweeter and have a thicker brine. The cucumbers do not have to be refrigerated during the five (5) day process. Of course, you have to be patient and wait to eat them for at least 2 hours. Acid levels can cause problems in canning. We process the pickles according to the instructions, and, while packing and layering the pickles in the jars, we add cut up pieces of hot peppers. Drain. Hello Linda, I have been making pickles for years. Thank you Andra! When you process the cucumbers in the salt/boiling water, alum/boiling water, and vinegar liquids, the cucumbers are preserved in such a way that they will keep in the vinegar/sugar liquid that forms and covers them. The pickles seemed to have settled and now there is a large amount of air space in the jars. I use cool breeze cucumbers. You just need to make sure that the pickles are covered with the sugar/vinegar solution you will get in the very last step. I can pickles every year and sometimes some of the jars are very cloudy and some are very clear. Question: I am to Day 7 and I just realized that I boiled the cider vinegar, but forgot the pickling spices. Question: Answer: Especially when you are canning, it’s important to be careful when you substitute ingredients. I get it ….. putting the sugar in the jars helps to create the liquid. Seems like such a waste to throw it away if it can be reused. There are several different cucumber varieties that are ideal for making pickles. This is because the flavors of the brine and spices need to have time to penetrate the cucumbers for maximum flavor. What amounts do I use for each ingds. Anyway, I left them on the counter for 2 days and now have placed them in the fridge. Question: When the sugar has dissolved, if you do not have syrup high enough in the jar to cover all of the pickles just add more sugar. Just continue to add some sugar…at times I have found it necessary to turn my jars upside down so the sugar will all dissolve. You should make sure the pickles are covered with the vinegar/sugar liquid or your top cucumbers will turn darker. I place a towel on top of the container, with a rubber band around the pot/towel to hold in place. HOWEVER, you can also put the loose spices in the vinegar and that would be perfectly fine (it is totally a personal preference rather than doing something right or wrong). Answer: So I never attempted to can anything until now. Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed. I happen to prefer to not have spices in my pickles but I have also made them with the spices loose when I didn’t have the cheese cloth. I would hate to tell you that it does and then you have an inferior project after all of that hard work. The pickles are never heated in a water bath or on the stove so they cannot be sealed that way. Sweet Garlic Dill Pickle Recipe Sweet Dill Pickles Garlic Dill Pickles Pickled Garlic Candied Dill Pickle Recipe Amish Recipes Dutch Recipes Veggie Recipes … Answer: They are amazing! Drain and sprinkle with alum. So if I make these pickles as is, I can just store them in my pantry? I’m not sure! Ingredients are exactly the same, but the timing and process are a little different. These include water, vinegar, sugar and just a few spices. Thank you for your help. 1 1/2 cups sugar. You should be able to chop the pickled cukes before packing with sugar if you want to make a relish. DAY 1: Soak the cucumbers in ice cold water for 30 minutes. You do not have the problems that you do with tomatoes and string beans which have to be processed in a hot water bath in order for the jars to seal. So if you make a smaller batch you simply have to make fewer gallons of mixtures. Here’s a quickie recipe that can be thrown together in about 10 minutes, but makes the absolute BEST overnight pickles … I have never used artificial sweetener in my pickles. I have never been able to get a recipe to make them. I used 35 pounds of fresh pickling cucumbers and yielded 18 quarts of sweet pickles. NOTE:  The sugar sometimes does just sit on the bottom. Question: The original recipe card says use a 32 oz. They work perfect for this recipe. I would like to mention that your recipe is quite easy and they do smell delicious! Add dill heads and garlic bulbs. I don’t want to make anyone sick – but I just can’t believe that anything would be wrong with these. How much sugar to I use to layer with the slices? This is the absolute best sweet pickle recipe that I have ever made or eaten! Question: See: Our Overnight Bread and Butter Pickle Recipe. He was impressed. Can you cover cucumbers with foil or plastic wrap instead of towel in the vinegar/spices, Once the pickles have been processed properly they can be stored for 6 months or more. Just drain the water mixture off and proceed to the next step. I have made these pickles and given them to friends and relatives and they have all put in their orders for more pickles this year! Or do the cucumbers have to have more surface area covered with the boiling water? We also use the old bail type jars with glass lids. Wash and … I only did an ice cream bucket full this year which gave me 5 pints of sliced, 1 pint of whole, and 1 quart of whole pickles. This is a favorite at our house! Answer: Wash the cucumbers thoroughly. I am wondering if I can safely combine some jars so that there won’t be so much space left in the jars. After that, I made them for about the next 20 years. But I just started another batch and suddenly have to be out of town when it is time to put them in the jars. Soak sliced pickles in salt water 1 hour, drain. Heat vinegar, sugar, salt, and water together then pour over pickles. Per Andra: When I pack the jars, I put approximately a dozen slices of pickles and then 1/4 cup of sugar sprinkled around on the slices – then another dozen or so pickles slices and another 1/4 cup of sugar until you have filled up the jar. Amish Cucumber Salad, or, as in grandmas cookbook, a very simple way to make effortless overnight pickles! Can I just continue the process and do as my directions say for the number of days or have I ruined them? I am not sure which day you forgot. They last until….. Pickled is pickled. This year I saw your recipe and decided to try. These worked very well. Adding the alum is just to help with the crispness of the sweet pickles. I am using pint jats. I had several questions, but all have been answered on your site but one. If you cut the Craven County Pickle recipe down, do you still use the same amount of alum/salt/vinegar? I am sure it would be okay if you did, but I do not like having the spices in my pickles. These jars are not sealed, although some lids may stick to the top of the jar. Water was boiling when I poured in with slices and even bubbled a little bit after and I am using non-reactive (stainless) bowl. I am not sure you would get the same reaction to the pickle – sugar “draws out” the vinegar and makes a sweet syrup that covers the pickles. The pickles will be fine for an indefinite period of time in the pantry. It could be from the type of salt used during pickling. You can also follow us on Facebook, Twitter, Pinterest, or Instagram. The recipe says this …The cucumbers do not have to be refrigerated during the five (5) day process. i’m two weeks into making the wonderful Craven County Sweet pickles. A side dish recipe handed down from grandma! Please stress to “young’ pickle makers that they are pickles and do not fear not sealing them. It is one of our most popular pickle recipes as you can see by the comments, many people have made them without a salty issue. Day 1 – boiling water (nothing added) The Classic Kosher Dill Pickle. I have never tried putting peppers in these pickles. DO NOTuse an aluminum pan or other reactive container. Every once in a while, it’s good to turn the cans upside down to redistribute the syrup, then place back on the shelf right side up. Stir occasionally to make sure mixture heats evenly. I wanted to call this recipe ex husband’s sweet and spicy dill chips, but that wouldn’t have been search engine friendly. Am assuming it doesn’t hurt them but it just looks bad. I think you can salvage these and this batch might be the best ones yet! If it is any consolation, they will taste just as good as the others but just won’t look as nice…put them in the potato salad. I have put the lid on the pot I am using so I see no problem with putting foil or plastic wrap on it. Question: Add sugar to vinegar mixture and bring to a good boil. When my ex husband Steve left he forgot to take his Amish sweet and spicy pickle recipe. OMG! This is a great article. Also check out Andra’s wonderful Grand Mammy’s Carolina Sharps pickle recipe. I like to let my pickles age for a week and then refrigerate – they are fantastic cold. There is not enough syrup to cover them either. Hi! Gotta make that Red Eye Gravy next! Fill pint or quart jars, leaving 1/2 inch head space… to add hot pickling syrup…canner processing…”. I’m new to this. Answer: I would start with a 4 or 5 pound bag of sugar and work from that. I have had sweet hot pickles before and loved them. They soaked in lime/water for 24 hours, then ice water overnight, and then cooked in syrup mixture which was sugar and vinegar (no water). General Rule: For every five (5) cups of sliced cucumbers, add two (2) cups of granulated sugar (you want to thoroughly cover the cucumbers as you would if you were flouring a piece of chicken to deep fry). Andra Cook says, “DO NOT PUT WATER OR VINEGAR” in the jars. This is a tried and true recipe for crispy 7 day sweet pickles, it's my go to recipe every harvest. Put sliced cucumbers, garlic, dill, and alum in jars. Good luck – Andra Cook, On day’s 5,6,7 do you change vinegar spices everyday or just let it sit for three days and then pour off, You do not change the vinegar spices mixture at all…just let it sit for 3 days and then pour off. Or more plain boiled vinagar? Adding the alum is just to help with the crispness of the sweet pickles. If you do not have enough syrup to cover your pickles add a little more sugar (about 1/3 cup) at a time. Just asking for your thoughts. I also want to know if these pickles are still safe to keep in my pantry after the lids have pinged. We are trying them with English cucumbers as it will be a month or more before we have more cucumbers coming in. I do not put the spices back into my pickles. I just picked cucumbers from my South Florida garden and only have 10 pounds. Am I correct in assuming 24 hours between day 1 and 2? Can I use a ceramic pickling crock throughout the process? have made these pickles several years but am annoyed because often some of the cucumbers have white spots on them after slicing and they just look ugly. Was I wrong? Any help you can give me is appreciated. Put flats on jars temporarily to keep hot. Her recipe came from a very old Chapel Hill cookbook and they were called “School girl Pickles” . Day 1: In a very large bowl or a clean cooler, soak the cucumbers in ice water for 30 minutes. Don’t know of any other way to do it. There’s a story behind the title that I really wanted to use. Make sure the pickles are covered with the vinegar/sugar liquid or your top cucumbers will turn darker. I don’t like to use water bath as it makes my pickles soggy. I don’t want to lose the 2 gallons of cucumbers! I have only used cucumbers to make these pickles. 1/4 cup horseradish in the jar over the drained dill pickles. Question: My question is would it be safe to add some jalapeno slices to this recipe? Set jars upside down to seal. Add 3 cups of pickling salt to 1 gallon of boiling water and pour over the cucumbers. Question: You can eat these sweet pickles immediately, but are much better if they are allowed to sit in the syrup for a week or so. What is the foam exactly? While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. The first year, though, they turned out slimy and mushy. I have pickles left over from last year, and they are fine to eat at any time. You do not need to ever boil these pickles, they have been preserved by the salt and vinegar processing. Thanks, can’t wait to make the pickles. Also do I leave it sitting in the vinegar with the cucumbers, or do I take it out and throw it away before pouring vinegar over the cucumbers? If necessary, use a plate or bowl to hold the cucumbers down to make sure they’re completely submerged in the salty water. Yield: 4 quarts Click […] Do you think there is any hope for them and me? Fresh picked cucumbers result in crisp pickles! Not this particular recipe, but still, pickles are what got me started. Delicious sweet pickles made from garden fresh cucumbers that require no special equipment or pickling spices. My mom used to make a bread and butter pickle that I like, but if I was asked my favorite sweet pickle, I wanted Nanny’s super “green” pickle! As long as you have the one (1) gallon of boiling water and the proper measure of either salt or alum then you should be okay . What you are doing by adding the sugar is “pulling the vinegar” out of the cucumbers with the sugar…that is how you get your syrup. Please advise. Last night, I flipped the jars back over onto their bottoms and I just heard two jar lids pinging. Feedback: I did not get any foam from Day 1 step. I would not toss the whole batch. See: National Pickling Cucumbers. Thank you, I’d love to hear how they turn out with the English Cucumbers. I prefer my pickles cold – straight from the refrigerator. I’m praying this works out and taste as good as I remember. If not, are they still safe to eat now once refrigerated? Question: Using a towel would be just fine. I have a question on the Craven County Sweet Pickles. You really have to make these pickles as they manage to be sweeter, crunchier and spicier than the store bought sweet pickle. – Nancy. The short cut to that is eyeball the amount of cucumbers and take a guess as to how much vinegar it will take to cover them. No hot water bath? Thank You for your reply……….only thing I can think of is that maybe I got a bit heavy handed with the sugar. I made these pickles and I’m almost at the week mark of them being in the jars. Thanks for your question. Having said all of that you might find more information about pickling on the Splenda website. When you go to pour the next day’s mixture of water/vinegar you will pour off the water that presently covers the cucumbers and replace it with the fresh boiling water or vinegar (depending on the day). Is it too late to add more sugar to these jars after they’ve been standing 4 days or not? Let the cucumbers sit in the vinegar solution, covering the top with a towel to keep “whatever out.”  Do not cover the mixture with a lid. After you have opened then store in the refrigerator. When I called and asked her, she told me they had to be pickling cukes. Heat vinegar, water and sugar. Do you know why some get cloudy and what I can do so they are not cloudy? I put my jars, lids, and rings into the dishwasher and run on a regular cycle with dishwasher detergent. I made some lime pickles. I used the correct amount of salt and water this time but my pickle looks great but taste salty? It is the combination of covering the pickles with the pickling salt and vinegar in the brining solution and hot boiled water each day and then packing the pickles in the canning process with enough sugar to keep them covered in the jars that are essential for preservation of the pickles. Thank you for sharing your recipe! In the Craven County Sweet Pickles recipe, on DAY 4 where it says “Boil together enough cider vinegar and pickling spices to cover the cucumber slices (1 gallon cider vinegar and 3 tablespoons pickling spices wrapped in cheese cloth). Hope this has helped in some way. I followed your recipe exactly and everything was looking great until today, when the lids started pinging. I have less than 5lbs of cukes to make pickle. I turn the jars up side down for a day to two and then turn right side up for another day or two until all the pickles in the jar have had a good covering of the syrup. It may take a few turns; however, you can also hold the jar in your hand and turn it back and forth to speed up the process. CAN YOU TELL ME THAT. I have made these pickles before and love them! I usually start with 1 gallon on vinegar and 1 (5-pound bag) of granulated sugar and go from there…depending on the size of my batch. My question – is the alum just for crispness, or is it also for preservation, and since I didn’t use it, do I have to keep my pickles refrigerated? She would have these pickles all the time for meals, specially fried chicken, etc. 5-1/2" x 8-1/2" spiral bound. , I’m from North Carolina and had these as a kid. I know it seems like a lot, and I would recommend that you remove the cucumbers that are not covered (when they are maybe 3/4 up) and put them into another jar and then add sugar to that jar. I turn my, The Lowell Hotel-Pembroke Room’s Afternoon Tea, Perfect Prime Rib Roast Recipe – Cooking Instructions, Perfect Boneless Leg of Lamb Roast Recipe, What’s Cooking America ©2004-2020 by Linda Stradley, What’s Cooking America Privacy Policy and Disclosures. I turned them upside down (the old fashioned way to seal), for a few minutes and then right side up. I do not do a hot water bath on these pickles since they are been preserved from the alum, salt and vinegar. I came across this recipe and decided to try. Fill pint or quart jars, leave 1/2-inch head space.”, There is no mention of a boiling water canner processing. You definitely want to pick or purchase pickling cucumbers. The answer so far as I know is “no”. I guess I could have kept them but my compost pile seems to be enjoying them. Or do I add a sugar/vinegar mixture? What happens if the liquid does not cover the cucumbers? This way you can be assured that your end product will be free of contaminants that may have been in the jar previously. I just started these today w 6 lbs of picolinos! Is there anything else (such as water) that I can add too? What you do is pour boiling water over the cucumbers for the first three day: Feedback: The Amish are prolific canners, essential when you have a large family and big garden to match. Answer: The only thing that I do differently from the recipe is I add hot jalapeno peppers to the jars when I am packing the pickles. I have had them only three times in my life and loved them. 3. Thanks for any advice you can give me. Can you please ask Ms. Cook if we can use Splenda instead of sugar? Can you use the Craven County Sweet Pickles Recipe: to make whole baby girkin pickles? When making “crispy pickle recipe,” I forgot one day of pouring boiling water over my cucumbers. Your sweet refrigerator pickles will be ready to eat in a few hours, but will taste so much better after about 48 hours. Set aside. Making pickles is the reason I started canning several years ago. If you add more sugar you will get more syrup out of the cucumbers. Pourquoi? I’m using the two piece lid and band on my jars. Thanks again. Cover with boiling water; let stand for 24 hours. Below it there is a “Raw pack. You can still get rubber seals for these wonderful old jars. Makes 3 quarts. This is because the water is so hot, and you do not want to cook the pickles – just “scald” them. Fit the lid on tightly and shake to mix. They last forever, and are delicious! I don’t remember if my small cukes were as firm as the larger ones, mine may not have matured enough. Cold-pack only until boiling. Question: It is the combination of covering the pickles with the pickling salt and vinegar in the brining solution and hot boiled water each day and then packing the pickles in the canning process with enough sugar to keep them covered in the jars that are essential for preservation of the pickles. Do you suppose adding a single cayenne or similar pepper to each jar will work with this recipe? My husband and I ate almost 1/2 jar the other night with dinner. Thank you for sharing so many details! Should I be concerned? Are there never no seeds in the pickles (maybe it some other recipe or just got it messed up in my mind with the jars of bread and butter pickles I have seen). Cover with salt and boiling water; let stand for 1 week. Remove from water immediately. Also, the cucumbers should be picked when they are about an inch in diameter and 4-5 inches in length. In my opinion, this sends this recipe over the top. This recipe looks perfect – I will assemble ingredients and give it a try! Alum mixture = 2 1/2 tablespoons alum to 1 gallon boiling water. One question….I want to make a sweet pickle with a ‘kick’. I’ve made pickles many years using the 11 day and your recipe . They have small seeds. I like to let my pickles age for a week and then refrigerate – they are fantastic cold. Refrigerate at least 2 hours before serving. Answer: I have been making these pickles for years now, and this is , by far, the best sweet pickle recipe I have found. OF CUCUMBERS. Since I have never used cheese cloth, does it come with something to tie it up with or close it with? Drain. – Andra Cook. Answer: Cup ) at a time a grape leaf into each jar with just sugar and too! The crock too strong ( not sweet ) and cover with boiling water over my cucumbers did not after... I went to make amish sweet pickles recipe Overnight pickles I left them on the I... 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2020 amish sweet pickles recipe