Canning sweet pickles is a time-honored tradition that dates back many generations. The practice of preserving cucumbers in a sweet and tangy brine originated as a way to prolong the enjoyment of cucumbers beyond their fresh season. Sweet pickles have become a staple in many households, particularly in North America, where they are often served alongside sandwiches, burgers, and barbecued meats.
The flavor of sweet pickles is a delightful combination of sweetness and tanginess. The brine, made with white vinegar, sugar, and aromatic spices such as mustard seeds, celery seeds, cloves, and cinnamon, infuses the pickles with a distinctively sweet and flavorful taste. The pickles themselves provide a refreshing crunch, while the onions add a subtle sharpness to the overall flavor profile. The balance of sweet and tangy flavors makes these pickles incredibly versatile and appealing to a wide range of tastes.
Sweet pickles have gained popularity due to their versatility in various culinary applications. They are a beloved accompaniment to deli-style sandwiches, adding a sweet and crunchy element that complements the savory fillings. They also pair well with grilled or smoked meats, providing a refreshing contrast to the richness of the protein. Additionally, sweet pickles can be chopped or diced and incorporated into salads, relishes, and even dressings, adding a burst of flavor to the dish.
In addition to their use in sandwiches and salads, sweet pickles are often enjoyed as a standalone snack or appetizer. They make a delightful addition to cheese and charcuterie boards, providing a sweet and tangy counterpoint to the richness of the cheeses and cured meats. Sweet pickles can also be diced or sliced and used as a topping for hot dogs, bratwursts, or sausages, enhancing the overall flavor experience.
Whether served alongside a hearty sandwich or enjoyed on their own, sweet pickles offer a delightful combination of flavors that have stood the test of time. Their versatility and wide appeal have made them a beloved pantry staple, cherished by pickle enthusiasts and home cooks alike. So, grab a jar of homemade sweet pickles and savor the nostalgic and delightful flavors they bring to your table.
Sweet pickles
Ingredients
- – 4 lbs 1.8 kg pickling cucumbers
- – 1 large onion thinly sliced
- – 1/4 cup 60 ml pickling salt
- – 3 cups 710 ml white vinegar
- – 2 1/2 cups 500 g granulated sugar
- – 2 tablespoons 30 g mustard seeds
- – 2 teaspoons 10 g celery seeds
- – 1 teaspoon 5 g turmeric
- – 1 teaspoon 5 g whole cloves
- – 1 teaspoon 5 g ground cinnamon
Instructions
- Start by sterilizing your canning jars and lids. Wash them with hot, soapy water, rinse well, and place them in a large pot. Fill the pot with water, making sure the jars are completely submerged. Bring the water to a boil and let the jars boil for about 10 minutes. Remove the jars from the water using tongs and place them upside down on a clean towel to dry.
- Wash the cucumbers thoroughly and trim off the ends. Slice the cucumbers into thin rounds, about 1/4-inch (6 mm) thick. Place the sliced cucumbers and sliced onion in a large bowl and sprinkle with pickling salt. Toss well to combine. Cover the bowl with a clean cloth and let it sit at room temperature for about 2 hours.
- In the meantime, prepare the pickling liquid. In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, whole cloves, and ground cinnamon. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Let it simmer for about 5 minutes.
- Drain the cucumbers and onions, discarding the liquid. Add the drained cucumbers and onions to the pot with the pickling liquid. Bring the mixture to a boil again, then reduce the heat and let it simmer for about 10 minutes, or until the cucumbers are slightly tender.
- While the pickles are simmering, prepare your canning jars. Place a canning funnel over each sterilized jar and ladle the hot pickles and pickling liquid into the jars, leaving about 1/2-inch (1 cm) of headspace at the top. Use a clean, non-metallic tool to remove any air bubbles from the jars.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process the jars in a boiling water canner. Place the filled jars back into the large pot with boiling water, making sure the water covers the jars by at least 1 inch (2.5 cm). Bring the water to a boil again and process the jars for about 10 minutes.
- After the processing time, carefully remove the jars from the water and place them on a towel or cooling rack. Let them cool undisturbed for 12 to 24 hours.
- Check the seals of the jars by pressing down on the center of each lid. If the lid doesn’t flex or pop, the jar is sealed. Store the sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to develop.
