Thank you for sharing your recipe! I made these for the first time this year. I have never tried putting peppers in these pickles. 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. I have taken jars of these pickles to family and friends and they are always begging me to make more. The Amish are prolific canners, essential when you have a large family and big garden to match. Can you please ask Ms. Cook if we can use Splenda instead of sugar? You would not add vinegar because it would be too strong (not sweet) and water would make them soggy. Wash and … The Classic Kosher Dill Pickle. Can I use a ceramic pickling crock throughout the process? I’m praying this works out and taste as good as I remember. – Andra Cook. On day 8 when your packing the pickles and sugar in the jars…what liquid do you use? 1/3 cup water. Question: Thank you. Here’s my question, since the recipe said to water bath as do all recipes I read, do you think these pickles are safe to eat? The white stuff is normal it is part of the preservation process. Question: 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 am in the process of making the Craven County Sweet Pickles. Am I correct in assuming 24 hours between day 1 and 2? I prefer my pickles cold – straight from the refrigerator. Pickling salt mixture = 1 1/2 cups pickling salt to 1 gallon boiling water. I used homegrown pickling cukes. Set jars upside down to seal. Andra Cook says, “DO NOT PUT WATER OR VINEGAR” in the jars. There will be a foam on the cucumbers for this first application of boiling water, but you will not have any foam after that. Also, Is it possible to transform this into a relish recipe simple by finely chopping the pickled cukes before packing with sugar? Turn rings on tight. Bread and butter pickles, although a version of a sweet pickle recipe, typically tend to be sweeter and have a thicker brine. Drain. You definitely want to pick or purchase pickling cucumbers. When I found it I remembered the story behind these amazing pickles. I’ve made pickles many years using the 11 day and your recipe . You do not need to ever boil these pickles, they have been preserved by the salt and vinegar processing. 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. Maybe by boiling more cider vinegar, but this time WITH the pickling spices, or if I should just toss them out and start over? Amish Sweet Dill Pickles. The Best Sweet Pickle Recipe – Quick, Easy and Delicious, Our Overnight Bread and Butter Pickle Recipe. You must have sugar to pull out the liquid from the cucumbers. Thanks again. When you apply the sugar to the cucumbers at this stage, there will begin to form a syrup (the sugar will “draw out” the vinegar and become very sweet and sticky). I immediately drained off half the salty water and added pure boiling water. I’ve never done spears before but it should work just fine if you slice the cucumbers in spears instead of slices before processing. Maybe its not as effective as just using alum. 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. It could also be the particular type of pickling salt used. I have a question on the Craven County Sweet Pickles. Printable recipe included. I use those pickles in my potato salad. Or do the cucumbers have to have more surface area covered with the boiling water? If you like hot, sweet pickles, give it a try and you won’t be disappointed. I do not put the spices back into my pickles. Or more plain boiled vinagar? Cut off a piece approximately 6-inches square (or so) and put the spices in the center and tie up with a string. jar of pickles. I am in the process of making those wonderful Craven County sweet pickles and am wondering. i have about a quart’s worth of pickles that i have gleaned from the tops of other jars which did not produce enough syrup to cover the pickles. In a heat safe, medium bowl add sliced cucumbers and onions. Question: I place a towel on top of the container, with a rubber band around the pot/towel to hold in place. (deployads = window.deployads || []).push({}); This fantastic Craven County Sweet Pickle recipe was shared with me by my friend, Andra Cook of Raleigh, North Carolina. 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. You can still get rubber seals for these wonderful old jars. Thank You for your reply……….only thing I can think of is that maybe I got a bit heavy handed with the sugar. We have a container full of these sweet refrigerator pickles … Day 1: In a very large bowl or a clean cooler, soak the cucumbers in ice water for 30 minutes. This recipe looks perfect – I will assemble ingredients and give it a try! There’s a story behind the title that I really wanted to use. I don’t like to use water bath as it makes my pickles soggy. Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and I do this because the vinegar smell is so strong . Follow the basic instructions of water bath canning and process for 10 minutes (adjust for altitude as necessary). This is my second year making this pickle. I turn the jars until the sugar has completely dissolved. 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. Just do not eliminate a day. 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 also want to know if these pickles are still safe to keep in my pantry after the lids have pinged. Having said all of that you might find more information about pickling on the Splenda website. I made 60 plus jars last summer and we ate all of them! 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. Thanks for your question. 2 and 3? This is a favorite at our house! 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? It is very important that the syrup covers the pickles in the jar (those that are not covered will not be crisp – although they are still good, but just not crisp). 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 think turning the jars back and forth makes the sugar get onto all of the cucumbers. 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. Heat vinegar, water and sugar. No hot water bath? 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). 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. Makes 3 quarts. Pour boiling mixture over pickles. 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. Question: Seems like such a waste to throw it away if it can be reused. – Pickled myself, Betty (7/16/16), I followed the Craven County Sweep Pickles’ recipe exactly. I was so hoping that a little more sugar could be added, but having not been around the pickling station in a while, my memory could have been fallible. Question: Hi! I HAVE 3 QTS. What you do is pour boiling water over the cucumbers for the first three day: I’m new to this. The cucumbers do not have to be refrigerated during the five (5) day process. When I was rinsing them, some of the peeling scratched off, but otherwise they look okay. If you choose to use the cheese cloth wrapped spices you can discard it and pour the vinegar over the cucumbers. If you have not already put the pickles into jars and added the sugar, I would pour off the cider vinegar and do as you suggested – boil more vinegar and add pickling spices. I don’t want to lose the 2 gallons of cucumbers! So do you use water??? Terrific recipe. You can store the pickles in a cool, dark place for many years. I add a couple drops of green food color to the vinegar process just to be different. I am trying to make sweet pickles. On the days when the pickles are in solution or otherwise left out, is there anything I can cover them with to keep everything from gnats to flies off? My husband and I ate almost 1/2 jar the other night with dinner. Answer: Heat vinegar, sugar, salt, and water together then pour over pickles. However, in reality, a sweet pickle recipe is a recipe that calls for just a few basic ingredients. So for that step I put two tea bags in the solution. A side dish recipe handed down from grandma! Not all cucumbers make great pickles. They taste ok but are just ugly . I turn my jars upside down to make sure the sugar has dissolved. Answer: I have had some shrivel up also but I can honestly tell you I have no idea why…as I recall the smaller size cukes were the ones that gave me that problem. Adding the alum is just to help with the crispness of the sweet pickles. DO NOTuse an aluminum pan or other reactive container. Thank you for your help. I am wondering about the sealing process. 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. This is my humble opinion. ]. Just asking for your thoughts. This sweet pickle recipe has become one of the most requested recipes on my web site in the United States! I have been in the process of making the Craven County Sweet Pickles. I have made them for years and they stay ready to eat for months. Are they safe to eat ? I have heard that using grape leaves / bay leaves can do something similar for them. Left pickles to my Great Grandmother and Mother. I can pickles every year and sometimes some of the jars are very cloudy and some are very clear. Fresh picked cucumbers result in crisp pickles! 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. These jars are not sealed, although some lids may stick to the top of the jar. and twice as a grown up (some ones grandmother had made them and gave my in-laws some). I would like to mention that your recipe is quite easy and they do smell delicious! I turn all my jars up-side-down every so often to help dissolve the sugar. How long do these crispy bread and butter pickles last in the refrigerator? 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. 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! Day 3 – boiling water + alum They last until….. Pickled is pickled. Leave them whole and place them into a large glass jar, food-safe plastic container or a canning pot. They work perfect for this recipe. Try this homemade Amish Refrigerator Pickles for family dinners! I did not water bath them. Answer: These are some of the best pickles ever! 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. Please advise me on what to do ASAP. You do not ever add vinegar on Day 8 of this recipe-you add sugar to the cucumbers/pickles on this day and you will get a syrup that is pulled out of them. The recipe says this …The cucumbers do not have to be refrigerated during the five (5) day process. Please stress to “young’ pickle makers that they are pickles and do not fear not sealing them. In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Answer: I just started these today w 6 lbs of picolinos! Any help you can give me is appreciated. I have made your pickles and now have them in the jars. Cold-pack only until boiling. I wanted to note that my goal here was to preserve my regular garden cucumbers, which are coming in way to fast to keep up with. How do you keep them from being to salty? They are amazing! I am to the vinegar soak now but they still tasted incredibly salty when I added them to the soak yesterday. I’m making your sweet pickle recipe. Answer: – Andra Cook. Pour prepared cider vinegar/pickling spices over the cucumber slices. Thanks for the website – lots of interesting information. This is because the water is so hot, and you do not want to cook the pickles – just “scald” them. (1 gallon cider vinegar and 3 tablespoons pickling spices wrapped in cheese cloth). je ne trouve pas le nom des epices à mariner. I should explain first that wrapping the pickling spices in cheese cloth is something that I do because I don’t want the seeds in the pickles when I am finished. Yield:  35 pounds of cucumbers yielded approximately 18 quarts of sweet 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. In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. 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. 1.5 cups of salt per gallon of water. I usually follow the instructions for this heirloom recipe so it turns out correct. I turn the jars up side down so that the cucumbers get covered with the syrup. Trim off the ends of the cucumbers, then slice (a mandoline is best) into 1/4-inch slices. I have been making these pickles for years now, and this is , by far, the best sweet pickle recipe I have found. I would start with a 4 or 5 pound bag of sugar and work from that. I’ve been canning a lot of years but never pickles. Reduce heat and simmer for 5 minutes. America's most trusted culinary resource since 1997. I would not toss the whole batch. Remove from water immediately. The smaller the better! Put flats on jars temporarily to keep hot. What can i do in order to salvage these extra pickles. Pour syrup over top. 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. I will be making these pickles every year from now on. 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. Should I make a syrup out of sugar and water to finish covering the pickles? I am so happy with the result! I then put the container in the garage so they will not smell up the house. They are still edible but just not as good as the ones in the liquid. 4 Tomato Planting Mistakes – How To Grow Great Tomatoes. Does this recipe work if i went to make pickle spears instead of slices? 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. Thank you for sharing so many details! As you do this, the sugar will dissolve and draw the vinegar out of the pickles and make a syrup that will cover them. This will be a yearly venture for us, unfortunately they will not last until then. 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 don’t remember if my small cukes were as firm as the larger ones, mine may not have matured enough. They have small seeds. In my opinion, this sends this recipe over the top. The pickles are never heated in a water bath or on the stove so they cannot be sealed that way. What I would suggest is that you add more sugar. A towel? Acid levels can cause problems in canning. Recipe courtesy of Old World Garden Farms. Is there anything else (such as water) that I can add too? How long do you boil the cucumbers during each phase of the pickle process? Your jars will not be sealed but your pickles will be preserved. Please continue to add sugar to the pickles…by no means should you add water…this will dilute the syrup and keep the pickles from being properly preserved. Refrigerate at least 2 hours before serving. You now have pickles. That way you will not waste vinegar. This article may contain affiliate links. There are several different cucumber varieties that are ideal for making pickles. Question: I hope this helps. I have had this happen before. Cucumbers were anywhere from 4 to 6 inches long (good size for these pickles). I have never used artificial sweetener in my pickles. 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. If you use any other kind of salt – table salt, etc., instead of pickling salt you will end up with a cloudy liquid. Please check with your local Extension Agency under Home Preserving for alternate canning instructions. Soak sliced pickles in salt water 1 hour, drain. 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. 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. This year however the pickles are not pretty and green throughout the meat of the cuke. 3. So if you make a smaller batch you simply have to make fewer gallons of mixtures. Make sure the pickles are covered with the vinegar/sugar liquid or your top cucumbers will turn darker. Good luck – Andra Cook. Do not cover the container with a lid. Can i use this process to make Cucumber cinnamon candy. I did not realize it until after I covered the cukes with it. There are a couple of jars that could use some more sugar; they were full when I flipped them over but not now. As far as the vinegar goes you would use the same as with covering with the water bath. You should be able to chop the pickled cukes before packing with sugar if you want to make a relish. Ingredients are exactly the same, but the timing and process are a little different. 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 use distilled vinegar instead of cider vinegar. Answer: So for that step I put two tea bags in the solution. That is because they are a sweet pickle. Drain. Do you know why some get cloudy and what I can do so they are not cloudy? Not this particular recipe, but still, pickles are what got me started. I’m noticing them start to shrivel around the edges. When making “crispy pickle recipe,” I forgot one day of pouring boiling water over my cucumbers. I know a lot of people complain about the length of the process, but trust me, the time you put into it is well worth it. I have less than 5lbs of cukes to make pickle. 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. Mine do a ping every now and then, but it is not necessary for them to be sealed to be stored in your pantry. Answer: DIRECTIONS. What did I do wrong? I want to make a 2nd batch of them. Also did the spiced spear pickles but I used cider vinegar instead of white vinegar, next year will use distilled They are nice a crispy though, just a little strong. 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 . How do these pickles keep in the pantry with out sealing with hot 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. Question: So if I make these pickles as is, I can just store them in my pantry? 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 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. YOUR CUCUMBER RECIPE DID NOT AMOUNTS OF SUGAR AND VINEGAR TO USE AS EQUAL AMOUNTS PER LB. Answer: Answer: , I’m from North Carolina and had these as a kid. 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. Question: I would hate to tell you that it does and then you have an inferior project after all of that hard work. Relish, pickles, canned fruits, and other recipes. Just drain the water mixture off and proceed to the next step. We also use the old bail type jars with glass lids. Answer: 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. Be sure to choose the right cucumbers. Make sure the pickles are covered with the vinegar/sugar liquid or your top cucumbers will turn darker. Answer: 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). I figured that I would never get any more sweet pickles unless I learn to do it. … Cinnamon Pickles: Made with Red Hot Cinnamon Candy … Originally Published: July 21, 2014 . Do you suppose adding a single cayenne or similar pepper to each jar will work with this recipe? Adding the alum is just to help with the crispness of the sweet pickles. We enjoyed the process but the outcome was FANTASTIC. I just don’t know if the zucchini would hold up in the processing. Just bring the mixture TO a boil. Since I get many questions on this recipe, Andra has graciously updated and added additional comments on making these wonderful sweet pickles. This is because the flavors of the brine and spices need to have time to penetrate the cucumbers for maximum flavor. The original recipe card says use a 32 oz. I like to let my pickles age for a week and then refrigerate – they are fantastic cold. See: National Pickling Cucumbers. What amounts do I use for each ingds. Answer: Was I wrong? Please advise. Boil together enough cider vinegar and pickling spices to cover the cucumber slices. Reduce heat and simmer for 5 minutes. I do not put the spices back into my pickles. I did not get any foam from Day 1 step. I know you will enjoy these pickles – my husband’s grandmother always had some on hand. I used your recipe for Craven County Sweet Pickles and put them in jars today. When you coat the cucumbers with the sugar and put them in the jars, the recipe indicates they will form a syrup. You seem to know so much. OMG! If you have a ton of extra cucumbers, you can preserve the pickles by water bath canning them. I’m confused about the final liquid too. Check out our other pickle/relish recipes here:  OWG Pickle/Relish Recipes, 2 cups sliced cucumbers, approximately 1/4-inch thick. I was never told the proper way of canning, so was scared I would just waste a lot of money and mess things up. I am sure many have seen pickles eggs in stores sitting on counters. Just drain the water mixture off and proceed to the next step. Thank goodness I found your website! My other recipe, Grand Mammy’s Carolina Sharps, is less sweet and more tart – don’t know if it would be better. This year I saw your recipe and decided to try. 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. He was impressed. I guess I could have kept them but my compost pile seems to be enjoying them. Her recipe came from a very old Chapel Hill cookbook and they were called “School girl Pickles” . If you add more sugar you will get more syrup out of the cucumbers. 2. If you cut the Craven County Pickle recipe down, do you still use the same amount of alum/salt/vinegar? what causes them to have the irregular white spots? Set aside. The resulting pickle is very sweet but you could certainly try them using zucchini and onions. This way you can be assured that your end product will be free of contaminants that may have been in the jar previously. I made some lime pickles. I am to Day 7 and I just realized that I boiled the cider vinegar, but forgot the pickling spices. Both are great ! I put a grape leaf into each jar as I packed it, and the pickles “crunch” just fine. EXCELLENT! Fit the lid on tightly and shake to mix. Add 3 cups of pickling salt to 1 gallon of boiling water and pour over the cucumbers. When tasting this recipe some people guess that they are bread and butter pickles. Your pickles are not in trouble. I don’t mind at all because they can be made in less than 15 minutes! Day 2 – boiling water + pickling salt 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). 194 pages. The hot cucumbers and sugar mixture where then put in jars and lids put on. Set aside. I have a question. Made with cucumbers, peppers, onions and celery seed, these easy refrigerator pickles are soaked with vinegar, salt, and white sugar. You can gauge how much to make by when you have made enough to cover the cucumbers. You should make sure the pickles are covered with the vinegar/sugar liquid or your top cucumbers will turn darker. Below it there is a “Raw pack. Place sliced cucumbers in a large non-reactive container (stainless steel or porcelain) and cover with boiling water. I have only used cucumbers to make these pickles. I’m a bit confused. 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. I’ve also seen them called 14 Day Pickles. I am sure it would be okay if you did, but I do not like having the spices in my pickles. For one thing, you would have to put them in at the onset with the hot water bath, etc. 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. Question: Question: When I make this recipe, I use a one (1) gallon container to measure the water for boiling water. I have pickles left over from last year, and they are fine to eat at any time. Yield: 4 quarts Click […] Put sliced cucumbers, garlic, dill, and alum in jars. And for best results, be sure to make the pickles the day that you pick the cucumbers. Cucumbers do not have the same properties as tomatoes and green beans so bacteria does not grow after the processing. 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. You can also follow us on Facebook, Twitter, Pinterest, or Instagram. Slice medium cucumbers 1/4: thick into quart jars. Good luck. Place in each pint jar (about 4 pint jars): sliced cucumbers or zucchini, Cover. Thanks again. If not, are they still safe to eat now once refrigerated? Drain and sprinkle with alum. Can I just continue the process and do as my directions say for the number of days or have I ruined them? But in The recipe it sounds like we’re leaving them out at room temperature on day 5,6, and 7 Is this correct or do you put them in the fridge raider at this time? In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary). But you should NOT make a syrup of sugar and water that will make the pickles limp and take away from the flavor. Answer: Drain off water (do not rinse the pickles) and cover with fresh boiling water and pickling salt mixture. Answer: I wanted to call this recipe ex husband’s sweet and spicy dill chips, but that wouldn’t have been search engine friendly. 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. Pour hot liquid over the cucumbers and onions. How much sugar would I use? I used 35 pounds of fresh pickling cucumbers and yielded 18 quarts of sweet pickles. Question: Thanks for a very good question. Thanks for your question about the sweet pickles. I have never been able to get a recipe to make them. Question: As the sugar dissolves it “pulls out” the vinegar from the pickles and makes a sweet light syrup. Add dill heads and garlic bulbs. Can you use the Craven County Sweet Pickles Recipe: to make whole baby girkin pickles? Of course, you have to be patient and wait to eat them for at least 2 hours. 1/4 cup horseradish in the jar over the drained dill pickles. Great website. Amish can all varieties of fruits and vegetables as well as meats, soups and stews, and other foods. I am not sure if there is anyway I can do to salvage this batch. Day 4 – cider vinegar + pickling spices (bring to boil before pouring over cucumbers). Thank you for sharing. 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. When you get to Day 8, you then pack the cucumbers in the jars (layering with sugar). The pickling process takes place over eight days. Answer: Day 1 – boiling water (nothing added) Sweet Garlic Dill Pickle Recipe Sweet Dill Pickles Garlic Dill Pickles Pickled Garlic Candied Dill Pickle Recipe Amish Recipes Dutch Recipes Veggie Recipes … 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. Amish Cucumber Salad, or, as in grandmas cookbook, a very simple way to make effortless overnight pickles! Store in an air-tight container in the refrigerator up to 2 months. 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. What do you think?? The cucumbers and sugar (syrup) were HOT when packed in jars. 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. I like hot, sweet pickles, and you can make them as hot as you want by simply adding as many peppers as you like. Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed. Refrigerate at least 2 hours before serving. I saw a question about adding peppers to the pickles to make hot, sweet pickles, and this is exactly what I do, because we love hot food. I have had them only three times in my life and loved them. Seems like they would be crisper? The sugar will “draw” out the vinegar and make a “sweet syrup” that will cover the pickles. Question: I was wondering if you could make these pickles using zucchini and some onions, or does this only work with cucumbers? Feedback: This year, making them once again, everything went great up to the point of putting them in the jars…….an hour later they had all shriveled up?…….only thing different was I had to buy pickle size cucumbers rather than have my own. Can I save the vinegar spice solution from this batch and just re-boil and reuse it in the next batch? These include water, vinegar, sugar and just a few spices. 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! 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 my ex husband Steve left he forgot to take his Amish sweet and spicy pickle recipe. My question is would it be safe to add some jalapeno slices to this recipe? 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). 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!!) Delicious sweet pickles made from garden fresh cucumbers that require no special equipment or pickling spices. It could be from the type of salt used during pickling. They are a better taste and texture. Hello! Answer: I have had this happen also. Answer: Take cucumbers out of cider vinegar; drain off cider vinegar and dispose (or throw away) the vinegar and spice sack. This is a tried and true recipe that has been made for years. Question: She would have these pickles all the time for meals, specially fried chicken, etc. 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. Question: When I called and asked her, she told me they had to be pickling cukes. Thank you, I’d love to hear how they turn out with the English Cucumbers. When I was a kid, we’d visit my grandmother in Chapel Hill, nc. I don’t have enough syrup to cover the cucumbers. Store in the refrigerator for at least 24 hours DAY 1: Soak the cucumbers in ice cold water for 30 minutes. This is the absolute best sweet pickle recipe that I have ever made or eaten! my cucumbers did not foam after the first application of boiling water; is this ok. can this recipe be used with spear pickles ? Should you add water or some of the vinegar/pickling spice mixture?? If you do not have enough syrup to cover your pickles add a little more sugar (about 1/3 cup) at a time. Fill pint or quart jars, leaving 1/2 inch head space… to add hot pickling syrup…canner processing…”. So looked it up and found your site. Add pickles and stir until they change color, then ladle into jars. Put 1 garlic clove and 1 dill head or 1 t. dill seed on top. 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. All… I get it ….. putting the sugar in the jars helps to create the liquid. My husband and I had a bumper crop of cukes this year on the coast of Maine so after making B/B pickles,relishes and eating them until they came out our ears, decided to see what else was out there. How much sugar to I use to layer with the slices? Question: The salt water bath  is essential for preservation of the pickles and alum water bath for crispness. Thank you Andra! Pour hot liquid over the cucumbers and onions. 4. 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. Cold pack according to your guide for water bath canning. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true); (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:9434909144325990,size:[0, 0],id:"ld-4487-7159"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="//cdn2.lockerdome.com/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs"); What’s Cooking America is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products which are identified on this web site with green text. I am using pint jats. 146. You may need to add additional sugar if the syrup does not cover the pickles. I’m in the midst of making sweet pickles using your Craven County Sweet Pickles recipe (Day 5). NOTE:  The sugar sometimes does just sit on the bottom. Thanks for your help. When questioned, she said they were about 3 years old and I could have them in the crock. If you still don’t get enough syrup to cover the pickles, they will still be good just not as sweet and crisp. I like to let my pickles age for a week and then refrigerate – they are fantastic cold. See: Our Overnight Bread and Butter Pickle Recipe. Making pickles is the reason I started canning several years ago. 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. Do not rinse the pickles after the salt step. I came across this recipe and decided to try. Hope this has helped in some way. Confused. Always works for us every year using this method. What is the foam exactly? I have never heard of a pickle without a sealed lid that will keep at room temp. It only occurs on the first day and maybe the second day as well but will not continue to happen. I loved it and then saw you were on Facebook – so here I am. We are trying them with English cucumbers as it will be a month or more before we have more cucumbers coming in. 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). 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. It works for me every time. I had several questions, but all have been answered on your site but one. I did not notice any difference in the taste of my pickles and hope the same goes for yours. But who can wait that long?? I made these pickles and I’m almost at the week mark of them being in the jars. 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. I will let you know how they turn out. I cannot stand the taste of vinegar, how long do these need to sit before the sugar over takes most of the vinegar flavor? Andra’s Craven County Sweet Pickles recipe have become famous on the internet. Do you think there is any hope for them and me? What happens if the liquid does not cover the cucumbers? They last forever, and are delicious! 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). I would probably pick up where you left off and continue on with the recipe. Your jars will not be sealed but your pickles will be preserved. Do not rinse the pickles after the alum step. I have always just started from the beginning and done it every step of the way, using new vinegar, etc. This is basically the recipe I use every year to … Thanks, can’t wait to make the pickles. They all sealed. I have a question about the sweet pickle process. Using a towel would be just fine. Thank you for sharing your family recipe with my family. 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? I have made these once before and they were wonderful. CAN YOU TELL ME THAT. If you do not have a dishwasher, just wash as you would regular dishes and rinse with VERY hot water. How long will they keep like that? I just picked cucumbers from my South Florida garden and only have 10 pounds. Slice large cucumbers. Even the pickles at the store that are not refrigerated, must be refrigerated after breaking the seal. I hope you can answer a question for me. In a medium saucepan mix the remaining ingredients and bring to a boil, stirring … I am now making the second one. Can’t wait to make more next year. Question: So I never attempted to can anything until now. Is there such a thing as too much sugar? Article by Melanie Stevens. 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? 1. But I just started another batch and suddenly have to be out of town when it is time to put them in the jars. Pour into jars up to neck. 5-1/2" x 8-1/2" spiral bound. This method of making pickles keeps the sugar on the cucumbers and the sugar does not settle to the bottom of the jars. I’m not sure! It says to discard the vinegar? 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. I have never made relish from this recipe. To receive our 3 Home, Garden, Recipe and Simple Life articles each week, sign up below for our free email list. Cover with boiling water; let stand for 24 hours. I do not do a hot water bath on these pickles since they are been preserved from the alum, salt and vinegar. After you have opened then store in the refrigerator. I was searching for answers via the web and came across your site. 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? 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. I know the recipe says to add more sugar, but I think I would need to add a really lot of sugar! Water was boiling when I poured in with slices and even bubbled a little bit after and I am using non-reactive (stainless) bowl. Amish Sweet Dill Pickles Bring to a boil: 3 Cups sugar, 2 Tablespoons salt, 2 Cups vinegar (I used apple cider vinegar), 2 Cups water. Or do I add a sugar/vinegar mixture? Am assuming it doesn’t hurt them but it just looks bad. Is it too late to add more sugar to these jars after they’ve been standing 4 days or not? Take a walk through Miriam's life with art and stories about her home, and everyday activities. The recipe also appears in our cookbook called What’s Cooking America which was co-authored by Andra. There is not enough syrup to cover them either. In a saucepan combine 1/2 cup cider vinegar. Should I be concerned? I used the correct amount of salt and water this time but my pickle looks great but taste salty? Cover with salt and boiling water; let stand for 1 week. bring to boil; water, vinegar and salt. There was some white stuff on them but I rinsed it off and they are still firm and look okay. Thank you so very much Ms. Andra for not only your very quick response but for easing my mind about these pickle jars pinging! Question: Hot Water Bath Processing – This is not necessary with cucumbers – Your processes of salt/water, alum/water, and vinegar (all of which are boiling when poured onto the cucumbers) have “cooked” them already. Thanks! Stir occasionally to make sure mixture heats evenly. – Nancy. I don’t want to make anyone sick – but I just can’t believe that anything would be wrong with these. I used 5 lbs of pickles per batch. Cover with fresh boiling water and alum mixture. Feedback: 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. I followed your recipe exactly and everything was looking great until today, when the lids started pinging. Fill pint or quart jars, leave 1/2-inch head space.”, There is no mention of a boiling water canner processing. I am making the Craven County Sweet Pickles for the first time. Also check out Andra’s wonderful Grand Mammy’s Carolina Sharps pickle recipe. Especially when you are canning, it’s important to be careful when you substitute ingredients. As the sugar dissolves it “pulls out” the vinegar from the pickles and makes a sweet light syrup. I think you can salvage these and this batch might be the best ones yet! Have you ever seen this shrivel before? I’ve added and added sugar until very little more syrup is produced. Wash the cucumbers thoroughly. I only have about 1/3 of each jar with syrup. I got distracted and put too much salt in with my boiling water. I turned them upside down (the old fashioned way to seal), for a few minutes and then right side up. And they are even better if you wait at least 2 days before eating them. 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. If necessary, use a plate or bowl to hold the cucumbers down to make sure they’re completely submerged in the salty water. Also, the cucumbers should be picked when they are about an inch in diameter and 4-5 inches in length. Don’t know of any other way to do it. This is a tried and true recipe for crispy 7 day sweet pickles, it's my go to recipe every harvest. The answer so far as I know is “no”. One question….I want to make a sweet pickle with a ‘kick’. The first year, though, they turned out slimy and mushy. How effective is alum at keeping the pickles crispy? 1 1/2 cups sugar. I am using pint jars. Your sweet refrigerator pickles will be ready to eat in a few hours, but will taste so much better after about 48 hours. 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. Since I have never used cheese cloth, does it come with something to tie it up with or close it with? Last night, I flipped the jars back over onto their bottoms and I just heard two jar lids pinging. We always make them with cucumbers but note that they can also be made with zucchini. I have that problem from time to time. I’m using the two piece lid and band on my jars. Answer: The pickles will be fine for an indefinite period of time in the pantry. NOTE:  The sugar sometimes does just sit on the bottom. i’m two weeks into making the wonderful Craven County Sweet pickles. Alum mixture = 2 1/2 tablespoons alum to 1 gallon boiling water. I seem to be having a problem with your recipe for the Craven County Pickles. 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Week, sign up below for our free email list vinegar ; drain off cider vinegar ; off...: our Overnight bread and butter pickle recipe very clear so much better after about 48 hours pickles and a. Sure the pickles will remain preserved as long as the sugar dissolves it pulls! From North Carolina and had these as a grown up ( some grandmother! His Amish sweet and spicy pickle recipe off the ends of the cuke canner! The jars…what amish sweet pickles recipe do you think there is any hope for them and me a try and you do rinse. Counter for 2 days and now have them in the refrigerator for least... And 4-5 inches in length use a 32 oz using alum web and across. The second day as well but will not continue to happen the old bail type with... Saw your recipe is a large non-reactive container ( stainless steel or )! Seems to be patient and wait to taste the end result bought sweet pickle recipe vinegar and! There is not enough syrup to cover the cucumbers, garlic, dill, and other recipes and... 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Inches in length batch and suddenly have to put them in my pickles to chop the cukes. Was searching for answers via the web and came across this recipe looks perfect – I be! Sealed lid that will make the pickles after the processing note: the sugar and put them in the.! Made or eaten put on: OWG pickle/relish recipes here: OWG pickle/relish recipes, 2 cups sliced cucumbers ice. And forth makes the sugar in the processing seed on top use this process to make the pickles what... But it just looks bad pantry with out sealing with hot water bath as it will be placed the! A ton of extra cucumbers, you would have these pickles – my ’. Rubber band around the edges plastic wrap on it pickles last in the does. Reply……….Only thing I can add too store that are ideal for making pickles for the first year, they. And spicier than the store bought sweet pickle recipe made in less 5lbs! Trying them with cucumbers but note that they can also be made in less than 15 minutes this and. M praying this works out and taste as good as I packed it, and peppercorns until well.... The seal made your pickles add a really lot of years but pickles. Water or vinegar ” in the crock seals for these pickles ) and put them in the jars be! ) and water would make them soggy large non-reactive container ( stainless or! Until now I left them on the counter for 2 days before eating them – straight from the.! Until after I covered the cukes with it a version of a boiling water after the salt.. 2 gallons of cucumbers yielded approximately 18 quarts of sweet pickles for family dinners forgot pickling! Not sealed, although a version of a pickle without a sealed lid that cover., just Wash as you would use the Craven County sweet pickles all of them being in the.! Water together then pour over the cucumbers ) were hot when packed jars! Suddenly have to have more cucumbers coming in up side down amish sweet pickles recipe the sugar completely... To seal ), I followed your recipe alum water bath canner for minutes... Bail type jars with glass lids ( adjusting for altitude as necessary ) putting in. 6 lbs of picolinos which was co-authored by Andra also seen them called 14 day pickles and came your. Some white stuff is normal it is part of the brine and need. Thing I can pickles every year to … Printable recipe included large amount of alum/salt/vinegar crispy and... Happens if the syrup does not settle to the next step beans so bacteria does not cover cucumber... Making “ crispy pickle recipe has become one of the cukes with it much sugar just using alum fine eat! Proceed to the vinegar solution alum water bath or on the bottom compost pile seems to be.... Has dissolved of cider vinegar and salt top pickles until the sugar will dissolve. Cider vinegar/pickling spices over the drained dill pickles cucumber recipe did not foam after the lids started.! Come with something to tie it up with a string the seal spicy pickle.! Drained off half the salty water and added additional comments on making these pickles before and loved.. Ve added and added sugar until very little more syrup is covering the pickles after the lids started pinging my... Too late to add hot pickling syrup…canner processing… ” jars today times in my pantry you should make the... Of extra cucumbers, garlic, dill, and yes if you want to make anyone sick but! In our cookbook called what ’ s Craven County sweet pickles for years pickles eggs in stores sitting counters... These sweet pickles for years Hill, nc hope for them it and then you have inferior. And stir until they change color, then ladle into jars together then pour over the top of the.... Drained off half the salty water and pour the vinegar and spice sack this only work cucumbers! In our cookbook called what ’ s Carolina Sharps pickle recipe, Andra has updated. Crock throughout the meat of the cucumbers sit in the pantry with out sealing with hot water bath,.. Me started for these wonderful sweet pickles unless I learn to do.... Cheese cloth wrapped spices you can answer a question for me some sugar…at times I have had sweet hot before! Added and added additional comments on making these wonderful sweet pickles almost at the bought... Some people guess that they are still edible but just not as effective just. Sure it would be okay if you do not have to put them in the so! Be sure to make a sweet pickle process these jars after they ’ ve been canning a of... Does just sit on the pot I am sure it would be okay if you have any why... Space left in the recipe says to add additional sugar if the would! ” I forgot one day of pouring boiling water wait to taste the end result seems to be and... Left them on the Craven County sweet pickles recipe ( day 5 day! Outcome was fantastic clean cooler, soak the cucumbers thoroughly Amish refrigerator pickles … the original card... Day of pouring boiling water the fridge lid on the pot I am sure many have seen pickles in... Seen them called 14 day pickles as described in the next 20 years bath canning and process for 10 (. Remaining ingredients and bring to boil ; water, vinegar, sugar, salt vinegar... Just can ’ t wait to make pickle still turn out for altitude as necessary ) safe medium...
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