Do you crave something sweet and savory at the same time? Worry not. We have got you covered. Whether it’s the traditional dill pickle or the simple homemade sweet pickle, everyone likes a bit of pickle in their lives. Now, you must also be wondering what to do with those cucumbers in your backyard garden. You can most certainly go for the sweet pickle recipe for canning. Here in this blog, we explore sweet pickle canning recipes. We have got you covered, from a recipe for sweet pickle relish for canning to a sweet dill pickle recipe for canning.
Sweet Pickle Recipe for Canning
Do you crave the tempting Southern charm a handmade sweet pickle offers in every bite? You don’t need to search further since we will share the key in this article on getting the ideal tart sweetness ratio to make your taste buds dance. Bid farewell to store-bought imposters and get ready to be whisked away to delicious heaven, where cucumbers rule supreme and love and memories flood every jar. With these tried-and-true Sweet Pickle Recipes for Canning, prepare to set a path to pickle excellence. These recipes are guaranteed to raise your pickled game to new heights and have you craving just one more crispy, tasty mouthful, regardless of how experienced you are with gardening
Easy, Sweet, and Spicy Pickle Recipe for Canning
With this easy canning recipe, you can wave goodbye to store-bought sweet pickles and welcome the wonderful world of homemade pickles. Sweet pickles differ from bread and butter pickles; they are sweeter and ideal for sandwiches or for giving salads like potato salad a lovely crunch. This recipe is unique in that it’s really simple and effective. This recipe expedites the process, requiring less than two hours from the point of cucumber slicing to the end of jar closing, in contrast to traditional procedures that call for up to 14 days of brining. These homemade sweet pickles offer a natural, nutritious flavor; there’s no trace of corn syrup in sight. Here’s to improving your pickle game and enjoying the delights of homemade goodness; let’s start with this easy-to-make canning recipe. the recipe is adapted from the National center for home food preparation.
Simple Homemade Canning Recipe for Sweet Pickles
PREP TIME FOR SWEET PICKLE CANNING RECIPE
Thirty minutes for preparation
Five minutes to cook
Four hours are needed for salting.
Time Spent: 4 hours and 35 minutes
Three quarts of servings
INGREDIENTS
- Two pounds of cucumbers (Kirby are best) for pickling
- 1/4 cup salt for pickling or canning (Kosher is optional)
- Ice cubes or crushed ice
Pickling Liquid
- Two and a quarter cups of sugar
- One and a half cups of white vinegar
- One and a half tablespoons of pickling spices
- One little pinch of ground cloves (optional; avoid adding too many as they may overwhelm the flavor)
TOOLS
Instructions for using sterile canning jars and lids
After cleaning the cucumbers, cut off the blossom end and throw away the ends. Cut the cucumbers into spears or “chips” based on your liking. (Sandwiches are best with chips.)
Then, put the cucumber slices in a colander and pour in the pickling salt. To mix, toss.
Place a sieve over a basin and cover the cucumbers with about 2 inches of ice cubes. Keep cold for three to four hours. If necessary, add more ice.
Make sure to rinse and drain the cucumbers properly.
Combine the sugar, white vinegar, pickling spices, and a little ground cloves in a big pot. Heat the mixture until it boils.
Sterilize your canning jars to get them ready.
Raw Pack Technique (Optional):
Place the sliced cucumbers into each sterilized jar, filling it almost to the brim.
Fill each jar halfway with the hot pickling liquid as you spoon it in. Give your headroom about half an inch.
Hot Pack Method as a backup:
To the pickling liquid that is boiling, add the sliced cucumbers.
Reheat the mixture gradually until it comes back to a boil.
Periodically stir to maintain uniform heating.
Sterilized jars should be filled, leaving 1/2 inch of headroom.
After giving the jars’ rims a quick wipe, replace the lids and screw them shut.
Process the jars in a water bath canner for fifteen minutes. If necessary, modify the processing time based on your altitude.
After processing, take the jars out of the water bath and let them cool fully.
Examine the jars’ seals. Any unsealed jars should be consumed within three weeks and kept in the refrigerator.
Savor your delectable handmade sweet pickles as a lovely snack or on salads and sandwiches!
Note: The pickles can last up to three weeks in the refrigerator if you choose not to can them in a water bath.
Sweet Pickle Relish Recipe for Canning
Amongst all the tempting recipe for canning sweet pickles, this one recipe for canning sweet pickle relish is simply amazing. Use this simple canning recipe to savor the pleasant variety of homemade sweet pickle relish. This chunky relish will give your dishes a taste boost all year, whether eaten fresh or saved for the cooler months when summer’s bounty seems like a distant memory. Imagine yourself in the thick of winter, opening a jar, slathering it liberally over a hot dog, and being instantly taken back to warm summer days and backyard cookouts. You can put a dab to creamy macaroni salad to enhance every meal’s acidic sweetness, but the pleasure doesn’t end there. This recipe for sweet pickle relish gives you a taste of summer that you can enjoy anytime, anyplace, with each jar full of homemade sweetness.
INGREDIENTS
- ½ cup pickling salt
- 8 medium cucumbers
- 2 medium onions
- 1 medium red bell pepper
- 1 medium green bell pepper, chopped
- Two cups of apple vinegar
- One tablespoon of celery seed
- One tablespoon of mustard seeds
- 3.5 oz of white sugar
METHOD
Add chopped bell peppers, sweet onions, and cucumbers to a big bowl. After adding pickling salt to the mixture, pour enough cold water to cover the veggies. Soak them for two hours. Use a colander to drain the veggies carefully after they have been soaked.
While the veggies are soaking, prepare your canning jars. Six-pint jars should be inspected for cracks, and rusty rings should be discarded. While the relish is cooking, sterilize the jars and rings by submerging them in simmering water. Rinse rings and new, unused lids in warm, soapy water.
Add mustard and celery seeds to a big, heavy stainless steel pot along with the cider vinegar. When the mixture reaches a boil, stirring occasionally in the white sugar makes sure the sugar dissolves completely, which should take two to three minutes.
Pouring the Veggies
When the sugar is completely dissolved, pour the drained veggies into the pot and bring it back to a boil. This process could require ten minutes or more. After the saucepan reaches a boil, turn off the heat.
Fill the heated, sterilized jars with the relish to a quarter of an inch above the brim. To eliminate air bubbles, carefully run a clean knife or thin spatula around the interior of the jars. To remove leftovers, wipe the jar rims with a wet paper towel.
Put a lid on top of each jar and tighten the rings.
A large stockpot should have a rack in the bottom and be halfway filled with water. Once the water reaches a rolling boil, use a holder to lower the filled jars, spaced 2 inches apart, into the boiling water. If more boiling water is required, cover the jars by at least one inch and pour it in. For ten minutes, process the jars by covering the saucepan and bringing the water back to a roaring boil.
After processing, carefully remove the jars from the stockpot and leave them to rest for 12 to 24 hours, spacing them several inches apart. Press the middle of each lid with a finger to ensure the seals are secure and do not move up or down. Remove the rings and store the jars in a cool, dark place. Savor your homemade sweet pickle relish throughout the entire year!
Sweet Pickle Brine Recipe for Canning with Dill Pickle
INGREDIENTS
- Either 8–10 pickling cucumbers or 12–14 Persian cucumbers
- 4 halved garlic cloves
- Two tsp of mustard seeds
- Two tsp peppercorns
- A couple of large dill sprigs per quart jar
- Two cups of water
- One-half cup of cane sugar and two cups of distilled white vinegar
- Two tsp sea salt
Method
Toss the cucumbers according to your taste: Cut them into quarters lengthwise for dill pickle spears, then thinly slice them horizontally for dill pickle chips.
The prepared cucumbers should be divided between 4 (8-ounce) or 2 (16-ounce) jars. Evenly divide the mustard seeds, peppercorns, dill sprigs, and split garlic cloves in each container.
Heat the water, sugar, sea salt, and distilled white vinegar in a medium saucepan over medium heat. Stir until the salt and sugar completely dissolve; this normally takes one minute. Let the brine cool a little.
After the brine reaches room temperature, cover the cucumbers in the jars, completely submerging them. Make sure each jar has enough headroom at the top.
Cover and ring the jars to seal them.
Put the sealed jars of dill pickles in a large stockpot with water to can them. Ensure that at least one inch of water covers the jars. As directed by the pickle canning rules, bring the water to a boil and process the jars for the required time.
After processing, take the jars out of the stockpot carefully and let them cool.
Hence, till they’re ready to eat, keep the canned dill pickles in a cold, dark area for a few weeks. Any pickles left after opening should be refrigerated.
Recipes for Canning Sweet Pickles: Final Thoughts
Few things compare to the satisfaction of making your jars of sweet relish or pickles, which can enhance any meal with their tart sweetness. The process is just as satisfying as the final product, whether you’re canning sweet pickle relish to preserve summertime memories or enjoying the ease of a sweet dill pickle recipe. And then transform sliced cucumbers and a mix of spices into gourmet gems that will tingle your taste buds with simple-to-follow directions and a dash of creativity. Every step of the process, from the soothing hum of water bath canning to the soft simmer of white vinegar and pickling liquid, is a labor of love that guarantees every jar is a monument to your culinary prowess. So, gather your canning jars and get lost in preserving sweet pickles; each taste tells a tale of history, flavor, and pure homemade goodness.
Hence, when you pack each jar full of thinly sliced cucumbers, onions, and aromatic spices, you’re not conserving ingredients; you’re also preserving traditions, memories, and a hint of culinary magic. Allow the soft buzz of water bath canning to fill your kitchen, knowing that each jar has a labor of love ready to be shared, relished, and appreciated in addition to a recipe.