New Fashion (no cook)Pickle Recipe
Saturday, October 15, 2016
I found a New Fashion way to make pickles! This is the first jar of the many pickles that I canned.
I should have shaken the jar to show all the spices, but you can see them settled at the bottom. This new recipe is a combination of sweet and hot which is a winner in my book.
I have been trying to make the perfect pickles for quite some time and I have never really been satisfied with any as much as these. I am not a connoisseur of pickles, but this recipe makes a mild and refreshing pickle and best of all, it's very easy to make.
New Fashion (no cook)Pickle Recipe
3 1/2 cups thinly sliced pickling cucumbers
1 medium onion, sliced and separated into rings
2 jalapeno peppers,seeded and sliced
3 garlic cloves, pressed
1 tablespoon salt
1 cup sugar
1 cup white vinegar(5%acidity)
2 tablespoons water
Combine first 5 ingredients in a large bowl.
Cook 1 cup sugar, 1 cup vinegar, and 2 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumbers mixture. Cover and chill 48 hours.
Spoon evenly into 6 half-pint or 3 pint canning jars or freezer containers, leaving 1/2 inch of room at the top; seal, label, and freeze pickles for 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.
YUM Yum Good!
Print this recipe
Bread and Butter PicklesYield: About 4 cups of picklesActive Prep Time: 20 minutesInactive Prep Time: 2½ hours + 24 hoursCook Time: 5 minutes5½ cups (about 1½ pounds) thinly sliced pickling cucumbers1½ tablespoons kosher salt1 cup thinly sliced sweet onion1 cup granulated sugar1 cup white vinegar½ cup apple cider vinegar¼ cup light brown sugar1½ teaspoons mustard seeds½ teaspoon celery seeds1/8 teaspoon ground turmeric1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
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