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Best Ever Sweet Pickles
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Reviews
Love this recipe! I do double the recipe for the pickling liquid to have enough on hand when ladling into canning jars.
I added green pepper and cauliflower buds as well. I found that I needed to make 1-1/2 times the liquid to accommodate the extras. They are fantastic and I have friends begging for more..
I skip the processing part and also make it in half-batches. Keeps in the fridge for months! So tasty!
Contrary to the comments below, these were excellent! I like a bit more garlic so I used more!
Can you skip the processing and just refrigerate these? 4 pints (keep one and give 3 as gifts) would go quickly. As you can tell, I am not a canner!
These are not "sweet" pickles. They are "bread and butter" pickles. Sweet pickles do not have all the extra ingredients nor are they sliced.
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