Here’s one of the most beloved and most versatile cucumber Pickles in the pantheon. The Sweet Cucumber Pickle fills a whole bunch of different slots in your menu matrix, from adding tang to Dressings and Dips to topping Burgers and Sandwiches, to starring on Party Pickle Trays…
Here’s real homage to the old days. The original recipe calls for a large earthenware crock rather than glass preserving jars! And the Pickles are real crowd pleasers.
What you’ll need
- 8 qt. / 4 kg small Cucumbers
- 1/2 cup / 125 ml Pickling Salt
- 4 cup / 1 L Vinegar
- 8 cup / 1 L Sugar
- 1 tsp. / 5 ml Turmeric
- 1 tbsp. / 15 ml Celery seed
- 1 tbsp. / 15 ml mixed Pickling Spice (or more, if you like more zip)
You can use your own Pickling Spice Blend if you wish. just be sure to have some whole Cloves, Peppercorns and Bay Leaves in there.
What you need to do
Process and pack as Dill Pickles, but note the extra added Sugar. Be sure when boiling up the Brine that all the salt and sugar are dissolved before proceeding. These guys want at least six weeks curing in the jar before eating.
The primary variation on Sweet Cucumber Pickles is Bread and Butter Pickles. While Sweet Pickles are often as not made whole, these guys are almost always made as coins or length-wise thin slices. Add some extra Nutmeg or allspice and a tablespoon of Ground Mustard, to taste. The result is absolutely succulent…
You can add whatever you want to Sweet Cucumber Pickles. Some folks these days like to put on a spicy edge with fresh or jarred Jalapeño slices. Some like their Sweet Pickles with Apple Cider Vinegar. Some prefer to use Brown Sugar instead of White Sugar.
And don’t forget…
You can chop Sweet or Bread and Butter Pickles up into Classic Hamburger Relish!
As I find my self saying more and more often:Feel free to experiment and make these family favourites your own!
~ Maggie J.