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    • #238139
      Avatar for LissLiss
      Keymaster

      Candied Pickles
      Delicious when served with roasted meats or sandwiches.

      2 qts Cucumber sliced
      1 1/2 cup Sugar
      1 cup Cider Vinegar
      2 tbsp Salt
      1 tbsp Mustard Seeds
      1 1/2 tsp Celery Seed
      1/8 tsp Red Pepper Flakes

      About 16 four to five-inch cucumbers are needed to yield 2 quarts sliced
      cucumbers.

      Wash and drain the cucumbers; cut into 1/4-inch slices.

      Use a large heavy kettle or sauce pan. Combine the sugar, vinegar, salt,
      mustard, celery seed and red pepper flakes. Place over medium heat and stir
      until the sugar is dissolved. Increase heat and bring to a boil. Add the
      cucumbers and simmer for 5 minutes.

      Immediately pack the pickles into sterilized and drained jars; seal tightly.

      Yield: about 3 quarts

    • #404467

      This sounds really good too!!! Thanks!!

    • #404845

      This sounds very similar to a recipe I used to use when I had a garden. Some jars I added minced garlic and some I put a small hot pepper in the bottom of the jar. Hubby & kids seemed to really like these. Thanks for reminding me of them.

    • #404858

      Janice, My father used to do the same thing, and they were very good this way also. How the thoughts come back of those days.

    • #404826

      This looks like a really good recipe. Well have to keep ahold of this one for next summer. Thanks

    • #404887

      Make sure your Candied Pickles are kept refrigerated since they have not gone through a modern canning process so nothing has been done to kill any existing bacteria spores or other contaminants. Refrigeration is the only way to suppress the growth.

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