Quick Sweet Pickles

  

Quantity: 7 to 9 pints

Quality: May be canned as either strips or slices

Jar size: Pints or Quarts

Ingredients:

8 lbs of 3- to 4-inch pickling cucumbers

1/3 cup canning or pickling salt

Crushed or cubed ice

4-1/2 cups sugar

3-1/2 cups vinegar (5 percent)

2 tsp celery seed

1 tbsp whole allspice

2 tbsp mustard seed

Instructions:

1. If canning pints below 1000 feet, process time is shorter so sterilze canning jars and prepare two-piece canning lids according to manufacturer’s directions. Otherwise, wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.

3. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling. Hot pack or raw pack according to instructions below.

4. Hot pack

  • Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace.

Raw pack

  • Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch headspace.

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers.

 

Variation for firmer pickles:

1. If canning pints below 1000 feet, process time is shorter so sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions. Otherwise, wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4-inch of stem attached. Slice or strip cucumbers. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamel-ware container. Caution: Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices or strips in lime water solution for 12 to 24 hours, stirring occasionally. Remove from lime solution and rinse and resoak 1 hour in fresh cold water. Repeat the rinsing and resoaking two more times. Handle carefully because slices or strips will be brittle. Drain well.

3. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling. 

4. Hot pack

  • Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace. 

OR Raw pack

  • Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch headspace. 

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals. 

Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers. 

Processing time:

Processing Times for Boiling Water Canner

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Pints or Quarts

5 min

10 min

15 min

Raw

Pints

10 min

15 min

20 min

Quarts

15 min

20 min

25 min

Source: National Center for Home Food Preservation




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