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RECIPE: marvelous sweet pickle?

13 years ago

Does any one have the receipe for Marvelous sweet pickle?

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Comments (4)

CA Kate z9
13 years ago
last modified: 9 years ago
Please describ the recipe you're after. I have one that makes a very good bread and butter pickle out of store-bought dills, but I'm not sure it's what you want.
snyder
Original Author
13 years ago
last modified: 9 years ago
No this is not the one. I have made these and they are very good. A lady told me it takes 5 days to make and they are very crisp. She is going to send me the receipe.Thank you anyway.
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Two questions about sweet pickle chunk recipe
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I didn't think about making the syrup ahead of time. Still not sure that would work. I'm going to be gone all day on Thursday -- someone in the family is having surgery a few hours away, and I won't be back until late -- too late for pickle making. I forgot to factor that into my plans. Not sure what I'll do, but I think if I can't manage the cutting/jarring/syruping on Thursday (and I don't see it happening), I'm going to try the extra day soak and see what happens. I'm hoping the cucumbers don't know how to count. Our water is very hard and nasty-tasting -- I don't use it for cooking anymore because I don't like the taste it leaves. Thus the bottled water. I'll take the advice about not reusing it, though.
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Sweet Jalapeno Pickles Recipe?
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Or could it be something like this: This one is not canned. Cowboy Candy 1 1/4 cups sliced fresh jalapenos 1/2 cup sugar 1/4 cup water 1 drop green food coloring (optional) 1. Slice jalapenos, and place in a small sauce pan. 2. Add water and sugar. 3. Cook over medium heat until boiling. 4. Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source). 5. Let cool and place in clean jelly jar. 6. Store in refrigerator. Here is another one. Not sure whether it is actually safe to can. I would seriously doubt either one of these has enough acid. Cajun Candy 1 lb green jalapenoÂs, sliced 1 Â½ lb ripe red jalapenoÂs, sliced 2 sweet yellow onions, sliced 1/2 cup vinegar 1/2 cup water 4 cups sugar 1 tsp turmeric 1 tsp celery seed 1 Tbsp mustard seed 4-5 cloves fresh garlic, sliced thin Pinch of salt Slice Jalapenos into 1/4" slices and slice the onions. I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE! Place jalapenos & onions in pan with water and vinegar and bring to a boil. Cover, reduce heat and simmer/steam until tender (about 10 minutes.) Do not breath fumes. Pour off the mixture into a strainer, reserving Â½ cup of the water and vinegar. Return the Â½ cup water/vinegar liquid to the pan, and add the sugar and spices, cook for a few minutes to completely disolve the sugar...then return the peppers & onions and the sliced garlic to the pan with the sugar/spice syrup. Mix well, and simmer for about 5-10 minutes. Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on snugly. Process in boiling water bath for about 5 minutes. Cool & refridgerate after opening a jar. Now, once you've made the candied jalapenos....and have a jar of them in the fridge - for a special treat, try mixing some of them 50/50 with Smucker's Peach Preserves for a FANTASTIC peach/jalapeno chutney! Great with smoked pork loin, grilled chicken, etc. And one more Candied Jalapenos Cowboy Candy This makes a very tasty and spicy addition to almost any meal. 4 lbs fresh jalepeno peppers sliced 2 lbs onions diced 1/2 cup vinegar 1/2 cup water 6 to 8 cups sugar depending on your sweet tooth I like more 2 Tbs mustard seed 1 tsp turmeric 2 tsp celery seed (optional) 1 Tbs garlic powder 1 tsp ginger Slice Jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face!). Place in pan with water and vinegar,bring to a boil, reduce heat & simmer about 10 min or until tender. (do not breath fumes) . Pour off most of the water vinegar mixture, add the sugar and spices bring to soft candy temperature to completly disolve sugarabout anothe 10 min. Place boiling mixture into jars,leaving 1/4 inch headspace. Adjust caps.
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Sweet Pickled Pepper Recipe - anyone??
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Comments (4)
Sorry no, they will turn to mush once frozen, They are similar to regular peppers and contain a lot of water, so they tend to get quite soft when frozen and then thawed. If you remove the seeds you can called them 'Picante' sweet and hot peppers. I see them in some serve yourself things like cheese in brine, olives and a few other marinted veggies like mushrooms in some bigger supermarkets. I bought a few of the Picanti peppers not knowing they were the hot ones. But I guess thats why they are called picante. I grew a lot of sweet cherry peppers as you can never find them in any stores. I left the seeds in mine, however, and pierced each with a skewer right through both sides to get the brine inside. If you want to help them remain a bit more crisp for a longer term in picking brine, you can also add some of the calcium chloride which helps pickled foods from getting too soft when stored in vinegar. I use it in most of my dills and even in some sweet mixed pickles. It takes the place of Ball Pickle Crisp which was discontinued recently, but was the alternative to use instead of nasty, caustic lime soaks. I kind of wonder how yours would taste if a whole clove of garlic was packed inside each cherry pepper. Once pickled, garlic gets very mild too. I grow Music garlic with really big cloves and one clove can fit quite snugly inside an emptied out cherry pepper. Just a thought.. Add it to just a few per jar to see if you like that combo. I bet after that, all your hot peppers will get a clove of garlic stuffed into each. I recall some kind of meat stuffed in cherry peppers and commercially canned in glass jars too, but I would't try that as it would need a PC to can and that would really soften the cherry peppers too much. The cherry peppers should keep in the fridge for about a week with no handling excpet a good rinse and drain. I place a bunch in a big plastic zipper bag, but leave it partially open. They get a rinse in cold water, and well drained before they are placed in bags. I do that with pickling cukes and my delicate pepperoncini peppers and they keep nearly a week in the fridge that way. One way to help keep them longer would be to deseed as you would, and simply place them in a big container in the fridge with some full strength 5% vinegar and about half the pickling salt necessary. They should keep that way several weeks in the fridge without spoiling if they are submerged. Then, when you want to can them, you pour out that inital brine and fill the jars with a fresh brine made to the taste you prefer. That should help to hold them in 'suspension' a while. I hope you realize that all of this is my 'secret method' an isn't really a way to preserve per the 'experts' here, but it will work well if you keep your fridge colder than 38 degrees, like down to 34-36 degrees tops, and they will remain firm enough. I do hope that most of the hot cherry peppers have ripened to red color? Good luck!
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Recipe for sweet pickles that taste like cherries?
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Comments (5)
I had never heard of using cherry leaves. Grape leaves? Yes, but not cherry. But I did find this one recipe: Cherry Dills Here in Washington State, turn of the century there were not a lot of grape vineyards. Most of the crisp recipes call for placing a grape leaf in the jar to add crispness to the pickles. My grandmother improvised and found that the leaves from her cherry tree worked just as well, if not better. Makes a wonderful, crunchy pickle. Select medium-sized pickling cucumbers. Put layer of dill in bottom of medium crock, then a layer of cucumbers, then a layer of cherry leaves. Keep alternating to the top of the crock. On the very top, put leaves and dill. Over all, pour brine made with 1 cup salt in 6 qts. water. Let stand for 2 weeks. After this brining period, wash pickles and dry. Cut into desired chunks. Make a syrup by mixing 4 c. vinegar, 8 c. sugar, and 1 oz. whole mixed spices, and bringing to a boil. Put cucumber chunks in jars and pour boiling syrup over and seal. From: Katie E Green http://www.lpl.arizona.edu/~bcohen/cucumbers/recipes/pickles/dill_pickles.html I can't say whether this would be considered a safe recipe by current standards or not. Many of these old, improvised recipes are not considered so as fermenting pickles, when done incorrectly, does have associated risks. Perhaps others can comment on that. Dave
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jhmatheson
13 years ago
last modified: 9 years ago
Sure hope you post the recipe. It sounds good.
annie1992
13 years ago
last modified: 9 years ago
I always make this one, they're from Linda Lou at Harvest. She's a Certified Master Canner so you can be sure it's safe to can. My daughter starts snitching the chunks out of the container the day after I start adding the syrup!

Linda Lou's Famous Sweet Pickle Chunks

Day 1 - Prepare 24 pickling cucumbers. Wash cucumbers gently, in several changes of water if necessary. Check their condition and discard any that aren't firm and fresh. (Ideally you're using cucumbers within 24 hours of picking.) You want them clean, but you don't want to break the skin. Cut 1/16 inch off blossom end (you can cut off both ends if you wish-it's quicker and easier than taking the time to check which end is which if you are doing a large batch). Do not cut up the cucumbers. Place in sterile container (bowl, food grade plastic tub, large pot, crock, etc.) and pour enough boiling water over them to cover. Weight cucumbers so they're covered. Otherwise some cucumbers derive the benefit of the soak and others don't. A heavy bowl or plate that fits the container works well. Leave cucumbers at a cool room temperature (probably not above 75 degrees F).

If, at any point, you begin to notice scum forming, don't worry. Just rinse the cucumbers well and wash and rinse the container as well.

If you see mold forming or the cucumbers develop a nasty smell, ditch the batch.

Day 2 - Drain water off cucumbers and rinse well. Pour enough fresh boiling water over them to cover. Weight cucumbers so they're covered (rinse the bowl or plate that you're using for a weight as well).
Day 3 - Drain water off cucumbers and rinse well. Pour enough fresh boiling water over them to cover. Weight cucumbers so they're covered (rinse the bowl or plate that you're using for a weight as well).

Day 4 - Drain water off cucumbers and rinse well. Pour enough fresh boiling water over them to cover. Weight cucumbers so they're covered (rinse the bowl or plate that you're using for a weight as well).

Day 5 - Drain water off cucumbers and rinse well. Cut the cucumbers into chunks (or spears). Make a syrup by combining:

8 cups sugar
4 cups cider vinegar 5% acidity
3 1/2 tsp. pickling and canning salt
2 Tbsp. pickling spices, tied in a bag.

Heat syrup to boiling, stirring often to dissolve sugar. Pour over cucumber chunks and weight so they're covered.

Day 6 - Drain syrup and reheat drained syrup to boiling. Pour over cucumber chunks and weight so they're covered.

Day 7 - Drain syrup and reheat drained syrup to boiling. Pour over cucumber chunks and weight so they're covered. (Note: I add 1 teaspoon celery seed and 1 tablespoon mustard seed to syrup at this point, just because DH requested them. I also added an additional 1/4 cup cider vinegar, because we happen to like them a bit more "vinegary".)
Day 8 - Drain syrup and reheat drained syrup to boiling. Pour over cucumber chunks and weight so they're covered.
Day 9 - Prepare pint canning jars. Drain syrup, remove pickling spice bag and reheat to boiling. Pack chunks into jars and cover with hot syrup, leaving 1/2" headspace. Put on 2-piece lids and process in boiling water bath canner for 10 minutes.

These are amust in my house in tuna sandwiches.

Annie

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