Catherine Harvey'S Sweet Pickles
Sweet pickles with a tangy, sugary flavor, enhanced by mustard and celery seeds, perfect as a snack or condiment for those who enjoy homemade preserved treats.
Ingredients
Instructions
- Drain the dill pickles and rinse them thoroughly.
- Slice half of the pickles into 1/2-inch slices and put them back into the jar.
- Add 1 cup of sugar to the jar with the sliced pickles.
- Slice the remaining pickles into 1/2-inch pieces and add them to the jar.
- Add the remaining 1 cup of sugar, mustard seed, celery seed, and vinegar to the jar.
- Screw the lid on tightly and set aside for 30 minutes.
- Turn the jar upside-down 4 to 5 times to help dissolve the sugar.
- Place the jar in the refrigerator.
- Wait 3 days before eating the pickles.
- For even better flavor, wait a couple of weeks before consuming.
- Juice leftover after the pickles are eaten can be used as a salad dressing.
Tips & Substitutions
For a twist on flavor, consider adding spices like cinnamon or cloves to the sugar mixture. If you don’t have mustard seed or celery seed, dill seeds or crushed red pepper can be great substitutes. Make sure to use fresh, crisp dill pickles for the best texture and taste. This recipe can be adapted easily for those following vegan recipes by ensuring the sugar is vegan-friendly.
Serving Suggestions
These sweet pickles are a delightful addition to charcuterie boards or served alongside sandwiches. They pair beautifully with the Applesauce Pineapple Salad for a refreshing contrast. Consider serving them at barbecues or picnics, as they complement grilled meats well. For an extra layer of flavor, serve them with creamy Spinach Dip(Yields 5 To 6 Cups) as an appetizer.
Storage & Reheating
Store the sweet pickles in the refrigerator for up to 2 months. Make sure the jar is sealed tightly to maintain freshness. The pickles will continue to develop flavor over time. The leftover juice can be stored separately and used as a salad dressing, adding a tangy sweetness to salads or drizzling over roasted vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Catherine Harvey'S Sweet Pickles contains roughly 149 calories, with 3g protein, 30g carbohydrates, and 0g fat. It is a good source of potassium (17% of the Daily Value), vitamin C (16% of the Daily Value), and dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 801mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long should I wait before eating the pickles?
It's best to wait at least 3 days before enjoying the pickles, as this allows the flavors to meld. For an even more profound taste, waiting a couple of weeks is recommended. The longer they sit, the sweeter and more flavorful they become.
Can I use this recipe with other types of pickles?
Absolutely! This recipe can be adapted to use bread and butter pickles or even spicy pickles for a kick. Just ensure you adjust the sugar to taste, as some pickles are already sweetened.
What can I do with the leftover juice after the pickles are gone?
The leftover juice is perfect as a salad dressing! It adds a unique sweet and tangy flavor that's great on mixed greens or drizzled over roasted vegetables. You can also use it to marinate meats or vegetables for added flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).