Mary Baber'S Sweet Pickles
Sweet pickles with a tangy, sugary flavor profile, perfect for snacking or as a condiment, appealing to those who enjoy homemade preserved vegetables.
Ingredients
Instructions
- Cover cucumbers, onions, pepper, and garlic with ice and let stand for 3 hours, then drain.
- Cook vinegar, sugar, salt, turmeric, celery seed, and mustard seed together in a pot.
- Remove garlic cloves from the mixture.
- Add the drained cucumbers, onions, and pepper to the vinegar and sugar mixture.
- Bring the mixture to a boil.
- Can the pickles in sterilized jars.
Tips & Substitutions
For a crunchier texture, consider using pickling cucumbers instead of regular ones. If you want to reduce sugar, you can substitute some with a sugar alternative suitable for canning. Adding a pinch of red pepper flakes can enhance the flavor if you prefer a bit of heat. Ensure all jars are sterilized properly to prevent spoilage. This recipe also pairs well with Curried Beef Calzones for a delightful meal.
Serving Suggestions
These sweet pickles make a fantastic condiment for sandwiches or burgers, adding a sweet and tangy crunch. Serve them alongside cheese and charcuterie boards for a delightful appetizer. They also complement dishes like Barbecue Chicken (Diet) beautifully, enhancing the overall flavor profile. Enjoy them as a side with grilled meats or in salads.
Storage & Reheating
Store the pickles in a cool, dark place for up to a year. Once opened, keep them in the refrigerator, where they can last for several months. To maintain their crispness, avoid exposing them to air by ensuring the jars are tightly sealed after each use. For best flavor, consume within three months of opening.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Baber'S Sweet Pickles contains roughly 953 calories, with 12g protein, 160g carbohydrates, and 22g fat. It is an excellent source of vitamin C (71% of the Daily Value), iron (49% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1460mg per serving (63% 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
Can I use other types of vinegar for this recipe?
Yes, while the recipe calls for regular vinegar, you can experiment with apple cider vinegar for a different flavor profile. Just keep in mind that it may slightly alter the taste and acidity of the pickles. Always ensure the vinegar used is at least 5% acidity for safe canning.
How long do these pickles need to sit before they're ready to eat?
For the best flavor, it's recommended to let the pickles sit for at least 2-4 weeks before consuming. This allows the cucumbers to absorb the flavors of the brine fully. However, you can taste them sooner if you're eager to try them!
Can I add spices or herbs to customize the flavor?
Absolutely! Feel free to add spices like dill or mustard seeds to give your pickles a unique twist. You can also experiment with fresh herbs such as dill or thyme for added flavor. Just remember to balance any additional ingredients with the original recipe to maintain the right consistency.
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).