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How To Make mum's sweet mixed pickles. Wash and floret caulifower, peel off any dry layers from onions, cut cucumbers and place them all into a large enamel canner. Mum used to slice the cucumbers in quarters - lengthwise, then cut those quarters into 1" pieces. Boil one gallon of water then add 1 cup of pickling salt to it.

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Wash a new, unused lid and ring in warm soapy water. Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes. Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar. Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours.

pickles and onions are in a jar on a table

In addition to being sweet, bread and butter pickles are also made with a combination of ingredients that typically meld with sugar and vinegar to create the pickles' distinct flavor. This.

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Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside. Pack cucumber slices into hot, sterilized quart jars. Using a canning funnel, ladle the hot pickling liquid over slices to cover, leaving ½-inch head space. Remove air bubbles and wipe the rim.

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Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight. DAY 9--. Fill canner with boiling water. Place 6 clean pint jars in canner over high heat. Place snap lids in boiling water: boil 5 minutes.

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Instructions. First, add vinegar to a small pot over medium high heat. Add the salt and sugar and let the mixture come to a simmer. Stir to combine. Add the chopped vegetables to a glass jar or other nonreactive container, such as a ceramic dish.

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Slice the onion and red pepper similarly. If you would like to have pickle spears, cut them lengthwise in quarters. Quick pickle - Place the veggies in a large mixing bowl, sprinkle the pickling salt over the top, and still well to combine. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.

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Sweet Mixed Pickles remind me of Fridays when I was a kid. Every Friday, my Mom made grilled cheese sandwiches for our lunch and they were always served with store-bought sweet mixed pickles. This mixed pickles recipe is chock full of cauliflower florets and pearl onions! So if you are interested in making your own sweet mixed pickles, I urge.

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Sweet Mixed Pickles Recipe. Ingredients: Makes 4 to 5 pint jars • 1 head white cauliflower • 1 red bell pepper • 1 yellow bell pepper • 1 pint or so tiny white boiler onions, or ½-inch.

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Add pickling salt to the water and stir until dissolved in a large bowl. This may take a bit of stirring because the salt will not dissolve as readily in cold water. Weigh, wash and gently scrub all cucumbers. Discard any cucumbers that appear spoiled. Cut approximately 1/4″ off of each end of the cucumber.

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In a medium saucepan add the apple cider vinegar, water, granulated sugar, celery seed, mustard seed and non-iodized salt. Mix the ingredients together and place over medium-high heat. Bring the mixture to a boil, stirring frequently to dissolve the sugar and salt. Reduce the heat and let the liquid simmer for 5 minutes.

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Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. 2 Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover. 3 Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.

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Preheat the oven to a 215°F and place jars upside down onto oven racks. Dry jars for 20 minutes or until completely dry. Make the Brine: In a large pot, combine and stir water, vinegar, sugar, salt, ketchup and tabasco sauce. Bring to a boil, remove from heat making sure salt and sugar are dissolved.

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Day 14. One the sugar has dissolved completely, you can pack the sweet pickles into jars. Sterilize jars, lids and rings. Spoon pickles into pint-sized jars. Be sure to leave ½ inch of headspace and make sure the pickle slices are covered with syrup. Wipe the jars clean before adding the lids and rings.

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Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly. In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until.

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Day 9. Drain cucumbers. Slice cucumbers about 1/4-1/2″ thick, depending on your preference, and place in a colander to continue draining. Layer cucumbers in a large casserole dish, alternating layers of cucumbers and sugar. Allow the cucumbers to soak in the sugar syrup for at least 24 hours before canning or enjoying.