Best Sweet Mixed Pickles With Cassia Buds Recipes

CASSIA BUD SWEET PICKLES

Steps:

• Cut unpeeled medium cucumbers into 1/4 inch slices.
• Simmer cucumber slices with 4 cups vinegar, salt, mustard seed and 1/4 cup sugar.
• Cover until partially tender, about 10 minutes.
• Drain and discard liquid.
• Place cucumber slices in hot sterilized jars.
• Boil together remaining 3 1/2 cups vinegar, 5 3/4 cups sugar, celery seed and cassia seed.
• Boil until the sugar is thoroughly dissolved.
• Pour immediately over cucumbers.
• Seal immediately.
• I process in a boiling water canner for 10 minutes.

SWEET MIXED PICKLES WITH CASSIA BUDS

Steps:

• Place vegetables in large bowl or pail and cover with a brine made of 1 cp. coarse salt to each 10 cps. of water. Let stand 3 days mixing once a day. After 3 days drain well, cover with cold water & leave for 3 more days stirring well once a day. Drain. Place vegetables in sterilized jars.
• Measure brine ingredients into alarge kettle, bring to a boil and boil hard for one minute. Pour over prepared vegetables, seal jars and store for one month before eating.

MUM'S SWEET MIXED PICKLES

Steps:

• 1. 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.
• 2. Brine: Boil one gallon of water then add 1 cup of pickling salt to it. Pour hot over vegetables and cover.
• 3. Day 2: Change brine (do not rinse vegetables)
• 4. Day 3: Change brine (do not rinse vegetables)
• 5. Day 4: Drain brine and cover vegetables with boiling water and 1 tablespoon of alum. (do not rinse vegetables)
• 6. Day 5: Drain and thoroughly wash vegetables under cold water. Pack vegetables into sterilized jars. Fill them to the neck of the jars.
• 7. Syrup: In a pot, add sugar, vinegar and pickling spice. Boil 5 minutes, pour over vegetables and seal jars.

SWEET MIX PICKLES

Steps:

• DAY 1-- Wash cucumbers and remove stems. Slice off and discard 1/16 inch of each end. Cut cucumbers into slices about 3/4 of an inch thick. Layer cucumbers and pickling salt in a large stone crock or food grade plastic container just large enough to hold them. Cover with boiling water. Place a weight on top of the cucumbers to prevent them from floating above the liquid. Let stand 3 days.
• DAY 4-- Drain. Cover with boiling water.
• DAY 5-- Drain. Cover with boiling water.
• DAY 6-- Drain and rinse with cold water. 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 7-- Drain and rinse with cold water. 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 8-- Drain and rinse with cold water. 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.
• Drain cucumbers, reserving liquid in a saucepan: bring to a boil. Pack cucumbers into a hot jar to within 3/4 inch to the top of rim. Add boiling pickling liquid to cover cucumbers within 1/2 inch of rim. Put lids on jars and place in canner.
• Cover canner, return to boil: process for 20 minutes. Remove jars. cool 24 hours. Store in a cool, dark place.

SUMMERTIME SWEET PICKLES

Steps:

• In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
• Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. 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 heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.