Best 2 Sweet And Sour Pickles Recipes
**Embark on a Flavorful Journey with Sweet and Sour Pickles: A Culinary Delight for All Palates**
Indulge in the delectable world of sweet and sour pickles, where contrasting flavors dance on your taste buds. From classic dill pickles transformed with a touch of sweetness to zesty bread and butter pickles, each recipe offers a unique taste adventure. Discover the secrets to crafting the perfect sweet and sour pickle, ensuring crisp textures and a harmonious balance of sweet and tangy notes. Elevate your meals with these versatile pickles, perfect for adding a burst of flavor to sandwiches, salads, burgers, and charcuterie boards. Whether you're a seasoned pickle enthusiast or new to the world of fermented goodness, this collection of recipes will guide you towards pickle-making success.
SWEET AND SOUR ZUCCHINI PICKLES
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas
Provided by Taste of Home
Time 1h10m
Yield about 6 pints.
Number Of Ingredients 7
Steps:
- Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. 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.
Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET AND SOUR PICKLES
Provided by Katherine Sacks
Categories Low Fat Kid-Friendly Low Cal Healthy Vegan Anise Clove Yellow Squash Small Plates
Yield 5 cups
Number Of Ingredients 9
Steps:
- Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Tips:
- Choose fresh and firm cucumbers for the best results.
- Use a sharp knife to slice the cucumbers evenly.
- Make sure the brine is completely dissolved before adding the cucumbers.
- Store the pickles in a cool, dark place for at least two weeks before eating.
- For a sweeter pickle, add more sugar to the brine.
- For a spicier pickle, add more red pepper flakes to the brine.
- You can also add other spices, such as garlic, dill, or mustard seeds, to the brine.
- Be patient! The longer you let the pickles cure, the better they will taste.
Conclusion:
Sweet and sour pickles are a delicious and versatile snack or condiment. They can be enjoyed on their own, or used to add flavor to sandwiches, salads, and other dishes. With a little planning and effort, you can easily make your own sweet and sour pickles at home. So what are you waiting for? Give this recipe a try today!
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