Best 7 Sweet Brown Pickle Recipes
**Sweet Brown Pickles: A Culinary Delight for All Taste Buds**
Indulge in the harmonious blend of sweet and tangy flavors with our collection of delectable sweet brown pickle recipes. These pickles, crafted with care and precision, offer a symphony of taste sensations that will tantalize your palate. From classic sweet brown bread and butter pickles to unique variations like spicy brown mustard pickles and sweet brown relish, our recipes cater to diverse preferences and culinary adventures. Embark on a pickling journey, transforming ordinary cucumbers into extraordinary culinary treasures. Each recipe provides detailed instructions, ensuring pickling success for both experienced canners and enthusiastic beginners. Prepare to relish the delightful crunch, vibrant colors, and irresistible flavors of these sweet brown pickles, adding a touch of homemade goodness to your meals and creating lasting memories with every bite.
SWEET PICKLE RECIPE
If you're looking for a way to use up your summer cucumber harvest, look no further! Ready to eat within a few hours, this sweet pickle recipe is full of briny flavor and will definitely become a staple in your refrigerator! These sweet pickles are easy to make and only require a few ingredients: thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few spices. Sweet pickles are the perfect snack or sandwich accompaniment and don't require canning. We promise that this sweet pickle recipe is sure to have you pickling everything!Photo credit: Lindsay Landis from Love & Olive Oil.
Provided by McCormick
Categories Condiments,
Yield 2.5
Number Of Ingredients 7
Steps:
- Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
- Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
- Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.
SUMMERTIME SWEET PICKLES
This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.
Provided by LIZ1888
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 21h40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 33.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 27.5 g
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
SWEET TEA QUICK PICKLES
Provided by Trisha Yearwood
Categories condiment
Time 1h35m
Yield 3 cups or one 24-ounce mason jar
Number Of Ingredients 9
Steps:
- Place a saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried chives, celery seeds, salt and brine from the banana peppers (reserve the banana peppers, refrigerated, until ready to serve). Heat until just boiling and the honey has dissolved, about 4 minutes.
- Place the green beans in a heatproof dish or container. Slice the mini cucumbers into 8 spears each and add to the green beans. Pour the hot brine over the vegetables and set aside for at least 20 minutes.
- Allow the pickles to cool completely before serving or storing in an airtight container. Serve with the banana peppers.
SWEET BROWN PICKLE
One of the best-known commercially available British pickles is Branston Pickle, a spiced vegetable mixture. It's a great sandwich topper, goes well with French fries, and is very savory garnish for many dihes.
Provided by Millereg
Categories Sauces
Time 2h45m
Yield 16 ounces, 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine all the ingredients except the caramel colouring in a large saucepan.
- Bring to the boil and then reduce the heat to a simmer.
- Cook until the swede is cooked through but still firm, about 1½ to 2 hours.
- Add the caramel colouring until the colour is dark brown.
- Bottle and seal.
- The flavour will improve if the pickle is allowed to age for a few weeks before using.
SWEET REFRIGERATOR PICKLES
These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.
Provided by globalkitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
- Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
- Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
- Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g
THE ALMOST ORIGINAL BRANSTON PICKLE RECIPE!
One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!
Provided by French Tart
Categories Sauces
Time 2h30m
Yield 4 1 lb Jars
Number Of Ingredients 16
Steps:
- Combine all the ingredients in a large saucepan and bring them to the boil.
- Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
- Stir well to redistribute all of the vegetables.
- Bottle and seal in sterile and hot jars.
- Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
- Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
- Use a variety of cucumbers. You can use a variety of cucumbers for this recipe, including pickling cucumbers, gherkins, or even regular cucumbers. If you use regular cucumbers, you may need to peel them and remove the seeds before slicing them.
- Make sure the cucumbers are sliced evenly. This will help them cook evenly and absorb the pickling liquid more evenly.
- Use a large pot. You will need a large pot to hold all of the ingredients for this recipe. A Dutch oven or a large stockpot is a good option.
- Bring the mixture to a boil, then reduce the heat and simmer. This will help the flavors of the pickling liquid to meld together and infuse the cucumbers.
- Let the pickles cool before serving. This will allow the flavors to develop further and the pickles to firm up.
Sweet brown pickles are a delicious and versatile condiment that can be enjoyed in a variety of ways. They are perfect for adding a sweet and tangy flavor to sandwiches, burgers, and salads. They can also be used as a relish or a snack. If you are looking for a simple and delicious pickle recipe, this sweet brown pickle recipe is a great place to start.
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