Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, sweet & tangy homemade cucumber pickles. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Sweet & Tangy Homemade Cucumber Pickles is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Sweet & Tangy Homemade Cucumber Pickles is something that I have loved my entire life.
Their best known line-up consisted of lead vocalist Brian Connolly, bass player Steve Priest, guitarist Andy Scott, and drummer Mick Tucker. Cognate and synonymous with Scots sweit, North Frisian sweete, West Frisian swiet, Low German sööt, Dutch zoet, German süß, Danish sød.
To get started with this recipe, we must prepare a few components. You can cook sweet & tangy homemade cucumber pickles using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sweet & Tangy Homemade Cucumber Pickles:
- Make ready 9 cups pickling cucumbers (sliced into desired shapes)
- Make ready 2 cup apple cider vinegar
- Make ready 2 cup white vinegar
- Get 2 cup water
- Prepare 1 large sweet onion
- Get 12 garlic cloves crushed or finely diced
- Prepare 1/4 cup pickling spice
- Get 1/2 cup sugar (white)
- Get 1/4 cup brown sugar
- Get 2 tablespoons mustard seed
- Make ready 1 teaspoon celery seed
- Get 3 tablespoons sea salt
- Make ready 1 teaspoon whole peppercorns (about 8-10 for each jar)
- Make ready 8 bay leaves (2 for each jar)
- Prepare 8 cinnamon sticks (2 for each jar)
- Prepare 8-12 sprigs fresh dill (2-3 for each jar)
Instructions to make Sweet & Tangy Homemade Cucumber Pickles:
- Mix all dry ingredients (brown sugar, sea salt, sugar, pickling mix, mustard & celery seed) together thoroughly in a mixing bowl and mix the liquid ingredients (water, white vinegar, & apple cider vinegar) together in a separate bowl or pitcher. Leave aside bay leaves, cinnamon sticks, dill sprigs, peppercorns, garlic, and onion.
- Now, Place your pickles in your jars, leaving an inch at the top, and layering the garlic and onions in between them. Then, place your bay leaves, cinnamon sticks, and dill along the sides of the jar and in any spaces in between that you can squeeze them. Once everything is snug in the jars, evenly distribute the dry seasoning mixture between all of the Mason jars. Next, mix and evenly distribute the liquid mixture to all of the jars. (may need to add additional vinegar to top off the jars)
- Finally, shake up the jar well and place in the refrigerator to soak up the brine. Shake the jar every day or every other day to help evenly soak up the mixture. You can eat them after a week but after a month or more they are best! These were delicious! And you can tell which are the sweet ones by the pretty purple colors! 💜 Enjoy!
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