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Annie's Recipes Sweet Amish Pickles

Annie's Recipes Sweet Amish Pickles

Annie's Sweet Amish Pickles recipe is a cherished treasure, capturing the essence of Amish culinary tradition with its delightful blend of sweetness and tang. These pickles are perfect for those who appreciate the art of preserving and enjoy a sweet, tangy crunch. Here's how you can make them in your own kitchen.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Cuisine Amish
Servings 4

Ingredients
  

  • 4 pounds fresh pickling cucumbers (small to medium-sized for the best crunch)
  • 3 tablespoons coarse kosher salt (for brining the cucumbers)
  • Ice water (enough to cover the cucumbers in a large bowl)
  • 3 cups white vinegar
  • 2 cups sugar (adjust based on your preference for sweetness)
  • 2 tablespoons mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic, peeled and halved
  • 4 heads fresh dill or 4 teaspoons dill seeds (depending on availability and preference)
  • 1 large onion, thinly sliced (optional for added flavor)
  • 1 teaspoon whole cloves (optional for a spicier kick)

Instructions
 

  • Prepare the Cucumbers:
    Wash the cucumbers thoroughly to remove any dirt. Slice off the blossom end of the cucumbers because it contains enzymes that can soften the pickles.Cut the cucumbers into your desired shapes and sizes: slices, spears, or leave them whole if they are small enough.In a large mixing bowl, dissolve the coarse kosher salt in enough ice water to cover the cucumbers. Add the cucumbers and let them soak for 2 hours or overnight in the refrigerator. This step helps to crisp up the cucumbers.
  • Sterilize the Jars:
    While the cucumbers are soaking, sterilize your canning jars and lids by boiling them in a large pot of water for 10 minutes. Carefully remove them and let dry on a clean towel.
  • Prepare the Brine:
    In a large saucepan, combine the white vinegar, sugar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a boil, stirring until the sugar has completely dissolved. Reduce the heat and simmer for 5 minutes. Remove from heat.
  • Pack the Jars:
    Drain the cucumbers from the saltwater and pack them into the sterilized jars. Add the garlic, dill, and optional onion slices or whole cloves among the cucumbers.
  • Fill the Jars with Brine:
    Pour the hot brine over the cucumbers in the jars, leaving about 1/2 inch of headspace at the top. Use a knife or a thin spatula to remove any air bubbles by gently running it along the inside of the jar.
  • Seal and Process:
    Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the rings until finger-tight.Process the jars in a boiling water bath for 10 minutes to seal them. Adjust the time based on your altitude, if necessary.
  • Cool and Cure:
    Carefully remove the jars from the water and let them cool undisturbed for 24 hours. Check the seals, and then store the pickles in a cool, dark place for at least 2 weeks before opening to let the flavors develop. Refrigerate after opening.

Notes

Enjoy your Sweet Amish Pickles as a delicious snack, a flavorful addition to sandwiches, or a tangy side to your favorite meals. This recipe not only offers a taste of Amish tradition but also provides the satisfaction of creating something truly special from the bounty of your garden or local farmers' market.
Keyword Annie's Recipes, Annie's Sweet Amish Pickles recipe, Sweet Amish Pickles