Saturday, September 28, 2013

Sweet Pickles - Blue Monday

I've done a lot of experimenting with pickles this summer and was really happy with the outcome. I did, however, have one last recipe to try before the season ended, so I was delighted delighted to find that Kirby cucumbers were still available at my favorite farm stand. The refrigerator dill pickles I made earlier in the season were terrific. I had a recipe for sweet pickles, developed by Tyler Florence, that I also wanted to try before moving on to pumpkins and squash. Today was the day and I'm really happy to report that his recipe is also a keeper. His pickles are very easy to make , but you should plan on a wait time of 5 hours before they are ready to eat. While you can use garden variety cucumbers to make this pickle, their seeds and a slightly bitter skin that makes them less than ideal for pickling. I prefer to use Kirby or English (hot house) cucumbers whenever possible. Refrigerator pickles have a color and crispness that I find irresistible. I hope you will too. Here's the recipe.

Sweet Pickles...from the kitchen of one Perfect Bite, courtesy of Tyler Florence


6 Kirby cucumbers or 2 regular cucumbers

1/4 cup kosher salt

1 cup water

1 cup rice vinegar

1/2 cup sugar

1 tablespoon coriander seed

1 tablespoon mustard seed

1 tablespoon whole allspice berries

1 cinnamon stick

3 whole cloves

1 bay leaf


1) Wash and dry cucumbers. Using a sharp knife or a mandolin, slice cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off salt and dry cucumber slices well. Place them into a sterilized quart jar.

2) Place water, vinegar, sugar, coriander seed, mustard seed, allspice berries, cinnamon stick, whole cloves and bay leaf in a small saucepan. Set over medium heat, stirring to dissolve sugar, and bring mixture to a boil. Remove from heat and allow to cool. Pour brine over cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks. Yield: 1 quart sweet pickles.

You might also enjoy these recipes:

Canned Dill Pickles - Pantry Eats

Smokin' Hot Pickled Okra - Coconut and Lime

Pickled Okra - Never Enough Thyme

Zucchini Pickles - Andrea Meyers

Refrigerator Dill Pickles - One Perfect Bite

Dill and Garlic Freezer Pickles - The Other Side of Fifty

Jalapeno Bread and Butter Pickles - Simply Recipes

This post is being linked to:

Smiling Sally - Blue Monday

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