Sweet Pickles

Sweet Pickles

Like bread and butter pickles, these Sweet Pickles work well on crackers, in salads or chopped up in dressings.

YIELDS

4 (8 ounce) jars

INGREDIENTS

  • 4 sterilized (8 ounce) glass canning jars, lids and rings
  • 2 pounds Kirby cucumbers
  • 1/4 cup sea salt
  • 1 cup filtered or bottled water
  • 1 cup cider vinegar
  • 1/2 cup Organic Raw Cane Sugar
  • 2 teaspoons dried juniper berries (optional)
  • 2 teaspoons whole peppercorns, white or black

INSTRUCTIONS

Rinse and wipe off cucumbers. Slice thinly using a knife or a mandolin. Discard ends. Place cucumber slices into a bowl and sprinkle with salt. Cover with plastic wrap; set aside for 30 minutes.

In a saucepan, mix together water, vinegar, sugar, juniper berries and peppercorns. Over medium heat, bring to a boil. Reduce heat to a simmer. Remove from heat after simmering 1 minute. Allow mixture to cool before pouring into jars.

Evenly distribute cucumber slices into sterilized jars.

SHORT-TERM STORAGE: 
Pour cooled liquid into each jar over pickles. Wipe rims clean, seal with lids and rings. Refrigerate overnight before eating. Store jars in refrigerator for up to 3 weeks.

LONG-TERM STORAGE: 
When adding liquid, leave a 1/4-inch space at the top. Wipe rims clean, seal with lids and rings. Using tongs, place the jars into a hot water bath; be sure that the jars do not touch one another, and are fully submerged. Cover the pot with the lid, heat water to a slow boil for about 10 to 15 minutes. Remove jars from pot. Store for up to 1 year in a cool, dry storage place.