My family loves pickles, and I have found the best for me is what I call Quick pickles. I prepare the pickles by either leaving whole if they are small enough, slicing or cubing, and placing in sterilized jars. Add 1 teaspoon of pickling spice.
For sweet pickles, I use a solution of 1 part, water, 1 part vinegar, and 1 part sugar (you can adjust sugar to taste). Bring this to a boil, and pour into jars leaving 1/2" headspace.
For dills, I use a solution of 2 parts water to 1 part vinegar. Bring to a boil. Add 1 sprig of dill to each jar, and fill jars leaving 1/2" headspace.
Process in boiling water bath for ten minutes. Let sit for six weeks before trying them to let the solution really soak in.
I use the pickling solutions to pickle everything from cukes to Okra.
I started with a recipe I got from a very old Kerr canning book, and went from there. These will NOT be as crispy as fermented pickles, but are still good tasting. Adjust the seasoning to your taste. I don't put quite as much sugar as this calls for, and usually add some heat for me. Add onion, garlic, whatever you like.
I did pickled green beans, some sweet, and some dill, and both turned out very good.
That sounds like a good recipe Skip. We like pickles here too. I like those baby cucumbers to eat fresh and to make into pickles. As matter of fact, I quit planting slicing cucumbers like the Straight 8's and now just plant the picklers. Boston Picklers. Thanks for the recipe.
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