Sweet Yum Yum Pickles
Sweet Yum Yum Pickles. Some of the super simple and easiest sweet pickles ever. Delicious on burgers & sandwiches, chopped into potato and pasta salads.
Are you sweet or are you sour?
When it comes to pickles there are often two camps. I usually come down on the sweet side but I also like a dill pickle or Kosher Deli pickle with a good smoked meat sandwich.
These are probably my favourite sweet pickles. If you see pickles in a burger here, you are likely seeing either my own homemade version or those from my favourite, the good old venerable Bick's Brand!
Sweet Yum Yum Pickles, are what I refer to as the the even sweeter cousin of Bread & Butter Pickles. They bring their sweet tart flavour to everything from burgers to chopped in a tasty macaroni salad or potato salad!
I basically use them chopped finely anywhere I would use green pickle relish too. On burgers, hot dogs, or in chicken or tuna salad for sandwiches.
They always brings a sweet tangy kick of flavour. They bring a balancing sweetness in my recent recipe for Smoked Fish Dip, where like in that recipe, you can use them wherever chopped sweet gherkins are used.
Sweet Yum Yum Pickles, a basic recipe to build on.
These are among the simplest pickles you can make. There's no cooking or fermenting.
It's just a matter of boing the brine and adding it to freshly sliced cucumbers and a couple of spices in the bottles.
The recipe here is very basic and easily adaptable, so if you prefer not to add all the sugar, thats fine. Adjust it to as low as half for a more tangy, less sweet pickle.
It's easy to create your own sweet pickle versions with this basic recipe as well. Switch up the spices and veggies and pickle carrots, onion, cauliflower and much more.
I'll be covering some of those sorts of ideas soon, but for now, let your own taste preferences guide your imagination.
Like this Sweet Yum Yum Pickles recipe?
Be sure to check out another decades old, province wide favourite, in our Newfoundland Mustard Pickles Recipe.
Like these Best Seafood Dinner recipes?
You'll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category
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Sweet Yum Yum Pickles
Ingredients
- 12 large cucumbers ( About 10 lbs )
- 12 cloves garlic, sliced (optional or more to taste )
- 6 tablespoon mustard seeds (approximately)
- 1 - 2 tablespoon dill seed ( approximately )
- 1 - 2 tablespoon black peppercorns ( approximately )
For the pickle brine
- 6 cups white sugar
- 5 cups vinegar (white, or pickling vinegar)
- ½ cup kosher or other coarse grain salt. (Not fine salt or table salt)
- 1 teaspoon turmeric powder
Instructions
NOTE: Accompanying photos of the recipe process follow in the NOTES section.
- Add the sugar, vinegar kosher salt and turmeric to a medium saucepan.
- Bring to a gentle boil until the salt is completely dissolved.
- Turn the heat off and cover until ready to use.
- Sterilize 12 pint jars, their seals and fastening rings.
- Slice the cucumbers evenly to about ⅛ of an inch or a little thicker if you prefer.
- Add the cucumbers to the jars in about 3 layers, adding a few slices of garlic, a ½ teaspoon mustard seeds, a few black peppercorns and a pinch or two of dill seeds after each layer.
- Tamp down the cucumbers after each addition to compact as many as you can into the bottles.
- After the third layer, tamp them down again and fill the jars with the prepared pickle brine, up to the first line of the neck of the bottle.
- Add the seals and rings, to the bottles. The rings should only be finger tight; just enough to ensure the seals have a little bit of pressure on them so that they do not slip out of place in the water bath.
- Process in a hot water bath as directed by the bottle manufacturer for 15 minutes. The bottles MUST be fully submerged in gently boiling water to seal properly.
- Turn off the burner after 15 minutes and allow the bottles to sit for an additional 5 minutes submerged in the water.
- Finally remove the sealed bottles from the water. Let them cool completely before tightening the ring fasters and storing on a cool, and preferably dark place for up to a year.
- The pickles should be ready to sample in about a week.
Notes
Nutrition Information
Yield
100Serving Size
¼ cupAmount Per Serving Calories 66Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 493mgCarbohydrates 16gFiber 0gSugar 15gProtein 0g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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