Sweet garlic pickle spears
0
- Prep Time2 h
- Total Time2 h
- Makes4 litres
Ingredients
4-L basket pickling cucumbers, each about 4-in. long
8 garlic cloves
6 cups white vinegar, at least 5% acid
2 cups water
4 1/2 cups granulated sugar
3/4 cup coarse pickling or kosher salt
1/4 tsp turmeric
2 tsp celery seed
1/4 tsp alum
Instructions
Scrub cucumbers under cool running water. Slice lengthwise into quarters to form spears. Place 1 clove of garlic in each of four clean 1-quart (1-L) preserving jars. Fill each with cucumber spears, packing together firmly as needed. Top each jar with another clove of garlic
In a stainless-steel or enamel-lined pan (vinegar may react with aluminum pans), heat vinegar, water, sugar, salt, turmeric, celery seed and alum over medium-high heat, stirring until sugar and salt dissolve and mixture begins to boil. Pour vinegar mixture over pickles, dividing equally among jars. Ensure that pickles are covered and leave a 1/2-inch (1-cm) headspace
Immediately cap each jar tightly with a new rubber sealer ring and cap. Let sit at room temperature for 24 hours, then refrigerate. Pickles are ready to eat after 1 week. The flavor increases over the next few weeks. Refrigerated, pickles will keep for several months.
Nutrition (per serving)
Calories 29, Protein 0.1g, Carbohydrates 7.5g.
Old-fashioned pickle spears tinted with turmeric's golden hue have graced Canadian tables for over 100 years. You'll love this version.
