|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Eastern Europeans love the combination of sweet and sour flavors just about as much as they love to preserve foods. Here is a wonderful recipe for sweet-and-sour pickles.
In Polish, this is known as słodko-kwaśnym ogórkiem (SWOHD-koh KVASH-nim oh-GOORR-kyem). This pickle recipe doesn't require a hot-water bath, so the jarred pickles must always be refrigerated and not stored on the shelf. They will last up to two weeks in the refrigerator unless they are eaten first.
- 25 medium pickling cucumbers (washed and sliced 1/4-inch thick)
- 6 medium onions (cut into thin rings)
- 2 green peppers (washed and diced)
- 3 cloves garlic (minced)
- 1/2 cup pickling salt (or kosher salt)
- 3 cups cider vinegar (or white vinegar)
- 5 cups sugar
- 2 tablespoons mustard seeds
- 1 1/2 teaspoons celery seeds
- 1/2 teaspoon whole cloves
- 1 tablespoon turmeric
In a large bowl, combine cucumbers with onions, green peppers, garlic, and salt. Let marinate 3 hours.
In a large saucepan, mix vinegar with sugar, mustard seeds, celery seeds, cloves, and turmeric. Bring to a boil.
Add the marinating liquid to the saucepan and again bring to a boil.
Meanwhile, fill up to 8 sterilized quart jars with sliced cucumbers, vegetables, and spices, packing tightly.
When vinegar mixture returns to the boil, immediately pour it into the jars, leaving 1/4-inch headspace. Cover with sterilized lids and rings, screwing them on.
Turn upside down on a clean cloth and cool. Refrigerate cooled pickles until ready to serve.