|Nutritional Guidelines (per serving)|
|Servings: About 8 quarts (256 servings)|
|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 is just one and it doesn't require a hot-water bath, so the jarred pickles must be refrigerated (up to two weeks) until eaten.
- 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 minced cloves garlic
- 1/2 cup pickling salt (or kosher salt)
- 3 cups cider or white vinegar
- 5 cups sugar
- 2 tablespoons mustard seeds
- 1 1/2 teaspoons celery seeds
- 1/2 teaspoon cloves (whole)
- 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.