When I was a kid, every fall my mom would make homemade sweet pickles. I am not one for sweet pickles very much but I did love to snack on these beauties. I always found them so unique, something you would not find at the grocery store but only in my childhood.
I was inspired by this GIANT canning package I got thanks to Loblaw’s Grown Close to Home program to figure out how to make my own preserves and jar my own food.
They included a canning kit which contained everything you could possibly need!!! Including a video by Bernardin to get me over my phobia of making preserves. You can watch it here. So I decided to make my mom’s pickles first to help ease me into pickling. She eats her pickles right away so no jarring at all, perfect, an easy first step.
I called my mom and asked her about the recipe. She said it was an easy formula. One to one to one. I said, “So like one cup of water, one cup of vinegar and one cup of salt?”
“Oh my GOD Suzie!!! NO!!!!!!!!!!!!!!”
This is why it is good to ask all the details for so-called EASY recipes!
“One cup of water, one cup of vinegar and one cup of sugar.”
“So that is it Mom?”
“You also need a little salt, some garlic and fresh dill but the plant kind with the sprigs.”
Got it! I put one cup of water, natural vinegar (less harsh) and sugar on the stovetop with some coarse pickling salt. I brought it to a boil, then let it simmer for a few minutes.
I got these 1 liter Bernardin jars which are perfect for pickles (nothing else mind you!) and put a few springs from a dill branch in the bottom with some garlic.
I sliced some pickling cucumbers and stuffed the jar with as many as I could, probably around five or six cucumbers. I topped the jar with more garlic and dill.
I got the canning funnel and poured the hot brine into the jar of cucumbers. Now remember, these are not truly preserved pickles. They will last for a while in the fridge but they are not the kind you keep in your pantry for months. Food safety first! Now my mom eats these half an hour after she makes them. As soon as that vibrant green is gone, she goes for it.
I let them cool off and sit overnight. They taste just like my mom’s! Amazing! Normally recreating the flavours of childhood as an adult can be challenging but not when it comes to these pickles. They were just like I had as a kid! Sweet, tart and tasty.
The only problem is they got really limp. This could be because I did not place them in the fridge after they cooled. My friend Michelle mentioned that she heard if you add fresh summer savory it will prevent the lack-of-crunchiness. Bernardin has a product called Pickle Crisp I think I will try using it next time since fresh summer savory is not sold at my store.
That was my first step to making real preserves. Hey, I used a jar and a canning funnel didn’t I? Not to worry, the pickling, jam-making, jarring journey is far from over. More to come!
They’re just perfect! Nothing beats a yummy pickle, I love a little sweetness to mine as well. They look so pretty too! Enjoy them.
I made dill pickles when I was a young mom, and actually canned. They were the kind you had to leave sit for days and keep adding ingredients before canning. They turned out great, and even though canned, they didn’t last long. The kids and hubby loved them. Those and some jelly are the only things I’ve experimented with, but haven’t done that in years. Sounds like you’re having a good time experimenting with your canning. Been enjoying your posts. Thanks.
The only pickles I make are “easy pickles” that are made and eaten within 24 hours. It’s really a kind of salad to be eaten as a side dish. But it’s tasty!
So exciting to see you making pickles and preserves! A whole new foodie world. I’ve only made jam a couple of times and a peach chutney that was wonderful!
My Mom used to make all kinds of pickles, but my favorite were the dill pickles. Those had to be canned and sit for a few months before eating, to allow the flavor to develop. So worth it though – dill pickles from the store just don’t compare.
So far I have not worked up the nerve to try making my own, but one of these days I must get my Mom’s recipe and give it a go.
When I was young I loved to make all kinds of pickles( about 150 jars). Wonder how I managed that; a lot more energy than now. Nothing beat home made that is for sure.
Add about 1/2 tsp of alum into each jar to make your pickles crisp. I have been canning pickles for years and that is the trick.
Wow, love that there are so many nostalgic pickle stories out there and that many of us are actually making them now too! Megan, that is awesome, thank you so much for the tip. I shared it on my FB page too!
My first canning experience was pickles also (dill/hot) I love the sound of this recipe. I’ve really been wanting to do some canning this summer, but I’m not sure it will happen. I am traveling again next week (for work this time). Then we have visitors for two different weeks in October. I’m not sure I’ll squeeze it in – we’ll have to see! 🙂
I’d make these solely to make the relish you just posted… it’s a weakness of mine. I hate sweet pickles the rest of the time mind you, go figure!
As far as crispyness, I’ve had the best success with sticking a fresh grape leaf in the bottom of each jar. Mind you, we have the vines out back so I have access to them, have never seen them for sale!
Jarring is fairly easy. I try and make jam every year and so far plumcott has been my fav. It is just a matter of listening to the POP of the lid sealing after you heat the jars and boil the lids. Just don’t burn yourself.
I am going to try to make these sweet pickles this weekend! Nom Nom Nom.
What the heck is plucott Monique?! Sounds interesting! Good to know about the popping and yes, have to be careful, it’s true. Enjoy the pickles Monique! 🙂