Comments on: My Mom’s Sweet Pickles

By: Suzie Ridler

Suzie Ridler — Fri, 11 Feb 2011 17:56:31 +0000

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! 🙂

By: Monique

Monique — Fri, 11 Feb 2011 14:51:19 +0000

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.

By: Sarah

Sarah — Fri, 10 Sep 2010 23:34:54 +0000

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!

By: Tammy

Tammy — Fri, 03 Sep 2010 22:32:20 +0000

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! 🙂

By: Suzie Ridler

Suzie Ridler — Tue, 31 Aug 2010 21:14:34 +0000

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!

By: Megan C

Megan C — Tue, 31 Aug 2010 20:45:09 +0000

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.

By: Sage

Sage — Tue, 31 Aug 2010 20:32:48 +0000

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.

By: JavaChick

JavaChick — Tue, 31 Aug 2010 16:19:51 +0000

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.

By: aliceinparis

aliceinparis — Tue, 31 Aug 2010 14:04:59 +0000

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!

By: Debra She Who Seeks

Debra She Who Seeks — Tue, 31 Aug 2010 13:05:09 +0000

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!