New England Maple Pickles

"A sweet, Nor'Eastern soft pickle reminiscent of bread and butter pickles. Courtesy of The Pickled Pantry by Andrea Chesman via Mother Earth News."
 
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Ready In:
6hrs 20mins
Ingredients:
9
Yields:
1 pint
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ingredients

  • 2 cups cucumbers, cut into 3/4-inch chunks blossom ends removed
  • 12 small onion, sliced
  • 2 teaspoons pickling salt, more as needed
  • 12 cup cider vinegar
  • 14 cup pure maple syrup (the darkest, most strongly flavored preferred but any will do)
  • water
  • 1 teaspoon mixed pickling spices (either store-bought or homemade blend)
  • 1 teaspoon coriander seed
  • Ball pickle crisp (optional)
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directions

  • Combine the cucumbers, onion, and salt in a large bowl; mix well.
  • Cover the vegetables with ice water and let stand for at least 2 hours, and up to 6 hours.
  • Drain very well.
  • Taste a piece of cucumber. If it isn’t decidedly salty, toss with 1 to 2 teaspoons pickling salt. If it is too salty, rinse with clear water.
  • Combine the cider vinegar and maple syrup in a saucepan and bring to a boil, stirring to dissolve the maple syrup.
  • Bring a kettle of water to a boil.
  • Pack the mixed pickling spices and coriander seeds into a clean, hot 1-pint canning jar.
  • Pack in the cucumbers and onions.
  • Pour in the hot vinegar mixture (it will not cover the vegetables, so top off with the boiling water, leaving 1/2 inch headspace).
  • Add a rounded 1/8 teaspoon of Pickle Crisp to the jar, if using.
  • Remove any air bubbles with a non-metallic utensil; wipe rim of jar, place lid and screw band on fingertip-tight.
  • Process in a boiling-water bath for 10 minutes (place warm jars in warm water; cover by at least an inch of water and begin timing when water reaches the boil to avoid jar breakage).
  • Remove to a protected countertop to cool, undisturbed until completely cool.

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