Mouthwatering Sweet Annie’s Amish Pickles Recipe

Discover the charm of homemade Amish pickles with this delightful recipe for Sweet Annie’s Amish Pickles. These pickles combine the traditional simplicity of Amish cooking with a sweet and tangy flavor that’s perfect for your next BBQ or as a delicious snack straight from the jar. This recipe is straightforward and requires only a handful of ingredients, making it an ideal project for both beginners and experienced canners alike.

Ingredients:

• 10 medium cucumbers, thinly sliced
• 3 large onions, thinly sliced
• 2 tablespoons coarse salt
• 2 cups white vinegar
• 1 1/2 cups white sugar
• 1 teaspoon celery seeds
• 1 teaspoon turmeric
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cloves (optional for extra spice)

Instructions:

1. Preparation of Cucumbers and Onions:
   • In a large bowl, layer the thinly sliced cucumbers and onions. Sprinkle the coarse salt evenly over the top. Cover the mixture with cold water and let it sit for about 2 hours. This step helps to crisp the cucumbers.
2. Drain and Rinse:
   • After 2 hours, thoroughly drain the cucumbers and onions and rinse them under cold water. Draining removes the excess salt and ensures that the pickles are not overly salty.
3. Prepare the Pickling Brine:
   • In a large pot, combine the white vinegar, white sugar, celery seeds, turmeric, mustard seeds, and ground cloves (if using). Bring the mixture to a boil, stirring until the sugar is completely dissolved.
4. Add Cucumbers and Onions to the Brine:
   • Add the drained cucumbers and onions to the boiling brine. Return to a boil, then reduce the heat and let it simmer for about 5 minutes. This process allows the flavors to meld together and the cucumbers to absorb the tangy brine.
5. Canning Process:
   • Sterilize your jars and lids by boiling them in water for 10 minutes. Carefully pack the hot cucumbers and onions into the sterilized jars, leaving about a 1/2-inch headspace at the top. Pour the hot brine over the cucumbers, ensuring to cover them completely while maintaining the headspace.
6. Seal and Process:
   • Wipe the rims of the jars with a clean, damp cloth to remove any residue or brine. Place the lids on the jars and screw on the rings until they are fingertip tight. Process the jars in a boiling water bath for 10 minutes. After processing, remove the jars and let them cool undisturbed for 24 hours.
7. Storage:
   • Check the seals of the jars after 24 hours; the lids should not flex up and down when the center is pressed. Label your jars with the date, and store them in a cool, dark place. Allow the pickles to sit for at least 1 week before opening to let the flavors develop fully.

Sweet Annie’s Amish Pickles are a wonderful way to preserve the bounty of summer cucumbers. They offer a delightful balance of sweet and sour flavors, with a hint of spice that makes them a versatile condiment. Whether served alongside sandwiches, burgers, or simply enjoyed on their own, these pickles are sure to become a cherished addition to your pantry.