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Quick Sweet Pickles (Tyler Florence) Recipe

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Quick Sweet Pickles (Tyler Florence)
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Ingredients
11
Count
Nutrition
844
Calories
Total time
25
Minutes
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Ingredients:

  • 6 kirby cucumbers or 2 regular cucumbers
  • 1/4 cup kosher salt
  • 1 cup water
  • 1/2 cup sugar
  • 1 tbsp mustard seed
  • 1 tbsp whole allspice berries
  • 1 cinnamon stick
  • 3 cloves

Directions:

  1. Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
  2. In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.
  3. About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 843.57 Kcal (3532 kJ)
Calories from fat 28.62 Kcal
% Daily Value*
Total Fat 3.18g 5%
Sodium 6372.2mg 266%
Potassium 111.84mg 2%
Total Carbs 177.19g 59%
Sugars 114.34g 457%
Dietary Fiber 57.99g 232%
Protein 57.35g 115%
Vitamin C 442.3mg 737%
Iron 1.4mg 8%
Calcium 1179.7mg 118%
Amount Per 100 g
Calories 14.03 Kcal (59 kJ)
Calories from fat 0.48 Kcal
% Daily Value*
Total Fat 0.05g 5%
Sodium 105.95mg 266%
Potassium 1.86mg 2%
Total Carbs 2.95g 59%
Sugars 1.9g 457%
Dietary Fiber 0.96g 232%
Protein 0.95g 115%
Vitamin C 7.4mg 737%
Calcium 19.6mg 118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 21
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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