Vegan Vegetarian Cooking School

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Sweet Pickles

Made with lemon juice. Taken from Healthy Home Cookin' Vol. 2: Seasonal Treats

One of my favourites for burgers and chopping into sandwich spreads. Similar to bread and butter pickles on pg. 37 of Vol. 2

1 gallon of sliced pickling cucumbers, about 5 lbs
2 cups sliced onions
1/2 cup pickling salt
3/4 cup lemon juice
2 cups honey
2 tsp turmeric
1 tsp celery seed
1/2 cup water
1 1/2 Tbsp mustard seeds, optional  

In a large pot combine sliced cucumbers, onions, and pickling salt.  Mix and cover with cold water and ice cubes, let stand 3 hours or overnight in fridge.  Drain and add remaining ingredients.  Bring just to a boil, but DO NOT let boil, remove from heat and pack into sterilized pint canning jars.  Process in a water bath canner for 15 minutes after water returns to a boil. Add 5 minutes if you live over 2500 feet.  Yields 8 gem pints. Naturally gluten free.

Serves 48

Nutrition (per serving): 55.1 calories; 0.2g total fat; 0mg cholesterol; 1130.1mg sodium; 93.7mg potassium; 14.4g carbs; 0.4g fiber; 12.7g sugar; 0.5g protein.


Tips ‘n’ Techniques

Sodium content is less than nutritional analysis because the pickles are rinsed.  Sorry, I can't be more accurate. Serving size would be about 2 to 4 pickles.


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