Old-fashioned pickle spears tinted with turmeric’s golden hue have graced Canadian tables for over 100 years. You’ll love this version.
Sweet garlic pickle spears
This article has not been rated yet.
PREP TIME
120 min
Makes
4 litres
Ingredients
- 4-L basket pickling cucumbers , each about 4-in. long
- 8 garlic cloves
- 6 cups white vinegar , at least 5% acid
- 2 cups water
- 4 1/2 cups granulated sugar
- 3/4 cup coarse pickling or kosher salt
- 1/4 tsp turmeric
- 2 tsp celery seed
- 1/4 tsp alum
Instructions
- Scrub cucumbers under cool running water. Slice lengthwise into quarters to form spears. Place 1 clove of garlic in each of four clean 1-quart (1-L) preserving jars. Fill each with cucumber spears, packing together firmly as needed. Top each jar with another clove of garlic
- In a stainless-steel or enamel-lined pan (vinegar may react with aluminum pans), heat vinegar, water, sugar, salt, turmeric, celery seed and alum over medium-high heat, stirring until sugar and salt dissolve and mixture begins to boil. Pour vinegar mixture over pickles, dividing equally among jars. Ensure that pickles are covered and leave a 1/2-inch (1-cm) headspace
- Immediately cap each jar tightly with a new rubber sealer ring and cap. Let sit at room temperature for 24 hours, then refrigerate. Pickles are ready to eat after 1 week. The flavor increases over the next few weeks. Refrigerated, pickles will keep for several months.
Nutrition (per serving)
- Calories
- 29,
- Protein
- 0.1 g,
- Carbohydrates
- 7.5 g,
