Sweet pickles with cloves and coriander?

10 years ago

I can't find my recipe, I have 1 jar of pickles in the fridge (with an old Classico lid) that are sweet, no onion, have mustard seed, what looks like coriander seed (may have been from a commercial pickling spice mix, or I picked them out of the spice mix since I didn't buy coriander seed), and cloves. Since I threw the canning lid away (and these were apparently my last jar, I give most of my sweet pickles to my dad since DH and the kids don't like them), I don't know what recipe I used but I'm sure it was an approved one. Does anybody know of a recipe using coriander and cloves? I thought it might be one of Linda Z's, but can't find it in my copy of Joy of Pickling. Not in Ball Complete either, and I gave my BBB to my sister. Not on NCHFP site.

Definitely a pickling spice mix - I see an allspice berry and some dill seed in there too, that is the mix in the bottle in my pantry (also says it has cinnamon but I didn't see any pieces/sticks and the brine is not cloudy so not ground). But I must have added the cloves - 2 per pint. I can drain the jar and try to measure the pickling spice (probably 1 Tbsp) but what I really need is vinegar/water/sugar amounts. I had tried Linda Z's Bread and Butters and found them not sweet enough, this jar is perfect!

Thanks!

This post was edited by ajsmama on Thu, Aug 1, 13 at 12:14

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Comments (3)

2ajsmama
Original Author
10 years ago
Darn, I just searched for my own name and "pickles sugar cloves", found a thread from last year saying I had a recipe with no onions (Linda Z's B&B), but it needed more sugar and maybe some cloves. Guess I did add those, but didn't make a note on my computer (maybe on the lid I threw out) how much sugar. Back to the drawing board - and this time I will write out the recipe in Word and save it once I get the amount right! I do have 1 jar left that says I used 3/4C sugar (but no cloves in that one so I don't know if it's the same batch), so I'll start there.
readinglady
10 years ago
I know exactly what you're talking about. I remember a batch of pickled beets that were "perfect." Next season I could not find any record of what I did re seasoning and brown sugar/white sugar ratio. It drove me nuts trying to re-create it.

The same thing happened when I made a cranberry ketchup. You'd think I would have learned the first time.

Carol
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2ajsmama
Original Author
10 years ago
I thought I had written a sticky note one time (maybe not this batch) and put it on the page in Joy of Pickling, but I can't find it. I did write on the jar lid of 1 jar in the basement the 3/4C sugar but since that jar doesn't have cloves in it, it's not the same batch. Only have 1.5 lbs of cukes (salted and iced right now) so I'll just make a couple of jars and stick them in the fridge, write down what I did and check the flavor at the end of the month. Linda says it takes 3 weeks for flavor to mellow (even using water to cut the vinegar) so the thing is, what do I do with the cukes I'm picking for the next 3 weeks? Try different amounts of sugar in each batch? Vary the vinegar/water ratio (never going below 1:1, the jar in the basement is 1.4:1)?

BTW, I opened these pickles (and a jar of dills) back at Easter when my parents came over - think they're still good in the fridge after 4 months?