Let’s talk pickles. Specifically, tongue pickles. Now, I know what you’re thinking: “Tongue what now?” It’s like that distant relative that shows up at family reunions. You can’t quite place them, but once you get to know them, they’re the life of the party.
Hailing from a cozy village in Michigan, our garden was like the Noah’s Ark of veggies. Autumn was more than just falling leaves and pumpkin-spiced everything. It was “Pickle-palooza.” Yeah, that’s a thing, and it was glorious.
But then, life happened, and the tongue pickle recipe became a lost relic. That is until my mini-me strolls in one day, rambling about tongue pickles. Not a euphemism, folks. Suddenly, it’s like a culinary treasure hunt. My old cookbook? More like “Indiana Jones and the Quest for the Tongue Pickle.”
Table of Contents
How to Make Sweet Pickles Out of Cucumbers?
Making sweet cucumber pickles is like piecing together a jigsaw puzzle – intriguing, and incredibly satisfying once you nail it. The kicker? Overripe cucumbers. They’re like the understudies waiting for their big break. And the endgame? You’re not limited to your conventional pickle consumption. Ever heard of a tongue and pickle sandwich? You’re welcome.
Ripe Cucumber Pickles Ingredients:
9 large overripe cucumbers, the cutting process I will explain in directions.
⅓ cup of Kosher Salt
4 cups of vinegar
4 cups of Sugar
2 Stick cinnamon
1 tbsp of Whole cloves
Methods of Preparing Tongue Pickles Step by Step:
Step 1: Prepare the ripe cucumbers by trimming and cutting in half lengthwise. Rasp the seeds out and pulp them finely. Again, cut into 1×2 inch pieces.
Step 2: In a large bowl, pour water and wash the pieces finely. This step is very important because they might come out after cutting them. When done, washing, with a kitchen towel pat them dry and wait for 10 minutes to make them dry completely.
Step 3: When done, sprinkle 1/3 cup of kosher salt and again cover with the cold water.
Step 4: Let the cucumber soaked in water overnight. Drain and rinse with fresh water, and drain the water again.
Step 5: Bring out a large enamelware kettle and pour 4 cups of vinegar and 4 cups of sugar. Stir until the sugar dissolves completely. Then add 2 stick cinnamon and 1 tbsp of cloves.
Step 6: Take out a small cloth bag or spice bag, tie cucumber pieces and place in the enamelware kettle. Bring it to a boil and cook for 5 minutes on high heat.
Step 7: Reduce the heat to a simmer and cook until the cuke pieces are tender enough and come out translucent.
Step 8: Remove the spice bag and ladle or scoop into the hot triple containers or jars. Leave at least ½ inch of headroom and process them for 10 minutes in a boiling water bath. Through this process the leftover air had inside, vaporized completely allowing the lids to seal tight.
Remove the containers, when done. Let them set for 48 hours before consuming.
Conclusion:
Navigating the pickle-making process is like parallel parking – it’s an art, and rushing can leave a sour taste. Especially when we’re talking about the elusive tongue cuke pickles. These are the real deal. They’ve got that vintage flair, echoing memories of grandma’s holiday pickle masterpieces. So, embrace your inner chef, whip up this recipe, and become the talk (or tongue) of the town!
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