Growing up, I almost forgot about tongue pickle recipes. You all must be wondering why out of nowhere I have mentioned this one. I grew up in a village in Michigan. I remember, we had a full-grown garden full of different types of veggies and fruits. During autumn, there was literally a celebration of preparing pickles.
A few days ago, my little daughter came home telling me about cucumber pickles. She was really excited after the name: tongue pickle. Her words made me nostalgic, and I rushed to find my old cookbook to see whether there is any recipe for tongue pickle or not. Luckily, I have found one. So, I started immediately and now I feel like sharing this old-home recipe with you! All thanks to my Nana for writing down amazing recipes.
How to Make Sweet Pickles Out of Cucumbers?
Making sweet cucumber pickles is pretty easy if you know about sweet cucumber pickles recipes. With pantry staples, you can start making them anytime, if you get overripe cucumber. The whole process needs time and the taste becomes amazing. Literally, you can store them and have pickles with anything, even can make a tongue and pickle sandwich. Enough saying let’s move to the recipe.
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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.
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Conclusion:
Pickles are very tricky to prepare as they require perfect time in order to infuse. I want to warn you that you should not rush while making pickles, especially tongue cuke pickles. This recipe is super authentic and because of the long term preparation process, they taste so good, like grandma’s christmas pickle recipes. So, without further ado, try out this recipe and share them with your friends and family members.
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