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How to sweeten a pickle?

post #1 of 12
Thread Starter 
Hi all,

I have ventured into the world of pickling, but might have bitte off more than I can chew :look:

I managed to pickel the peppers with a 5% White vinegar (from fermented alcohol). It all looks pretty fine, but the vinegar peppers are slightly too sour for my taste.

Is there a way to sweeten the pickle?

Either by re-boiling the whole thing with added sugar, or simply by adding sugar to the jar?

All the best

Mondariz
post #2 of 12
Is it a refrigerator pickle? If so, I think you can remove the pickles, soak in cold water, add sugar to the pickling liquid, boil, and then repack.
post #3 of 12
post #4 of 12
Thread Starter 
Thanks for the quick answer. I do not keep the pickle in the refrigerator, as the recipe didn't mention that. Would that make a difference regarding adding sugar as you suggested?
post #5 of 12
Thread Starter 
Don't think I can get koolaid here in Denmark. Not even sure what it is :p
post #6 of 12
Oh, lol, you might not like it then, its commonly used in the southern united states, particularly along the Mississippi river.
post #7 of 12
Thread Starter 
As far as Im concerned, US southern food is pretty tasty, so I would give Koolaid a try if I could find it.
post #8 of 12
Check ebay :smoking:
post #9 of 12
We make most of our own chutneys and pickles, especially when we harvest our 4 apple trees and the vicars plums ripen next door.

I also buy cucumbers when they are reduced in the supermarket to make bread and butter pickles.

To enable us to make US style pickles I buy at least 4 huge jugs of corn syrup every time i'm in the US.(I cant get it at home and we just manage to keep the baggage allowance cost free)

American dill pickles are the best...If you doubt my word, just try the UK equivalent... The difference is corn syrup.

Just my opinion but I'm sure many would agree.
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post #10 of 12
Ah, but Denmark has many other charms! :)

It's an unsweetened, powdered soft drink mix, an ersatz fruit juice. The company also sells it pre-sweetened with sugar or artificial sweeteners.

"US style pickles"- there is no one "American" style here, really- it's too big a country with too many regions and cultural groups. My family makes dill pickles in a salt brine with dill, garlic and spices, using no vinegar at all; we're from Eastern Europe originally. "Bread and butter pickles" are extremely sweet- they are but one type of pickle. I don't know which culture/ethnic group originated them.
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post #11 of 12
Thread Starter 
Thanks for all the input, great to find an active forum.

My plan is now the following:

1. Remove peppers from the vinegar.

2. Rinse them in cold water.

3. Add sugar to the vinegar and re-boil.

4. Add the peppers to the boiling vinegar (just to kill germs).

5. Put peppers in the jar.

6. Pour the boiling vinegar over the peppers and seal the jar.

Unless anyone have any objections regarding this procedure.
post #12 of 12
US style pickles"- there is no one "American" style here, really- it's too big a country with too many regions and cultural groups. My family makes dill pickles in a salt brine with dill, garlic and spices, using no vinegar at all; we're from Eastern Europe originally. "Bread and butter pickles" are extremely sweet- they are but one type of pickle. I don't know which culture/ethnic group originated them.







I realise i was generalising... must have sounded daft. I suppose what i meant was that whereas we in the uk tend to add various sugars to pickles. In the US (and i can only speak from experience from tasting in the south. Maybe thats the difference, I dont know.) There is far more corn syrup in the recipes which Give the flavour I absolutely crave when I cant get it

Generalising once more. I find Americans enjoy their food much sweeter than I'm used to. Even the bread. But If Corn syrup is added I will happily adapt. My husband reckons I'm a syrup junkie. I've even taken to having it on my bacon at Sunday breakfast
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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