I love sweet pickles/relish but as most things store bought is too sweet and making it yourself is better. I have an abundance of pickling cucumbers in my garden this summer and have experimented with a recipe I thought I would share. You can go the full route of traditional canning, but like our BBQ sauces, boiled and placed in a clean jar, these pickles will last for 3-4 weeks in the fridge easy. You can make this in 20 min. I love to snak on them with a cool beverage while tending the grill or make a relish with sweet onion for burgers, brats or dogs.
This is for 1 quart. Start with 3 medium cucumbers, 5-6 peeled cloves garlic, sprig of rosemary. Slice the cukes in 1/4" slices. In a sauce pan, bring 1 1/4 cups white wine vinegar and 1 cup white wine to simmer while adding 1/2 cup sugar, 1 tblsp coarse salt and 1 tblsp red pepper flakes. Once dissolved, add the sliced cukes, garlic, rosemary, bring to boil and simmer 5-7 min until cukes turn from light to dark green. Transfer to 1 qt mason jar with a slotted spoon and pour liquid into jar to tp off. Seal, let cool a bit and then chill in fridge overnight.
This recipe is a bit spicy (but for all you ABT lovers, mild). You can of course modify at will but I have found the wine vinegar and wine are much less harsh than plain vinegar. Add whatever herbs you have around. For relish, place about 1 cup pickle slices in food processor with a slice of sweet onion and add pickle juice as needed to make a relish. You could grill the onion first for more flavor. Awesome on brats or burgers!