Ingredients for Jujube Sweet Pickles Texas Style
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How to Make Jujube Sweet Pickles Texas Style
- Wash and thoroughly clean 1 pound of fresh jujubes.
- Remove stems and any blemishes from the jujubes.
- In a large saucepan, combine 2 cups white vinegar, 1 cup sugar, 1/2 cup water, 1 tablespoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
- Bring the vinegar mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
- Carefully add the cleaned jujubes to the boiling brine.
- Reduce heat to a gentle simmer, ensuring the jujubes are mostly submerged.
- Simmer gently for 45 minutes, allowing the jujubes to soften and absorb the flavors.
- Remove from heat and carefully transfer the jujubes and brine to sterilized canning jars, leaving 1/2 inch headspace.
- Remove any air bubbles by gently tapping the jars.
- Wipe the jar rims clean and seal tightly with lids.
- Process the jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a reliable canning guide for specific instructions).
- Remove jars from the water bath and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
- Once completely cooled, check the seals to ensure they are airtight.
- Store in a cool, dark place. Allow the pickles to chill for at least 24 hours before serving. Enjoy chilled!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2398g
Fat
0g
Carbs
200g
