Aunt Polys Sweet Pickles Recipes

Steps:

• Cut cucumbers into large strips or pieces.
• Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
• Add the cucumbers. Let stand at least 12 hours.
• Drain and rinse cucumbers.
• In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
• Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
• Pack into clean pint jars.Cover with the vinegar syrup.
• Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
• Remove from canner and let sit on counter overnight.
• Pickles will improve with age, so let sit at least 3 weeks before serving.

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• 1. Wash, peel and slice into 1/4" slices as many carrots as you want to pickle.
• 2. Mix brine ingredients in a non reactive pan and heat to boiling. Taste the brine and adjust your flavorings (more vinegar Or water, more salt, garlic and spiciness to your liking) If you use the optional hot pepper, you can adjust the heat by adding more, but you cannot take any out, so I suggest you start with a conservative amount and add if you want it spicier) Keep just below boiling until needed.
• 3. Place carrots in a lg saucepan or stock pot, cover with salted water and cook until crisp tender. Do not over cook or you will end up with spicy pickled carrot baby food.
• 4. Drain carrots well and pack in sterilized pint jars.
• 5. Pour Hot brine over and leave about 1/2 inch headspace. Wipe rims and place lid and ring on the jar and turn it finger tight. (Not arm wrestling here, just tight)
• 6. Process in a boiling water bath for 10 minutes, remove and place on a towel in draft free place, let cool. When cool, check seals and store in cool dark place for at least a week to develop flavor.
• 7. If there are any jars that do not seal, keep them in refrigerator and taste them occasionally. LOL
• 8. I have also placed a small garlic clove in the bottom of the jars before packing or packed some rings of sweet hungarian peppers or slices of onions or sliced green peppers in with these carrots for variety

Steps:

• Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
• Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
• Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
• Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

Steps:

• Drain off and throw away all vinegar from the jug of dill pickles.
• Cut pickles in disks, do not cut too thin.
• Return the pickles to the gallon jug and add the sugar to pickles.
• (It works best of you layer the pickles and sugar a couple to times.) Thghten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
• Add 1 oz.
• Tabasco and pickling spices and mix well.
• You can do this by turning jug upside down several times.
• The pickles will be crisp in a week to 10 days.

Steps:

• 1. Wash and slice cucumbers in 1/2-inch chunks.
• 2. Soak 24 hours in 1 gallon of water and 1 cup of pickling lime.
• 3. Rinse well in clear water, then soak for 3 hours in ice water.
• 4. Soak overnight in mixture of vinegar, sugar, salt, celery seed, whole cloves and pickling spice.
• 5. Boil 35 minutes and seal in hot sterilized jars. these are better when served chilled.

Steps:

• Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
• Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
• Add sugar and cook until soft.
• Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
• Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
• Bottle in screw-top jars.
• Refrigerated, this stuff keeps for months and months.
• Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!

Steps:

• In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
• Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.