Auntpolyssweetpickles Recipes

Steps:

• For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
• Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
• For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
• For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
• For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
• Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
• Increase the oil temperature to 350 degrees F.
• Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
• Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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:

• 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:

• 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:

• Day 1-3 - Soak pickles in water and salt for 3 days.
• Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
• Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.

Steps:

• Wash and pack your cucumbers in clean jars.
• Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
• Combine vinegar, water and salt and bring to a boil.
• Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
• Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
• Store them for 21 days.
• Put in refrigerator and let chill at least 24 hours before opening.

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Steps:

• STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
• Let stand three days.
• STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
• Let stand two days.
• STEP THREE: Drain and place back in crock.
• Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
• Stand overnight.
• STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
• I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
• Makes about eight pints.