Gardens Harvest 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:

• 1. Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight).
• 2. Drain completely. Add spices, red pepper, and sugar to vinegar. Boil this liquid for 3 minutes. Add vegetables and bring all to a boil. Immediately pack in sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps and process in boiling water bath for 15 minutes. Yeild: 6 pints
• 3. I use pickle crisp, a new product Grandma didn't have. It makes these pickles even crisper and better. Pickle crisp is available at most stores that sell canning products. If you use it follow directions for amounts indicatd in package.

Steps:

• In a Dutch oven, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl. , Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.