Hollys Sweet Pickles Recipes

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:

• In an enamel or stainless steel pan shake together lime and 1/2 quart water. pour into pan. Add 4 quarts water. Scrub and slice cucumbers and add to pan. Soak overnight.
• Next day rinse till water isn't cloudy.
• Let cucumbers soak in cold water 1 hour. Rinse again.
• In big kettle add the other 5 ingredients.
• Let mixture come to a boil. Boil hard 15 minutes. Put into jars add 1/8 t alum to each quart. Process 10 minutes. You can also use the water bath method on these.

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.