SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES
You'll want to put these pickles on every sandwich and burger you make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
- Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
- Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
JOANNE'S SWEET AND HOT PICKLES
This recipe was given to me by a grand lady that I work with. It is very easy, fast and taste very good.
Provided by Peggy L.
Categories Low Protein
Time P1m29DT7m
Yield 3 quarts
Number Of Ingredients 4
Steps:
- Drain the whole Valistic Kosher Dill Pickles and slice them the desired thickness.
- Put half the sliced pickles into a gallown jar.
- Add Sugar.
- Add Tabassco Sauce.
- Add Garlic, crushed.
- Add the remaining half of the sliced pickles in the gallon jar.
- Cover with a lid.
- Turn jar twice (2 times) a day for 7 days.
Nutrition Facts : Calories 1649.2, Fat 1.2, SaturatedFat 0.3, Sodium 6797.8, Carbohydrate 421.5, Fiber 8.6, Sugar 409.3, Protein 5.1
MONDO'S HOT & SPICY PICKLES
This recipe was created by my husband Armando (Mondo) who has come up with this recipe after searching for a good hot & spicy pickle and couldn't find one that was spicy enough! People beg for jars of these and my friend Stacey claims that they cure any cold!!HA!
Provided by Monica in PA
Categories Spicy
Time 2h8m
Yield 10 canning jars
Number Of Ingredients 12
Steps:
- Clean cucumbers in cold water.
- Place water, vinegar, sugar, salt in large pot.
- Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
- Bring to a boil to make a brine solution.
- Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
- Then place pickles in jar and fill with brine solution.
- Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
- Process for 8 minutes in water bath.
- Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
- Pickles are ready to eat in about 2 weeks. Enjoy!
SWEET AND HOT REFRIGERATOR PICKLES
Not too sweet and just spicy enough, these quick pickles will keep for weeks in the fridge. Outstanding with egg salad, cream cheese on toast, or just straight from the jar, in our house they're gone in a matter of days. You can use the brine to pickle string beans or green tomatoes, as well .https://wellfedeveryone.wordpress.com/2010/08/20/sweet-and-hot-refrigerator-pickles/
Provided by Millertyme
Categories Low Protein
Time 3h44m
Yield 3 pints
Number Of Ingredients 10
Steps:
- Makes about 3 pints.
- In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
- In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
- Pickles keep, refrigerated, for several weeks.
Nutrition Facts : Calories 500.6, Fat 1.6, SaturatedFat 0.4, Sodium 7013.9, Carbohydrate 119.7, Fiber 4.2, Sugar 107.2, Protein 2.8
JUDY B'S CRUNCHY SWEET & SPICY HOT PICKLES
Make and share this Judy B's Crunchy Sweet & Spicy Hot Pickles recipe from Food.com.
Provided by YaYa1689
Categories Low Protein
Time P6DT15m
Yield 6-7 pint jars
Number Of Ingredients 4
Steps:
- Cut the pickles in long or round slices and drain in a colander with a towel over it overnight in sink.
- Mix sugar, minced garlic, and jalapeno slices in a large bowl.
- Use the gallon pickle jar and make alternating layers of sugar & pickles.
- You may have to shake the jar some and bounce it on a thick towel to make room for all of the pickles.
- Cover top with saran wrap or wax paper under the lid.
- Set on counter and turn jar every day for 6 days.
- Pack in sterile jars & refrigerate.
- The fridge makes them crunchy!
- Use glass jars for the better flavor.
- You can use the cut hamburger pickles too.
Nutrition Facts : Calories 1237.8, Fat 1.2, SaturatedFat 0.2, Sodium 4971, Carbohydrate 316.1, Fiber 6.6, Sugar 308.5, Protein 2.4
SWEET HOT PICKLES
This is a combination of several recipes, one from my father, one from an old cook book, and my own adjustments
Provided by HiTopsnSox
Categories Vegetable
Time P8DT1h
Yield 6 pints
Number Of Ingredients 6
Steps:
- Scrub the cucumbers and put them in a crock or some other container and cover with boiling water.
- Let stand for 24 hours.
- Drain.
- Repeat this process for 3 more days.
- (Total of 4 days).
- On the 5th day, remove the cucumbers, rinse well in cold water and cut them into chunks.
- Combine the vinegar, sugar, salt and the spices (tied in cheesecloth) and bring to a boil.
- Pour over the sliced cucumbers.
- Let stand 24 hours.
- On the 6th day drain the syrup back into a saucepan, bring to a boil, (along with the spicebag) and pour again over the cucumbers.
- Let stand another 24 hours.
- On the 7th day drain the syrup again, bring to boil and pour over the cucumbers.
- On the 8th and final day, drain the syrup, bring to a boil.
- Put the pickles into hot sterilized pint jars along with a piece of hot pepper, and pour the boiling hot syrup over.
- Process in a boiling water bath for ten minutes.
- *Usecayenne peppers, or whatever fresh hot peppers you may have.
- Be careful though to not add too much, as pickles may be too hot.
- These are also excellent without the hot peppers.
Nutrition Facts : Calories 1110.6, Fat 0.3, SaturatedFat 0.1, Sodium 2339.5, Carbohydrate 279, Fiber 1.5, Sugar 272.1, Protein 2
SWEET HOT CAJUN PICKLES
KEEP THESE IN THE FRIG AND USE FOR ANYTHING FROM SANDWICHES TO JUST TO EAT ALONE. THEY BECOME VERY CRISP AND MAKE GOOD GIFTS IN THE CLAMP DOWN LIDDED JARS. I HAVE PEOPLE ASK ME FOR THEM EVERY YEAR.
Provided by ELAINE PARKER
Categories Other Appetizers
Time 30m
Number Of Ingredients 3
Steps:
- 1. DRAIN GALLON JAR OF DILL PICKLE SLICES AND PUT IN LARGE BOWL.
- 2. PUT WHOLE BAG OF SUGAR INTO THE BOWL WITH THE DRAINED PICKLE SLICES.
- 3. PUT 1/2 OR MORE BOTTLE OF TABASCO SAUCE INTO THE BOWL WITH THE PICKLE SLICES AND THE SUGAR. STIR UNTIL THE SUGAR IS DISSOLVED.
- 4. REFRIGERATE. STIR THESE EVERYDAY ONCE OR TWICE A DAY UNTIL A WEEK. THESE WILL BECOME VERY CRISP AND SWEET AND HOT. GREAT ON SANDWICHES OR TO THE SIDE. OR JUST GREAT TO EAT ON THEIR OWN. ENJOY
SWEET & HOT DILL PICKLES
Tastes like homemade and worth the wait!
Provided by Janet Taylor @jharptay
Categories Other Side Dishes
Number Of Ingredients 3
Steps:
- Drain the pickles, discarding the juice. Slice the pickles into 1 to 2 inch chunks and return to pickle jar.
- Add the sugar and hot sauce to the pickles.
- Seal the jar and shake until sugar dissolves. Let stand at room temperature for 13 days, shaking the jar 1 to 2 times per day. On day 14 put the jar in refrigerator until ready to serve.
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