OLD FASHIONED SWEET NINE DAY PICKLES
Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)
Provided by Gerry
Categories Vegetable
Time P9DT45m
Yield 4 quarts, 20 serving(s)
Number Of Ingredients 12
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.
BLUE RIBBON HORSERADISH PICKLES
Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!
Provided by SHAWN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h20m
Yield 50
Number Of Ingredients 8
Steps:
- Soak the cucumbers in ice cold water for 2 to 3 hours.
- Sterilize 5 (1 quart) jars with lids and rings and keep hot.
- In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
- While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
- Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g
SWEET HORSERADISH PICKLES
Make and share this Sweet Horseradish Pickles recipe from Food.com.
Provided by bobbybzone
Categories Low Protein
Time 20m
Yield 40-60 spears
Number Of Ingredients 5
Steps:
- In a medium sauce pan, combined sugar, water, and vinegar and bring to a low boil until mixture is clear. Let brine cool for 5 minutes.
- Put horseradish in the bottom of jar and pack pickle spears on top of horseradish.
- Pour brine over the top of pickles. Put cap on jar.
- Shake well until horseradish is well distributed.
- Refrigerate for at least 48 hours flipping jar frequently.
SWEET PICKLE AND HORSERADISH DEVILED EGGS
A recipe with a lovely blend of sweet and spicy. The relish adds a bit of sweet crunch, while the horseradish adds heat and a spicy kick.
Provided by tonyp063
Categories Summer
Time 31m
Yield 12 half eggs
Number Of Ingredients 9
Steps:
- Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
HORSERADISH PICKLES
My neighbor used to give these delicious pickles as gifts. All her recipes were legend and she shared them in her very sought-after holiday cards. These pickles are very crisp and tasty, with just enough "bite" from the horseradish.
Provided by l0vetw0c00k
Categories < 60 Mins
Time 40m
Yield 3 pint jars
Number Of Ingredients 6
Steps:
- Drain juice from pickles; reserve.
- Cut pickles into slices.
- Mix pickle slices and chopped onion.
- Fill clean canning jars with pickles and onions.
- Mix sugar or Spenda, horseradish, vinegar and celery seed in saucepan; heat until sugar melts over low heat.
- Pour over pickles in jars.
- Add reserved pickle juice if needed to fill jars.
- Close jars and shake to mix well.
- Store jars in refrigerator.
SNAPPY HORSERADISH DILL PICKLES
These pickles are a great last-minute gift because they are so easy to make-a little horseradish adds zip to a jar of purchased pickles. They're in hot demand at Christmas! My husband and three grown sons can't get enough of them.
Provided by Taste of Home
Time 30m
Yield 1 quart.
Number Of Ingredients 5
Steps:
- Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add horseradish. In a saucepan, bring the sugar, water and vinegar to a boil. Remove from heat; cool slightly. Pour over pickles. Cool completely. Cover jar and shake. Refrigerate for at least 8 hours or overnight.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 678mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
PICKLED HORSERADISH FOR CANNING
A zingy condiment perfect for any beef dish. Make sure and protect your eyes when shredding the horseradish (you may want to do this outside). From the Complete Book of Pickling. Yield is approximate; cooking time is processing time.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 64 tablespoons
Number Of Ingredients 4
Steps:
- Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
- In a non-reactive saucepan, combine the first three ingredients.
- Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
- Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
- Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
- Remove air bubbles and adjust headspace as necessary.
- Wipe rim; place lids and screw bands on fingertip-tight.
- Place jars in water bath canner and return water to a boil; process for 10 minutes.
- Remove jars from water and place on a cloth-protected counter to cool overnight.
- Check lids for seal; refrigerate or re-process any unsealed jars.
Nutrition Facts : Calories 21.5, Sodium 118.3, Carbohydrate 5, Fiber 0.7, Sugar 3.1, Protein 0.5
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