Cecils Tangy Pickles Recipes

HOMEMADE SPICY GARLIC DILL PICKLES RECIPE

Steps:

• Add all of the ingredients to a small bowl and stir to mix.
• Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
• In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
• To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
• Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
• Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
• Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
• Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.

HOMEMADE PICKLES 3-WAYS RECIPE BY TASTY

Steps:

• Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
• Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
• Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
• Carefully place and arrange the herbs and vegetables inside of the mason jar.
• Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
• The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
• Enjoy!

TANGY DILL PICKLE RELISH

Steps:

• Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
• Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
• In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
• Remove from heat, add the turmeric and mix well.
• Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

Steps:

• Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
• Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
• Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
• Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

CECIL'S TANGY PICKLES

Steps:

• 1. Place a strainer over a large bowl. 2. Pour Whole jar of pickles into strainer allowing large bowl to catch juice. 3. Repeat the process for half of the jalapeño jar. 4. (Optional strain a jar of other pickled products into the strainer) 5. Then mix cut onions and garlic pieces into the strainer 6. Then layer items back into jar using the following technique --------1 tbsp Cayenne Pepper --------1 tbsp Creole Seasoning --------1 tsp Red or Black Pepper --------¼ cup Sugar --------Pickle mixture 7. Repeat until you reach top of jar. 8. (Optional use Sea Salt as final layer) 9. Then pour as much juice as you can back into jar. 10. Leave in refrigerator until sugar dissolves. Make sure to flip jar daily. *It takes a little over a week to dissolve all the sugar.*

SPICY REFRIGERATOR DILL PICKLES

Steps:

• In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
• Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

SPICY PICKLES

Steps:

• Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.

HOT & SPICY PICKLE RECIPE

Steps:

• Sterilize canning jars and let cool until able to be easily handled. Warm canning jar lids in a small skillet with water.
• Prepare water bath canner per manufacture's instructions. *Skip this step is making refrigerator pickles.
• Clean cucumbers and cut off the ends and discard. Slice the cucumbers into 1/4 inch rounds. Set aside.
• Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place in the pot.
• Bring liquid mixture to a boil to make the brine solution. Reduce and simmer for 5 minutes.
• Place a few peppercorns, 1/2 teaspoon chopped garlic, and 4 dried red chili peppers into each pint jar. *Add crushed red pepper flakes for an even hotter pickle.
• Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method.
• Using a plastic utensil, remove any air bubbles by sliding the utensil down the inside of the jar. Add more brine, leaving 1/2 inch headroom.
• Wipe rims of jars with clean cloth, place a clean lid on and screw on bands to finger tight only.
• Using a jar lifter, place filled jars into your water bath canner making sure to have about 2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes.
• Remove the jars from the canner and let rest on a thick towel for 24 hours.
• Once the 24 hours is up, be sure that each jar sealed by pressing on the center of the lid. *If the lid moves up and down, then place those jars in the refrigerator. If the lid does not move when pushed, store in a cool dark place.