Joannes Sweet And Hot Pickles Recipes

JUDY B'S CRUNCHY SWEET & SPICY HOT PICKLES

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.

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.

SWEET-AND-SOUR QUICK PICKLES

Steps:

• Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

SWEET AND HOT REFRIGERATOR PICKLES

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.

MUM'S SWEET MIXED PICKLES

Steps:

• 1. Wash and floret caulifower, peel off any dry layers from onions, cut cucumbers and place them all into a large enamel canner. Mum used to slice the cucumbers in quarters - lengthwise, then cut those quarters into 1" pieces.
• 2. Brine: Boil one gallon of water then add 1 cup of pickling salt to it. Pour hot over vegetables and cover.
• 3. Day 2: Change brine (do not rinse vegetables)
• 4. Day 3: Change brine (do not rinse vegetables)
• 5. Day 4: Drain brine and cover vegetables with boiling water and 1 tablespoon of alum. (do not rinse vegetables)
• 6. Day 5: Drain and thoroughly wash vegetables under cold water. Pack vegetables into sterilized jars. Fill them to the neck of the jars.
• 7. Syrup: In a pot, add sugar, vinegar and pickling spice. Boil 5 minutes, pour over vegetables and seal jars.

JOANNE'S SWEET AND HOT PICKLES

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.