Jujubesweetpicklestexasstyle Recipes

JUJUBE SWEET PICKLES - TEXAS STYLE

Steps:

• Cook fruit in syrup until done and steep in syrup overnight in the refrigerator.
• Reheat syrup and fruit to boiling.
• Pack fruit in jars while hot, cover with boiling syrup leaving 1/4" headspace; wipe edges of jar, screw on seals and rings and process in a boiling water bath for 15 minutes to seal.

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.

BEST EVER SWEET PICKLES

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.

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.

SUMMERTIME SWEET PICKLES

Steps:

• In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
• Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

SWEET MIX PICKLES

Steps:

• DAY 1-- Wash cucumbers and remove stems. Slice off and discard 1/16 inch of each end. Cut cucumbers into slices about 3/4 of an inch thick. Layer cucumbers and pickling salt in a large stone crock or food grade plastic container just large enough to hold them. Cover with boiling water. Place a weight on top of the cucumbers to prevent them from floating above the liquid. Let stand 3 days.
• DAY 4-- Drain. Cover with boiling water.
• DAY 5-- Drain. Cover with boiling water.
• DAY 6-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
• DAY 7-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
• DAY 8-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
• DAY 9--
• Fill canner with boiling water. Place 6 clean pint jars in canner over high heat.
• Place snap lids in boiling water: boil 5 minutes.
• Drain cucumbers, reserving liquid in a saucepan: bring to a boil. Pack cucumbers into a hot jar to within 3/4 inch to the top of rim. Add boiling pickling liquid to cover cucumbers within 1/2 inch of rim. Put lids on jars and place in canner.
• Cover canner, return to boil: process for 20 minutes. Remove jars. cool 24 hours. Store in a cool, dark place.

SWEET PICKLES FROM RIPE CUCUMBERS

Steps:

• Cut cucumbers into large strips or pieces.
• Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
• Add the cucumbers. Let stand at least 12 hours.
• Drain and rinse cucumbers.
• In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
• Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
• Pack into clean pint jars.Cover with the vinegar syrup.
• Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
• Remove from canner and let sit on counter overnight.
• Pickles will improve with age, so let sit at least 3 weeks before serving.