Supersimplenocooksweetandspicypickles Recipes

SIMPLY SWEET PICKLES (NO PROCESSING REQUIRED)

Steps:

• Drain and disguard juice off pickles. (that's right, throw the juice away).
• Cut into bite-size chunks.
• Place back into original pickle jar.
• Add sugar, tobasco and garlic.
• Put the lid on and set on kitchen counter for two days. When you think of it, shake the jar. There is no liquid added, but juice comes from the pickles after a day or two.
• Place in fridge and enjoy.

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!

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.

SUPER SIMPLE NO-COOK SWEET-AND-SPICY PICKLES

Steps:

• Pour contents of jar into a colander and rinse with cold Rinse jar and add sugar, garlic and Tobasco®.
• Put pickles back into the jar, secure lid then shake, spin and twirl a few times before placing the jar into the refrigerator.
• For good measure, agitate the jar every time you go into the refrigerator.
• The pickles will be ready in about an hour but of course, the longer they sit, the better they get.
• (Storage time is about 3 to 4 weeks).