Sweet Christmas Pickles Recipe 365

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GRANDMA LAVONNE'S CHRISTMAS PICKLES



Grandma LaVonne's Christmas Pickles image

This is a wonderful recipe that was passed down from my grandma to my mom and now to me. There is a lot of work involved, but they are SO worth it!! These are sweet and crunchy...many good memories every time I bite into one. I have never had a pickle anywhere, store bought or homemade, that even comes close.

Provided by Backwoods Foodie

Categories     Vegetable

Time P8D

Yield 8-10 jars

Number Of Ingredients 9

14 -16 medium sized cucumbers
water
1 1/2 teaspoons alum
1 quart vinegar
8 cups sugar
2 tablespoons pickling spices
food coloring, green
food coloring, red
2 sticks cinnamon (for red pickles only)

Steps:

  • Day 1: Wash cucumbers and place in a crock.
  • Cover with boiling water 2 times a day for 2 days.
  • Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
  • Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
  • Cover with this syrup for four days. Reboil two times a day.
  • Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.

Nutrition Facts : Calories 874.4, Fat 0.6, SaturatedFat 0.2, Sodium 14.9, Carbohydrate 219.1, Fiber 2.6, Sugar 208.4, Protein 3.4

TEXAS CHRISTMAS PICKLES



Texas Christmas Pickles image

These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!

Provided by KIKI810

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT30m

Yield 60

Number Of Ingredients 4

1 gallon dill pickles
1 (5 ounce) bottle hot pepper sauce (e.g. Tabasco™)
5 cloves garlic, chopped
1 (5 pound) bag of white sugar

Steps:

  • Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
  • During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 47 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 500.7 mg, Sugar 45.8 g

CHRISTMAS RED PICKLES



Christmas Red Pickles image

These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time.

Provided by bobbi s.

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT15h5m

Yield 80

Number Of Ingredients 10

7 pounds large cucumbers
1 cup pickling lime (calcium hydroxide)
2 teaspoons red food coloring
1 teaspoon powdered alum
1 cup distilled white vinegar
7 cups white sugar
2 cups distilled white vinegar
2 cups water
1 cup cinnamon red hot candies
4 cinnamon sticks

Steps:

  • Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
  • Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
  • Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
  • Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
  • Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.

Nutrition Facts : Calories 84.8 calories, Carbohydrate 21.7 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 19.8 g

CHRISTMAS PICKLES



Christmas Pickles image

A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still "Dr. Rhodes' pickles." These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving-and it's a tasty twist on the classic Christmas pickle tradition. -Patricia Martin, Shelby

Provided by Taste of Home

Time 35m

Yield 6-1/2 quarts.

Number Of Ingredients 11

1 gallon whole dill pickles
11-1/4 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1 tablespoon whole cloves
3 to 4 jalapeno peppers, chopped
4 to 5 garlic cloves, minced
4 to 5 whole cinnamon sticks
1 pound whole candied cherries
3 jars (15 ounces each) pearl onions, drained
1 teaspoon olive oil

Steps:

  • Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large stockpot, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice. , Cook over medium heat sugar is dissolved, about 10 minutes, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks. , In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil., Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

SPICY CHRISTMAS PICKLES (NO COOK)



Spicy Christmas Pickles (No Cook) image

These are an easy icebox pickle that are spicy and sweet and stays crisp. Why are they called Christmas pickles? Because they are bright green or red!!! I usually make green and red to liven up the holiday relish tray. I also make these pickles without the food coloring and they are a family favorite throughout the year. I found the recipe years ago in a local electric co-op magazine.

Provided by Susie D

Categories     Low Protein

Time P7DT15m

Yield 94 serving(s)

Number Of Ingredients 5

1 gallon of whole dill pickle (I use Vlasic)
1 head garlic, peeled
5 lbs granulated sugar
1 (5 ounce) bottle Tabasco sauce (regular)
1 (1 ounce) bottle liquid red food coloring (coloring is optional) or 1 (1 ounce) bottle liquid green food coloring (coloring is optional)

Steps:

  • Drain pickles and rinse gallon jar.
  • Slice pickles into 3/4" or 1" rounds, drain again.
  • Into jar layer sliced pickles, peeled garlic, and sugar; add NO liquid.
  • Pour on the whole bottle of tabasco sauce, NOTE: I have used the 2oz size when I wanted a less spicy pickle and I think tabasco is the only brand of hot sauce to use in this recipe.
  • Add bottle of red OR green food coloring if desired.
  • Cap jar and shake.
  • Store in icebox and shake it daily to mix the ingredients and dissolve the sugar.
  • In about a week you will have brightly colored,spicy pickles!
  • Note: as these marinate over the week they shrink, so the yield will be less than a gallon.

Nutrition Facts : Calories 97.6, Fat 0.1, Sodium 232.7, Carbohydrate 25, Fiber 0.3, Sugar 24.4, Protein 0.2

SWEET CHRISTMAS PICKLES RECIPE - (3.6/5)



Sweet Christmas Pickles Recipe - (3.6/5) image

Provided by cwyorkiex3

Number Of Ingredients 6

16 large cucumbers, seeded, coarsely chopped
6 1/2 cups granulated sugar
2 cups cider vinegar
1 tablespoon salt
1/8 teaspoon oil of cinnamon
1/8 teaspoon oil of cloves

Steps:

  • Place the cucumbers in enough water to cover in a large stockpot. Cook over medium heat until tender, about 14 minutes; drain. Place in a large bowl. Combine granulated sugar, vinegar, salt, oil of cinnamon and oil of cloves in a large saucepan. Bring to a boil, stirring continually. Pour over cucumbers. Let stand, covered, for 8 to 10 hours. Drain the cucumbers, reserving the syrup. Bring the reserved syrup to a boil in a large saucepan over medium heat. Pour over cucumbers in bowl. Let stand, covered, for 8 to 10 hours. Place cucumber mixture in a large stockpot. Bring to a boil over medium heat. Spoon into 8 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 10 minutes.

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