Texas Christmas Pickles Recipes

CHRISTMAS PICKLES

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.

TEXAS CHRISTMAS PICKLES

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.

TEXAS CHRISTMAS PICKLES RECIPE

Steps:

• Drain brine from the pickles and discard. Slice pickles lengthwise and return to the jar (I buy dill pickles already sliced). Pour in hot sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gentle 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 whenever all the sugar in jar has dissolved. Gently tip back and forth to mix well. Do this each day until all the sugar has been added. When the sugar has completely dissolved the pickles will be dark green and crispy. Transfer to smaller sterile jars and divide syrup between jars. Seal with lids and rings. Store in refrig and consume in a month. Note: I sometimes buy a quart and reduce the other ingredients accordingly. I place into Ball plastic jars with green screw on tops.