Christmas Red Pickles Recipes

CANDIED RED HOT CINNAMON PICKLES

Steps:

• Place prepared cucumber sticks into a 2 gallon stone jar or crock.
• Dissolve pickling lime into water.
• Pour over cucumbers and add enough extra water to cover cucumbers.
• Let stand 24 hours.
• Drain cucumbers and wash/rinse 3 times in cold water.
• Soak pickles in ice water for 3 hours.
• Drain.
• Stir together 1 cup vinegar, alum, and enough water to cover pickles.
• Simmer pickles in this solution for 2 hours.
• Drain and discard solution.
• In a large stockpot, combine 3 cups vinegar, sugar, 3 cups water, cinnamon red hot candies, and cinnamon sticks. Bring mixture to a boil and then pour over pickles in stone crock.
• Let sit until Day #3.
• Pour off syrup from the pickles into large stockpot.
• Boil mixture again and then add back to pickles.
• Let sit until Day #4.
• Heat pickles in syrup and pack into heated canning jars.
• Seal and place into a hot bath for processing. I do a 10 minute hot bath for pint sized jars and 15 minutes for quart jars.

GRANDMA LAVONNE'S CHRISTMAS PICKLES

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.

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.

SPICY CHRISTMAS PICKLES (NO COOK)

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.