Crunchy Cucumber Pickles Recipes

CRISP CUCUMBER FREEZER PICKLES

Steps:

• Combine all the ingredients in a bowl.
• Stir well, cover and refrigerate for 3 days. Stir every day.
• Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze Thaw before serving.

CRUNCHY DILL PICKLES

Steps:

• Use dishwasher to wash and sanitize jars and rings, and line up on folding table
• Set aside rings and metal lids. Put each of the following in the bottom of each jar: 1 tablespoon minced garlic, a sprig of dill, a few slices of jalepeno
• Stuff each jar with cucumbers, leaving 1/2 inch of headspace at the top of each jar
• Boil rings and lids in a sauce pot. After boiling, remove from heat, but keep near. Do not drain from water.
• Boil vinegar, water, salt and sugar in turkey fryer pot.
• Once brine is boiling, use glass measuring cup to scoop out brine and pour over jars of pickles, As soon as brine is in jars, put lid and ring on each jar and tighten.
• At this point, you can either A) Flip jars over and leave untouched for 24 hours, or B) waterbath jars for 20 minutes. To water bath: place jars in stockpot on canning rack, fill stock pot to nearly completely covering jars. Waterbath for 20 minutes. Remove from water, let cool for 24 hours.

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.

EASY RECIPE FOR PICKLED CUCUMBERS

Steps:

• In a medium saucepan, stir water, vinegar, sugar, and salt together. Bring it to a low boil and then remove from heat.
• In a large mason jar, add your cucumber slices, garlic, and fresh dill.
• Allow the brine to cool and then pour it over the jar of cucumbers. Make sure the liquid covers the cucumbers completely.
• Refrigerate the cucumbers for 3 days and eat them within one week of making them.

CRUNCHY CUCUMBER PICKLES

Steps:

• Day 1.
• Use large, even yellow cucumbers, peel and remove seeds.
• Need 7 pounds after this is completed.
• Cut lengthwise strips, seal 24 hours in 2 gallons of water and 2 cups pickling lime.
• Day 2.
• Rinse out of lime water then soak for 6 hours in 2 gallons water with 3 ounces alum.
• Then rinse and soak 6 hours in clear water.
• Make syrup of 2 quarts white vinegar, 12 cups sugar, celery seed, 2 quarts water, mixed spices, and salt.
• Boil and pour over cucumbers and let stand overnight.
• Day 3.
• Cook until sticks are clear then put in jars and seal in water bath for 25 minutes.
• **Allow jars to set for at least 2 months for flavor to go through pickles. Refrigerate prior to serving.