GREAT GRANDPA'S GARLIC PICKLES
These pickles have a really great kick to them! This is a recipe of my great grandpa's who is 96.
Provided by Jenni
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h5m
Yield 16
Number Of Ingredients 5
Steps:
- Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 364.7 mg, Sugar 25.3 g
SWEET GHERKIN PICKLES
Whew! This one requires some organization & patience what with 4 days of soaking & repeated soakings but I am intrigued by the unusual spice mix as well as the dainty presentation these should make. The recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) I include the link because this is a wonderful review of safe canning principle and practice as recommended by the USDA & it has the method of low temperature pasteurization that this recipe can be safely processed using to make a better textured final gherkin. Yum! http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf
Provided by Busters friend
Categories Canning
Time P4DT1h30m
Yield 6-7 pints
Number Of Ingredients 10
Steps:
- Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.
- Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
- On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
- On the third day, drain and prick cucumbers with a table fork.
- Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
- Six to 8 hours later, DRAIN AND SAVE the pickling syrup.
- Add another 2 cups each of sugar and vinegar to the pickling syrup and reheat to boil. Pour over pickles.
- On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. DRAIN AND SAVE pickling syrup 6 to 8 hours later.
- Add 1 cup sugar and 2 tsp vanilla to the pickling syrup and heat to boiling.
- Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
- Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).
Nutrition Facts : Calories 1157.9, Fat 0.8, SaturatedFat 0.2, Sodium 9447.6, Carbohydrate 286.4, Fiber 2.8, Sugar 275.4, Protein 3.6
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
GEORGIAN PICKLES
Number Of Ingredients 14
Steps:
- 1. Combine the vinegar, water, salt, and sugar in a nonreactive saucepan and bring to a boil over high heat. Remove from the heat and stir in the garlic, cilantro, dill, and hot peppers. Let the mixture cool to room temperature, about 1 hour. Correct the seasoning, adding sugar to taste.2. Meanwhile, trim the lettuce and cut into 1-inch wedges. Rinse the tomatoes and cucumbers under cold running water, blot dry with paper towels, and prick 5 to 6 times with a fork. Cut the watermelon, both rind and flesh, into 1-inch wedges. Divide the vegetables and melon among three clean 1-quart jars. Add enough cooled pickling mixture to cover. Press a piece of plastic wrap directly on top of the mixture in each jar to keep the vegetables submerged.3. Cover the jars, placing another piece of plastic wrap between the mouth of the jar and the lid. (The second piece of plastic wrap will prevent the vinegar from corroding the metal lid.) Let the vegetables pickle, in the refrigerator, for at least 3 days. The pickles will keep, tightly covered in the refrigerator, for several weeks.Makes about 3 quarts enough to serve 10 to 12
Nutrition Facts : Nutritional Facts Serves
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