Texas Christmas Pickles Recipes

TEXAS ROADHOUSE FRIED PICKLES RECIPE

Steps:

• Remove pickles from the jar - slice if you are using a whole pickle.
• Dry off pickles with a paper towel. Side aside pickles.
• Mix together flour, cajun seasoning, dried oregano, basil, cayenne, salt, and pepper in a bowl.
• Heat oil to between 350 and 375 degrees
• Dip each pickle into the flour mixture and cover
• Place in oil and cook until golden brown on each side
• Place on a plate lined with a paper towel to dry excess grease

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.

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.

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.