Wallys 12 Sour Pickles Recipes

WALLY'S 1/2 SOUR PICKLES

Steps:

• MAKE SURE YOU USE A ONE GALLON JAR OTHERWISE THEY MIGHT BE TO SALTY!
• Place one garlic clove and a piece of dill in the bottom of a gallon jar.
• Cut cucumbers into quarters and place 1/2 in jar, standing upright.
• Put another garlic clove in the center of the pickles, then add remaining pickles to fill jar.
• Put another garlic clove in top of pickles.
• Add in one tablespoon of dill weed or dill seed.
• Add in 3/4 cup vinegar and 1/2 cup of the salt.
• Fill with water to cover.
• Keep refrigerated for 7 to 10 days, turning upside down every day.

QUICK SWEET-AND-SOUR PICKLE SPEARS

Steps:

• Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.

SWEET 'N' TANGY FREEZER PICKLES

Steps:

• In a large glass or stainless steel bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain and rinse; drain well. Return to bowl., In a saucepan, combine sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir 1 minute. Pour over cucumber mixture; stir to combine., Transfer to freezer containers or canning jars, leaving 1-in. headspace; cool completely. Freeze, covered, up to 6 weeks., Thaw in refrigerator before serving. Store thawed pickles in the refrigerator up to 2 weeks.

CAROLYN'S KOOL-AID® PICKLES

Steps:

• Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID® and sugar to the pickle liquid, and stir until the sugar is completely dissolved. Pour mixture back into the pickle jar, making sure that pickles are completely covered and there are no air spaces. Cover jar tightly and shake well.
• Refrigerate the pickles for at least one week before serving.

SOUR PICKLES

Steps:

• Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
• Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
• Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
• Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
• Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.