Christmas Pickles In Jar Recipes

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.

TEXAS CHRISTMAS PICKLES

Steps:

• Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently 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 as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.

CHRISTMAS RED PICKLES

Steps:

• Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
• Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
• Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
• Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
• Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.

CHRISTMAS PICKLES

Steps:

• 1. Drain pickles; reserving juice; set juice aside. Cut pickles into 1/2-inch chunks; set aside. In a large soup kettle, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice.
• 2. Cook over medium heat for 10 minutes or until sugar is dissolved, stirring occasionally. Bring to a boil;reduce heat; simmer, uncovered , for 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks.
• 3. In a large bowl, combine cherries, onions and pickle chunks. Pour liquid over pickle mixture. Stir in oil. Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among quart or pint jars. Cover and store in the refrigerator for up to 1 month after opening. Makes about 6 1/2 quarts or 13 pints. No need to process these.Store unopened sealed jars in pantry,just like store bought pickles.

DILL PICKLES BY THE JAR

Steps:

• Using a soft vegetable brush, thoroughly scrub the cucumbers in cool running water. Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
• Put however many quart canning jars that you need into a canner and cover them with water; bring to a boil and boil for 10 minutes.
• Make the brine with the water, vinegar and salt; put them in a pot and heat until the salt is dissolved.
• Put a couple good heads of dill seed into each sterilized jar.
• Seed heads should be well-formed but still green.
• Add a clove of garlic and/or a hot pepper if desired.
• Pack the jar with the cucumbers.
• I find it easiest to start with the jar on its side, laying some of the larger cucumbers along the bottom then keep stacking on top of them. Use the end of a large wooden spoon to gently push more cukes in once it gets snug in there. Then repeat with a second row of stacked cukes, picking ones that will fit in without sticking too far up in the jar. There may then be room to lay a couple on top.
• Pour the hot brine over them, and cap at once with a sterilized lid.
• Do not hot water process.
• Store jars on newspaper in case they overflow while fermenting.
• Can be opened in 6 weeks but much better after 6 months!

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.