Easy Christmas Pickles Recipes

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:

• 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.

SWEET CHRISTMAS PICKLES RECIPE - (3.6/5)

Steps:

• Place the cucumbers in enough water to cover in a large stockpot. Cook over medium heat until tender, about 14 minutes; drain. Place in a large bowl. Combine granulated sugar, vinegar, salt, oil of cinnamon and oil of cloves in a large saucepan. Bring to a boil, stirring continually. Pour over cucumbers. Let stand, covered, for 8 to 10 hours. Drain the cucumbers, reserving the syrup. Bring the reserved syrup to a boil in a large saucepan over medium heat. Pour over cucumbers in bowl. Let stand, covered, for 8 to 10 hours. Place cucumber mixture in a large stockpot. Bring to a boil over medium heat. Spoon into 8 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 10 minutes.

EASY HOMEMADE PICKLES

Steps:

• Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.