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
GRANDMA'S SWEET PICKLES
When I was a kid Grandma made all kind of pickles. She made sweet pickles, pickled watermelon rinds, pickled okra,and pickled green tomatoes, I could go on and on. The pickles where great, but the love she put into making them was awesome. I hope I can make these as good as grandma!!!
Provided by Eddie Jordan
Categories Other Snacks
Number Of Ingredients 9
Steps:
- 1. Soak cucumbers in water and lime for 24 hours.
- 2. Wash in clean water and soak in fresh water for 3 hours.
- 3. Combine remaining ingredients add cucumbers and soak overnight.
- 4. Boil pickles in soaking liquid until pickles are clear about 1 1/2 hour.
- 5. Pour into hot sterilized jars, seal. Process in hot water bath for 5 minutes. Makes 7 pints.
GRANDPA ROWAND'S CANADIAN PICKLES (SWEET)
I grew up on these pickles being made once a year. Being canned, these pickles take two weeks to make but are so worth it. After my grandfather died in 1996, there were enough pickles canned to last two more years. After that, there weren't made any more. My grandmother said she had lost the recipe and even if she had it there was no one to help her make them anymore. Going through her recipe book, what did I find? It was my grandfather's recipe! I'm proud to be able to share it with you. If you like sweet pickles, you're going to just die when you taste these.
Provided by R.Rowand
Categories Vegetable
Time P14D
Yield 12 pint jars, 100 serving(s)
Number Of Ingredients 10
Steps:
- Mix cucumbers, salt and boiling water; let sit on your stove covered for 1 week and then drain.
- Pour on 1 gallon of boiling water; let stand 24 hours and then drain.
- Add alum and 1 gallon boiling water; let sit 24 hours and then drain.
- Mix together sugar, 1 pint water, vinegar, cinnamon oil, and clove oil . Bring to a boil and pour over cucumbers. Let sit 24 hours and then drain, retaining juices. Let sit 24 hours.
- Reheat juices and pour over cucumbers again. Let sit 1 hour and then drain retaining juices. Repeat this step for 4 days, letting cucumbers sit on counter top. Do not refrigerate them.
- After the 2 week process is done, place pickles in whatever size caning jars you have on hand and re boil the retained juice to pour in the jars on top of pickles. This will give you enough heat to seal the jars perfectly.
- Put the extra in the pantry and refrigerate a 1 jar. When they are cold they will be ready to eat (unless you like warm pickles then dig right into them).
GRANDMA'S PICKLED WATERMELON RIND
A different sort of pickle that grandma used to love and make. Great for picnics, barbecues, or just plain snacking!
Provided by Shantelle
Categories Pickles
Time 9h20m
Yield 24
Number Of Ingredients 8
Steps:
- Place watermelon rind in a glass bowl; add water to cover. Stir in pickling salt. Cover and refrigerate in the brine for 8 hours to overnight.
- Rinse watermelon rind 2 to 3 times to remove excess salt from the brine. Taste and keep rinsing until desired level of saltiness is achieved. Drain.
- Transfer watermelon rind to a large saucepan and cover with cold water; bring to a boil. Cook until tender, about 15 minutes.
- Meanwhile, inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rind is ready. Wash new, unused lids and rings in warm soapy water.
- At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids.
- Drain watermelon rinds and pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Let jars cool to room temperature, 30 to 45 minutes. Store in the refrigerator.
Nutrition Facts : Calories 146 calories, Carbohydrate 37.1 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 4614 mg
GRANDMA'S SPICY SWEET PICKLES
Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.
Provided by Donna M.
Categories Vegetable
Time P7DT15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Slice cucumbers about 1/8 inch thick.
- Pour salt over cucumbers.
- Pour enough boiling water over all to cover.
- Stir and let stand 8 hours or overnight.
- Drain and discard brine.
- In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
- Bring to a boil.
- Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
- Pour boiling vinegar mixture over cucumbers.
- Cover and let stand.
- Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
- Do not reheat when sugar is added.
- At the end of the 5th day, pickles are done and may be stored in covered jar.
- Do not seal jars.
- Pickles will keep indefinitely and get better with age.
Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8
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