Sweet And Crunchy Deli Style Pickles Recipes

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

Steps:

• Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
• Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
• Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
• Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

SWEET AND CRUNCHY DELI-STYLE PICKLES

Steps:

• Place cucumber spears in a clean 1-quart canning jar.
• In a saucepan, combine remaining ingredients. Simmer until sweetener and salt dissolve.
• Pour warm brine over cucumbers to fill jar.
• Cover and refrigerate for 4-5 days before serving. Pickle flavor deepens over time.

JUDY B'S CRUNCHY SWEET & SPICY HOT PICKLES

Steps:

• Cut the pickles in long or round slices and drain in a colander with a towel over it overnight in sink.
• Mix sugar, minced garlic, and jalapeno slices in a large bowl.
• Use the gallon pickle jar and make alternating layers of sugar & pickles.
• You may have to shake the jar some and bounce it on a thick towel to make room for all of the pickles.
• Cover top with saran wrap or wax paper under the lid.
• Set on counter and turn jar every day for 6 days.
• Pack in sterile jars & refrigerate.
• The fridge makes them crunchy!
• Use glass jars for the better flavor.
• You can use the cut hamburger pickles too.

SWEET DILL PICKLES

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SWEET AND CRUNCHY DELI-STYLE PICKLES

Steps:

• Place quartered pickles in a clean 1-quart canning jar. Set aside.
• Combine remaining ingredients in a small saucepan. Simmer over low heat until salt dissolves.
• Pour hot pickling juice over pickles to fill jar. Cover tightly with lid and refrigerate 4-5 days before serving. Pickle flavor and sweetness intensity increase over time.