Tabasco Hot And Sweet 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 SPICY PICKLES

Steps:

• This is super easy to make and will be a sure hit with family and friends.
• Even people that do not like dill pickles like these sweet and spicy pickles.
• Drain all juice off the gallon of dill pickles.
• Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
• In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
• Repeat three more times using all ingredients.
• Let pickles set overnight.

FIRE-AND-ICE PICKLES

Steps:

• Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. 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.

HOT, SWEET, DILL PICKLES

Steps:

• 1. Drain the pickles, leaving the pickles in the original jar and saving the lid to reseal the jar with. Pour bottle of Tabasco sauce into jar with pickles. Dump the whole 5 lb. bag of white sugar over the Tabasco and pickles. Reseal the jar.
• 2. This takes several days to complete. Keep turning the jar upside down, sideways, just keep moving the jar every time you go past it. I store it on the counter top during this phase. Eventually the sugar will dissolve and it will seep into the pickles along with the Tabasco sauce.
• 3. Once the sugar has dissolved completely you can use the pickles. We cut them in chunks. Good to eat along with other cut vegetables, olives, cheese chunks, you get the idea. Enjoy!

SWEET AND HOT REFRIGERATOR PICKLES

Steps:

• Makes about 3 pints.
• In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
• In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
• Pickles keep, refrigerated, for several weeks.

SWEET HOT CAJUN PICKLES

Steps:

• 1. DRAIN GALLON JAR OF DILL PICKLE SLICES AND PUT IN LARGE BOWL.
• 2. PUT WHOLE BAG OF SUGAR INTO THE BOWL WITH THE DRAINED PICKLE SLICES.
• 3. PUT 1/2 OR MORE BOTTLE OF TABASCO SAUCE INTO THE BOWL WITH THE PICKLE SLICES AND THE SUGAR. STIR UNTIL THE SUGAR IS DISSOLVED.
• 4. REFRIGERATE. STIR THESE EVERYDAY ONCE OR TWICE A DAY UNTIL A WEEK. THESE WILL BECOME VERY CRISP AND SWEET AND HOT. GREAT ON SANDWICHES OR TO THE SIDE. OR JUST GREAT TO EAT ON THEIR OWN. ENJOY

SWEET HOT PICKLES

Steps:

• Place sliced cucumbers in 1 gallon cold water and mix in 1 3/4 cups pickling lime. Refrigerate overnight. Next day, rinse 3-4 times until water is clear. Soak 3-4 hours in ice water then drain.
• Using 3-4 layers of cheesecloth, make a spice bag with the pickling spice and celery seed, tie bag well.
• Bring the vinegar, sugar, turmeric, spice bag and salt to a boil. Add cucumber slices and boil 30-40 minutes until cucumbers are mostly clear. Remove spice bag.
• Pack cucumbers and syrup into hot, sterilized jars. If using peppers, add 1 pepper to each jar. Adjust lids and bands. Put into enough boiling water to cover jars and boil for 15 minutes. Make sure jars seal.