Drain jalapeno and pickle brines into a saucepan.
Stir in your sugar or Splenda.
Bring mixture to a boil.
Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
Allow mixture to cool to room temperature.
Stir pickles until they are well mixed with the sweet pickles and pack into jars.
Cover with sweetened brine.
Refrigerate about 1 week, then serve as desired.
Wash and lime cucumbers.
To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
On the stove, Boil: vinegar, water, and canning salt.
Pour over the other ingredients.
SEAL!
Keep some where cool for about 6 months.
As many quart jars as you feel, is as many servings as there will be.
If canning, sterilize 8 jars, lids and
Rinse very well.
Prepare canning equipment.
Combine vinegar, water
ut them in pint sized canning jars and they sealed.*.
bout the size of golf ball or use 1 tablespoon garlic
0 (1-quart) sterilized glass canning jars with lids.
I
Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp(R) Granules to each jar. Remove air bubbles. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner, adjusting for altitude.
oo tight. Add pickling spice, canning salt, powdered alum and white
Day 1: Wash cucumbers and place in a crock.
Cover with boiling water 2 times a day for 2 days.
Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
Cover with this syrup for four days. Reboil two times a day.
Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
Combine 2 cups of canning salt with 1 gallon of
Mix 2 cups of canning salt to 1 gallon water.<
Prepare Ball brand or Kerr brand jars
Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
he warm water, vinegar and canning salt, then pour over the
Wash cucumbers; pack cucumbers, dill and small pieces of garlic into a 2-quart canning jar.
Mix syrup together and pour cold over filled jars.
Place jars in a canner of cold water that comes to the neck of the jars.
Make sure rack is in canner.
Put on burner and let come to a boil and boil until pickles change to a lighter green color.
Take out of canner; tighten to seal. Pickles are ready to eat in a week.
Wash pickles, quarter and pack in jars, leaving 1/2 inch headspace.
Wash and add garlic, dill, grape leaf and hot pepper; mix together.
Bring vinegar, water and canning salt to a boil and pour over pickles; seal.
Place jars in hot water to cover jars. Bring to a boil for 5 minutes.
Take out of cooker.
erries.).
Make sure your canning equipment is scrupulously clean, and
lace loosely into a quart canning jar. Don't pack them
Wash pickles; place in crock and pour cold water and canning salt to cover.
Weight down and let stand 1 week.