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.
Empty gallon jar of pickles into a large bowl, throwing away the juice.
Cut the pickles into 1-inch chunks.
Return the pickles into the jar, alternating with all other ingredients listed above.
Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
Refrigerate.
If giving as a gift, distribute evenly into smaller jars.
This is great with bland turkey sandwiches at Thanksgiving and Christmas!
Drain the juice from the the pickles and save add the sugar and the tobassco sauce and the garlic to the pickles, Then add enough juice to the pickles to cover.
Turn upside down daily for 7 days enjoy and eat.
Jar of pickles may get sticky but it is worth it.
Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well.
Cover and let stand 2 hours, stirring occasionally.
Spoon pickles into pint canning jars.
Add a clove of garlic to each jar.
Cover with metal lids and screw on bands. Store in refrigerator.
Yields 3 pints.
Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well.
Cover and let stand 2 hours, stirring occasionally.
Spoon pickles into pint canning jars.
Add a clove of garlic to each jar.
Cover with metal lids and screw on bands. Store in refrigerator.
Yield:
3 pints.
Drain pickles, but save the juice.
Cut pickles into 1/4 inch slices.
In a large bowl mix pickle slices with all other ingredients.
Stir well.
Cover bowl and let stand for 2 hours.
Stir occasionally.
Spoon pickle mixture back into original jar.
Cover and refrigerate for 1 week before eating.
Drain juice from pickles.
Cut into chunks.
Place dill chunks back in gallon jar, layering pickles with sugar, garlic and Tabasco sauce.
Let sit for one week, rotating jar from top to bottom each day.
Chill and enjoy.
Cut pickles into 1/4-inch thick slices.
Combine pickle slices, sugar, hot sauce and red pepper in large bowl; stir well. Cover mixture and let stand 2 hours, stirring occasionally.
Spoon mixture into 3 (1 pint) jars; add 1 garlic clove to each jar. Cover and refrigerate up to 1 month.
For best flavor, wait 1 week before eating.
In a saute pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
Fold in pickles and mustard.
Season the sauce generously with pickle juice and salt, to taste.
Cool, and serve it cool. Will keep for 3 days in the refrigerator.
Combine pickles, sugar, hot sauce and pepper flakes in large bowl.
Cover; let stand 2 hours, stirring occasionally.
Spoon pickles into jars.
Add a clove of garlic to each jar.
Cover with metal lids and screw on bands.
Refrigerate.
Yields 3 pints.
The longer they sit, the more bite to them.
Put pickles in large bowl.
Add the rest of the ingredients, except for garlic cloves.
Set for 2 hours, stirring occasionally. Put into jars.
Slice garlic cloves and add to pickles in the jars.
Cover and enjoy!
Let pickles, salt, onion, ice water and ice cubes stand for 3 hours and chill.
Drain and add the rest of the ingredients. Bring to a boil and boil until the pickles are transparent in color.
Fill the jars and seal.
If you boil the lids, they will seal right away.
Mix pickles, onions, green and red peppers and salt well. Cover with ice.
Set, covered with ice, for 3 hours.
Make sure there is plenty of ice water to cover.
In large cooking pans, mix vinegar, sugar, turmeric and mustard seed.
Bring to a boil and add pickles.
Do not rinse, just drain off water from pickles. Bring to a simmer.
Do not boil pickles.
Put in sterilized jars.
Wash and dice pickles bite-size.
Add onions, peppers and garlic.
Add salt and cover with cracked ice.
Mix thoroughly. Let stand 3 hours; drain.
Mix remaining ingredients and pour over pickle mixture.
Heat just to a boil.
Put in jars and seal. You can use zucchini instead of pickles.
Preheat oven to 350 degrees.
Cook rice according to directions (I used Mean Chef's recipe # 53520).
Cook sausage in a skillet until no longer pink.
Combine sausage, rice, salsa, sourcream and 1 cup of the cheese.
Spread in a greased 9x13 baking dish.
Using a small cup, make 6 deep indentions in the rice mixture. Break one egg into each indention and sprinkle with salt and pepper.
Bake 15 minutes.
Sprinkle with remaining cheese and bake for 8-10 minutes more or until eggs are just set in center.
Combine vegetables, salt and ice and put in stone crock; cover with weighted lid and let stand 3 hours, then drain.
Combine sugar, spices and vinegar.
Pour over pickles in large enamel kettle (aluminum or stainless).
Bring to boiling point over low heat.
Pour into sterile jars and seal.
ld lime syrup in an ice cream machine, following the
Slice cucumbers and onions into thin rounds.
Mix them with salt and ice.
Weight them down.
Leave for 3 to 4 hours; drain. Add the rest of the ingredients and heat. Do not boil.
Pack pickles and liquid into sterilized jars.
Seal.
Enjoy all year long.
Scrub pickles well; rinse and slice.
Slice onions and peppers in thin rounds.
Place in crock or enamel container with cucumbers.
Mix in salt and ice.
Cover with a weighted plate and let stand 3 hours.
Drain.
Combine zucchini, onion, bell pepper, salt and ice.
Let stand 1 hour.
Combine remaining ingredients in kettle and heat to boiling.
Drain zucchini mixture well and add to syrup; let stand 1 hour.
Reheat to boiling, stirring occasionally with wooden spoon.
Pour into sterilized jars and seal.
Ready to serve after pickles have set overnight.