Put sliced pickles, pepper and onions into large bowl.
Cover with ice water; let stand for about 1 hour.
Drain.
Put into large container that will fit into your refrigerator.
Cover pickles, pepper and onions with the vinegar, sugar and spices. Mixture will stay for about 6 months in refrigerator.
Cover sliced pickles with water and a handful of salt.
Let come to a boil and strain.
Mix rest of ingredients with pickles. Cold pack for 15 minutes.
Mix pickles, green pepper, onion and salt; let stand for 2 hours.
Drain thoroughly.
Drain pickles on paper towel. Then put milk, salt and pepper and flour in a bowl. Dip sliced pickles in flour then into the batter then in the flour. Fry 3 to 5 minutes. Drain on paper towel.
Mix the first 5 ingredients together.
Pour over the sliced pickles.
Do not heat.
Makes 1 gallon.
Keeps in fridge for a long time.
Let soak for about a month before starting to eat. Stir occasionally.
Combine ingredients; pour over sliced pickles until they are covered.
Keep in refrigerator.
Will last a long time.
dd the drained Quick Pickles and flour and shake
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.
Combine sugar, vinegar and pickling spices in a saucepan. Bring to a boil.
Boil 1 minute.
Drain pickles, discarding juice in which they were packed.
(If not using sliced pickles, cut pickles in 1/4-inch slices.)
Repack pickles in quart jar.
Strain out pickling spices and pour warm syrup over pickles.
Store in refrigerator 1 week before using.
Combine pickles, onions, green peppers and salt.
Let stand 1 hour.
Drain juice and place in large kettle.
Add sugar, turmeric, cloves, vinegar and water.
Boil 8 to 10 minutes or until pickles begin to turn clear.
Pack in hot jars and seal. Makes 7 pints.
Combine sliced pickles, onion, green pepper and salt together; let stand 2 hours.
Stir together sugar and vinegar; bring to a boil.
Drain pickles and add vinegar syrup; let cool.
Put in freezer containers or will keep in the refrigerator up to 1 month.
Drain juice from pickles.
Remove half the jar of pickles and save.
Pour sugar into jar with pickles.
Pour jar of peppers with juice on pickles and sugar.
Put remainder of pickles back into jar.
Seal extremely tight.
Invert jar - Place pan under jar just in case it isn't sealed good.
Turn jar upside down every day for 11 days.
Then chill.
Wash pickles and slice 1/4-inch thick.
Add sliced onions and
Drain all juice from pickles and throw away.
Slice all pickles. Put 1/2 of sliced pickles back in jar. Add 3 cups sugar and 10 cloves.
Add 2nd half of pickles to jar. Add last 3 cups of sugar, 10 cloves and all the Tabasco sauce. Add garlic and onion. Shake jar twice a day for 7 days. Put in refrigerator.
Add salt to sliced pickles and cover with boiling water.
Let set overnight and drain the next day. Mix and heat the vinegar, 1 cup sugar, celery seed, pickling spice and alum.
Put pickles in a 1 gallon jar and pour the heated mixture over the pickles.
Each morning, put 1 cup sugar in for 5 days.
Keep refrigerated.
Will stay good in the refrigerator for up to 1 year.
Drain the whole Valistic Kosher Dill Pickles and slice them the desired thickness.
Put half the sliced pickles into a gallown jar.
Add Sugar.
Add Tabassco Sauce.
Add Garlic, crushed.
Add the remaining half of the sliced pickles in the gallon jar.
Cover with a lid.
Turn jar twice (2 times) a day for 7 days.
Drain and wash sour pickles; slice pickles and set aside.
Put
Cover pickles, salt and onion with water and put in refrigerator for 2 hours; drain well.
Heat sugar and vinegar until sugar is dissolved; put pickles in large bowl and pour mixture over pickles and mix well.
Put in containers and divide juice among containers and put in freezer.
Delicious in winter when you don't have those fresh cucumbers in the garden.
Mix vinegar and sugar in mixing bowl. Tie spices in small cloth. Drop in vinegar mixture.
Slice pickles.
Rinse and drain well.
Add to mixture and let stand 4 hours. Stir once in awhile. Put half of sliced pickles in jars and add spices. Add rest of pickles and vinegar. Set in refrigerator for 4 days.
Place pickles, onions and salt in a kettle.
Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved.
Pour over pickles.
Let stand for 24 hours.
Freeze.