ash sour pickles; slice pickles and set aside.
Put the pickles in the
Drain and rinse the sour pickles.
Slice pickles and pour sugar over them.
Let stand 24 hours, then turn the jar upside down and repeat the process until all the sugar has dissolved.
The sugar will make a syrup.
Pickles can be eaten after 24 hours, but they are best when pickles have sat in syrup for 5 days.
he heat and add the sour cream, stirring.
Do not
Drain sour pickles; slice.
Layer pickles in a large mixing bowl or crock with equal amounts of sugar (no juice).
Place pickling spice, garlic and tarragon vinegar on top.
Weigh down with a plate.
Refrigerate for 3 days, stirring thoroughly, once a day (first time after 25 hours).
At end of 3 or 4 days, put in clean jars (after removing garlic).
Cut sour pickles and jalapenos crosswise into rounds (seeding jalapenos is optional).
Peel garlic, leaving cloves whole.
Heat vinegar, sugar and oil to just below boiling.
Pour over pickles, jalapenos and garlic in a large bowl.
Marinate in refrigerator for five days, stirring occasionally.
Put into smaller jars and keep refrigerated.
g, add the drained Quick Pickles and flour and shake until
n 10 seconds).
Pat pickles dry with paper towels. Working
Pour sour pickles into strainer, rinsing thoroughly.
Pour off liquid and remove pickles from jar.
Slice pickles and put back into jar, layering alternately with sugar.
Slice garlic and add it and the celery seed as you put pickles back into jar. Pack down each layer as you go.
Put top of jar and turn it over several times during next day until sugar is dissolved.
Cut pickles in very thin slices.
Weigh pickles.
Place in large jar or crock.
Add equal weight of sugar.
Let stand 3 days. Pickles will be crisp and clear.
Drain liquid from pickles (pour out).
Slice pickles about 1/4-inch thick.
Put a few slices of pickles back in gallon jar. Pour a good layer of sugar over pickles.
Continue to layer pickle slices and sugar until they are all back in the jar.
Put garlic in the middle of the jar (or when half of the pickles have been placed back in the jar).
Will make its own liquid.
When all sugar is dissolved, put in refrigerator and keep until all are eaten.
Pour 2 cups vinegar from jar of pickles into saucepan. Add the pickling spices and bring to a boil.
Let cool. Pour back into jar and let set for 4 days, shaking jar several times each day. Drain pickles on the fifth day well. Wipe pickles dry. Slice.
Layer pickles and sugar in a pan.
Let stand until sugar starts to melt. Stir gently until sugar is dissolved. Put pickles back into jar. (Mustard seed may be added.)
Pour juice off pickles; keep jar.
Slice pickles in rings 1/4-inch thick.
Put pickles back in jar with sugar and Tabasco sauce.
Let soak for 3 weeks, shaking the jar once daily.
Jar up in hot, sterilized jars and lids.
Wash and chop pickles into large pieces.
In same jar the pickles came in, put layer of pickles and part of the sugar. Repeat layers until all is used.
Tie spices in small piece of cheesecloth and put into the middle of the jar.
Heat vinegar and pour over pickles.
Shake well every 30 minutes until sugar is dissolved.
Chill and eat.
Drain pickles and slice; put into large
Drain and rinse pickles.
Slice into large crock and cover with ice.
Let stand until all ice melts; drain.
Combine rest of ingredients and pour over pickles.
Stir every morning for 5 days. Pack and seal.
Cut and drain pickles very good.
Put, in a large container, 1 layer of pickles and then sugar, until finished.
Place bag of spice in between.
Stir twice a day for 3 days.
Put into jars.
Drain the pickles and cut into 3/4 inch slices.
Place the pickles in a large pottery container or other non reactive container.
Separate the garlic bulb into cloves, peel and add to the pickles.
Add the sugar, mustard seeds, cinnamon sticks and peppercorn and mix well.
Let the pickles cure for 3 weeks, stirring daily.
Keep refrigerated.
Drain brine off of pickles.
Add the sugar, celery seed and mustard seed.
Put this over pickles.
Add the alum to make crisp. Let stand overnight and will make own juice.
Makes delicious sweet pickles.
Mix sugar, allspice and cloves.
Throughly drain the pickles. Place alternate layers of the pickles in a 2 1/2-quart jar with sugar mixture between each layer.
Place lid on jar.
Place in refrigerator.
These pickles will now make their own syrup and will be ready to serve in 4 days.
Keep in refrigerator.