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.
ooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut
g, add the drained Quick Pickles and flour and shake until
Slice the pickles any way you want to
Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
Combine fish with 1 1/2 tbsp water, curry paste, fish sauce, sugar and a large pinch of salt. Add green beans and mix until combined. Form into 20 small cakes, around 2 inch long by 1/3 inch wide. Chill for 10 mins.
Meanwhile, to make the pickles, combine all ingredients in a bowl.
Lightly coat a nonstick frying pan with oil and place over high heat. Working in batches, cook fish cakes for 3 mins, flipping halfway. Serve with spicy pickles.
Drain pickles.
Discard juice.
Keep jar.
Slice pickles into 3/4 to 1-inch pieces.
Starting with sugar, alternate layers of sugar and pickles.
Sprinkle each layer with garlic and red pepper.
Store in refrigerator for 4 to 6 weeks.
Sugar will turn to juice making very crispy pickles.
More or less garlic and red pepper can be used according to individual taste.
Pour contents of jar into a colander and rinse with cold Rinse jar and add sugar, garlic and Tobasco(R).
Put pickles back into the jar, secure lid then shake, spin and twirl a few times before placing the jar into the refrigerator.
For good measure, agitate the jar every time you go into the refrigerator.
The pickles will be ready in about an hour but of course, the longer they sit, the better they get.
(Storage time is about 3 to 4 weeks).
Drain pickles and slice.
Put back in jar.
Add sugar, garlic and Tabasco sauce.
Seal jar real well.
Leave out 4 days, turning often (up or upside down).
On fifth day, put in sterilized jars and seal.
Cook the pasta, don't overcook. Drain and rinse with cool water. Place in the biggest serving bowl you have.
Chop the onion, red peppers, pickles and cheddar into bite-size pieces. Add to the pasta bowl.
Combine the mayo, sour cream, vinegar, sugar, pickle juice in a separate bowl. Season to taste.
Stir dressing in the pasta bowl. Make sure there are no dry spots.
Chill for at least 3 hours. Can be made the night before.
Drain juice (save). Cut whole pickles in 1/4 pieces. Return juice to jar with sugar, garlic juice and Tabasco sauce. Stir until sugar is dissolved. Add pickles. Turn jar every day for about 4 days. Ready to eat!
Drain and dispose of the liquid in the jar of dill pickles. (If the pickles are whole cucumbers, slice or strip.
The sliced dill is better.)
Put the cucumbers back into the jar, a layer at a time, a layer of pickles and a layer of sugar.
Turn jar upside down and let set a few days.
Shake.
If not sweet enough, add more sugar and let set again.
Slice pickles in rounds.
Layer pickles, sugar, hot sauce and garlic in the gallon pickle jar.
Refrigerate 5 to 7 days, stirring periodically to dissolve sugar.
Store in the refrigerator.
Makes 12 1/2 pints.
Peel and split garlic cloves.
Empty juice out of pickle jar. Slice pickles into thin slices.
Using the pickle jar, layer ingredients as follows:
Slice pickles 3/4-inch, then into 4 pieces.
Layer pickles, sugar, Tabasco sauce and garlic into 12 to 13-inch crockery bowl. Stir once a day for 5 days.
Put in jars on sixth day and refrigerate.
Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
Pour juice over pickles, put lid on & let the pickles set for a while, the lid should \"pop\" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
Save the brine on the pickles and cut pickles into chunks. Mix sugar, vinegar, celery seed and mustard seed.
Add mixture to brine and stir until dissolved.
Put pickles back in jar.
Pour brine over pickles and shake; cover.
Let stand in refrigerator 3 days.
Great.
Drain juice from jar of dill pickles and drain pickles on paper towels.
Slice pickles (quartered) longwise.
Place layer of pickles, then layer of sugar alternating pimentos, garlic and hot pepper (if desired).
Keep alternating until you use up all pickles, sugar, garlic and pimentos.
Turn jar end to end occasionally (with lid on) until all sugar is dissolved.
Must use all sugar.
Shake jar occasionally to help dissolve.
Refrigerate to keep indefinitely.
Drain juice from hamburger pickles and discard.
Place pickles in a large mixing bowl.
Add sugar and vinegar.
Mix until blended evenly with a wooden mixing spoon.
Place mixing bowl in refrigerator overnight but stir frequently with the wooden spoon. Replace pickles in original jar and refrigerate.
Let cucumbers set in salt water for 5 days.
Drain and wash. Add alum in water to cover pickles.
Let stand 24 hours.
Drain and wash.
Cover pickles with vinegar.
Let stand 24 hours. Drain.
Put pickles back in jug.
Pour sugar over pickles.
Leave in jug.
Does not have to be sealed.
May add pickling spice, if desired.