CINNAMON RED HOT CUCUMBER PICKLES
7 lbs. large cucumbers
1 cup lime
1 cup vinegar
Red food coloring
1 TBSP Alum
2 cups vinegar
10 cups sugar
8 cinnamon sticks
1 small package of Red Hots (Brach's Imperials are best)
Peel, seed, and slice cucumbers. Soak in 1 cup lime and 1 gallon water for 24 hours.Drain well and wash several times with clear water. Wash, soak, covered with ice water for 3 hours.Drain.
Mix 1 cup vinegar,
1 bottle red food coloring,
alum, and water to cover.
Pour over the cucumbers and simmer for 2 hours.Pour off.
Bring to a boil, 2 cups vinegar, 2 cups water, 10 cups sugar, cinnamon sticks, and red hots. Pour over cucumbers and let stand 24 hours. Pour off syrup and bring to a boil, pour over cucumbers in jars and seal.
I waterbath mine.This recipe is great for those big cucumbers that you can't do anything else with. They are pretty in rings, or they can be made into spears. I do mine in big crocks. I have been lucky to find old crocks around here at auctions. At Christmas, cut material into circles, pink the edges, put on jar with ring, tie ribbons on bottle.Makes nice gifts.
ICE BOX PICKLES
5 cups sugar
4 cups vinegar
1/4 cup canning salt or 3 TBSP
5-6 large cucumbers, sliced
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
Bring mixture to a boil and let cool. Pour over the cucumbers.Keep in the refrigerator. In a day or two, cucumbers are ready to eat. When you are running low, add more sliced cucumbers to the jar. You can also add sliced onions and peppers as well to the mixture.
Sweet Lime Pickles
Slice large cucumbers in slices, approx. 1 gallon of slices.
Cover with solution of 1gallon water and 1 cup lime.
Let stand overnight. Drain cucumbers, Wash in several
cold washings. Cover in ice cold water and let stand for 3 hours.
Cover with vinegar solution of 4 pounds sugar,
1 quart of white vinegar,
1 teaspoon celery seeds,
1 teaspoon canning salt,
1 teaspoon ground cloves and
1 teaspoon of pickling spices
.Let stand overnight. In the morning, put in a big pot (I use my canner for this)
and cook 45 minutes at a low simmer. Put in jars and seal. This is my favorite recipe. I usually put mine in a big crock to start. You can tint the
vinegar solution with a couple drops of green food coloring if you want them to look
real pretty. I use a boiling water bath for a few minutes on mine to make sure the jars
seal well. I always feel safer doing this
Crisp Watermelon Rind Pickles
1 large watermelon
1 quart white vinegar
5 pounds sugar
1 ounce stick cinnamon
1 ounce whole cloves
1/2 ounce powdered lime
1 gallon water
Prepare the rind, cut off all the red and green off. We usually eat the red watermelon first ! Cut the prepared rind into one inch pieces. Soak the rinds overnight in the lime water solution (the 1/2 ounce powdered lime in the gallon of water). Drain. Cover with clean water and slowly cook the rind for two hours. Drain. Cook slowly in vinegar, sugar and spice syrup for an hour. Pack in pint jars and fill with syrup. Process for ten minutes in a boiling water bath. Let these sit at least four weeks for the taste to develop.Serve ice cold
10 cups water
1 cup uniodized salt (canning salt)
Mix together well.
1 cup of the above brine
3/4 cup vinega
r4 grape leaves
2 cloves of garlic
2 sprigs of dill
Place two grape leaves in the bottom of the jar,then 1 garlic clove,and sprig of dill. This is a quart size jar.Fill the jar with washed cucumbers and fill with the brine and vinegar mixture. Place garlic,dill, and grape leaves in the top of the jar and put the lids on good and tight. Place the jars outside in the hot sun for eight days. If the day is cloudy, add an extra day. You can also add hot peppers to this if you like them for a hot pickle.(I love to watch the expression on people's faces when they drive by and see the pickles sitting on a table outside in the sun !)
4 cups wate
r2 cups vinegar
1/2 cup pickling salt
5 1/2 pounds okra pods with the stems left on.
1 1/2 teaspoon celery seeds
6 cloves of garlic
6 jalapeno peppers (optional)
Prepare okra by scrubbing with a stiff vegetable brush to remove the sticky fuzz on the outside of the pod. I use small pods.Heat water, vinegar and salt to boiling. Meanwhile, pack the okra pods into clean hot pint jars.To each jar,add 1/4 teaspoon dill seeds or 1 whole dill head if you have fresh dill, 1/4 teaspoon celery seeds or one celery leaf and garlic to taste. Add 1 hot pepper if desired. Cover the okra with boiling hot brine and leave 1/2 inch headspace. Seal and process in boiling water bath canner for ten minutes
4 quarts 1/4 inch slices of zucchini or a mixture of yellow and green summer squash can be used. (The smaller ones make very pretty rings in the jars if you want to show them off )
1 quart 1/4 inch onion slices
1/2 cup pickling salt
4 cups white vinegar
4 cups sugar
3 teaspoons celery seeds
1 teaspoon dry mustard
2 1/2 teaspoons tumeric
5 teaspoons mustard seeds
In a large bowl, combine squash,onions, and salt. Cover with ice water, stir lightly, and let set for two hours. Drain and rinse with fresh water three times. Combine the remaining ingredients in a large stainless steel pot and bring to a boil. Boil for two minutes.Add the drained squash and onions and remove from the heat. Let the mixture stand for two hours. Bring the squash back to a boil for five minutes, and ladle into hot, clean pint jars, leaving a half inch head space. Seal and process for ten minutes in a boiling water bath
Koolickles: Kool-Aid Pickles Recipe
This sweet-and-sour crunch — nicknamed Koolickles — has been a favorite in Mississippi’s Delta region and is suddenly gaining fans nationwide.
Recipe: Prepare a pitcher of Kool-Aid as directed on package.
Add pickles so that they’re submerged in liquid. Cover tightly and refrigerate for at least 24 hours before serving.