TEXAS CHRISTMAS PICKLES
These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!
Provided by KIKI810
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT30m
Yield 60
Number Of Ingredients 4
Steps:
- Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
- During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 47 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 500.7 mg, Sugar 45.8 g
CHRISTMAS RED PICKLES
These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time.
Provided by bobbi s.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15h5m
Yield 80
Number Of Ingredients 10
Steps:
- Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
- Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
- Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
- Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
- Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 21.7 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 19.8 g
CHRISTMAS PICKLES
Without a doubt these pickles make a very good gift. Print up some of this recipe, your friends you give them to will want the recipe. This recipe is for time after time
Provided by Eddie Jordan @EDWARDCARL
Categories Spreads
Number Of Ingredients 4
Steps:
- Drain brine from pickles and discard. Slice pickles lengthwise, or in wide slices, and return them back to the jar.
- Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar, close the lid tightly.
- Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for one week.
- During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week. Until you have used up all the sugar.
- When all of the sugar has been absorbed, pickles will be dark green and crispy.
- Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings.
- Store in the refrigerator and use within one month.
CHRISTMAS PICKLES
Taste of Home recipe says,"My pickle recipe was adapted from one a dear family friend shared. These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift giving." Taste of Home article 2013
Provided by Pat Duran
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Drain pickles; reserving juice; set juice aside. Cut pickles into 1/2-inch chunks; set aside. In a large soup kettle, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice.
- 2. Cook over medium heat for 10 minutes or until sugar is dissolved, stirring occasionally. Bring to a boil;reduce heat; simmer, uncovered , for 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks.
- 3. In a large bowl, combine cherries, onions and pickle chunks. Pour liquid over pickle mixture. Stir in oil. Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among quart or pint jars. Cover and store in the refrigerator for up to 1 month after opening. Makes about 6 1/2 quarts or 13 pints. No need to process these.Store unopened sealed jars in pantry,just like store bought pickles.
SPICY CHRISTMAS PICKLES (NO COOK)
These are an easy icebox pickle that are spicy and sweet and stays crisp. Why are they called Christmas pickles? Because they are bright green or red!!! I usually make green and red to liven up the holiday relish tray. I also make these pickles without the food coloring and they are a family favorite throughout the year. I found the recipe years ago in a local electric co-op magazine.
Provided by Susie D
Categories Low Protein
Time P7DT15m
Yield 94 serving(s)
Number Of Ingredients 5
Steps:
- Drain pickles and rinse gallon jar.
- Slice pickles into 3/4" or 1" rounds, drain again.
- Into jar layer sliced pickles, peeled garlic, and sugar; add NO liquid.
- Pour on the whole bottle of tabasco sauce, NOTE: I have used the 2oz size when I wanted a less spicy pickle and I think tabasco is the only brand of hot sauce to use in this recipe.
- Add bottle of red OR green food coloring if desired.
- Cap jar and shake.
- Store in icebox and shake it daily to mix the ingredients and dissolve the sugar.
- In about a week you will have brightly colored,spicy pickles!
- Note: as these marinate over the week they shrink, so the yield will be less than a gallon.
Nutrition Facts : Calories 97.6, Fat 0.1, Sodium 232.7, Carbohydrate 25, Fiber 0.3, Sugar 24.4, Protein 0.2
SWEET CHRISTMAS PICKLES RECIPE - (3.6/5)
Provided by cwyorkiex3
Number Of Ingredients 6
Steps:
- Place the cucumbers in enough water to cover in a large stockpot. Cook over medium heat until tender, about 14 minutes; drain. Place in a large bowl. Combine granulated sugar, vinegar, salt, oil of cinnamon and oil of cloves in a large saucepan. Bring to a boil, stirring continually. Pour over cucumbers. Let stand, covered, for 8 to 10 hours. Drain the cucumbers, reserving the syrup. Bring the reserved syrup to a boil in a large saucepan over medium heat. Pour over cucumbers in bowl. Let stand, covered, for 8 to 10 hours. Place cucumber mixture in a large stockpot. Bring to a boil over medium heat. Spoon into 8 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 10 minutes.
GRANDMA LAVONNE'S CHRISTMAS PICKLES
This is a wonderful recipe that was passed down from my grandma to my mom and now to me. There is a lot of work involved, but they are SO worth it!! These are sweet and crunchy...many good memories every time I bite into one. I have never had a pickle anywhere, store bought or homemade, that even comes close.
Provided by Backwoods Foodie
Categories Vegetable
Time P8D
Yield 8-10 jars
Number Of Ingredients 9
Steps:
- Day 1: Wash cucumbers and place in a crock.
- Cover with boiling water 2 times a day for 2 days.
- Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
- Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
- Cover with this syrup for four days. Reboil two times a day.
- Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
Nutrition Facts : Calories 874.4, Fat 0.6, SaturatedFat 0.2, Sodium 14.9, Carbohydrate 219.1, Fiber 2.6, Sugar 208.4, Protein 3.4
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