CHRISTMAS PICKLES
A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still "Dr. Rhodes' pickles." 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-and it's a tasty twist on the classic Christmas pickle tradition. -Patricia Martin, Shelby
Provided by Taste of Home
Time 35m
Yield 6-1/2 quarts.
Number Of Ingredients 11
Steps:
- Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large stockpot, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice. , Cook over medium heat sugar is dissolved, about 10 minutes, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks. , In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil., Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
RED-HOT CINNAMON PICKLES
These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.
Provided by ShellyORN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT14h15m
Yield 48
Number Of Ingredients 12
Steps:
- Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
- Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
- Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
- Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
- Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
- Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
- Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
- Heat cucumbers and syrup to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 14.3 mg, Sugar 11 g
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
CHRISTMAS RED PICKLES (TO BEGIN SERVING AT THANKSGIVING)
I make a ton of Lime Cucumber Pickles. This past summer I made several jars for my next door neighbor, a 50 + gentleman. He blows off my porches and driveways, such a dear son of my 90 year old neighbor. He LOVES these Pickles and I have already given him 2 more quarts. It's his bed time snack. His plan is that next year we'll...
Provided by Jewel Hall
Categories Vegetables
Time 2h
Number Of Ingredients 11
Steps:
- 1. Peel cucumbers, half lengthwise and scrape out the seeds with a spoon. Cut the cucumbers into 1/4 inch half circles, and place in a glass or ceramic crock. Dissolve the pickling lime in 1 qt of room temperature water, pour over cucumbers, then add additional water until the cucumbers are covered by about 1/2 inch. Let stand at room temperature about 24 hours.
- 2. Drain the Cucumbers and rinse well with cold water. Place in a large non aluminum stock pot, and cover with cold water. Allow to stand 3 hours then drain and rinse again.
- 3. 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 the heat to a simmer, and cook 2 hours. drain and allow to cool a bit before placing them into glass jars.
- 4. Bring together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a sauce pan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand over night.
- 5. Pack pickles into pint glass jars, process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal. These are a bit like candied apples....GOOD !! and PRETTY !!
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