Texas Christmas Pickles Recipes

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.

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.

Steps:

• In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
• Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

Steps:

• Drain brine from the pickles and discard. Slice pickles lengthwise and return to the jar (I buy dill pickles already sliced). Pour in hot sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gentle 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 whenever all the sugar in jar has dissolved. Gently tip back and forth to mix well. Do this each day until all the sugar has been added. When the sugar has completely dissolved the pickles will be dark green and crispy. Transfer to smaller sterile jars and divide syrup between jars. Seal with lids and rings. Store in refrig and consume in a month. Note: I sometimes buy a quart and reduce the other ingredients accordingly. I place into Ball plastic jars with green screw on tops.

Steps:

• Remove pickles from the jar - slice if you are using a whole pickle.
• Dry off pickles with a paper towel. Side aside pickles.
• Mix together flour, cajun seasoning, dried oregano, basil, cayenne, salt, and pepper in a bowl.
• Heat oil to between 350 and 375 degrees
• Dip each pickle into the flour mixture and cover
• Place in oil and cook until golden brown on each side
• Place on a plate lined with a paper towel to dry excess grease