Best Judy Bs Crunchy Sweet Spicy Hot Pickles Recipes

JUDY B'S CRUNCHY SWEET & SPICY HOT PICKLES

Steps:

• Cut the pickles in long or round slices and drain in a colander with a towel over it overnight in sink.
• Mix sugar, minced garlic, and jalapeno slices in a large bowl.
• Use the gallon pickle jar and make alternating layers of sugar & pickles.
• You may have to shake the jar some and bounce it on a thick towel to make room for all of the pickles.
• Cover top with saran wrap or wax paper under the lid.
• Set on counter and turn jar every day for 6 days.
• Pack in sterile jars & refrigerate.
• The fridge makes them crunchy!
• Use glass jars for the better flavor.
• You can use the cut hamburger pickles too.

MONDO'S HOT & SPICY PICKLES

Steps:

• Clean cucumbers in cold water.
• Place water, vinegar, sugar, salt in large pot.
• Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
• Bring to a boil to make a brine solution.
• Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
• Then place pickles in jar and fill with brine solution.
• Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process for 8 minutes in water bath.
• Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
• Pickles are ready to eat in about 2 weeks. Enjoy!

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

Steps:

• Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
• Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
• Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
• Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

JOANNE'S SWEET AND HOT PICKLES

Steps:

• Drain the whole Valistic Kosher Dill Pickles and slice them the desired thickness.
• Put half the sliced pickles into a gallown jar.
• Add Sugar.
• Add Tabassco Sauce.
• Add Garlic, crushed.
• Add the remaining half of the sliced pickles in the gallon jar.
• Cover with a lid.
• Turn jar twice (2 times) a day for 7 days.