1 - 10 of 75 for pickles sweet hot
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Drain pickles, discard the ... refrigerator for crispness. Pickles will be very, very crisp. Delicious with Bar-B-Q. (5 pounds of sugar is not a misprint.)
Chop onions and cover with boiling water. Let stand for 5 minutes; drain well. Add sugar, salt and vinegar; mix well. Simmer 25 minutes. DO NOT BOIL! ...
Slice cucumbers and ... 30 minutes. Put hot pepper(s) and 1 ... Boil the vinegar, sugar, salt and water 10 minutes. Pour over cucumbers in jars and seal.
Take 1 gallon dill pickles - as cheap ... friends. Refrigerate if possible. Either dill or sour pickles may be used with equal results and they are GOOD!
Drain off juice in pickles, set aside. ... can. Push down on pickles as tight as possible. Put lid on-turn jar upside down. Turn every 24 hours for 7 days.
Drain vinegar from pickles and discard. Put ... pickles in large vessel. Stir together until sugar has dissolved. Put in jars and refrigerate. Makes 5 quarts.
Cut pickles in thin slices ... securely on jar and turn it upside down. Wait 5 days. Shake jar everyday. Can separate into smaller jars and refrigerate.
After mixing all ingredients in large bowl, put back in jar with lid on tight. Turn jar upside down frequently until sugar is dissolved. Usually ...
Remove 2/3's of pickles from the jar. ... eaten within three days. Full sweet hot dill flavor after five to eight days. Keep refrigerated to stay crisp.
Drain and slice dill pickles in a large ... jars and seal. Refrigerate for 7 days. Turn jars upside down and shake for the first three days. Great recipe!
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