July 09, 2017
Snacks, Vegetables, Cucumber,
Budget-Friendly, Canning/Preserving, Cooking For A Crowd, Make-Ahead, Entertaining, Game/Sports Day, Refrigerator, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Spicy more
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"These pickles are a slightly sweet and slightly hot a pickle that's crisp and delicious. Recipe ingredients for this recipe are for a smaller batch (64 ounces) listed also is a one gallon larger batch"
Drain all the pickle juice out of the pickle jar. Remove pickles and cut into large chunks. Add the chunks of pickles back to the pickle jar.
Remove most of the jalapenos and put them into a smaller jar., reserving a few jalapeno slices and the jalapeno juice. Add a few jalapeno slices to the pickles. Keep in mind that the more jalapeno slices you add the hotter the pickles will be.
Start adding the sugar to the jar (add as much sugar as the jar will hold). Then pour enough of the jalapeno juice that you can get into the jar without it overflowing. Put the lid on tightly and shake.
Place the jar in the refrigerator. For the next 7 days you will turn the jar every day rotating from top to bottom. (Sit with top of jar up one day and upside down the next repeat this everyday for 7 days.
When the 7 days are up, add the pickles to smaller jars and process in a hot water bath. Sterilize all the lids, rings, and jars and then add the pickles to sterilized half pint jars, and process in a hot water bath.
Processing time: For half pints process 5 minutes and for pints process 10 minutes.
Take one gallon of dill pickles and one large jar of sliced jalapenos. Cut into chunks and discard the pickle ends and the pickle juice. Return the pickles to the gallon glass jar and start adding granulated sugar.
Add as much sugar as the jar will hold. After adding the sugar start adding the jalapeno juice the same way as the sugar (as much as it will hold).
You will have to shake the sugar as you add it for the jar to hold it all. When you have about half of the sugar in the jar shake the jar vigorously and add the remainder of the sugar.
You can also add a few of the jalapenos (be careful because the more jalapenos you add the hotter it will be). Put the lid on tightly.
For the next 7 days you will turn the jar every day rotating from top to bottom. (Sit with top of jar up one day and upside down the next).
Refrigerate the jar while turning. When the 7 days are up, add the pickles to smaller jars and process in a hot water bath. Yields One Gallon Pickles
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