Aggie Pickles Food

GRILLED PICKLES

Steps:

• Drain a 24-ounce jar of pickle halves, reserving the brine. Pat the pickles dry; toss with 1 onion (cut into wedges) and some olive oil. Grill, turning, until marked, 3 to 4 minutes. Let cool, then pack into a jar and add the brine. Refrigerate until cold or up to 5 days.

AGGIE PICKLES

Steps:

• Pour the liquid off of the pickles. Discard. These will make their own juice.
• Add the garlic, sugar and Tabasco.
• Turn over once a day for seven days. I start these upside down on the jar lid. They may be good by the second or third day. Sometimes ours are all gone by the seventh day. Keep these refrigerated.

SUMMER SQUASH PICKLE

Steps:

• Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
• Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
• Drain, rinse, drain well.
• Combine vinegar, sugar, and remaining ingredients in a large pot.
• Bring to a boil, reduce heat and simmer 10 min.
• Add veg and return to a boil-remove from heat immediately.
• Quickly ladle veg and liquid into clean hot jars.
• Leave 1/2 inch head space.
• Seal.
• Process 10 minutes in a boiling water bath.

PICKLED YELLOW SQUASH

Steps:

• Put the squash in a large pot and salt heavily. Let stand for one hour.
• Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
• Prepare the brine and place in a large pot.
• Add the green pepper and bring to a boil.
• Add squash and onion.
• Return to a boil.
• Remove from heat.
• Put in jars leaving 1/2" headspace.
• Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
• Let jars cool; store in a cool, dark place.

PICKLED SQUASH

Steps:

• In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
• Let sit 1 hour.
• Drain.
• In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
• Add squash and onions and return to boil.
• Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
• Wipe rims and jars clean, and put lids and rings on jars.
• Process jars in hot water bath for 10 minutes.
• Remove jars from water bath and allow to cool.
• Any jars that do not seal should be refrigerated and used withing 2 weeks.