Cecils Tangy Pickles Food

CECIL'S TANGY PICKLES

Steps:

• 1. Place a strainer over a large bowl. 2. Pour Whole jar of pickles into strainer allowing large bowl to catch juice. 3. Repeat the process for half of the jalapeño jar. 4. (Optional strain a jar of other pickled products into the strainer) 5. Then mix cut onions and garlic pieces into the strainer 6. Then layer items back into jar using the following technique --------1 tbsp Cayenne Pepper --------1 tbsp Creole Seasoning --------1 tsp Red or Black Pepper --------¼ cup Sugar --------Pickle mixture 7. Repeat until you reach top of jar. 8. (Optional use Sea Salt as final layer) 9. Then pour as much juice as you can back into jar. 10. Leave in refrigerator until sugar dissolves. Make sure to flip jar daily. *It takes a little over a week to dissolve all the sugar.*

TANGY DILL PICKLE RELISH

Steps:

• Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
• Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
• In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
• Remove from heat, add the turmeric and mix well.
• Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

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.