Sugar And Spice Sweet Pickle Food

EASY SUGAR FREE SWEET AND SPICY PICKLES

Steps:

• 1. Put 1 Tablespoon of Pickling Spice, 1/4 Tsp. of Cinnamon and The Dill In The Bottom of A 1 Pint Mason Jar.
• 2. Then Add The Garlic Slices, The Onion Slices and Then Cucumber Sliced On Top Of The Spices.
• 3. Now Put the 4 Tablespoons of Water, The White Vinegar and The 12 Packets of Splenda Into A Small Pot and Heat to A Boiling Point and Remove from the Stove. Do Not Cool This Liquid, Pour It Directly Over the Top of The Cucumbers in the Jar Filling Almost to the Top, Leave About 1/2 to 3/4 Inch Space. Using A Towel to Hold The Jar (PLEASE BE CAREFUL - IT WILL BE HOT)Put The Inner and Outer Lid On The Jar and Screw Down Tighlty. Turn Jar Back and Forth 3 - 4 Times to Mix the Ingredients and Then Sit It Upside Down On It's Lid and Let Sit Until Jar Is Completely Cool to The Touch.
• 4. Then Refrigerate for 3 Days Before Opening to Cure. No Tasting Before They Are Done. They Will Be Good!
• 5. Note: The Longer They Stay In The Refrigerator, The Sweeter They Get.

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.

SUGAR AND SPICE SWEET PICKLE

Steps:

• Prepare vegetables cutting into serving size pieces, sprinkle with 1/2 cup salt and let stand for three hours.
• Rinse well with cold water to remove salt.
• Brine Mix: Mix and bring to a boil.
• Put vegetables in sterilized jars, cover with boiling brine and seal.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

SWEET AND SPICY PICKLES

Steps:

• This is super easy to make and will be a sure hit with family and friends.
• Even people that do not like dill pickles like these sweet and spicy pickles.
• Drain all juice off the gallon of dill pickles.
• Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
• In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
• Repeat three more times using all ingredients.
• Let pickles set overnight.