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Gone in a Second Pickles

Cut the cucmbers in half lengthwise, then slice diagonally into 1/2"-thick slices and place in a large bowl. Mix salt with boiling water and pour over the cucumbers and let stand 1 hour, then drain. Mix the remaining ingredients and pour over the cucumbers and refrigerate.
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14 Day Sweet Pickles

*(If packed whole, use cucumbers of uniform size)
Can be canned whole, in strips, or in slices.

Yield: About 5 to 9 pints

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70 degrees F.

On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel.

On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel.

On the 14th day, drain syrup into saucepan. Fill sterile pint jars (for more information see "Jars and Lids") or clean quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for 14-day Sweet Pickles in a boiling-water canner.

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7 Day Sweet Pickle Recipe

Wash cucumbers & cover with boiling water. Let stand 24 hours and repeat process daily using fresh hot water until the 5th day. On the 5th morning, cut cucumbers into 1/4 inch rings. Prepare vinegar brine: bring vinegar, sugar, salt & spices to a boil. Pour over cucmbers. let stand 24 hours. The next morning, drain off brine; reheat, add cucmbers & bring to a boil. Pack in jars & seal while hot.
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All Purpose Pickling Solution

Combine all ingredients, except cucumbers, in a pan and bring to a boil. Then prick the cucumbers with a fork and add to pickling solution. Put in jars and seal. Let stand for 3 weeks before eating.
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Another Freezer Pickle

Mix vinegar, sugar, celery seed, salt and pour over onions and cucumbers. Refri gerate 4 or 5 days, stirring every day. Put in cartons and freezer. Note: I froze these in ziploc bags last year but somehow, most of them developed a leak so this year I'll use plastic cartons.
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Apple Pickles

Combine sugar, vinegar, and spices. Boil 5 minutes. Add fruit and cook until tender. Pack in sterilized jars. Fill to within 1/4 inch of top with sirup. Other fruits such as peaches, pears, and crab-apples may be substituted for apples.
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Arkansas Freezer Bag Pickles

Put the ingredients all together, mix well, put in freezer bags and freeze. Simple, but one then will always have on hand a little something extra for guests - a home-made touch.

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Aunt Mary s Hot Peppers

Remove stem and seeds from peppers. <-(CAUTION)-> WEAR RUBBER GLOVES AND/OR WASH HANDS AFTER.
Saute peppers and garlic in oil for about 10 minutes. Crush 2-3 tomatoes with fork and add to fry pan. Saute for another 20 minutes. Season with salt.

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Beet Pickles

Wash Beets and leave a 1" stem.
Cook with a little salt until tender.
Drop in cold water to slip off skins.
Slice or cube.
Bring syrup to a good boil, add beets and boil again.
Pack in sterile jars with syrup and seal immediately.

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Belle Chauncey s Green Tomato Pickles

Prepare vegetables. Combine black pepper, vinegar, sugar, and salt in large pot and bring to boil. Combine tomatoes, green and red bell peppers and onions. Put in large pot and return mixture to a boil. Put 1 hot pepper in each jar. Fill each jar with tomato mixture. Seal and process 15 to 20 minutes in boiling water bath.
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Bernadine s Sweet Pickles

Soak 7 pounds small sliced cucumbers in 2 gallons of water and 3 cups lime. Stir each 2 hours while soaking for 24 hours. (Let stand overnight.) Drain pickle slices and let stand in fresh water for 4 hours, changing water every hour.
To make syrup, bring to a boil vinegar, sugar and celery seed. Pour over pickles and let stand overnight. Next morning boil pickles in syrup for 1 hour (slow simmer). Put in jars and seal. Process pints for 10 minutes in boiling water bath. Makes about 11 pints. These pickles are crisp and sweet as candy!

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Betty Carter s Refrigerator Pickles

Slice cucumbers and onion and place in gallon jars. Mix remaining ingredients well. Pour mixture over cucumbers. Screw lids on tightly. Place in refrigerator. Let stand 5 days before tasting. Will keep for a year.
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Bread and Butter Pickles (Mother Stickney s Very Best)

Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3 hours, then drain. Pour remaining ingredients over cucumber mixture. Heat JUST TO BOILING. Seal in jars. Makes about 9 pints. NOTE: Cucumbers covered with the cracked ice may be keep in refriferator overnite, then drained and processed the next day.
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Bread n Butter Pickels

Combine the cucumbers, onion, peppers, garlic, and salt in a 5-gallon crock, large ceramic, glass, or stainless steel bowl. (I use a clean, Coleman ice chest) Cover the vegetables with ice and mix well. Let stand for about 3 hours. Drain the vegetables and remove the garlic. Combine the remaining ingredients in a large kettle. Add the vegetables to the syrup and bring to a boil. Pack the pickles into hot, sterilized pint jars, leaving 1/4 inch head space. Seal. Process in a boiling water bath or steam canner for 5 minutes. When the processing time is up, remove the jars and set them on a towel or wooden rack away from drafts. Allow the jars to cool undisturbed for 24 hours. Test by pressing in the center of the seal. It should not pop back up.
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Brined Dills

Wash and drain cukes. Put down a layer of dill in a large crock. Layer cukes, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock. Stir together remaining ingredients and pour over cucumbers until well covered. (make more brine as necessary) Place a heavy plate on top of cukes, and weight it down with a large jar filled with water. Do not fill crock to the top as it may overflow when the cukes release water. Let sit for approx 3 weeks, or until cukes are uniformly colored throughout and well flavored with dill. Remove cukes from brine and wash, discarding any soft cukes. Pack pickles into clean quart jars adding 1-2 cloves sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to a boil and pour over dills in jar leaving 1" of headroom. Seal jars and process in boiling water bath 5 minutes. Start counting time the second the jars are placed in the boiling water. Wait at least three weeks before eating.
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Calico Pickles

Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath. Yield: 8 pints.
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Candied Dill Pickles

Slice pickles lengthwise and soak in cold water overnight. Next day, make syrup and bring to boil. Drain water off pickles and turn hot syrup over them. Let stand overnight. Next day, drain syrup off pickles. Pack pickles in jars. Boil syrup 10 mins. and pour over pickles while hot.
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Candied Pickle Sticks

NOTE: The pickled sweet cherry peppers should be coarsely chopped.
Remove the tips from the pickles. Cut the pickles into medium sticks, drain. Mix the pickles and the remaining ingredients in a glass bowl and cover. Refrigerate for at least 12 hours. Stir the pickle mixture until all the sugar is dissolved. Pack the pickles in small jars and add the syrup to cover them. Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks.
Makes 1 quart of candied pickle sticks.

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Cantaloupe Pickles

Select melons which are slightly under ripe. Remove rind and all soft portion. Cut in pieces suitable for serving. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain. Rinse in cold water. Add rind to sirup made of remaining ingredients. There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand overnight. Boil slowly until rind is clear.
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Cauliflower and Onion Mustard Pickles

Break cauliflower into flowerettes and cook unitl partly done. Wash and peel onions. Mix cauliflower and dressing together, bring to a boil for a few minutes or until the dressing is thick. Stir onions into mixture, let cook ver slowly until onions are just tender. Stir frequently. Pack into hot sterilized jars and seal.
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