CINNAMON RED HOT CUCUMBER PICKLES

7 lbs. large cucumbers

1 cup lime

1 cup vinegar

Red food coloring

1 TBSP Alum

2 cups vinegar

10 cups sugar

8 cinnamon sticks

1 small package of Red Hots (Brach's Imperials are best)

Peel, seed, and slice cucumbers. Soak in 1 cup lime and 1 gallon water for 24 hours.Drain well and wash several times with clear water. Wash, soak, covered with ice water for 3 hours.Drain.

Mix 1 cup vinegar,

1 bottle red food coloring, i do not use food coloring so i will skip this

alum, and water to cover.

Pour over the cucumbers and simmer for 2 hours.Pour off.

Bring to a boil, 2 cups vinegar, 2 cups water, 10 cups sugar, cinnamon sticks, and red hots. Pour over cucumbers and let stand 24 hours. Pour off syrup and bring to a boil, pour over cucumbers in jars and seal.

I waterbath mine.This recipe is great for those big cucumbers that you can't do anything else with. They are pretty in rings, or they can be made into spears. I do mine in big crocks. I have been lucky to find old crocks around here at auctions. At Christmas, cut material into circles, pink the edges, put on jar with ring, tie ribbons on bottle.Makes nice gifts.

Icicle pickles

My grandmother used to make wonderful icicle pickles and I never got her recipe.  I may try these to see how close they are to hers.

Pickled Okra

Step 1: Boil Jars


Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.

Step 2: Pack Jars

Pack 2 1/2 lbs. small fresh okra into hot jars, filling to 1⁄2 inch from top.
Place 1 green chile pepper,

1 garlic clove,


and 1 tsp. dill seeds in each jar.


Bring 4 cups white vinegar (% acidity),


1/2 cup salt,


1/4 cup sugar,


and 4 cups water to a boil over medium-high heat.


Pour over okra, filling to 1⁄2 inch from top.

Step 3: Simmer

Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
Step 4: Seal and Store

Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.

recipe source: http://www.southernliving.com/food/how-to/how-to-make-pickled-okra-00417000068545/print-index.html

My mom makes the best pickled okra in the whole world, as soon as I find her recipe I will compare it with this one. One thing about her recipe that I do remember is that she pokes a hold in the top of each okra with a toothpick when she cans them. I think I could make up the liquid for this and keep it in the fridge so I could can these as the okra comes on.

Zucchini Bread and Butter Pickles

Zucchini Pickles
•4 pounds zucchini

•1 pound onions

•1/2 cup salt

•1 quart cider vinegar

•2 cups sugar

•2 Tablespoons turmeric

•2 teaspoons celery seed

•1 Tablespoon dried mustard

•2 teaspoons mustard seed

Cut zucchini into thin slices. Peel and slice onions thinly. Cover with water; add salt. Let stand 1 hour. Drain.
Combine vinegar and remaining ingredients, and bring to a boil. Pour over vegetables. Let stand 1 hour.
Bring to a boil and cook 3 minutes. Pack into hot jars, seal with 2 piece lids and process 10 minutes in boiling water bath.

I have not tried these yet but I will very soon.
June 19,2012 made a batch of these using cucumbers.
June 21, 2012 made a batch of these using zucchini.
June 25, 2012 made a batch of these using cucumbers.

recipe source:  http://www.kitchengadgetgirl.com/2009/07/16/zucchini-pickles-recipe/