Hot and Spicy Garlic Dill Pickle Recipe Our Secret Recipe Revealed

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To the pan add cold water, white vinegar, sugar and kosher salt. Bring the mixture to a boil and pour the hot liquid over the cucumbers. Screw on the lid and let stand until cooled to room.

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Using a paring knife or vegetable peeler, peel away all of the outside skin. Slice about 1/2 inch off of each end Slice each cucumber in half lengthwise. Then, use a spoon to scrape away the seeds from inside each half. Discard the seeds and peels.

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Place a lid on the pot and bring the water to a boil over medium heat. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot. Pour Red Hot mixture into a saucepan and add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid.

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Day Five. Drain syrup one last time and save. Pack sterilized jars with pickles. Bring syrup back to a boil. Ladle into jars to cover pickles and fill to the ¼" line. Add a cinnamon stick and whole cloves to each jar if desired. Process in a boiling water canner for 15 minutes.

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Pack the pickles into sterilized canning jars, cover with syrup leaving 1/4 inch of head space in each jar. Add a stick of cinnamon to each jar. Wipe the rims clean with a damp rag. Cover with sterilized lids and screw on bands finger-tip tight. Process the jars in a boiling water bath for 15 minutes.

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4. 1 hour before the end of the simmer time, make the Red Hot Cinnamon syrup by mixing 2 cups white vinegar, 2 cups water, 7 cups white sugar, 1 T salt and the 2 packages of Red Hot cinnamon candies. 5. Drain the cucumbers, pour the Red Hot Cinnamon syrup over them, and let them stand overnight. 6. Day Three or Four:

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1/2 c cinnamon red hots (cinnamon heart candy) 1/2 c dill pickle brine. 1/4 c water. Add cut up pickles into a small jar. In a small pot, heat up the red hots, pickle brine and water together over medium-high heat until the candy melts, stirring often. Pour liquid into jar, covering pickles. Wait a while and eat.

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Drain. Stir together 1 cup vinegar, alum, and enough water to cover pickles. Simmer pickles in this solution for 2 hours. Drain and discard solution. In a large stockpot, combine 3 cups vinegar, sugar, 3 cups water, cinnamon red hot candies, and cinnamon sticks. Bring mixture to a boil and then pour over pickles in stone crock.

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Leave 1/2 inch of open headroom at the top and hand tighten the jars. Process the jars in a hot water bath for 10 minutes. Turn off heat, let cool, and then set on a towel until completely cool. Once cool, check the tops to see if the seal took. Store the pickles in the refrigerator and use these first.

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Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally. Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil.

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This recipe involves barely any work at all. Simply fill a jar with sliced cucumbers, Red Hots, and a quick pickle solution made of vinegar, water, salt and sugar. Overnight your cucumbers will be.

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Instructions. Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour. In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved.

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Transfer cucumbers to a large pot. Stir 1/4 cup vinegar and 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally. Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and.

Best Red Hot Pickle Recipe How to Make Red Hot Pickles

Directions. Step 1 Into a lidded jar, pack cucumbers tightly side by side. Add Red Hots, allowing at least an inch of open space at the top of the jar. Step 2 In a small saucepan over medium heat.

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Transfer the cucumbers to a large pot. In a bowl, mix together 1 1/4 cup vinegar and 1 1/4 cup water. Add cinnamon red hot candies to the mixture and let it soak, stirring occasionally. In another bowl, combine 1/2 cup vinegar, red food coloring, and alum. Stir until the alum is dissolved, then pour the mixture over the cucumbers in the pot.

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Combine sugar, 2 cups vinegar, sufficient water, cinnamon candies, and sticks in a saucepan, and heat over medium flame until the candies and sugar dissolve. Pour this mixture over the warm cucumbers. Cover with cheesecloth, and leave it for 24 hours. Repeat this process for two more days.