On 7/1/2011 7:56 AM, Nyssa wrote:
> George Shirley wrote:
>
>>>
>> Here's one way to do them: http://tinyurl.com/6l5ez5s
>>
>> Go to the UGA website: http://tinyurl.com/9fy34
>> and you will find a world of advice on making sweet pickles. As a
>> diabetic I now make my sweet pickles with Splenda and no one seems to be
>> able to tell it isn't real sugar.
>>
>> I've not tried to do whole sweet pickles, probably because I like them
>> sliced better. I do make luncheon spears quite often but they are dilled
>> and not sweet.
>
> Thanks for the reply, George.
>
> The first link was to a recipe type I'm trying to avoid. There is
> no place in this house that will be 70 degrees or under until late
> October. lol I simply don't have the space or inclination to spend
> two weeks dumping and soaking pickles in any case. I need something
> that cuts that piece of the puzzle out of the recipe.
>
> I already have the UGA site bookmarked and remember to look it over
> occasionally. I usually depend more on my BBB and other canning books
> since I can do that offline instead of tying up the phone line.
>
> The Splenda note started an idea though. I've got a diabetic friend
> who loves jalapenos, which I grow for him. I'm thinking of doing him
> up a batch of jalapeno pickles of some variety if I end up with the
> overload of peppers as I had last summer. Any suggestions for a recipe
> or seasonings would be helpful. Maybe an onion and jalapeno pickle mix?
>
> Nyssa, who has most of the canning stuff gathered and is hoping the garden
> doesn't disappoint this year
>
I don't do hot stuff, Miz Anne and I can't handle the heat anymore. My
son pickles jalapenos with onion and garlic and likes them right well.
Lots of chile pickling recipes around, just make sure they comply with
USDA recommendations.