Hi Julia, Do you have a "Ball" Canning book? I absolutely love hot/sweet pickles, so I made Balls bread & butter recipe ( I never use turmeric) and I added 1 half of a fresh hot pepper seeds too, to each pint. They came out soooo good. If you don't like real hot use a third or quarter of a pepper. I have used jalapenos but this time I used a red hot called fresno peppers that I bought at the suppermarket and I liked them. That is how I make hot pickles. Susan in NC

The Ball Blue Book has a couple. Hot Pickle Mix on pg. 50 - it calls for mixing in other veggies but can be safely done with just cukes. And Brined Dill Pickles pg. 47 has the option of 2 T prepared horseradish (among other options) after fermenting. Call Complete Book has several pickle recipes that include horseradish of 1-2 T added to the brine while bringing to a boil and then poured over the cukes. Horseradish, as a flavoring and if used within reason, causes no problems in a recipe IF proper amounts of vinegar are used in any quick-pack recipe of if added after fermentation is complete with any fermentation recipe. It is the proper amount of vinegar that is your safety source. Dave

Paul, this is the recipe I have for Linda Lou's sweet pickle chunks. I don't think they ferment at all, so the temperature wouldn't have a bearing if fermentation isn't an issue. The notes at the bottom are Linda Lou's. Sweet pickle chunks: Pour boiling water over 24 pickling cukes every day for 4 days. On 5th day, drain, cut cukes in chunks and make this syrup: 8 cups sugar 4 cups cider vinegar 5% acidity 3 1/2 tsp. pickling and canning salt 2 Tbsp. pickling spices, tied in a bag. Pour syrup over cucumber chunks. Every day drain and heat syrup and pour back over pickles for 3 more days. On 4th day, pack pickles into jars, seal with lid. Heat the syrup and use to cover the pickles in jars. Process in water bath canner for 10 minutes. Note: I love these with tuna! I used pickle crisp on these and my dh says they are TOO crunchy. I like them crunchy. The pickle crisp didn't hurt mine at all. Happy Canning! Annie

Yes minirose---I would only give them a hot water bath for 5 min.. 20 minutes would cook the cabbage and make it limp. You only want to seal the jars not cook the contents. Often I don't even water bath pickles. I meticuously wipe the jar tops with damp paper towel and always use new snap lids and if they pop and go concave the jar is sealed. In all the many years I've been canning I can count on one hand the number of jars that have spoiled and they are usually jars that are old. I do raw pack tomatoes and hot water bath them for 35 minutes and the tomatoes boil and cook in it. My quarts of tomato juice with the contents cooked calls for 10 min.