any favorite pickle recipes out there. We will be canning!
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Daughter, granddaughter and I just harvested 31 cucumbers
#2
Posted 20 June 2012 - 12:50 PM
Here is a good refrigerator pickle recipe I use often.
8 pounds 3-4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt - don't use iodized salt
2 (or more) cloves garlic, peeled per jar
1/2 tbsp dill seed per jar
Wash cucumbers and place in bowl or some container with cold water and lots of ice. Soak in ice water at least 2 hours, maybe overnight.
When you are ready to put them in jars, sterilize 8 quart jars and lids (or however many you are using) in boiling water for at least 10 minutes.
In large non-reactive (not aluminum) pot over medium-high heat, combine vinegar, water and salt. Bring the brine to a rapid boil.
In each jar place 1 or 2 cloves of garlic (1 for pint, 2 for quart - use more if you like), then enough cucumbers to fill the jar (quart jars take about 1 pound of cucumbers) you can slice them up as you would like or leave them whole, be sure to cut a little off the blossom end of the cuke. Then add another clove and 1/2 tbsp dill seed per jar. Fill jars with hot brine. Seal jars, making sure you have cleaned the rims of any residue.
If you turn the jars upside down and allow them to cool naturally, they will probably seal themselves. If they don't seal, use that jar first. Then just refrigerate the pickles and use them as you need to. They will last in fridge a long time.
CAUTION: Do not use hot water bath on these pickles - they will wilt and be nasty.
Happy canning!!!
8 pounds 3-4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt - don't use iodized salt
2 (or more) cloves garlic, peeled per jar
1/2 tbsp dill seed per jar
Wash cucumbers and place in bowl or some container with cold water and lots of ice. Soak in ice water at least 2 hours, maybe overnight.
When you are ready to put them in jars, sterilize 8 quart jars and lids (or however many you are using) in boiling water for at least 10 minutes.
In large non-reactive (not aluminum) pot over medium-high heat, combine vinegar, water and salt. Bring the brine to a rapid boil.
In each jar place 1 or 2 cloves of garlic (1 for pint, 2 for quart - use more if you like), then enough cucumbers to fill the jar (quart jars take about 1 pound of cucumbers) you can slice them up as you would like or leave them whole, be sure to cut a little off the blossom end of the cuke. Then add another clove and 1/2 tbsp dill seed per jar. Fill jars with hot brine. Seal jars, making sure you have cleaned the rims of any residue.
If you turn the jars upside down and allow them to cool naturally, they will probably seal themselves. If they don't seal, use that jar first. Then just refrigerate the pickles and use them as you need to. They will last in fridge a long time.
CAUTION: Do not use hot water bath on these pickles - they will wilt and be nasty.
Happy canning!!!
#3
Posted 20 June 2012 - 05:07 PM
If you want crunchy pickles, you MUST soak them over night in pickling lime. We learned this last year.
Otherwise they will tend to be "mushy".
Good luck with them....done right they are WONDERFUL!!!
If you want crunchy pickles, you MUST soak them over night in pickling lime. We learned this last year.
Otherwise they will tend to be "mushy".
Good luck with them....done right they are WONDERFUL!!!
Otherwise they will tend to be "mushy".
Good luck with them....done right they are WONDERFUL!!!
If you want crunchy pickles, you MUST soak them over night in pickling lime. We learned this last year.
Otherwise they will tend to be "mushy".
Good luck with them....done right they are WONDERFUL!!!
When you think they are ganging up against you....."Illigitimus non es carborundum"
#4
Posted 20 June 2012 - 06:15 PM
MissSophie, on 20 June 2012 - 12:23 PM, said:
any favorite pickle recipes out there. We will be canning!
when you get them done just holler...
"The most dangerous place in the world to be is "Between a Mother and her Child"
In Loving Memory of My Daddy and Mama
3-29-08 and 10-24-2012
*say what you mean, and mean what you say*
In Loving Memory of My Daddy and Mama
3-29-08 and 10-24-2012
*say what you mean, and mean what you say*
#5
Posted 20 June 2012 - 06:38 PM
Picking cukes with
ones...
PRICELESS!!!
Enjoy the Dog Days of Summer... before we know it
will be SNOWING outside.
PRICELESS!!!
Enjoy the Dog Days of Summer... before we know it
will be SNOWING outside.
To Err is Human, To Forgive is DIVINE
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"CLICK" Here To Start Saving On ALL Of Your Insurance Needs!
Or Call: 770-947-3560 and Start Saving $$$$$ Today!
#6
Posted 20 June 2012 - 06:47 PM
Anyone have a bread and butter pickle recipe? Haven't had any good B&B pickles since my aunt died.
Maybe poker's just not your game Ike. I know! Let's have a spelling contest!
#7
Posted 20 June 2012 - 09:27 PM
surepip, on 20 June 2012 - 05:07 PM, said:
If you want crunchy pickles, you MUST soak them over night in pickling lime. We learned this last year.
Otherwise they will tend to be "mushy".
Good luck with them....done right they are WONDERFUL!!!
If you want crunchy pickles, you MUST soak them over night in pickling lime. We learned this last year.
Otherwise they will tend to be "mushy".
Good luck with them....done right they are WONDERFUL!!!
Otherwise they will tend to be "mushy".
Good luck with them....done right they are WONDERFUL!!!
If you want crunchy pickles, you MUST soak them over night in pickling lime. We learned this last year.
Otherwise they will tend to be "mushy".
Good luck with them....done right they are WONDERFUL!!!
What is pickling lime?
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