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Posted: 6/24/2008 1:43:42 AM | | Ok so for the first time this year I am growing cucumbers in my garden. I love dill pickles and I was wondering if anyone had any recipes or advice on pickling. I have never done this before so please nothing to complicated. | |
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Posted: 6/24/2008 1:28:58 PM | | Ive seen big pickel companys put capers in with their pickels. I think its mostly vinergar to can the pickels. Sometimes they are garlic flavored. | |
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Posted: 6/25/2008 10:57:56 AM | | Find the recipe from FARMANS pickles. I love the FARMANS Genuine dill pickles they are the best. I grew up eating theses addictive things. Let me know if you have tried them? | |
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Posted: 6/25/2008 11:33:29 AM | google
Canning pickles
Thousands of recipes will pop up...
Pick one.
***************
Thats the problem with this forum even being here...
There are thousands of recipe sites already... and all of them are better laid out.
Searchable for recipe by type.
Some are searchable by the ingredients you have in your fridge
(I added that to get past the message too short message) | |
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Posted: 6/25/2008 11:39:57 AM | Wash cucumbers in gentle cycle of washing machine. Pack cucumbers (end to end if small) in sterilized jars. Add 1 or 2 cloves of garlic and 1 to 2 heads of dill.
In a pot, bring to a boil - 1/2 cup pickling salt, 4 cups white vinegar and 12 cups of water.
Pour over the cucumbers in the jars and seal. I usually put them in a hot water bath for 4 minutes to ensure that the caps pop as they are supposed to. Just to make sure they get a proper seal.
Now use your best judgement as far as the dill and garlic go. Depends on personal tastes. This recipe is so very easy and OMG, the dills are to die for! Good luck hun.
I gave this recipe to another gal here. It is so very easy and simple! The end result is fantastic as well. Good luck! | |
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Posted: 6/25/2008 2:03:45 PM | | Thanks moonchild. I will try that out for sure. I have tried googling recipes, but the amount that came out were numerous. I asked in here because I thought it would be better to ask someone who has actually tried out these recipes. | |
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Posted: 6/25/2008 2:52:52 PM | Tucker? The recipe I posted has been handed down generations! And I kid you not about washing your cukes in the washer. Works like a charm! These pickles come out tasty and crispy. As I said, if you like garlic/dill just add more! I myself am making a batch or two again this year. Everyone loves em. I actually take them to potlucks so it saves me cookin! lol
Hope they turn out ok for you darlin! | |
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Posted: 6/26/2008 1:52:20 PM | BREAD AND BUTTER PICKLES
Slice up cucumbers into uniform, very thin slices, and add thinly sliced onions until sink is half full. Cover with 1 1/2 c. pickling salt, stir and let sit overnight. Rinse cucumbers
very well with cold water (non chlorinated) until all trace of salt is gone.
Brine:
7 cups white vinegar
14 cups sugar
4 tsp. mustard seeds
4 tsp. celery seeds
3 tsp. tumeric
Procedure
Boil together and then add the well drained cukes and bring to a boil again. Place in sterilizedjars. wipe tops clean and seal. Do not process.
HUNGARIAN PICKLES:
Syrup:
4 cups vinegar
4 cups water
6 cups sugar
8 tbsp. salt
a few cloves garlic per jar, to taste
2 dill heads per jar
hot peppers to taste, depending on type and strength
Cut large cucumbers into chunks. Place a couple of
sprigs of dill in each jar, along with a few cloves
of garlic and enough hot pepper to give some heat.
Pack the cucumber chunks in, pour the syrup over top,
seal. Cover jars with folded thick towel and leave until they
have sealed. | |
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Posted: 6/27/2008 10:08:44 AM | this recipe is called, Candied Dills....and I'm telling you, it's amazing. ...crisp...sweet, sour...just all those good flavors in one crunchy bite! I made some to serve, and then had small jars for favors for my daughters baby shower...however, you don't have to be pregnant to enjoy them
Candied Dills
1 qt whole dill pickles
2 and 1/4 cps sugar
1/2 cup tarragon vinegar
2 tblsp pickling spices
Drain the pickles and slice into 1/2 inch slices. Plca them into a deep glass or ceramic bowl. Add the sugar and vinegar. Place the pickling spices in a small square of cheesecloth and tie it closed. Add to the bowl. Let stand at room temp until the sugar has completely dissolved, (about 4 hours). Put pickles into clean canning jars, cover and refridgerate. These pickles taste best after 2-3 days...and if theres any left in one week, be sure to remove the spice bag from the jar.
I jarred up the pickles in a half gallon size jar...waited 3 days, then re-jarred them into smaller jars for the favors...that way, no one jar got all the spices for those three days of soaking.. | |
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Posted: 7/1/2008 8:47:24 AM | You can find a recipe on some of the packaging for Ball's Mason Jars or the lids and such. I think they also sell a spice pack. My family has done pickles in the past (used to do it regularly) but got away from it. We recently did it again for the first time in years - using our secret family recipe. Ohhh... it was like a dream biting in to that first one. Flood of memories.  | |
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Posted: 7/1/2008 6:33:01 PM | | ...I just had a thought about the cucumbers that the OP is going to try to use. Most cucumbers can be made into pickles, but there are some varieties that are better suited for it than others. And remember...you're probably going to need at least 5 or more cucumber/pickle plants to provide enough fruit of the required size to make up a single batch. Better check around if you don't have enough plants and ask if there's anyone else that might have some spare fruits. | |
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Posted: 7/2/2008 1:47:34 PM | I have raised pickling cucumbers and pickled them, and other things, for years now. I love to can and preserve good, wholesome, healthy food. But I digress.
I have had average success with dills until this past year. My canned pickles typically did not hold their crunch well, but I found the key to correct that.
1-Type of cuc is important...pickling...I knew this.
2-pick them and immediately remove bloom end, wash and put them on ice! This is the trick that I didn't know. They will hold up to 2 weeks in the fridge on ice and don't process them...heat your jars pack with cold cuc's and pour your liquid over them.
I'll try to get back to you with a recipe as I will have to dig it out. | |
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