| pickles
Posted: 7/8/2007 2:16:27 PM | | MY grandma use to make these quick and easy pickles which she added green coloring in , they were sweet and crunchy and i LOVED them , I would like to find a recipe for them and make them but have not found any that came close .. anyone got any ? | |
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Posted: 7/8/2007 5:41:46 PM | Quick and easy pickles? Never heard of that, I do know it takes time for a cucumber to become a pickle. My grandma and mom used to make them also, they are called "bread and butter" pickles. Very sweet, but very good. | |
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Posted: 7/8/2007 5:47:46 PM | I think you may be talking about refrigerator pickles? Sort of sweet, sort of sour, with onions and mustard seeds?
If so I can get you the recipe but Mom never used food coloring. I'd assume though, that it's (the food color) added to the brine before you chill everything. | |
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Posted: 7/8/2007 7:37:06 PM | | I think that might be the ones she made earthmother , alot of local ladies made them around here and always put bright green food coloring in them , for what ever reason .. Id much apreciate if you can put the recipe on here. thanks .. | |
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Posted: 7/8/2007 7:41:23 PM | | i have several recipes for pickles christi...none of which have food coloring tho...stay tuned till fall...i'll be in "canning mode" then and i will post a few | |
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Posted: 7/8/2007 8:09:48 PM | you must live around here in NC b/c my grandma makes them same pickels with the same food coloring in them, She calls them the "Christmas pickles" they are sweet and crisp to the bite. She made a whole bunch of them about 5 years ago and we are still eating on them
I LOVE THEM PICKLES
I will ask her for the recipe and if I get it I will post it. | |
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Posted: 7/8/2007 8:54:18 PM | | yea berry very sweet and crisp , i loved those pickles | |
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Posted: 7/9/2007 4:10:26 AM | REFRIGERATOR BREAD AND BUTTER PICKLES
3 c. sugar
3 c. vinegar
1/3 c. canning salt
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. turmeric
Wash slicing cucumbers and slice 1/4 to 1/2 inch thick. Layer in boiled glass jars with onion as desired. Combine above ingredients - sugar, vinegar, salt, mustard seed, celery seed and turmeric. Heat slightly until sugar is dissolved. Let cool, then pour over cucumber slices. Cover and keep refrigerated. Let stand 5 days before starting to use. | |
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Posted: 7/9/2007 9:25:59 PM | | thanks earthmother.. although i dont think those are it ... i shall make a batch of those also ... | |
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Posted: 7/10/2007 8:27:18 AM | Here is a quick and simple pickle receipe it is sweet and dill
take jar of dill pickles cut in chunks or i have used sliced hamburger dills drain juice off and put back in jar and add 1 cup sugar and shake for 3 days and eat and enjoy | |
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Posted: 7/10/2007 8:40:07 AM | christi it sounds like they might be "icicle pickles", but they are not *quick. Some may call these "9-day pickles".
Icicle Pickle
Makes several bottles.
Slice and quarter 2 gallons of cucumbers (1/2 inch thick).
Boil 1 gallon of water and add 1 cup of pickling salt. Pour this over the cucumbers, and let sit overnight. (This draws moisture out of the cucumbers). (Do not boil the cucs).
Drain cucs and cover with boiling water and 1/4 cup Alum(must do this for crunch), and let sit overnight. (Do not boil the cucs).
Next day, drain, then bring to boil 12 cups vinegar, 12 cups of white sugar, and a good handful of mixed pickling spices (purchased mixed). (This is where you can add green food colouring. If you want them really green it will take a lot of colouring, but, you can gauge that each day). (Do not boil the cucs).
Every day, for the next week, drain the vinegar/sugar mixture into a large pot and bring to a boil, then pour over cucumbers.
Bottle the cucs and vinegar.
These will also keep well in a big container in the fridge.
*see, I told you they were not quick or easy*
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Posted: 7/10/2007 9:12:17 AM | Years ago in the 80s I had a nice garden and grew cucumbers. I had a huge crop of everything I grew.
I saved the pickle brine from some store bought pickles, the higher end brands, like Ba-Tempte and the like. I picked the cucumbers when they were small, cut them in half and filled up the jars. About a week to ten days later I had fresh pickles.
No muss, no fuss.... | |
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Posted: 7/10/2007 3:25:40 PM | | yea thanks for the "icicle pickles but these are not it .. | |
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Posted: 7/10/2007 3:30:29 PM | I thank you for the many replys , and a special thanks to the woman who emailed me the recipe .. im posting here to share ...
these pickles ive always loved they are crisp and sweet , and quick compared to memories of canning some of our other pickles and fruit I can remember helping with ..
GREEN LIME PICKLES
7 lb. or 2 gallon sliced cucumbers
2 gallons water
2 c. lime
2 qt. vinegar
1 tsp. whole cloves
1 tsp. mixed pickling spices
1 tsp. celery seed
4 1/2 lb. sugar
1 tbsp. salt
Green cake coloring
Soak cucumbers in cold water with the water mixed with lime for 24 hours. Drain off lime and rinse well. Cover with clean water and let set for 3 hours. Drain well. Mix rest of ingredients. Pour cold mixture over pickles and let stand overnight. Next morning put pickles with mixture on stove and cook for 35 minutes. Seal in jars while mixture is hot. | |
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Posted: 7/10/2007 4:37:40 PM | This is my favorite pickle recipe....I don't care for sweet pickles but love these. The horseradish gives them a good kick.
2 quarts dill pickles, quartered, drained and rinsed
2 cups granulated sugar
1 tablespoon dry mustard
2 garlic cloves, sliced
1 1/2 cups water
3/4 cup vinegar
2 tablespoons prepared horseradish
1 small onion, chopped
Pack the rinsed, quartered pickles back into jar. Mix sugar and dry mustard. Add remaining ingredients. Pour over pickles. Let stand at least 4 days in refrigerator before serving. Store in refrigerator.
*** I find it easier to put them in a larger jar, I also like more onion...I slice extra onions into rings and place on top of the pickles. The longer they sit in the refrigerator the better they are...if they last that long. | |
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Posted: 7/10/2007 7:21:41 PM | | hmmm LOVE the horseradish .. sounds good imma try that too i usually try to do a batch of dill, hot (boys always want some ) sweet and bread and butter of course... | |
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Posted: 7/11/2007 2:07:59 AM | Interesting recipe with the lime, that is something you don't see used much anymore in cooking except by the mexicans. They use it for making the field corn more palatable and digestible for corn tortillas. And for Masa. Lime is basic/alkaline, very much the same thing as using lye only obviously more milder. I wonder what effect it has on pickles. Maybe it leeches out some of the color from the skins? Softens them? It would surely take care of any pest living on the cucumber!
Christi66, after you make that recipe can you post back here and tell us what the lime seems to change/do?
Up at our cabin we always had a sack by the outhouse and would dump in a cup after #2 because it did a great job of killing the smell and helped to keep the flies away.
Lime is great in shady spots, too. Because shade has a tendency to make soil acidic and lime "sweetens" the soil and helps rebalance its ph content. I've seen lime alone get rid of chronic weed problems like burrs. I still put a sack around the lawn and gardens yearly because it helps replenish nutrients, too.
I'll bet the "secret ingredient" that you miss tasting, christi, is the cloves in that recipe compared to other recipes. I love the flavor of cloves. But I really wonder if the processing with lime has a significant effect on the end result of the pickles as well. | |
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Posted: 7/11/2007 4:06:10 AM | | i think i would check closely into what kind of lime she is using...lime...(the fruit) is quite different from the lime you use in a backhouse...i dont know if the backhouse lime is edible or not | |
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Posted: 7/11/2007 10:44:02 AM | Pickling lime is food grade calcium hydroxide with no additives or preservatives. A quality pickling product from Mrs. Wages. Twelve 16-oz. (454g) plastic jars.
around here pickling lime is used ..... sorry just assumed everyone knew what lime ment when pickling .. and it makes them CRISP ... thats what i loved about those pickles they were crisp crunchy and sweet ...
http://www.canningpantry.com/pickling-lime-case.html | |
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Joined: 6/5/2006
Msg: 20 | |
| pickles
Posted: 7/11/2007 10:49:22 AM | | Pickling lime will help the cucumbers remain crisp, can't stand mushy pickles. | |
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Posted: 7/11/2007 12:56:25 PM | | i have heard of alum being used to keep pickles crisp...i have not had any real problems with dills getting mushy yet | |
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Joined: 6/5/2006
Msg: 22 | |
| pickles
Posted: 7/11/2007 6:03:13 PM | fistncuffs.... You caused me to doubt myself about the pickling lime, so I google it.
It is to help cucumbers remain firm and crisp. Alum is used for the same reason.
Whew, thought it was a case of eyes seeing one thing and brain reading another.
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Posted: 9/13/2007 5:32:40 PM | | has anyone ever made koolaid pickles?...saw it on tv, but didn't pay attention...anyone know how? | |
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Posted: 9/13/2007 11:15:03 PM | Playsnice: I thought you were just playing........kool- aid pickles??? So before I teased you about it, I went lookin'......here's what I found.
KOOL-AID PICKLES
Hands-on time: 10 minutes
Time to table: 1 week
Serves ?? depends on who'll eat them at all!
Two packets Kool-Aid
1 cup sugar (the 'recipe' calls for a pound of sugar, about 2 1/3 cups)
2 quarts water
Up to 4 16-ounce jars dill pickles, halved or quartered, depending on size
Mix Kool-Aid, sugar and water in a large glass container until well mixed. Add pickles and refrigerate for about a week before eating, stirring every day.
NUTRITION ESTIMATE
I have no idea --
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Posted: 9/14/2007 11:14:21 AM | "Cool lickles"
1 "glass" gallon jar whole dill pickles (Restaurant size)
2 packages "cherry" koolade
2 Cups sugar
Drain brine, reserve brine of dill pickles, leaving dill pickles in the "glass" jar.
Pour reserved brine into non-stick, or non-metal interior pot.
Add both packages "cherry" koolade, and 2 cups sugar.
Bring to a simmer, stir until all sugar is completly dissolved, simmer about 10 minutes.
Pour cooked koolade mixture over drained dill pickles, let cool, refrigerate.
When pickles have picked up the red coloring from the koolade mixture, ready to eat.
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