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I LOVE LOVE LOVE this recipe and so does my whole family!

 

Quick Kosher Dills

Yield 6 or 7 pints

 

3 cups water

2¾ cups vinegar (5%)

¼ cup pickling salt

14 split garlic cloves

4 pounds pickling cucumbers (each about 4 inches long)

14 heads dill

28 peppercorns

 

Heat water, vinegar, salt & garlic to boiling. Wash cucumbers and cut in half lengthwise. Remove garlic from boiling mixture and place 4 halves into each pint or quart jar. Pack cucumbers into jars, adding 2 heads dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within ½ inch of top. Adjust lids and process.

 

Traditional boiling water bath: Processing times for altitudes under 1,000 feet are10 minutes for pints or 15 minutes for quarts (15 & 20 minutes respectively for altitudes of 1,001-6,000 feet and 20 & 25 minutes respectively for altitudes over 6,000 feet).

 

Lower-temperature pasteurization (for crisper pickles): Cover jars with hot water to 1 inch above tops of jars. Heat water to 180*-185*F and process within that range for 30 minutes. Immediately remove jars from canner at end of processing time. Allow to cool.

 

From Carla Emery’s The Encyclopedia of Country Living

 

Editing to add: I did this recipe with 75 pounds of purchased cucumbers. Very few were spoiled...may 2 or 3 pounds. We also used approximately: 2 pounds salt, 3 1/2 gallons vinegar, 3 Tbsp pepper corns, 6 bundles dill, and 20 heads of garlic. We got 41 quarts pickles, plus 44 pints of pickles. That was cramming the cukes in the jars. For the quart jars, I doubled the garlic, and increased the dill by one half. I used only 4 peppercorns per pint or quart jar. One tip: handling the little peppercorns is kind of a pain. Instead, I used a flip-top, day-of-the-week pill container for them: 4 little peppercorns in Sunday, 4 little peppercorns in Monday, and so on. It was easy to flip open one compartment and dump into the jar.

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if you want to spice up this recipe.. add crushed dried hot pepper or 3 or maybe just a half of one , a couple of cloves and a piece of cinnamon stick.

 

 

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If you want to change it to garlic.. add lots of garlic.

 

about blue garlic or even purple!

 

Q: What happens when garlic turns green or blue during pickling or cooking?

 

A:According to Food Network at www.foodtv.com (published in the Rocky Mountain news 2/20/2002), looked into the reason pickled garlic sometimes turns blue. Garlic contains anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bodily harm.

 

On the same subject, our friend, Bob Anderson, explains that garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.

 

Garlic exposed to direct sunlight can also turn green and acquire a bitter taste. http://www.thegarlicstore.com/index.cgi/faq.html

 

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The recipe posted is my favorite one. I use it every year. The only change I made is I use equal parts vinegar to water because that is the USDA guideline. Oh, and I add a pinch of sugar just to cut the tartness. Other than that it is a great recipe !

I have used fresh dill, dried dill seed, and dried dill weed in them and they are all good. Each one is a bit different if flavor, but very good.

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(Found while searching for green tomatoes recipe)

 

~~~~~~~~~~~~~

 

Snowmom

07/03/04

 

SWEET PICKLES

 

Soak your pickles in salt water over night. 1 Tablespoon salt per quart of water. In morning, drain them and put in them in vinegar and bring to a boil, but DO NOT boil. Pack pickles in your quart or pint jars.

 

1 Cup sugar

1 Cup vinegar

1 tesp. spices (Pickling Spices)

 

This is per 1 quart of water

 

Boil 5 minutes pour over the pickles and seal jars.

 

I have made these years ago, and they were good. This is the recipe my mom gave me.

 

 

************************************************

 

OVEN DILL PICKLES

 

Put dill and one fresh garlic along with pickles into jars. Add a small pinch of Alum (about 1/4 tesp or less) to the top of the pickles.

 

Brine:

3 quarts of water

1 quart white vinegar

1 cup salt

 

Heat the brine (make sure it is hot, bring to a boil or almost a boil), and pour over the pickles, add a bit of dill and seal.

 

Put in pan with 1" of water in a 250 degrees oven for 1 hour. Shut off heat and leave in oven for 10 minutes.

 

I have made these and they are oh so good.

 

bighugbighug

 

~~~~~~~~~~~~~~~~~~~

 

Peaceful

07/03/04

 

Thank you for posting those, Snowmom.

I'm guessing you could use Splenda instead of sugar.

 

 

~~~~~~~~~~~~~~~~~~~

 

Darlene

08/04/04

 

(In response to Buttercup's request for a Lime Pickle recipe)

 

I dunno if this is the recipe you're looking for, but maybe it'll ring a bell:

 

7 lbs cucumbers, sliced lengthwise

2 cups pickling lime

2 gallons water

2 quarts vinegar

8 cups sugar

1 tablespoon salt

3 drops green food coloring (optional)

Make a syrup

2 quarts vinegar

8 cups sugar

1 tablespoon salt

1. Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.

2. (Do not use Aluminum Ware).

3. Remove from lime water and rinse in 3 cool waters.

4. Soak 3 additional hours in ice and water.

5. Remove carefully to drain.

6. Mix syrup ingredients and stir until dissolved.

7. Pour over the cucumbers.

8. Let set 5 or 6 hours or overnight.

9. Add pickling spices to taste.

10. (Use whole cloves or allspice).

11. Boil mixture for 35 minutes.

12. Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.

13. Seal jars.

14. If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.

 

 

~~~~~~~~~~~~~~~~~~~~~~~

 

 

bighug

 

 

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  • 2 weeks later...

http://msucares.com/pubs/publications/p0220.htm

 

French Sour Pickles

2 lb (3-inch) pickling cucumbers

3 tbsp pickling salt

2 qt water

3 cups white vinegar, 5% acidity

4 small white onions, peeled

4 small garlic cloves

4 tsp mustard seeds

 

Wash cucumbers; slice 1/8 inch off each end. Place cucumbers in large bowl. Sprinkle with salt and cover with water. Let stand 24 hours; drain well.

 

Heat vinegar in medium saucepan to boiling.

 

Pack cucumbers in 4 hot, sterilized pint jars. Place 1 onion, 1 garlic clove, and 1 tsp mustard seeds in each jar. Pour boiling vinegar over cucumbers, filling to within 1/4 inch from the top. Adjust lids.

 

Process in boiling water 10 minutes. Start to count processing time when water in the canner returns to boiling.

 

Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight seal. Yield: 4 pints.

 

 

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whats the best kind of cucumber to use for pickling? i want to grow some. laugh

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You can get seed for short cucumbers. I think you want the ones with bumps? It will say something on the package about pickles.

I'm going to try using zuchini. Several people here said they use that. It's something I don't have any trouble growing...

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Pickled Garlic

 

12 large heads of garlic

2 ½ Cups white vinegar

1 Cup dry white wine

1 tbsp. pickling salt

1 tbsp. granulated sugar

1 tbsp. dried oregano

5 whole dried chili peppers

 

Separate the garlic cloves, blanch, drain and peel the cloves.

Using 5 clean 250 ml Mason jars, place them in a pot, fill with water andbring to a boil.

 

Boil approximately 5 minutes to clean and sanitize. In astainless steel saucepan combine the vinegar, wine, salt, sugar and oregano. Bring to a boil, and boil about 1 minute. Remove from the heatand add the fresh garlic cloves.

 

Stir constantly for about 1 minute Pack garlic and 1 chili pepper into each jar. Add hot liquid within 2 cm's or 1inch of the rim. Wipe the jars and the rims, screw on the lids Cover the jars with water and boil them for 10 minutes.

 

Ensure that the lids havesealed properly. Allow them to cool

undisturbed for 24 hours. Store incool dark place.

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  • 3 months later...
  • 1 year later...

4 cups thinly sliced cucumbers (do not peel, just wash)

1 cup thinly sliced onion

2 cups sugar

1 cup vinegar

1/2 t. celery seed

1/2 t. tumeric

 

Combine sugar and vinegar--bring to a boil, then add the cucumbers and onions. Boil gently for about 10 minutes, add the celery seed and tumeric and stir in well.

 

Pout into hot jars--makes 2 small jars. Can be stored in fridge or cool place. Or store in a crock in the fridge. This recipe can also be done in the microwave--just half the time.

 

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  • 3 weeks later...

Refrigerator Pickles

 

7 cups sliced cucumbers

1 cup sliced onion

1 green bell pepper, chopped

1 tablespoon Morton's Canning & Pickling Salt

 

Brine:

2 cup vinegar

3 cups sugar

4 teaspoons celery seed

 

In a large glass bowl; layer the cucumber slices, onion, and chopped bell peppers in bowl;

sprinkling one tablespoon of Morton's Canning & Pickling Salt, between the layers.

 

Let pickles/onion/peppers in bowl, sit on kitchen counter for 3 hrs.,

then drain the vegetables in a colander (to remove excess liquid).

While vegetables are draining in colander, prepare the brine.

 

 

To make brine for pickles:

In a saucepan, add brine ingredients.

Heat and stir continuously until the brine is dissolved, and it comes to a boil.

Then remove from heat, and pour brine over pickles, onion, and peppers in bowl.

Cover, and refrigerate for at least 36 hours before eating.

These pickles keep well for many months in the refrigerator.

 

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PICKLED-STUFFED BANANA PEPPERS

 

(Be sure to where rubber gloves when cleaning peppers)

 

Whole Yellow Banana Peppers (as many needed to add to 1-quart jar)

A Head of Cabbage (or more than one if needed)

Slivers of garlic

Heads of dill

Thinly sliced onions

Canning Salt

5% white vinegar

Whole Chili Peppers (optional)

Whole Black Peppercorns (optional)

 

1. Wash; cut one end out of each pepper, and remove seeds.

 

2. Rinse inside of peppers out.

 

3. Shred cabbage, and sprinkle with salt; let stand till wilted (about 3 hours).

 

4. Pack peppers with coleslaw, into sterilized jars, along with 1 or 2 slivers of garlic,

1 or 2 heads of dill, and some thinly sliced onions.

 

5. Add to 1-quart jar each: 1 tsp. canning salt, 1 tsp. salad oil, and 1/2 c. 5% white vinegar

(be sure the vinegar is heated through, before adding to jar).

 

6. Fill the rest of the way with boiling water, and seal.

Note: You can add 2 whole Chili Peppers, and 3 whole Black Peppercorns per quart jar.

 

 

 

 

 

 

 

 

 

 

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Cinnamon Cucumber Rings

 

Large cucumbers, enough for 2 gallons

2 cups canning salt

1 tablespoon powdered alum

1 cup 5% white vinegar

1 ounce red food coloring

2 cups 5% white vinegar

10 cups sugar

1 (10 ounce) pkg. red hots candy

8 cinnamon sticks

2 cups water

 

Cut unpeeled cucmbers in thirds cross-wise.

Remove seeds. Slice in 1/2-inch rings.

You will need enough slices to fill a 2 gallon container.

Add canning salt and enough water to cover pickles.

Cover, and let stand for 5 days in same water.

 

Drain and wash in cold water.

Soak in cold water for 3 hours.

 

Combine powdered alum, 1 cup vinegar, and food coloring into a large kettle.

Add cucumber rings and enough water to cover.

Simmer for 2 hours on stove.

Drain, and put back into 2 gallon container.

 

Make a syrup by bringing 2 cups vinegar, 2 cups water,

sugar, red hots and cinnamon sticks to a boil.

Pour over cucumber rings, and let stand over night.

 

Next day, pour off syrup, heat and pour back on cucumber rings.

Let set overnight.

 

Next day, drain and heat syrup.

Pack cucumber rings into hot sterilized pint-size jars.

Discard cinnamon sticks.

Pour hot syrup over cucumber rings.

Adjust canning lids at once.

Process in boiling water bath at 212* for 5 minutes.

 

For a 2 gallon container. You can use 12" Tupperware cake taker.

It is just the right size. Serve pickles with ham or any pork dish.

 

 

 

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Garlic Dill Pickles

 

1 cup 5% vinegar

2 cups water

2 tablespoons canning salt

a medium to large size bowl, filled with small-sized cucumbers

a few sprigs of fresh dill

1 to 2 large slivers of garlic

a lump or 2 of alum (which will make pickles crisp)

 

Boil vinegar, water and salt.

Pour over whole pickles until they turn color.

Then pour brine back in saucepan, and reheat.

Add 1 to 2 sprigs of fresh dill, in bottom of canning jar.

Add 1 to 2 large slivers of garlic, and 1 to 2 lumps of alum.

Pack pickles in canning jar.

Top with a fresh sprig of dill, and another sliver of garlic.

Pour reheated brine on pickles (already packed in jar).

Seal with lids. Process in canner for 3-5 minutes.

Serves - 1 quart jar

 

*Note: Whenever I make these pickles, I triple the amount of brine,

and add it to as many cucumbers as I can in a large bowl or roasting pan.

Then you will have several quarts of pickles to can in your canner.

 

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  • 4 weeks later...
  • 3 weeks later...
Originally Posted By: Virginia
I'm looking for the pickled green tomato recipe. Help!


Pickled Green Tomatoes

3 C. white vinegar
3 C. water
12 garlic cloves
1/2 C. pickling salt
4 lbs. green tomatoes, whole, halved or in wedges
1/4 C. dill seed or dill weed
1 TBS. peppercorns (optional)

Combine vinegar, water, garlic and salt. Heat to boil. Wash and dry tomatoes and cut up as needed to fit into jars. Pack tomatoes into hot, sterile jars. Add dill seed or dill weed to boiling liquids and continue to boil at least 3 more minutes. Remove garlic from liquid mixture and pour mixture over the tomatoes to within 1/2" of the top of jars. Adjust lids. Seal and process in boiling water bath for 10 minutes. Let cure for 6 weeks before eating.

Q
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  • 8 months later...

I need some help with a sweet pickle relish recipe. I use the one in the Ball Blue Book but it calls for putting it up in 1/2 pints. No instructions for pints. Anybody have more instructions or another recipe that uses pints.

 

I have more than enough cucumbers and putting them up in 1/2 pints will take forever and we use it enough to go through the 1/2 pints rather quickly.

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