Pickle Recipies Please?

7 Responses to “Pickle Recipies Please?”

1. 
   Just Me
   March 23rd, 2009 at 7:21 pm

   go to and go to the bottom of the home page. They have a great link on home canning. That might help…

2. 
   ~*~I'm Bossy~*~
   March 26th, 2009 at 5:13 pm

   Homemade Pickle and Relish Recipes:

   Quick-pack dill pickles

   8 pounds pickling cucumbers, 3 to 5 inches long

   2 gallons water

   3/4 cups canning and pickling salt

   Pickling solution:

   1-1/2 quarts vinegar (5% acetic acid)

   1/2 cup canning and pickling salt

   1/4 cup sugar

   2 quarts water

   2 tbsp whole mixed pickling spice

   3-4 tbsp whole mustard seed (1 tsp per pint jar)

   10-12 fresh dill heads, washed (1-1/2 heads per pint jar), or 1 tbsp dill seed or dill weed per pint jar

   1 to 2 garlic cloves per jar, peeled (optional)

   1. Wash cucumbers carefully. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch stem attached.

   2. Prepare brine by dissolving 3/4 cups salt in 2 gallons water. Pour over cucumbers, cover and let stand 12 hours. Drain.

   3. Prepare pickling solution of vinegar, 1/2 cup salt, sugar and 2 quarts water in a large saucepan. Add mixed pickling spices tied in a clean cheesecloth bag. Heat to boiling. Remove the spice bag.

   4. Pack cucumber into clean, hot pint or quart jars, leaving 1/2-inch headspace. If desired, add 1 teaspoon mustard seed, 1-1/2 fresh dill heads and 1 or 2 garlic cloves per jar. Cover cucumbers with hot pickling solution, leaving 1/2-inch headspace. Remove bubbles with a rubber spatula. Wipe jar rims clean with a damp cloth.

   5. Cap jars with pretreated lids. Adjust lids and process

   6. Process jars in a boiling water canner: 15 minutes for pints, 20 minutes for quarts.

   Yield: 7 to 9 pints

   Bread and butter pickle slices

   6 pounds pickling cucumbers, 4 to 5 inches long,

   or slender (1 to 1-1/2 inches in diameter) zucchini or yellow squash

   8 cups onions (about 3 pounds), peeled and thinly sliced

   1/2 cups canning and pickling salt

   ice, crushed or cubed

   4 cups vinegar (5% acetic acid)

   4-1/2 cups sugar

   2 tbsp mustard seed

   1-1/2 tbsp celery seed

   1 tbsp ground mustard

   1 cup pickling lime (optional, see directions for firmer pickles)

   1. Wash cucumbers carefully, cut 1/16-inch off blossom end and discard or wash squash well. Cut into 3/16-inch slices. Combine cucumbers or squash and sliced onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. Drain.

   2. Add sugar and remaining ingredients to vinegar in a large kettle. Bring to a boil, and boil 10 minutes. Add well-drained cucumbers or squash and onions and slowly reheat to boiling.

   3. Fill pint or quart jars with slices, leaving 1/2-inch headspace. Fill to 1/2 inch from top with hot pickling solution. Remove bubbles with a rubber spatula. Wipe jar rims clean.

   4. Cap jars with pretreated lids and tighten each ***** band until just firmly tight. Place filled jars in actively boiling water in a boiling water canner.

   5. Process in a boiling water canner; 15 minutes for pints or quarts.

   Yield: 7 to 8 pints

   Sweet pickle relish

   4 cups cucumbers, chopped (about 4 medium)

   2 cups onions, peeled and chopped

   1 cup sweet red pepper, seeded, cored and chopped

   1 cup green pepper, seeded, cored and chopped

   1/4 cup salt

   3-1/2 cups sugar

   2 cups cider vinegar (5% acetic acid)

   1 tbsp celery seed

   1 tbsp mustard seed

   1. Wash vegetables and remove blossom ends from cucumbers, trimming 1/16-inch from blossom end. Chop and combine vegetables with 1/4 cup salt. Cover with cold water and let stand 2 hours. Drain and press in a clean white cloth to remove all liquid.

   2. Combine sugar, vinegar and spices in a large kettle, heat to boiling. Add drained vegetables and simmer 10 minutes.

   3. Fill clean, hot pint jars with hot mixture, leaving 1/2-inch headspace. Remove bubbles with a rubber spatula. Wipe jar rims clean.

   4. Cover jar with a pretreated lid and turn the ***** band until just firmly tight. Place filled jars in actively boiling water in a boiling water canner.

   5. Process jars in a boiling water canner: 10 minutes for pints. Start to count processing time as soon as the jars are placed in the boiling water

   Yield: 4 to 5 pints

3. 
   tigercub
   March 29th, 2009 at 9:24 am

   2 qt Water
   1 c White vinegar
   1/2 c Sugar
   1/3 c Salt; (not iodized)
   6 Cucumbers; up to 7
   Dill; fresh or dried
   6 Garlic cloves; up to 8

   Preparation:
   Bring first 4 ingredients to rapid boil and cool completely.

   Liquid should be enough to fill 4 jars (depending on size). Wash jars and lids.

   Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per jar), dill to taste.

   Pour liquid (when completely cooled) into jars.

   Refrigerate 24 hours. Must be kept in refrigerator.

4. 
   vyra h
   March 30th, 2009 at 1:42 am

   Green tomato pickles You cannot but these anywhere.
   ! pint sliced green tomatoes
   4 onions,sliced
   Sprinkle 1/2 cup salt over& drain in colander all night. Put 2 cups vinegar and 2 cups sugar
   in kettle with Spice bag of 1 Tbs. cassia and cloves and a little dry mustard. When boiling, add the tomatoes & onions. Cook 1/2 hour until tender. You may add a chopped red pepper for color. This is a very old and good recipe

5. 
   Swirly
   April 2nd, 2009 at 7:15 am

   Basics
   Step-by-Step

   BREAD & BUTTER PICKLES
   25 to 30 medium sized cucumbers
   8 large white onions
   2 large sweet peppers
   1/2 cup salt (not iodized)
   5 cups cider vinegar
   5 cups sugar
   2 Tablespoons mustard seeds
   1 teaspoon turmeric
   1/2 teaspoon cloves (whole)
   Wash cukes and slice. Chop onions and peppers. Combine with cukes and salt; let stand 3 hours and drain.
   Combine vinegar, sugar and spices in large preserving pot and bring to a boil. Add drained cukes. Heat thoroughly, but do NOT boil.
   Pack while hot into sterilized jars and seal at once.

   VEGETABLE RELISH
   12 medium onions (4 cups ground)
   1 medium head cabbage ( 4 cups ground)
   10 green tomatoes ( 4 cups ground)
   6 sweet red peppers
   12 green peppers
   1/2 cup salt (not iodized)
   6 cups sugar
   2 Tablespoons mustard seeds
   1 Tablespoon celery seeds
   1 1/2 teaspoon turmeric
   4 cups cider vinegar
   2 cups water
   Grind vegetables using a coarse blade of food processor, Sprinkle with salt and let stand overnight in preserving pot. Rinse and drain. Combine remaining ingredients; pour over vegetables. Stir. Heat to boiling and simmer
   3 minutes. Seal in hot sterilized jars and seal. Makes 8 pints.

6. 
   Nic K
   April 4th, 2009 at 9:01 pm

   sounds like you could make a salsa too!

7. 
   mallimalar_2000
   April 6th, 2009 at 2:24 pm

   (m)

   One of the most popular type of pickles are called dills or kosher dills. The brine used to create a dill pickle uses a substantial amount of the dill weed herb, plus a significant amount of garlic. The resulting pickles are commonly found stored in large barrels and served as a side dish with deli sandwiches. Whole dill pickles are crunchy, with a strong hint of garlic and a slightly sour dill weed bite. Sliced dill pickles are commonly placed on hamburgers as a sharp counterpoint to the hearty meat flavor. Smaller dill pickles called gherkins may serve as snacks or condiments on a party tray. Dill pickles may also be chopped into a form of relish.

   Other pickles commonly found in grocery stores are called sweet pickles. Sweet pickles are brined in a solution containing more sugar and less garlic. Smaller pickling cucumbers and gherkins are often used to make sweet pickles. They are rarely offered as side dishes in delis and restaurants because of their intense flavor. Sweet pickles are more commonly used in cold salads and relishes.

   Alongside the sweet and dill pickles you may find bread and butter pickles. Bread and butter pickles are not quite as sweet as sweet pickles, but they do not have the same sour bite as dill pickles. Many people prefer the taste of sliced bread and butter pickles on sandwiches or cold salads. It is rare to find a whole bread and butter pickle — they are more likely to be offered in slices or relish cubes.

   Many home cooks prefer to make their own pickles from organic cucumbers and home recipes. One example of this is called a 14 day pickle, a name referencing the amount of time spent in the brining process. It can be very sweet, with overtones of both the traditional sweet pickle and the bread and butter variety.

   There are also specialty pickles for those who enjoy an exotic flavor. Greek peppers called pepperoncinis are often pickled and served as a spicy condiment on sandwiches, pizzas and salads. Mixtures of dill pickles, pearl onions, jalapeños and cauliflower florettes may be brined in a very spicy solution to yield hot mixed pickles. Various fruits may also be pickled in a sweet brine and served year round. Some people even create pickles from watermelon rinds. Beets are routinely pickled, as is cabbage to form sauerkraut.

   Dill Pickles
   INGREDIENTS:
   8 pounds 3 to 4 inch long pickling cucumbers
   4 cups white vinegar
   12 cups water
   2/3 cup pickling salt
   16 cloves garlic, peeled and halved
   8 sprigs fresh dill weed
   8 heads fresh dill weed

   ——————————————————————————–

   DIRECTIONS:
   Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
   In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
   In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.
   Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
   Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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