Post by carnation037 on Apr 1, 2008 6:50:29 GMT -6
from April B. « Thread Started on Jul 6, 2003, 12:16pm »
Garlic Dill Pickles 7 Pints
4 pounds 3- to 4-inch pickling cucumbers 2 cups water 2 cups distilled white vinegar (5%) 1/3 cup granulated sugar 1/4 cup pickling salt 2 tablespoons McCormick (or other) pickling spice
Prepare 7 (1 pint) jars according to manufacturer's directions. Slice cucumbers into quarters lengthwise. Combine water, vinegar, sugar and salt in a large pan. Toss pickling spice into the liquid. Bring to a boil, reduce the heat, and simmer for 15 minutes.
For Each Jar
1 fresh dill "head" with seeds 1 bay leaf 2 to 3 crushed and peeled garlic cloves 1/2 teaspoon mustard seeds 1/8 tsp powdered alum
With clean hands, pack the cucumber spears snugly in the jars. Add dill, bay leaf, garlic and mustard seeds to each jar. Pour the hot liquid over the cucumbers, leaving 1/2 inch headspace. Process the jars in a water bath for 10 minutes. For best flavor, let the pickles sit for at least one week beforeserving them.
Post by carnation037 on Apr 10, 2008 21:17:55 GMT -6
from tvlcat « Thread Started on Oct 14, 2002, 7:58am »
Sweet Pickle Relish
6 lbs cucumbers not peeled, with seeds removed 2 hot peppers, seeds removed 2 red peppers, seeds removed 4 green peppers, seeds removed 2 lbs onions
Chop very fine or chop in blender. Let stand overnight in hot brine of: 1/2 gal. (2 qts.) hot water and 1/3 cup coarse salt. In the morning, rinse and drain well. Add: 1 tbsp turmeric 2 tbsp mustard seed 1 tbsp celery seed 1 qt white vinegar 6 cups white sugar. Boil all ingredients together, and thicken with: 3 heaping tbsp cornstarch. Put into hot sterilized jars and seal.
Post by carnation037 on Apr 10, 2008 22:05:14 GMT -6
6 medium chopped green peppers 6 medium chopped red peppers 6 large chopped onions 6 medium chopped cucumbers 2 heads chopped cabbage 1/2 medium chopped green tomato 1/2 medium chopped red tomato 2 quarts vinegar 1 lb. brown sugar 1/2oz. turmeric 2 tbsp. white mustard seed 1 tbsp. celery seed 1 tbsp. cinnamon
Mix all vegetables together and sprinkle with salt. Let stand overnight. Drain and then add the rest of the ingredients. Cook slowly until vegetables are tender. Pour into hot clean jars. Hot water process for 10 minutes.
Post by carnation037 on Apr 10, 2008 22:07:43 GMT -6
from MaryAlice « Thread Started on Nov 13, 2002, 6:01am »
Lazy Housewife's Pickles
6 Qts. small cucumbers, washed and cut up Cover with a brind made of: 1 cup salt 8 cups hot water
Let stand overnite. In the morning drain, and pat dry. Put in a crock with a bag of mixed pickling spice. Boil together: 8 cup vinegar 3 cups sugar 2 tsp tumeric Pour over cucumbers. Stir in 1 cup sugar each day for 6 to 7 days. Cauliflower or onions may be added on the 3rd or 4th day. After the 7th day, bring to a boil and bottle in sterile jars. Let stand a few weeks before using.
Post by carnation037 on Apr 10, 2008 22:09:26 GMT -6
Thanks to Sally from the newsletter for sending this recipe. « Thread Started on Nov 21, 2002, 9:24am » .
2 quarts small gherkins, approximately 1 - 2" long 1/2 c. salt 2 quarts water 1 c. + 1 c. + 1 c. sugar, divided 1 quart vinegar 2 tbsp. whole allspice 1 tbsp. celery seed 2 tbsp. broken cinnamon sticks 2 tbsp. whole cloves 1/2 c. white mustard seeds
Brine cukes: Dissolve the salt into the 2 quarts water, and pour the solution over cucumbers in a non reactive pot. Let stand for 24 hours in a cool place. Drain. Put the cucumbers into a clean crock. Dissolve 1 cup of the sugar in the vinegar. Place the spices together in cheesecloth, tie in a bag hang into the vinegar mixture. Bring the vinegar to a boil. Pour the boiling hot syrup over the cucumbers. Let set until the next day. Drain off syrup into a non reactive pot and add 1 cup sugar. Bring to a rolling boil. Then pour the boiling hot syrup over the cucumbers. Let set until the next day. Repeat the next day adding the last cup of sugar. The next day, drain the syrup from the pickles and pack the pickles into clean, scalded jars. Heat the syrup to a rolling boil and fill the jars, removing any air bubbles. Add more syrup if necessary. Leave 1/8" space at top. Put on clean lids and give a boiling hot water bath for 10 minutes. Makes 6.
Post by carnation037 on Apr 10, 2008 23:03:20 GMT -6
from April B. « Thread Started on Jul 6, 2003, 12:09pm »
Old-Fashioned Pickle Barrel Pickles
5 pounds pickling cucumbers of uniform size (about 4 inches) 4 Tablespoons pickling spices (McCormick's or mix your own) 6 bunches dill, washed and chopped 4 to 8 cloves garlic, crushed and peeled
1 cup white vinegar 2/3 cup pickling salt 2 qts water 1/2 teaspoon powdered alum* or 6 or 8 grape leaves (optional)
Scrub pickles with a vegetable brush and rinse with cool water. Allow to dry thoroughly. In a large stoneware crock or a non-reactive deep enamel kettle, sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar, salt and alum (optional) and 2 quarts of water. Pour over cucumbers, to cover.
Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- They may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks.
Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand an additional month to develop flavor, replacing brine as necessary.
* Alum will help with making pickles crisp, as will grape leaves.
Post by carnation037 on Apr 10, 2008 23:05:52 GMT -6
from April B. « Thread Started on Jul 6, 2003, 12:11pm »
Spicy Dill Pickles
24 pickling cucumbers (3 to 4-inches long) 6 or 7 small bunches fresh dill 1 Vidalia or sweet type onion, peeled and thinly sliced 12 cloves fresh garlic, crushed and peeled 1 1/2 teaspoons black peppercorns 1 Tablespoon McCormick Pickling Spice (optional -- or make your own) 3 cups water * 3 cups apple cider vinegar 1/2 cup pickling salt 1/4 to 1/2 cup granulated sugar or Splenda 1/2 teaspoon powdered alum or 4 grape leaves, cut in half
Place cucumbers in a large bowl or nonreactive pot and cover with ice cold water. Refrigerate for at least 6 hours or overnight.
Sterilize 6 or 7 pint-sized jars and lids in a hot water bath according to the manufacturer's directions.
Divide dill, onions, garlic, peppercorns and pickling spice among jars. Drain cucumbers and tightly pack into jars.
In a medium pot, combine vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve salt and sugar. Add powdered alum (or us 1/2 grape leaf in each jar).
Pour hot liquid over cucumbers, leaving a 1/2-inch of headspace in top of ach jar. Tap jars on counter to dispel air bubbles, cover with lids and rings, and seal tightly.
Bring a large pot/canner of water to a boil. Place jars in racks in boiling water and process 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
Yield: 6 pints of pickles
* Note: Where water is hard, you may want to use bottled water to prevent discoloration of pickles.
Post by carnation037 on Apr 10, 2008 23:07:17 GMT -6
from April B. « Thread Started on Jul 6, 2003, 12:14pm »
Pickles by the Bushel
1 Bushel pickling cucumbers (yields 40 to 45 Quarts) 1 Gallon Heinz Distilled 5% acidity Vinegar 3 Gallons tap water 2 Cups Mortons canning & pickling salt 6 large bunches of ripe dill (just starting to seed at the top) Dried hot red peppers (OUCH! Optional) cloves fresh crushed and peeled garlic
1 grape leaf for each quart Or, 1/4 tsp powdered alum per quart
Fill kitchen sink with half water and one pint of grapefruit juice. Scrub cucumbers in the sink, cut out blemishes and abnormalities with a paring knife. The grapefruit juice helps to clean chemicals and human diseases that may have attached from the people picking the pickles. - That is news to me,
In the bottom of sterilized quart jars place a pepper (optional -- Use only if you want HOT pickles), 1 to 3 cloves of crushed and peeled fresh garlic, and half of the grape leaf Or, 1/4 tsp powdered alum, then pack the cucumbers as tightly as possible without breaking them. Leave about an inch at the top of the jar, put the other half of the grape leaf (omit if using powdered alum) and 1 or 2 more cloves of crushed and peeled garlic (make sure you stuff it in so it doesn't come to the top and break the seal). At this point you can also add the stalks of dill to further pack your jar.
Mix vinegar, water, and salt to make a brine and bring the brine to a boil. In a smaller sauce pan boil your lids in water (the rubber on the lids will swell and help to insure a good seal). Pour the brine into the packed pickle quarts and wipe the rim of the jar. Pull the lids out of the boiling water with a fork, place on top and secure the lid with the ring.
Place the jars at least 2 inches apart for them to pop down (when they pop down you will hear it, that means your jar has sealed). Let the jars sit undisturbed for 24 hours. Wait 6 weeks to open and enjoy.
I have adjusted this for use without grape leaves. Also I increased the amount of and changed garlic cloves to crushed and peeled.
Post by carnation037 on Apr 10, 2008 23:07:58 GMT -6
from April B. « Thread Started on Jun 19, 2003, 10:46am »
4 lb. small pickling cucumbers 4 1/4 C. water 4 C. white vinegar 6 T. canning salt Garlic cloves, chopped Fresh dill or dill seed Peppercorns Mustard seed
Prepare home canning jars and lids. Wash cucumbers and trim ends. Cut into halves or quarters, lengthwise. Combine water, vinegar and salt; bring to boil. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar. Carefully pour hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with nonmetallic spatula. Adjust caps. Process pints 15 minutes in boiling water bath canner. Yields 6 to 8 pints.
Post by carnation037 on Apr 10, 2008 23:11:18 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:46pm »
Sweet Pumpkin Pickles
6 cups prepared pumpkin, see below 2 cups white vinegar 2 cups white granulated sugar 2 large cinnamon sticks
Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp. Place pumpkin cubes in a colander. Set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, approximately 5 to 7 minutes. Drain. Simmer vinegar, sugar and cinnamon for 15 minutes. Add pumpkin and simmer for 3 minutes. Set aside for 24 hours. Heat and simmer 5 minutes more. Remove cinnamon sticks. Pack boiling hot in hot clean canning jars, leaving 1/2-inch headroom. Adjust lids and process in hot water bath for 10 minutes. Makes 3 pints.
Post by carnation037 on Apr 10, 2008 23:13:18 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:49pm » You can also use other summer squash in this recipe.
2 medium onions, thinly sliced 2 red or green bell peppers, skinned and seeded 2 qt. crosscut zucchini (1/2-inch thick slices) 1/4 C. salt 2 1/2 C. white or cider vinegar 2 C. sugar 1 tsp. dry mustard 1 tsp. turmeric 2 tsp. celery seed 1 cinnamon stick, broken up
Cut onion slices in half. Cut peppers into 1/4 x 1 1/2-inch strips. Combine zucchini, onions and peppers. Sprinkle with salt; cover with water. Let stand 2 hours. Drain vegetables; rinse with cold water; drain thoroughly. Combine vinegar, sugar and remaining ingredients in a large pot. Bring to a boil; reduce heat and simmer 10 minutes. Add vegetables and return to boil. Remove from heat immediately. Quickly ladle vegetables and liquid into clean, hot jars, leaving 1/2-inch headspace. Seal and process in boiling water bath for 10 minutes. Yields 4 pints.
Post by carnation037 on Apr 10, 2008 23:14:05 GMT -6
Kosher Green Tomato Dill Pickles
small green tomatoes stalk celery sweet green peppers garlic 2 quarts water 1 quart white vinegar 1 cup pickling salt dill
Use small, firm green tomatoes. Pack into sterilized quart jars. To each quart jar add: a clove of garlic 1 stalk of celery 1 green pepper cut in 1/4's Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles leaving 1/2" space at top. Wipe rims. Cap and seal. Process in a water bath canner for 15 minutes. These will be ready for use in 4 to 6 weeks. This amount of liquid fills 6 quarts. Your yield will depend upon how many jars you have enough of the other ingredients for.
Post by carnation037 on Apr 10, 2008 23:14:54 GMT -6
1 quart small green tomatoes, cut into medium pieces 4 red bell peppers, cut into medium pieces 2 quarts small cucumbers, cut into medium pieces 1 head cauliflower, cut into medium pieces 1 quart small pickling onions 1 gallon cold water 2 cups salt 1 cup all-purpose flour 6 tablespoons dry mustard white granulated sugar 2 teaspoons celery seed 1 tablespoon turmeric cold white vinegar
Mix the tomatoes, peppers, cucumbers, cauliflower and onions together. Make brine of salt and water and pour over vegetables. Let stand 24 hours. Heat just to scalding point, then drain. Mix the flour, mustard, celery seed, turmeric, sugar and vinegar to make 2 quarts of the mixture. (Use equal amounts of sugar and vinegar when making) Cook until thickened, stirring constantly. Add the vegetables. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes. Makes 4 pints.