Sniper-T
08-20-2013, 09:37 PM
last week I put up a dozen jars.
6 of sliced dill and garlic (sandwich pickles)
6 of whole dill and garlic.
This recipe:
http://low-cholesterol.food.com/recipe/blue-ribbon-dill-pickles-241139
will pop a jar or two in a couple/few weeks.
made another dozen jars yesterday, two different kinds. First up is my buddy's recipe, and I've eaten his and enjoyed them, mainly due to lake of vinegar. This truly is a fucked up process, and if I didn't see it for myself, I would say he was fucked.
Gerry's Pickles.
Garlic
Dill
Pickling spice
salt (rounded TBSP)
horseradish leaf
Pack jars with cucumbers, and seasonings, top with cold water (normal headspace), and crank the lid on TIGHT. Leave them undisturbed on the counter for 5-6 days, and they are ready to eat. store them in the fridge.
They will tent the metal top up like you've never seen, and you have to open them over the sink. But the salt cures them, and the rest flavours them.
In my batch I did 2 jars of sliced pickles (sandwich style) one with horseradish, one without. 2 jars baby dills, one with horseradish, one without. and one jar 1/2 cucumbers and 1/2 zucchini, with horseradish.
I omitted the pickling spice on everything, cause that's just the way I roll
My MIL's recipe.
1 Qt Vinegar
3 Qt water
1 cup course salt
bring to boil
pack jars with cucumbers, dill and garlic, top off with boiling brine, and tighten lids tight. store for 6 weeks before trying them.
I did 5 jars baby cukes, one jar 1/2 cukes 1/2 zucchini (spears), and one jar straight zuchini. I cut an appropriate sized one to length, and then cut into 8 pieces like one would slice a pizza.
I can't say I have ever tried, or heard of doing zuchini like this, but I figured what the hell.
6 of sliced dill and garlic (sandwich pickles)
6 of whole dill and garlic.
This recipe:
http://low-cholesterol.food.com/recipe/blue-ribbon-dill-pickles-241139
will pop a jar or two in a couple/few weeks.
made another dozen jars yesterday, two different kinds. First up is my buddy's recipe, and I've eaten his and enjoyed them, mainly due to lake of vinegar. This truly is a fucked up process, and if I didn't see it for myself, I would say he was fucked.
Gerry's Pickles.
Garlic
Dill
Pickling spice
salt (rounded TBSP)
horseradish leaf
Pack jars with cucumbers, and seasonings, top with cold water (normal headspace), and crank the lid on TIGHT. Leave them undisturbed on the counter for 5-6 days, and they are ready to eat. store them in the fridge.
They will tent the metal top up like you've never seen, and you have to open them over the sink. But the salt cures them, and the rest flavours them.
In my batch I did 2 jars of sliced pickles (sandwich style) one with horseradish, one without. 2 jars baby dills, one with horseradish, one without. and one jar 1/2 cucumbers and 1/2 zucchini, with horseradish.
I omitted the pickling spice on everything, cause that's just the way I roll
My MIL's recipe.
1 Qt Vinegar
3 Qt water
1 cup course salt
bring to boil
pack jars with cucumbers, dill and garlic, top off with boiling brine, and tighten lids tight. store for 6 weeks before trying them.
I did 5 jars baby cukes, one jar 1/2 cukes 1/2 zucchini (spears), and one jar straight zuchini. I cut an appropriate sized one to length, and then cut into 8 pieces like one would slice a pizza.
I can't say I have ever tried, or heard of doing zuchini like this, but I figured what the hell.