Pickles
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Needs more Lemon Pledge
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From: Phoenix, AZ
Pickles
Anyone ever made them?
I found a recipe and had some small cucumbers left over from a salad so I thought I would give it a try....
I cut the recipe in half (approx) as I only had a few cucumbers, and used an old spaghetti sauce jar. I am not doing the canning method for preservation, just fridge, so need to boil the jar in water, etc...
Here is day one in the life of a pickle:
I found a recipe and had some small cucumbers left over from a salad so I thought I would give it a try....
I cut the recipe in half (approx) as I only had a few cucumbers, and used an old spaghetti sauce jar. I am not doing the canning method for preservation, just fridge, so need to boil the jar in water, etc...
Here is day one in the life of a pickle:
GARLIC DILL PICKLES
YIELD:
10 to 12
ACTIVE TIME:
30 minutes
TOTAL TIME:
1 week
SPECIAL EQUIPMENT:
4 pint jars or 2 quart jars
Ingredients
2 quart kirby cucumbers (approximately 3 pounds)
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons pickling salt
8 garlic cloves, peeled
4 teaspoons dill seed
2 teaspoons black peppercorns
1 teaspoon red chili flakes
Procedures
1
Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2
Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3
Combine vinegar, water and salt in sauce pan and bring to a boil.
4
Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5
Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6
Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7
Wipe rims and apply lids and bands (don't screw them on too tightly).
8
If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9
When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10
If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11
Let pickles rest for at least one week before eating.
YIELD:
10 to 12
ACTIVE TIME:
30 minutes
TOTAL TIME:
1 week
SPECIAL EQUIPMENT:
4 pint jars or 2 quart jars
Ingredients
2 quart kirby cucumbers (approximately 3 pounds)
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons pickling salt
8 garlic cloves, peeled
4 teaspoons dill seed
2 teaspoons black peppercorns
1 teaspoon red chili flakes
Procedures
1
Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2
Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3
Combine vinegar, water and salt in sauce pan and bring to a boil.
4
Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5
Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6
Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7
Wipe rims and apply lids and bands (don't screw them on too tightly).
8
If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9
When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10
If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11
Let pickles rest for at least one week before eating.
Last edited by stogie1020; May 2, 2013 at 01:42 PM.
Thread Starter
Needs more Lemon Pledge
Joined: Mar 2005
Posts: 52,768
Likes: 2,000
From: Phoenix, AZ
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Thread Starter
Needs more Lemon Pledge
Joined: Mar 2005
Posts: 52,768
Likes: 2,000
From: Phoenix, AZ
Back to the pickles...
After a full week in the jar, I opened the jar today and tasted the pickles....
DELICIOUS!!!
Super easy to do, I can't wait to try different flavorings next time.
These came out a little spicy, which I like. They also taste WAY better than the commercially made pickles. I also want to try sweet pickles sometime.
After a full week in the jar, I opened the jar today and tasted the pickles....
DELICIOUS!!!
Super easy to do, I can't wait to try different flavorings next time.
These came out a little spicy, which I like. They also taste WAY better than the commercially made pickles. I also want to try sweet pickles sometime.
AcuraZine Community > Off Topic Discussion > Ramblings > Home & Garden > Cooking & Dining
In all seriousness, although I've personally never made pickles, I would go with an Alton Brown recipe:
Ab's B and B's
Ingredients
1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
Pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice
Directions
Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.
Refrigerate the pickles for a week to ripen. They will keep for about 2 months in the refrigerator.
Read more at: http://www.foodnetwork.com/recipes/a...ml?oc=linkback
In all seriousness, although I've personally never made pickles, I would go with an Alton Brown recipe:
Ab's B and B's
Ingredients
1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
Pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice
Directions
Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.
Refrigerate the pickles for a week to ripen. They will keep for about 2 months in the refrigerator.
Read more at: http://www.foodnetwork.com/recipes/a...ml?oc=linkback
all work and no play
Joined: Sep 2006
Posts: 13,916
Likes: 134
From: Wakefield, Ma
Thread Starter
Needs more Lemon Pledge
Joined: Mar 2005
Posts: 52,768
Likes: 2,000
From: Phoenix, AZ
Dunno, good question!
I want to tweak the flavoring a bit, so not this time, but I bet you could... Not entirely sure the garlic, pepper and dill would come through as strong the second time though.
I want to tweak the flavoring a bit, so not this time, but I bet you could... Not entirely sure the garlic, pepper and dill would come through as strong the second time though.
all work and no play
Joined: Sep 2006
Posts: 13,916
Likes: 134
From: Wakefield, Ma
all work and no play
Joined: Sep 2006
Posts: 13,916
Likes: 134
From: Wakefield, Ma