Nice! The week or so wait is difficult...

I want to do a second batch soon...

 

I want Sarlacc and Stogie's pickles

 

Eh, you vanna pickle?!?

 

cucumbers in the fridge, need to slice them and mix up a second batch...

 

OK, batch two is in the can...

Tried a Bread and Butter recipe this time and it's better than the first batch!



ingredients:
5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric

directions:
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

tips:
*Don't cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
*You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)

 

!!

 

I just noticed the recipe I used is very close to the Ab one. It is awesome, I am finding myself eating out of the jar with a fork...

FMIL and her hubby were over this weekend and I put a small plate of them out with a cheese plate, etc. before dinner. Every time I looked, the plate was empty. I would refill it and then bam, empty again.

 

Even the MIL enjoy's your pickle......

 

Are you and sarlacc done playing with each others' pickles yet? Shoot, you got your fiance's mom in it too?

 

I have cukes planted in my veggie garden and I am now resolved to try this. I love bread & butter pickles.

 

My pickle is in high demand...

Wndr, one of the great things about the second recipe (B+B) is that the damn things are ready to eat within 12 hours! No need to wait a week like with the Spicy Dills that I did first...

 

Yes, but that's not new, is it?



Seriously! Instant gratification, ftw!

 

So when ya making the Koolicles?

Save half the pickle brine (about a quart of it)
1/2 gallon of strong cherry koolaid (2 packets koolaid and 1 cup sugar
Add the reserved quart of brine, making about 3 quarts of cherry brine
Split dills in half
Pack in jars
Pour the sweet cherry brine over them
Fridge




http://www.nytimes.com/2007/05/09/dining/09kool.html

 

Neh

Ver.

 

Just tried mine...pretty sweet

Next time I'll have to try a more sour/garlicky recipe.

 

Yeah the AB recipe is for bread and butter pickles which trend to be a bit sweet. Give the first recipe I posted a try or find a good sour recipe. Nice part about doing it is no matter what, you end up with a jar of pickles!

 

I had some leftover juice from the second batch and tried it with some "english" cucumber and don't recommend it. The skin is thicker and it does not have the same consistency when you bite into it. I am going to stick to pickling cukes or the normal garden ones sliced really thin.

 

Koolaid Pickles?

 

so you're telling us that the thick ones dont feel right in your mouth, and that you prefer them very thin?

 

:gheywave:

 

you have :ghey: on the brain a lot...

 

stogie dont like no dental dams...

 

Has anyone tried pickled watermelon?

 

 

I think I'd rather have a koolicle.

 

Oh well, if you ever end up in a Russian restaurant, ask for it, you will be amazed. It's actually sweet and sour, it's pretty good, especially if you are eating meat and drinking.



What about pickled tomatoes: red or green? (kosher delicacy) Green are my fav.



Alright, back to pickles We use to make them in huge wooden barrels. Yummmm.

 

OK, so I tried re-using the pickling liquid from a previous batch.

it 'worked' but had lost a fair amount of its efficacy. I think I will simply remake the liquid from scratch each time.

Next up:

Kosher Dill
Dill w/Horseradish

 

Stogie, quit playing with your pickle fluid

 

 

Mmm..horseradish! Post results on those pretty please!

 

Will do. So many recipes simply say "open jar of store bought pickles, insert horseradish, wait"...

bleh, I am making them myself.

 

Maitre D': You're Jefford Froman?

Stogie: That's right, I'm Jefford Froman.

Maitre D': The Pickle King of Chicago?

Stogie: [caught off-guard] ... Uh yeah, that's me.

Maitre D': Look, I'm very busy. Why don't you take the kids and go back to the clubhouse?

Stogie: Are you suggesting that I'm not who I say I am?

Maitre D': I'm suggesting that you leave before I have to get snooty.

Stogie: Snooty?

Maitre D': Snotty.

Stogie: Snotty?

 

wtf?

 

FBDO rocks.

yup..

First recipe I found on google: http://www.tasteofhome.com/recipes/s...h-dill-pickles

Step 1. Buy jar of pickles.

 

Wow, just wow...

 

Went to the farm again...didnt get pickling cukes this time...but I did green tomatoes I want to try and pickle.

 

 

Sarlacc, let me know how the tomatoes come out. I have never tried pickling tomatoes....

My horseradish dill did not come out great.

First of all, I used less cukes so the salt ratio was off and they came out too salty.

Second, fresh horseradish root was not the featured item at the grocery store I went to and tasted a little "off". In fact, it's out of season anyway, so next time I will do a batch of homemade kosher dill and when it is perfet, I will add prepared white horseradish.

 

Used a basic dill pickle recipe this time and they came out very good. Not perfect, but very good.

Also did a batch of Bread and Butter to give away. Mostly.