Anyone can there own pickles?

[RangerClay]

We are going to try making/canning pickles for the first time this weekend. Does anyone have a good recipe?

Edited July 21, 2010 by RangerClay

[redkneck]

We only do relishes and sweet pickles Joe. Are you just talking about dills?

[RangerClay]

We only do relishes and sweet pickles Joe. Are you just talking about dills?

Thank you for pointing that out John. Yes I am looking for dill recipes.

[redkneck]

Haven't had real good luck with the dills being crunchy Just can't seem to get that right.

[dbHunterNY]

I wish I had a good dill recipe. Haven't concocked one up yet. For now I put whatever cucumbers come from the garden in a store bought jar of pickle juice and eat as I go. I'm not sure if that'd work trying to can them for a while.

[wtnhunt]

We have pickled cukes a few times. Don't care for pickles or cucumbers myself, but the girls liked them ok. Will try to look up the recipe this weekend.

[pointing_dogs_rule]

I'm going to try for the first time this year. I just tried some from someone who canned last year and they were excellent. I'll get the recipe and pass it on.

good luck to all

the dog

[suro25]

Ingredients:

30 to 36 cucumbers or pickling cucumbers (about 3-4 inches long)

3 cups vinegar

3 cups water

6 tablespoons salt

Fresh dill

Garlic cloves, sliced

Mustard seed

(Other spices, to your taste: cloves, peppercorns, even dried hot peppers)

Steps:

1. Wash the cucumbers, and slice them into spears.

2. Sterilize jars, lids and screw caps by boiling in a pot of water for about 5 minutes.

3. Combine the vinegar, water and salt. Bring to a boil in a nonmetal or coated metal (Teflon, enamel) pot. (Metal makes the brine cloudy.)

4. Place a generous layer of dill, half to one clove of garlic and half a tablespoon of mustard seed in the bottom of each jar.

5. When jars are half-filled with cucumbers, add another layer of dill and fill the remainder with cucumbers.

6. Fill jars to within a half-inch of their tops with the boiling brine, and screw lids on tight. (Use potholders.)

7. Process 5 minutes in a boiling-water bath in the canning tub. Allow to cool. (May take overnight.) Check that the lids have sealed by pressing their centers; the button should not pop up or down.

[RangerClay]

Ingredients:

30 to 36 cucumbers or pickling cucumbers (about 3-4 inches long)

3 cups vinegar

3 cups water

6 tablespoons salt

Fresh dill

Garlic cloves, sliced

Mustard seed

(Other spices, to your taste: cloves, peppercorns, even dried hot peppers)

Steps:

1. Wash the cucumbers, and slice them into spears.

2. Sterilize jars, lids and screw caps by boiling in a pot of water for about 5 minutes.

3. Combine the vinegar, water and salt. Bring to a boil in a nonmetal or coated metal (Teflon, enamel) pot. (Metal makes the brine cloudy.)

4. Place a generous layer of dill, half to one clove of garlic and half a tablespoon of mustard seed in the bottom of each jar.

5. When jars are half-filled with cucumbers, add another layer of dill and fill the remainder with cucumbers.

6. Fill jars to within a half-inch of their tops with the boiling brine, and screw lids on tight. (Use potholders.)

7. Process 5 minutes in a boiling-water bath in the canning tub. Allow to cool. (May take overnight.) Check that the lids have sealed by pressing their centers; the button should not pop up or down.

Thank you!

[wtnhunt]

Sorry I have not forgotten about it, but I have not found that recipe we had yet Joe. Will look today. Think it was similar to the one posted above, about the only thing off the top of my head that seems to be missing is alum.

[wtnhunt]

Looked all over and never found the recipe we had Joe, sorry. I know the alum in the recipe we had has to do with making the pickles more crisp, seems we may have also used onion powder. Process as best as I can remember was pretty much the same as suro25 posted.

[rbduck]

I`ve used this one for years. Quite easy.

Wash 3" or 4" cucumbers. Pack loosely into sterilized hot jars, leaving 1/2" head space. To each quart add 3 or 4 heads of fesh dill and 1tsp of mustard seed. For each quart, combine 2 cups of water, 1 cup of pickling vinigar, and 1 TBSP of pickling salt. Bring to boil. Pour hot liquid over the cucumbers , leaving 1/2" head space. Adjust lids. Process in boiling water bath for(qts). 20 minutes. For garlic dill pickles, add two or three heads of garlic to each jar.

Or these. Taste the same as dill pickles

Pickled Dilled Beans

2 lbs of green beens

1 cup pickling vinigar

2 TBSP pickling salt

2 TSP dillweed

1/4 TSP cayenne

2 cloves crushed garlic

Wash beans. Trim ends. Cut beans to fir jars. Cover beans with boiling water, cook three minutes. Drain. Pack lenghtwise into hot sterilized hot jars, leaving 1/2" headspace. In saucepan combine remaining ingredients, bring to boil. Cover beans with picklingg liquid, leaving 1/2" headspace. Adjust lids. Process in boiling water bath (pts or qts) ten minutes. Maked 4 pints.

Ron:D

[ultratec1]

We have canned 10 quarts so far this year and we used Mrs. Wages pickle mix. Best stuff there is.