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The Proud Pickle
9 years ago
| Recipes

A wonderful thing to do is 'canning' of your favorite fruits and vegetables. Surely a topic in itself when canning is involved, and to follow proper directions and steps important, as it is fun and interesting.

A new adventure has opened up to me in canning, and my start for this is the wonderful 'Pickle'.

I have aquired two one quart canning jars with lids, and happened to get the 'wide mouth' bottles. I'll post a recipe for 'Dill Pickles'... but the list is endless and wonderful.

Since the bottles are 'tempered' it is fine to boil them to sterilize. I never did this before, so felt leery about boiling jars in water, but it is just fine.

DILL PICKLES:

  • 1/2 pound 4-inch pickling cucumbers or gerkins.
  • 4 to 6 heads fresh dill or 2 to 3 tablespoons dillseed.
  • 1 teaspoon mustard seeds or pickling spices.
  • 1 3/4 cups water
  • 3/4 cup cider vinegar
  • 1 tablespoon pickling salt

These ingredients I listed are for one quart. Multiply by the number of quarts you plan to make.

Thoroughly rinse cucumbers or gerkins. Remove stems and cut off a slice from each blossom end, or half cucumbers. (even quarter if you like). Pack cucumbers loosely into a hot, sterilized quart jar, leaving 1/2 inch headspace. Add dill and mustard seed or pickling spices.

Make a brine by combining water, vinegar, and salt. Bring to boiling.

Pour hot brine over cucumbers, leaving 1/2 inch headspace. Adjust lid. Process in a boiling water canner for 15 minutes. Let stand one week before opening.

I don't have a canner, so I used a large 20 quart pot that I DO have and put a rack on the bottom and brought the water to boiling. When I set the jars into the pot, the boiling water should cover then 2 inches, with the jars not touching eachother.

Kosher style is to add garlic in, instead of the pickling spices or mustard seed. I added both.

Leaving the 1/2 inch headspace is very important, as that causes the vacuum. Read the instructions of manufacterer carefully for this process of doing your own canning

I'll let you know next month how it all comes out

Anonymous
9 years ago

cucumbers

I grow cucumbers, and canned them also.

I've canned them in 2 quart sealers as well as 1 quart.

pickles

Anonymous
9 years ago

oh...yes...do tell us how they taste

pickle

9 years ago
Excellent Nan. I will most likely get the two quarts jars also, as I would have loved to leave the cucumbers or gerkins 'whole' without slicing them to fit into the jars.
9 years ago
Oh my Wade, those home made dill pickles sound so good. We need to have a pickle part when they are ready!

Nan, I love seeing the photo of your pickles.

I used to make some quick pickles; I will hunt out my old recipes for this folder.

Wade for starting it and Nan for you embelishment.
Anonymous
Background of the Pickle
9 years ago

cucumber

Cucumber is a tender, warm-season vegetable that produces well when given proper care and protection. The vines of standard varieties grow rapidly and require substantial space. Vertical training methods and new dwarf varieties now allow cucumbers to be grown for slicing, salads and pickling, even in small garden plots.

Long Green Slicing

Burpless (hybrid - 62 days to harvest; the original sweet, long, Chinese-type hybrid; does well on a trellis)

Marketmore 76 (68 days; very uniform, dark green, straight fruit; multiple disease resistance)

Straight 8 (58 days; AAS winner; long-time favorite; excellent flavor; evenly dark green fruit)

Long Green Slicing (compact plant)

Bush Crop (55 days to harvest; delicious; 6-8 inch fruit on dwarf, bushy plants)

Fanfare (hybrid - 63 days; AAS winner; great taste; high yield; extended harvest; disease resistant)

Salad Bush (hybrid - 57 days; AAS winner; uniform 8 inch fruit on compact plants; tolerant to a wide variety of diseases

Pickling

Bush Pickle (48 days to harvest; compact plant; good for container growing)

Carolina (Hybrid - 49 days; straight, blocky fruits with white spines; medium-sized plant with good vigor; disease resistant)

On the conditions where it is colder, I start after frost free of weather, that would be in May, 22, long weekend~providing there is not a full moon.

I look at the package that I order ahead for the early maturing for me the better.

Cucumbers are usually started by planting seeds directly in the garden. Plant after the danger of frost has passed, and the soil has warmed in the spring. Warm soil is necessary for germination of seeds and proper growth of plants. With ample soil moisture, cucumbers thrive in warm summer weather. A second planting for fall harvest may be made in mid- to late summer.

Cucumbers may be transplanted for extra-early yields. Sow two or three seeds in peat pots, peat pellets or other containers 3 to 4 weeks before the frost-free date. Thin to one plant per container. Plant transplants 1 to 2 feet apart in rows 5 to 6 feet apart when they have two to four true leaves. Do not allow transplants to get too large in containers or they will not transplant well. Like other vine crops, cucumbers do not transplant successfully when pulled as bare-root plants.

Plant seeds 1/2 to 1 inch deep and thin the seedlings to one plant every 12 inches in the row or to three plants every 36 inches in the hill system. If you use transplants, plant them carefully in warm soil 12 inches apart in the row.

Cucumber plants have shallow roots and require ample soil moisture at all stages of growth. When fruit begins setting and maturing, adequate moisture becomes especially critical. For best yields, incorporate compost or well-rotted manure before planting. Cucumbers respond to mulching with soil-warming plastic in early spring or organic materials in summer. Use of black plastic mulch warms the soil in the early season and can give significantly earlier yields, especially if combined with floating row covers.

When the plants pop up, they love to be hilled.  This is done by a hoe.

In small gardens, the vines may be trained on a trellis or fence. When the long, burpless varieties are supported, the cucumbers hang free and develop straight fruits. Winds whipping the plants can make vertical training impractical. Wire cages also can be used for supporting the plants. Do not handle, harvest or work with the plants when they are wet.

cucumber

In between sunshine and no rain, they love warm water.  Try and gather rain water by the eaves and store it by covering when it is not raining.  Pour into sprinkler can for your garden, also there will be weeds to contend with.

Pick cucumbers at any stage of development before the seeds become hard. Cucumbers usually are eaten when immature. The best size depends upon the use and variety. They may be picked when they are no more than 2 inches long for pickles, 4 to 6 inches long for dills and 6 to 8 inches long for slicing varieties. A cucumber is of highest quality when it is uniformly green, firm and crisp. The large, burpless cucumbers should be 1 to 1 1/2 inches in diameter and up to 10 inches long. Some varieties can grow considerably larger.. Remove from the vine any missed fruits nearing ripeness so that the young fruits continue to develop. The cucumber fruit grows rapidly to harvest size and should be picked at least every other day.

9 years ago
Quick Pickled Daikon

Daikon
  • 2 cups peeled, sliced daikon radish
    (about 6 oz, 170g)
  • 2 tsp. salt (10 ml)
  • 2 Tb. rice or white vinegar (30 ml)
  • 1/2 tsp. ground white pepper (2.5 ml)
  • 1/2 tsp. sesame oil (2.5 ml)
Combine daikon with salt in a covered bowl, and refrigerate for 30-60 minutes, to extract liquid.

Drain, rinse, and dry daikon; return to bowl. Toss with pepper, oil, and vinegar; cover and chill at least 8 before serving. Keeps approximately 4 weeks, chilled.

NUTRITIONAL INFO: 4 servings, 13 calories, 0.6 g fat, 1 g carbohydrate, each.

http://www.lowcarbluxury.com/newsletter/lclnewsvol03-no11-pg4.html

9 years ago
Not sure if this is considered pickles.. but down here in Texas, we peel and slice cuks and white sweet onions, cover with a brine. * and let sit on the counter for an hour or so. De... licious.

*brine we use is 2pts vinegar  1 pt water and salt to taste.
We use white vinegar or rice wine vinegar.

Doesn't keep more than a few days.. tends to get soggy.

Refridgerate leftovers in a jar or tightly covered container.
9 years ago

OK.... I said I would get back... and very good did it all come out! Crisp and tasty. I made two jars and opened one. I am so happy with it!

Important to add the ingredients as they say though.

9 years ago
That Popular Pickle...
Anonymous
9 years ago

Pickling is your nack of the kitchen, just fits you to the 'P'

pickle

thank you

9 years ago
9 years ago

This was in the archives!  And we cannot have that....too many good ideas and I know there are more to come.

Anonymous
Million Dollar Relish
9 years ago

                           pickledrelish.jpg

pick_bar.gif

8 large cucumbers

2 red peppers

2 green peppers

2 lbs. onions

1 tbsp. tumeric

1 tbsp. mustard seed

1 tbsp. celery seed

1 qt. vinegar

6 cups white sugar

pick_bar.gif

 Combine cucumbers, peppers and onions, let set overnight. 

 Chop and let stand overnight in 1/2 gallon hot water to which 1/2 cup course salt has been added.

Next day, drain, add tumeric, mustard seed, celery seed, vinegar and sugar.

Boil, stirring, until well blended. Add ground up vegetables. Cook about 20 minutes being careful not to scorch.

pick_bar.gif

Put in sterilized jars, seal.  "Water bath" this relish for 50 minutes in an old blue canner. Or, pressure for 15 minutes.

Makes 4-6 pints.

pick_bar.gif

Tip:  You can use a food processor or blender for vegies to chop.

pick_bar.gif

                   bellpeppers.jpg

Anonymous
Diabetic Cucumber Relish Recipe
9 years ago

Grind coarsely:

12 large cukes
6 medium onions
3 green peppers

            relish.jpg

Combine cucumbers, peppers and onions, let set overnight. 

 Chop and let stand overnight in 1/2 gallon hot water to which 1/2 cup course salt has been added.

Next day, drain, add tumeric, mustard seed, celery seed, vinegar and sugar.

Boil, stirring, until well blended. Add ground up vegetables. Cook about 20 minutes being careful not to scorch.

3 Cups Sugar
1 quart vinager (white)
1 tsp mustard seed
2 tsp celery seed
 

Put in sterilized jars, seal.  "Water bath" this relish for 50 minutes in an old blue canner. Or, pressure for 15 minutes.

Makes 6-8 pints.

9 years ago

I adore pickes and sour taste ,so I shall share some of my favourite pickes recipes :

End-Of-The-Garden Pickle pickles

1 pound zucchini, cut into 1/4 inch slices
1 pound green beans, ends removed
1/2 pound carrots, cut into 1/4 inch slices
1/2 pound pickling onions, peeled and cut into 1/2 inch slices
2 large sweet green peppers, cut into 1/2 inch strips
1 large sweet red pepper, cut into 1/2 inch strips
1 cup brown sugar
1 cup white sugar
2 tablespoons dry mustard
2 tablespoons mustard seed
1 1/2 tablespoon salt
1 teaspoon cinnamon
1 teaspoon ginger
3 cups cider vinegar

Mix vegetables, set aside. Combine sugars, spices and vinegar in a large saucepot. Bring mixture to a boil; add vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Peach Pickles  peach pickles

8 pounds peaches, peeled
4 sticks cinnamon
2 tablespoons whole cloves, crushed
1 tablespoon grated fresh ginger
6 cups sugar
1 quart vinegar

Treat peaches to prevent darkening ( little lemon juice ). Tie spices in a spice bag. Combine sugar, vinegar and spice bag in a large saucepot; boil 5 minutes. Drain peaches. Cook drained peaches in boiling syrup until they can be pierced with a fork, but not soft. Remove from heat and allow peaches to set in pickling liquid overnight to plump. Bring mixture to a boil. Remove spice bag. pack peaches into hot jars, leaving 1/4 inch headspace. ladle hot liquid over peaches, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling water canner.

My tricks and advices  for pickels : boil with cautions , don't set the pots with pickles directly on the boiling water ( better set pots  on a small towell  ) . After 20 min of boiling don't take the  pots from boiling water , let them to become cooler .

Bread and Butter Pickles...
9 years ago

Great recipes.

  • 4 quarts sliced medium cucumbers
  • 8 medium white onions, sliced
  • 1/3 cup pickling salt
  • 3 cloves garlic, halved
  • cracked ice
  • 5 cups sugar
  • 3 cups cider vinegar
  • 2 tablespoons mustard seeds
  • 1 1/2 teaspoons tumeric
  • 1 1/2 teaspoons celery seeds

In a large bowl combine cucumbers, onions, salt, and garlic. Stir in a large amount of cracked ice. Let stand 3 hours; drain well. remove garlic. In a large kettle combine sugar, vinegar, mustard seed, tumeric, and celery seed. Add drained mixture. Bring to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2 inch headspace. Adjust lids. Process 10 minutes. Makes 8 pints (80 servings)

Horseradish Pickles...
9 years ago
Prepare as above, except add 1/2 cup prepared horseradish to the sugar mixture.
Anonymous
9 years ago

Great Recipes....

just adding information on 'horse radish'

"The radish is worth its weight in lead, the beet its weight in silver, the horseradish its weight in gold."

Horseradish has nothing to do with horses and it is not a radish (it's a member of the mustard family).  The name may have come from an English adaptation of its German name.  In early times the plant grew wild in European coastal areas; the Germans called it "meerrettich," or "sea radish."  The German word "meer" sounds like a "mare" in English.  Perhaps "mareradish" eventually became "horseradish."  The word "horseradish" first appeared in print in 1597 in John Gerarde's English herbal on medicinal plants.

     horseradishroot.jpg

 Cleaning the roots

                     horseradishgrind.jpg

                        Grind root

                   horseradishinbowl.jpg

                 Grinding more root

Grind fresh horseradish in a well-ventilated room.  The fumes from grinding are potent.  Using a blender or food processor for grinding makes home preparation practical and less tearful.

                     horseradishinjar.jpg

                          Canning

When the mixture reaches the desired consistency, add white vinegar.  Use 2 to 3 tablespoons of white vinegar and 1/2 teaspoon of salt of each cup of grated horseradish. For milder horseradish add the vinegar right away, for hotter horseradish, wait 2 - 3 minutes before adding the vinegar. If desired, lemon juice may be substituted for the vinegar to give a slightly different flavor.

=============================

                       horseradish.jpg

Horseradish is a spicy root vegetable that is used as an herb.

When harvesting horseradish, wear gloves because the pungency of the root can irritate your skin.

Don't leave it in the ground for more than a year. It will become tough and taste bad.

Using a garden fork, dig up the main or taproot. Make sure to dig up as many lateral or side roots as possible. Cut off the taproot to use and plant the rest back in the ground to regrow or discard the plant.

If you leave any roots in the ground, they will reroot and multiply very quickly.

Store horseradish roots in a cool, dark place.

Horseradish is extremely easy to grow; in fact, it's invasive. It should be planted in containers or at the border of your vegetable patch. And because it is so invasive, don't put your unused roots in a compost pile because they will grow there too.

ploughman's pickle
9 years ago
does anyone have a good (authentic) recipe for ploughman's pickle? this is one of my favorite things at lunch. The English got me hooked.
Thanks!
Anastasia
Anonymous
Summer Pickle Recipe
8 years ago

                       cucumber.jpg

Viewing the garden it is time middle of August ~to collect some cucumbers for early pickling~

 ~a great recipe of a Summer Pickle~

These refrigerator pickles are perfect for a summer treat that doesn't require heating up your kitchen. They require no sterile canning jars, special lids, or anything else required of canning. These medium to paper-thin sliced, mildly sweet, "fresh" pickle slices stay very crunchy for up to about three weeks in the refrigerator.

              cutboarda_small.jpg

               Sliced cucumber

2 unpeeled or peeled English or Armenian cucumbers or 3 large regular cucumbers (each about 1 to 1 1/2 inches in diameter)
1 or more large green, red or yellow peppers (stem and seeds removed)
1 very large or 2 or more regular-sized onions
1 tablespoon regular iodized salt
2 teaspoons celery seed
3/4 cup sugar
1/2 cup white, cider, or white wine vinegar

Cut 2 unpeeled or peeled English or Armenian cucumbers or 3 large regular cucumbers (each about 1 to 1 1/2 inches in diameter) into slices about 1/16 to 1/8 inch thick. Don't spend a lot of time measuring slice thickness, it is not all that important.

             pepper1_small.jpg

              Bell peppers sliced

Slice 1 or more large green, red or yellow peppers (stem and seeds removed) and 1 very large or 2 or more regular-sized onions.

              cutboardb_small.jpg

             Cucumbers in bowel

 Combine vegetables in a large 3-4 qt. bowl and sprinkle with 1 tablespoon salt and 2 teaspoons celery seed.

            celery_small.jpg

Cucumbers, peppers, onions, and celery seeds

Toss gently, but thoroughly using two soup spoons or salad spoons, cover bowl with plastic wrap and let stand for about 1 hour. While the vegetables are standing, combine 3/4 cup sugar and 1/2 cup white, cider, or white wine vinegar. Stir to dissolve sugar. You may have to stir for a few minutes before the sugar dissolves.

After about an hour, pour the vinegar and sugar mixture over the vegetables and gently toss to blend.

          mixed1_small.jpg

Mixture after being tossed and covered with plastic wrap.

 Transfer to a large non-metallic bowl, cover and refrigerate. I used a 4 litre icream container, but a large bowl with plastic wrap over it will work fine. If you use a plastic bowl the bowl will smell of the pickles forever, so select your bowl carefully.

The pickles are ready to eat in about 5 minutes, but the original recipe suggested storing the pickles in the refrigerator for a day before eating and waiting a few days to allow proper pickling.

          jar_small.jpg

Finished pickles with some
from tasting

        Makes about 4 cups.

You can always make more~ before the bucket empties

8 years ago

This folder certainly is looking beautiful! 

to especially Nan, Wade & Danielle

I horseradish.

In my childhood home we made it in the summer and it was really hard work grinding it.  The root is very hard and we had one of those manual metal hand grinders.  My father would line all 5 of us children up; we would take turns grinding. We would cry through it as the horseradish was like oinions.  It makes me smile to think of my father as the sargent major with is little team of infantry.  

I have one of those grinders but must admit to not grinding any horseradish yet.

 I am wondering.......some of those recipes have so much sugar in them(6 cups in one!)......is it possible to make them without all that sugar? I do not even have any sugar in my cupboard as I do not use it.

I do have a couple of nontraditional pickle recipes without sugar in them that I will find.

8 years ago
I'm pretty sure you can use honey in smaller amounts, but I know that some other sweeteners can change the flavor, and even honey can overpower the veggie or fruit flavor! and even cause color changes. If you don't mind that, at least you are getting some nutrition. I always worry about the long high cooking times and temps  on the vitamin content, but it seems to be a trade-off when you grow your own! I guess you could add some back in with fresh additions when you serve.
PICKLE POWER
8 years ago

Wonderful recipes, and I'll tell you... nothing like the home made pickles and also some wonderful picked vegetables! I know Patt (another N.Y. member and friend) can attest to the pickles made in down town New York! Some families have been down there since the big move from Europe a century ago, and the barrells of picked products are the same as they've always been! Unbelievable but true.

You see pickled peppers of every type (made the old way), and cauliflowers, onions, tomatoes and of course the wonderful and traditional kirby's and cucumbers pickled to perfection in so many ways. Kosher, dill, garlic, sour, half sour, etc.

The barrells are as old as the neighborhoods and some people, and just add to the brine and taste and excellence of these delights! The barrells themselves are pickled for (seasoning or curing) for the best product... and the best thing is that you go and look and take the tongs and pick what you want!

Their will always be an old Jewish man standing there and wrap up the pickle for you and even give you a sample if you ask. Sauerkraut is another pickled specialty that takes a long time to perfect... but again, you pick out of the barrell what you'd like; and you can expect the best that you've ever tried!

One word of advice if you ever go to the lower east side of the city... never, bur never ask the recipe of the brine or how they make the pickles!!!! It is tradition with them all, and a well kept secret; and never make an old Jewish man angry!

fried dill pickles
7 years ago
1 cup all-purpose flour  • 1/4 cup cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1 cup ice water 1 egg yolk 2 tablespoons dill pickle juice 4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick vegetable oil for frying

In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.

 

  

2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately.

  
7 years ago

So true, Wade!  Does anyone remember the movie "Crossing Delancey" ... about a Jewish girl being  "matched" to the son of the one of the famous "pickle" place owners on the Lower East Side in NYC ...

Wade ... you should take a trip to "Essex Street Market" ... you wouldn't recognize it ...

www.essexstreetmarket.com/

7 years ago

Well Patt & Wade, I am looking forward to a tour with you two one day; that map made it look so interesting and fun!  Wouldn't it be fun to have a Healthy Cooking tour.

I bought some wonderful saurkrat at my farmer's market yesterday; it is simply wonderful. It was made by an old Ukranian man.

7 years ago

Diana, you are any time ... my Ukranian and Lithuanian grandparents always had a barrel of sauerkraut "fermenting" in cellar (along with a barrel of wine and a barrel of pickles, fruit compote, etc.

How fondly I remember the mornings and afternoons when my mother, grandmother, aunts, sister, cousins and I would be working int he kitchen together "putting food by" ...

Anonymous
7 years ago

Sweet Pickles

1cucumber-1.jpg picture by nan_75

4 cups cucumber, thinly sliced

2 cloves garlic

1  1/4 cups water

1 tsp mustard seed

1 tsp celery seed

1 tsp ground tumeric

1 tsp stevioside

or 8 tsp stevia blend

or 16 packets of stevia

2 cups onions

2 cups apple cider vinegar

Place cucumbers and garlic in a glass bowl (do not use metal). Set aside.  In a saucepan, stir together spices and stevia in water.  Bring to a boil.  Stir in onions.  Boil for about 2 minutes then remove from heat.  Stir in vinegar.  Pour mixture over cucumber slices.  Allow to cool and then place in an airtight container.  Refrigerate for at least 24 hours before serving.

About sixteen 1/8-cup servings

Nutritional facts per serving:

5 g carbohydrate; 18 calories; trace total fat; 1 g protein

food exchanges: 1/2 vegetable

7 years ago
Thanks for that recipe Nancy Lou, and I will be making it today since I got the kirbys at the market before. Diana, Patt knows her way around the city good and I'd love to take a tour one day also. Love those old markets and the people.
Anonymous
7 years ago

Wade~Hope those pickles tasted good as mine...LOL

Need A snack?

Pickled Eggs:

1  1/2 cups apple cider vinegar

1 tsp pickling spice

1 clove garlic, minced

1 fresh bay leaf

6 hard-boiled eggs, peeled

1/4 tsp stevioside

or 1 tsp stevia blend

or 2 packets of stevia

Simmer vinegar and spiced uncovered for 10 minutes, cool slightly, add garlic and bay leaf.  Pack eggs into a screw-top jar, add vinegar mixture; cover and refrigerate 7 - 10 days before serving, longer for stronger flavor.

Makes 6 servings

Nutritional Facts per serving: 4 g carbohydrate 58 calories; 5 g total fat; 6 g protein

Food exchanges: l lean meat; 1/2 fat

7 years ago

Nancy, great to see some recipes using stevia instead of sugar in the pickle department!

pickled eggs
7 years ago
Diana, (ah hem) I don't use any sweeteners myself as MY pickled eggs are spicy and hot. I am not into the sweet ones, but I suppose that those might taste good too.  Mine are habenero and yellow chilie based, with lots of mustard. Yum, finished off my big jar the other night, it sounds appropriate to make more now,  Bobbi
7 years ago

Bobbie, I remember the ones I had as a child and they were also not sweet but not spicey like yours. I don't eat eggs but a pickled one would be about the closest I could get to wanting to eat one....somehow they do not seem like eggs any more.

Now mustard pickles were always one of my favorites and I found some at the market a couple of weeks ago without sugar and white vinegar which really does not agree with me.  It is so acidic and not at all good for anyone.  These ones are made with cider vinegar. 

Does anyone have a recipe for Mustard Pickles?

Mustard Pickles
7 years ago
Would these be the cucumber pickles?  I have heard of those, but make <grin> mustard pickled eggs.
7 years ago
Bobbie, The ones I bought at the market have cucumbers,baby onions and beans
6 years ago

It is pickle making season in this part of the world!!!

I bought some dill pickles from the European market close by my house and they were made from brine...No vinegar or sugar.  Has anyone ever made dill pickles this way; with brine? 

I know this is the original way that dill pickles were made and I remember having them a lot when I was a child.

Definition
6 years ago

Dill pickles as in vegetables pickled with dill? Only asking in case there might be some dill pickle which I never heard of, "pickled dill" or so

Salty dill pickles
6 years ago

I googled and found the truth about dill pickles

From a Swedish internet forum for gardening: Small – firm, not watery – cucumber, 1 kg Salt, 1 dl (1 deciliter=100 milliliters) Water, 1 liter Dill, one bunch Rinse cucumbers and dill, stir water and salt until the salt dissolves, add the dill and cucumbers. Refridgerate over night and the pickles are ready! I grew up with this type of quick-pickled cucumber, it should be sliced before eating– putting a whole salted cucumber in the mouth is probably not to be recommended. We used to combine it with liverpate on sandwiches, but I can imagine that alfasprouts and slices of cucumber would marry well on a sandwich (some ground white pepper and a few of drops of oil). For pickles that will stay fresh longer, maybe this recipe?

6 years ago

Thank you Marie! I am going to look into trying that.  Do you think they could be left out of the fridge?  My fridge is a little crowded right now with the case of peaches and 2 kilo of organic RAW almonds.

You cannot currently send a star to Marie because you have done so within the last week. So here is one for you

Cool
6 years ago

I think any cool place will do. Thank you for the stars. We need them as the Bosnian sky is unusually clouded this week and my children and I have to interrupt our habit of walking across town to the green market . They are now selling dry okra on strings, like long green necklesses. I never saw that before, did you? Back to pickles:

Here is a recipe for smaller amounts of salted cucumber. The original recipe actually says refridgerate, but I think a “cool place” will do too.

 

2, 5 tbsp kosher salt

0, 5 liters water (approx. 2 US cups)

1 tbsp dill seeds or flowers – can of course be substituted with dill

cucumber of whatever kind

 

Bring the water, salt and dill to boil. Let cool. Cut as big a piece of cucumber as you want to pickle, put it in a small container with high walls (so the brine covers the cucumber). Cover with lid, store in a cool place for at least 24 hours. Serve thinly sliced.

6 years ago

Pickles today, pickles tomorrow, pickles FOREVER!

When I lived in NYC I relished going down to the lower Eastside to purchase hand packed pickles (new, 1/2 sour or sour) from "Gus' Pickles" on Essex St.  Yrs ago there was a film entitled "Across Essex St" w/Amy Irving - she falls in love w/Peter Riegert who sells pickles for a living!

6 years ago

Thank you again Marie; it is a little like the Japanese pickles I make.

 

Well Jeffery, I have been hearing about NY and pickles for a long time and look forward to having some the next time I am in NY.

New York Pickles...
6 years ago

Great stuff. Great to see these wonderful recipes! I am going to say that if you don't make the pickles on your own, then you have to visit N.Y.!

It is kind of a statement that folks make with the big oaken barrells and the pride that is in pickling in lower N.Y. from the turn of the century! It's a way of life really. Believe it or not! Ask Patt. (Blue Bunting)

Nance... the recipe for picled eggs is great!

To make it simple for some, I just but picled beets and save the juice, then hard boil eggs and add that juice the the shelled eggs and add some onion and maybe a touch of vinegar! (oh yes) The red beet juice will penetrate more into the hard boiled eggs the longer you leave them sit (refrigerated), and the longer the better. Cloves will add that certain touch that is the ultimate in pickling!

6 years ago

Just watch out for that old Jewish man, and never... never, steal his recipe!

pickled eggs
6 years ago

Originally being from Ohio I was introduced to pickled eggs in Amish country (more Amish people in Ohio than anywhere else, including Pa.) My late mother pickled them & they go great w/beer. I also enjoyed them in England @a pub, but they were a brownish color because they used malt vinegar. Follow Wade's suggestion & enjoy!!

Anonymous
Sweet Pickles
6 years ago
1sweetpickles.jpg picture by nancerose
1  1/2 cups cucumbers, thinly sliced
1 clove garlic, sliced in half
1/2 cup water
1/4 tsp mustard seed
1/4 tsp celery seed
1/4 tsp ground turmeric
1/2 cup white or red onions, thinly sliced
1/2 cup apple cider vinegar
2 tsp powdered stevia blend

 

Place sliced cucumbers in a quart-sized glass jar and set aside.

In a saucepan, add turmeric, mustard seed, celery seed and stevia to the water. Stir and bring to a boil.

 

Stir in onions and boil for 2 minutes.

 

Stir in vinegar and cook one minute more.

 

Pour vinegar mixture over cucumbers and garlic. Push down cucumbers to make sure all are covered with the liquid.

 

Allow to cool, then cover and refrigerate at least 24 hours before serving.

 

~Enjoy~

 

 

Makes 1 pint

 

6 years ago

Wade, good idea about the beet pickle juice; I am sure that makes them very pretty

And Jeffery...brown eggs...I am sure the malt vinegar makes them taste good.

Nan, great healthy pcikle recipe!  I have yet to make some with stevia; I love that they are not filled with cups full of sugar.

was there a beet pickle posted?
5 years ago

I decided to track the beet pickle, or marinated beets that Wade said he would post; is there another folder?
I want to make pickled beets, and I don't want to miss any recipes!

Bobbi, who needs to eat something today.

5 years ago

Bobbi ... there's a Korean vendor in our local FARMERS MARKET who sells BEET KIMCHEE ... it's the most delicious kimchee I've tasted so far ...

5 years ago
Just made a batch of the gourgeous gerkins, and I added a little more spice for a different taste. Experiment, but follow rules too.
5 years ago

Bobbi, Patt posted a marinated beet recipe in BEETS which I am copying below:

Marinated Beets

Beets are such a good source of colorful anti oxidants that are needed for good health. This recipe gives you an easy way to prepare them that is great tasting, and will complement many meals, so you can enjoy them often.

Marinated BeetsPrep and Cook Time: 40 minutes

Ingredients:
  • 4 medium beets, about 3" in diameter
  • 1 TBS extra virgin olive oil
  • 1 TBS balsamic vinegar
  • 1 TBS fresh minced chives
  • salt and cracked black pepper to taste

Directions:

  1. Bring medium sized pot of salted water to a boil. Wash and place whole, unpeeled beets with 1 inch of the stem and roots intact into boiling water. Cook until you can insert a thin-bladed knife easily into center, about 30 minutes.
  2. Remove beets from water and allow them to cool. If you let them cool naturally, remove them from the water while they are still a little crisp inside, as they will continue to cook as they cool down.
  3. Peel and either slice or cut into chunks. Toss with rest of ingredients. Let them marinate for at least 15 minutes for fuller taste.

    Serves 4

Healthy Cooking Tips:

If you have time to plan ahead this recipe actually tastes better the longer it marinates. The beets will soak up some of the marinade, so you might want to add a little more after they sit for awhile.

http://www.whfoods.com/genpage.php?tname=recipe&dbid=98

5 years ago

Patt, that beet Kimchee sounds wonderful!

And Wade I want to taste some of those gourgeous gerkins. Oh my they sound good.