Got a recipe for pickled cucumbers?

[Warren Bone]

Have any of you ever made your own pickles?

I'm about to try it!

We have a little garden here and are growing some cucumbers and peppers, among a few other things.

I usually put jalopenos and cyene peppers into jars and just pour some boiling vinegar (apple cider type) over them. They stay "good" a very long time in the fridge.

This year I decided to make my own kosher pickles; and I just happened to have a Jewish cookbook (which was as much a history of the Jews all over the world as it is about their cooking!)

Ever made your own pickles? I'd like to hear about it; maybe we'll have a pickle contest...

warren.

 

[Deemy]

Warren, if you get tired of making regular pickles I've got two good recipes. Chow Chow using cukes and Cucumber relish. SJust say the word and I'll pot it for ya! LOL, I got these out of desperation year before last when I couldn't give any more cukes away!!!!

 

[Warren Bone]

Sure, Deemy!

Go ahead and post your recipe (if it's not too much typing.)

We haven't had any of our garden cucumbers to come in yet; so today I worked with some store-bought ones. Thing is, my wife bought a dozen little half-pint canning jars! Not quite big enough for pickles; but I made it work.

I used a very simple brine recipe I got from a book on Jewish foods. Made two different types; they are in the fridge now and should be ready to try in 4 to 6 days.

I also put peppers in vinegar; nothing fancy, but they are good.

warren.

 

[Deemy]

From another group:
Subject: Garden Pickles

Garden Pickles

Recipe By : bjs
Serving Size : 1 Preparation Time :0:00
Categories : Canning Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart vinegar
12 to 14 cucumbers -- sliced
1 quart water
1/2 cup canning salt or table salt
sprig dill
3 cloves garlic
shake mustard seed

Very simple recipe. Mix salt, vinegar and water together. I nuke mine for about
20 minutes in the microwave (making sure to stir the salt in) while I'm cutting
slices. Put a sprig of dill and a couple of garlic cloves in along with a shake
of mustard seed or whatever type of spices you prefer in your clean, water
bathed jar. If packed tight makes enough juice for about 4 quarts or 8 pints.
Water bath for about 10 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : You can also use this same method and refrigerate the pickles instead
of
water bath. They're good for about 2 months. They are also crisper. This is an
approved Ball method and measurements for refrigerated pickles.

 

[Deemy]

Cucumber Relish: 4 cups of ground cukes,4 large oniuons, 4 green peppers, 1-2 red peppers, 1 Tab.salt,1/2 tsp. peppeer, 4 Tab. celery seed, 2 Tsp tumerick, 4 cups of vinegar, 4 cups of sugar Combine veggies and salt. Let stand for two hours. Drain and add rest of ingredients. Ladle into hot jars and hodt water bath for 10 minutes for pints. Makes 7-9 pints

 

[Warren Bone]

Thanks, Deemy!

Your pickle recipe sounds much like that one I used. Water, salt, vinegar, dill and garlic.

Mine should be ready to eat in a few days; supposed to be ready in 4 - 6 days. They're in jars in the fridge now.

warren.

 

[Deemy]

Chow Chow: 1 qt cukes,diced,1 qt string beans, 1 quart lima beans, 1 qt corn, 1 pint celery, 1 pint green peppersa, 1 pint red peppers, 1 cup dices onions, 1 tab dry mustard, 1 tab tumerick, 1 qt vinegar, 2 cups sugar Chop veggies the diesired size and cook seperatly until tender but not soft. Drain and mix the veggies together. Combine the sugar, mustard,tumerick and vinegar and bring to a boil. Add the veggies and pour into hot sterilized jars and seal.

 

[Deemy]

Freezer slaw: 1 head shredded cabbage,1 chopped green pepper, 1 chopped onion, 2 cup sugar, 2 tab salt, 1 tab cllery seed, 1/2 cup vinegar 1 cup water. Mix well and eat or put in freezer. Stores for at least 6 months. We alsways eat it before it gets any older in the freezer

 

[Warren Bone]

Well...just OUCH!

Tonight we tried some of my pickled (or should I say "brined"?) cucumbers.

They were way too salty! Couldn't even eat them (we don't use lots of salt here so we are not used to very salty foods.)

I had to throw them all out.

Now, I do recall the recipe I used saying that one could adjust the amount of salt put into the water mixture, to suit taste. Next time I'll use much less. Seems I recall my recipe calling for three tablespoons of salt to a couple quarts of water.

Think I'll try it again and use much less salt; these are not really "pickles" as we buy in the stores; the pickling method is quite involved and I'm not ready to do that yet.

warren.

 

[Kim99]

You know, I've been wanting to make my own pickles for awhile now, but have never had the nerve to try. Warren, you've given me incentive. One of my favorite Andy Griffith episodes is when Aunt Bee makes pickles I've got an Andy Griffith Show cookbook ( I know, I'm a dork!) and it's got a pickle recipe in it. Think I'll give it a try!

 

[Deemy]

You didn't use my recipe! I hate to much salt!