Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Vegetables Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 02-03-2009, 06:44 AM
Calicolady's Avatar
Calicolady Calicolady is offline
Grill Master
 
Join Date: Jan 2009
Location: heart's in Medocino, Ca., past is in Jersey, tushie's in SW Fl.
Posts: 2,521
Thanks: 0
Thanked 4 Times in 4 Posts
Calicolady is on a distinguished road
Style: Default VB Style
Smile Favorite Pickle Recipes?

Here's one of my favorites. I consider pickles a food group. Yum!

3/4 Sour Dill Pickles
WEST PORT RIVER BARREL CUKES (Massachusetts)
3/4 Sour Dill Pickles
from book: "Quick Pickles" - Chris Schlesinger

Makes 4 quarts

1 large jar with lid, or, large crock, and very large bowl/w/plate and a clean heavy weight (brick)

2 doz., or 4 1/2 lbs pickling cucumbers (kirby cucs) 3-5" long
with blossom ends removed
1 or 2 handfuls small red chilis of choice, or 2 jalapenos, 2 thai
chilis and 2 cayenne chilis,
stabbed or slit twice
1 large head of garlic, peeled and minced/chopped
1 large onion, sliced crosswise, about 1/2" thick
1 cup julienned fresh horseradish
1 handful of fresh dill fronds (optional)
2 tbsps. yellow mustard seeds
2 tbsps. coriander seeds, cracked
1 tbsp. black peppercorns
4 dried bay leaves, crumbled
*1 handful grape, sour-cherry, or oak leaves, well washed
optional - see below
12 cups of water
3/4 cup white wine vinegar
7 1/2 tbsps course salt

In a very large bowl, combine cucs, chilis, garlic, horseradish, onion, dill, mustard seeds, peppercorns, bay leaves and grape leaves. Pack this mixture into your wide mouth glass jar, or crock.

In a seperate large, non-reative bowl or pitcher, combine water, vinegar and salt to make the brine, stirring until salt is dissolved.

Cover the cucumber mixture with liquid mixture plus 2" or more, then cover with lid, or plate, with weight on top. The object is to keep the cucumbers submerged so they pickle.

Cover with a clean cloth, and store at room tempurature for 4 -7
days, taking care to keep contents submerged at all times, skimming any foam that may form on the brine surface every
1 -2 days.

The pickles are done when their pale green color is mostly the same inside and out. They will keep, covered and refridgerated for 1 month, but they will start to soften unless you've included
* plenty of grape, sour-cherry, or oak leaves.

To freshen the flavor of the brine, you can strain the solids out of the liquid brine, bring the brine to a boil, cool it at room temperature, and reimmerse the cucumbers and new flavorings, discarding the old flavorings.

If fermenting is done correctly, pickles will be crisp.
Reply With Quote
  #2  
Old 07-25-2017, 10:52 AM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,675
Thanks: 1,857
Thanked 863 Times in 590 Posts
Johnny West is on a distinguished road
Default Re: Favorite Pickle Recipes?

It's about time for me to get set up to make a new batch of refer dills for the year.

Adapted from a recipe by Greg Higgins, a Portland, Oregon chef and restauranteur.

Quick and easy.

----------

4 quarts of pickling cucumbers rinsed well
16 large garlic cloves, peeled and sliced
4 heads of fresh pickling dill, halved
about 1/2 teaspoon dried red pepper flakes
1 quart cider vinegar
1 quart water
1/4 cup pickling spices
1/2 cup pickling salt
2 Tablespoons sugar
1/2 teaspoon ground turmeric
1 cup chopped fresh pickling dill

Wash two half-gallon, 4 quart or 8 pint jars. Keep hot untill needed. Prepare lids as manufacturer directs.

Pack the cucumbers into the jars, leaving 1/2 inch head space. Divide the sliced pieces of garlic and halved heads of fresh pickling dill among the jars. Add a pinch (about 1/8 of a teaspoon) of the dried red pepper flakes to each jar.

Prepare the brine by combining the vinegar, water, pickling spices, salt, sugar, turmeric and 1 cup of chopped fresh dill in a non-aluminum pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain off the seasonings from the brine and ladle the hot brine into a jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Let cool to room temp, then store in the refrigerator. The pickles are ready to use after three or four days of aging, but they will continue to improve further for several weeks. They will keep, refrigerated, for about a year.
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
  #3  
Old 07-26-2017, 11:41 AM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,675
Thanks: 1,857
Thanked 863 Times in 590 Posts
Johnny West is on a distinguished road
Default Re: Favorite Pickle Recipes?

I just got this at Facebook's canning group.

http://flavorite.net/2015/03/03/copy...-dill-pickles/
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
  #4  
Old 07-26-2017, 01:30 PM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 11,630
Thanks: 116
Thanked 1,463 Times in 1,114 Posts
QSis will become famous soon enough
Default Re: Favorite Pickle Recipes?

Wow, that's great, John! Couldn't be easier, and you can make as many or as few jars as you want!

Thanks!

Lee
Reply With Quote
  #5  
Old 07-26-2017, 07:43 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,675
Thanks: 1,857
Thanked 863 Times in 590 Posts
Johnny West is on a distinguished road
Default Re: Favorite Pickle Recipes?

A few years ago I made 2 gallons and it was a bit much. I was able to give some away but that much takes up a lot of refrigerator space until the garage gets cold enough to move them out there. Last year I did a gallon and it was plenty. I'll do the same this year.
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
  #6  
Old 07-30-2017, 05:18 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,675
Thanks: 1,857
Thanked 863 Times in 590 Posts
Johnny West is on a distinguished road
Default Re: Favorite Pickle Recipes?

It's time and will do a gallon tomorrow. I may have to make extra as several friend's have inquired if I was making them.

http://duriscucumberfarm.com
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
  #7  
Old 08-01-2017, 05:51 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,675
Thanks: 1,857
Thanked 863 Times in 590 Posts
Johnny West is on a distinguished road
Default Re: Favorite Pickle Recipes?

I got 20 cucumbers and some fresh dill today and will make a batch tonight. The dill is pathetic, though.

This is the cuke bin from which I picked out the best looking ones.
Attached Images
 
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
Reply

Tags
dill pickle, sour pickle recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Favorite Vegetarian Recipes Maverick2272 Vegetarian Forum 28 10-27-2009 07:44 AM
Your favorite nut? Doc Fruit & Nuts Forum 63 05-19-2009 01:08 PM
Deep-Fried Dill Pickle Fondue Balls BamsBBQ Appetizers & Hors D'oeuvres Forum 0 03-13-2009 02:29 PM
Margaret Noble Mahannah's Sweet Pickle Chips PieSusan Miscellaneous Forum 0 03-02-2009 08:06 PM
What Are Your Favorite Cool Weather Recipes? Ol-blue What's Cooking Forum 21 01-31-2009 08:36 PM




All times are GMT -4. The time now is 11:39 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design