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Anyone have a good pickle pie recipe?
Posted on 9/6/22 at 3:06 pm
Posted on 9/6/22 at 3:06 pm
My grannie used to make these when I was a kid but the recipe. Died with her. RIP 
4
Posted on 9/6/22 at 4:27 pm to Tiger Ryno
Do you have any of her cook books or know where they are?
They could be written down and in the middle of one somewhere. My Grandmother would do that.
Also, see if you can reach out to an older family member who may have it. Many of the relatives from back in the day shared the same recipes. Don`t give up.
They could be written down and in the middle of one somewhere. My Grandmother would do that.
Also, see if you can reach out to an older family member who may have it. Many of the relatives from back in the day shared the same recipes. Don`t give up.
Posted on 9/6/22 at 8:47 pm to Tiger Ryno
Sweet and Spicy Bread and Butter Pickles
6 quarts pickling cucumbers, thickly sliced
- for six quarts of sliced cucumbers, you will need about 8 pounds of cucumbers
4 cups onions, sliced thin
Kosher or pickling salt
Water
Pickling liquid:
6 cups cider vinegar (can substitute regular white vinegar for a cup or two)
6 cups sugar
1 tablespoon celery seed
1 and 1/2 tablespoons turmeric
2 tablespoons mustard seed
1 tablespoon black peppercorns
6 jalapeño peppers, ground fine in food processor
- Wash the cucumbers thoroughly and slice them thickly, about 1/4 inch thick. Do not peel them. Slice the onions thinly. Prepare brine for the first soak using 1/2 cup of salt (maybe a little more) for every 4 quarts of water. Cover the cucumber and onion mixture in this brine. Let the mixture soak for three hours. Then drain completely and discard the salt water.
- Sterilize at least a dozen canning jars (and lids) by boiling them in water for 10 minutes.
- Bring the vinegar, sugar, jalapeños and spices to a boil in a large saucepan or pot.
- Pack the cucumbers and onions into the sterilized jars. Leave 1/2 inch of head space (space between the top of the food and the jar rim).
- Pour the hot pickling liquid over the vegetables, leaving 1/2 inch of head space. Stir the pickling liquid as you go to keep the spices mixed in.
- Place the filled jars in a large stock pot filled with boiling water, using a rack to prevent direct contact between the bottom of the pot and the jars. Fill the pot with hot water until the tops of the jars are at least an inch below the surface of the water. Bring the canner full of water and jars to a boil and boil for 15 minutes, adding more time if you are at high altitude.
- Remove the jars from the boiling water and place them on an old towel in a sheltered area to cool overnight. The next day, check the seals by pressing down in the center. The seal should not move up and down or make noise when pressed.
- Let sit for 2 weeks or longer
6 quarts pickling cucumbers, thickly sliced
- for six quarts of sliced cucumbers, you will need about 8 pounds of cucumbers
4 cups onions, sliced thin
Kosher or pickling salt
Water
Pickling liquid:
6 cups cider vinegar (can substitute regular white vinegar for a cup or two)
6 cups sugar
1 tablespoon celery seed
1 and 1/2 tablespoons turmeric
2 tablespoons mustard seed
1 tablespoon black peppercorns
6 jalapeño peppers, ground fine in food processor
- Wash the cucumbers thoroughly and slice them thickly, about 1/4 inch thick. Do not peel them. Slice the onions thinly. Prepare brine for the first soak using 1/2 cup of salt (maybe a little more) for every 4 quarts of water. Cover the cucumber and onion mixture in this brine. Let the mixture soak for three hours. Then drain completely and discard the salt water.
- Sterilize at least a dozen canning jars (and lids) by boiling them in water for 10 minutes.
- Bring the vinegar, sugar, jalapeños and spices to a boil in a large saucepan or pot.
- Pack the cucumbers and onions into the sterilized jars. Leave 1/2 inch of head space (space between the top of the food and the jar rim).
- Pour the hot pickling liquid over the vegetables, leaving 1/2 inch of head space. Stir the pickling liquid as you go to keep the spices mixed in.
- Place the filled jars in a large stock pot filled with boiling water, using a rack to prevent direct contact between the bottom of the pot and the jars. Fill the pot with hot water until the tops of the jars are at least an inch below the surface of the water. Bring the canner full of water and jars to a boil and boil for 15 minutes, adding more time if you are at high altitude.
- Remove the jars from the boiling water and place them on an old towel in a sheltered area to cool overnight. The next day, check the seals by pressing down in the center. The seal should not move up and down or make noise when pressed.
- Let sit for 2 weeks or longer
Posted on 9/7/22 at 4:39 pm to Tiger Ryno
Pickle and mustard pie? I have a recipe somewhere. I'll post when I dig it up. It involves grape jelly to cut through the tartness.
Posted on 9/7/22 at 7:10 pm to Handsome Pete
quote:
Handsome
I'll take your word on that one. I certainly won't be fooled by "smart" though.
Posted on 9/7/22 at 8:51 pm to Tiger Ryno
Never heard of it
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