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Posted on 7/8/18 at 6:11 am
Posted on 7/8/18 at 6:11 am
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This post was edited on 8/18/18 at 11:36 pm
10
Posted on 7/8/18 at 6:50 am to MeridianDog
Do they pop when they’re cooling off? I’ve never jarred anything and would like to start.
Posted on 7/8/18 at 7:47 am to MeridianDog
Nice informative post 
Posted on 7/8/18 at 7:56 am to MeridianDog
You need to start a blog, MD!
Posted on 7/8/18 at 8:41 am to MeridianDog
My grandma just made a 1/2 dozen jars for me! Can’t wait to get my hands on them in a couple months.
Posted on 7/8/18 at 9:29 am to MeridianDog
This would be great to do with the kids, how do I alter for dill ?
Posted on 7/8/18 at 10:20 am to MeridianDog
Those look great! My boyfriend's mom is going to teach me how to pickle the next time we visit and I'm so excited.
Posted on 7/8/18 at 10:27 am to djangochained
quote:
This would be great to do with the kids, how do I alter for dill ?
For dill I would start with cutting the sugar (can completely eliminate it for sour dills)
replace the cinnamon stick with a teaspoon of dried dill and a teaspoon of black peppercorns.
Can swap white vinegar for apple cider vinegar too.
Taste your brine (spit it out unless you just like ingesting vinegar) a spoonful at a time, after the spoonful cools. Some like different dills, sweeter/dill'er, that kinda thing.
The garlic = kosher dill, that's all it takes for the kosher pickle variety, garlic.
Posted on 7/8/18 at 10:57 am to MeridianDog
Jalapenos done this way are phenomenal.
Posted on 7/8/18 at 11:49 am to MeridianDog
I've never bothered with the sterilization process due the amount of vinegar and salt used in pickling. Vinegar kills most anything. Do you find it necessary?
Posted on 7/8/18 at 12:02 pm to MeridianDog
Thanks MD
Posted on 7/8/18 at 12:51 pm to djangochained
quote:
how do I alter for dill ?
Dills are different. I will ask, but the method is not the same. I think they use Alum in the juice, but I am not speaking from knowledge. I will ask for her recipe for dills.
This post was edited on 7/8/18 at 1:26 pm
Posted on 7/8/18 at 12:58 pm to Aubie Spr96
Although I am retired now, my schooling is in microbiology (MS Microbiology with minor in Biochemistry). From that background and over 40 years direct involvement in pharmaceutical manufacturing quality I will tell you that you can never be too careful with cleanliness method and sanitation. Of course you know this is not a sterilization, only a cleaning and sanitation. Also, mold and bacteria will grow in pure food grade vinegar, so you have to deal with that. Also these will be sealed (in our pantry) for up to a year. Any canning process needs to be respectful of the need to respect cleanliness and sanitation.
This post was edited on 7/8/18 at 1:00 pm
Posted on 7/8/18 at 1:23 pm to djangochained
The wife's Dill Pickles
To make nine quarts
This makes a crisp, nicely spiced dill. You can alter the heat of the dill pickles by increasing or decreasing the hot red peppers you add to the jar, or the variety of hot pepper you use.
You can substitute sliced Jalapeños for the cucumbers and have dilled Jalapeños - Also very good. Also works with mild peppers. Also works with sliced red onions.
Some would call these polish dills.
Need:
9 pounds of pickling cucumbers, sliced to your preferred thickness.
Into each jar, add:
1/4 teaspoon Alum
1 Small Red Pepper
1 clove garlic
1 small Onion
One dill crown/head
Pickling liquid:
1 quart white vinegar
3 quarts water
1 cup pickling or kosher salt (non iodized salt)
Clean and sanitize the jars.
Add cucumber slices and seasonings to the jars. Leave a little head space. Bring the pickling liquid to a boil and hold at a boil for 5 minutes. Pour over cucumbers in the jars. Place lids on the jars. Treat in hot water bath for 5 minutes, tighten lids and set aside to cool. Lids should pop when sealed.
Allow the pickles to remain sealed for 3 days to a week. The longer they sit, the better they will be.
To make nine quarts
This makes a crisp, nicely spiced dill. You can alter the heat of the dill pickles by increasing or decreasing the hot red peppers you add to the jar, or the variety of hot pepper you use.
You can substitute sliced Jalapeños for the cucumbers and have dilled Jalapeños - Also very good. Also works with mild peppers. Also works with sliced red onions.
Some would call these polish dills.
Need:
9 pounds of pickling cucumbers, sliced to your preferred thickness.
Into each jar, add:
1/4 teaspoon Alum
1 Small Red Pepper
1 clove garlic
1 small Onion
One dill crown/head
Pickling liquid:
1 quart white vinegar
3 quarts water
1 cup pickling or kosher salt (non iodized salt)
Clean and sanitize the jars.
Add cucumber slices and seasonings to the jars. Leave a little head space. Bring the pickling liquid to a boil and hold at a boil for 5 minutes. Pour over cucumbers in the jars. Place lids on the jars. Treat in hot water bath for 5 minutes, tighten lids and set aside to cool. Lids should pop when sealed.
Allow the pickles to remain sealed for 3 days to a week. The longer they sit, the better they will be.
Posted on 7/8/18 at 1:31 pm to MeridianDog
Would these pickles be useful in a mustard and pickle pie, or would that really call for something like cornichons?
Posted on 7/8/18 at 1:34 pm to Dead Mike
Don't mess with that flawless recipe baw.
ETA Thanks for the recipes MD!!
ETA Thanks for the recipes MD!!
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