Crock Pickles
- Thread starter Bryan S
- Start date
Lee-Rowlands
TVWBB Member
I feel a need to make some pickles to although I don't have any recipies of my own it's worth having a look at this site Delia online .
Happy pickling!
Lee
Happy pickling!
Lee
I don't think the recipes on this page are what you're looking for, but it appears to be a good resource on the subject in general.
Making Pickles - Colorado State Univ. Coop. Extension
Regards,
Chris
Making Pickles - Colorado State Univ. Coop. Extension
Regards,
Chris
Tony Serra
TVWBB Super Fan
Here's a recipe that I use for pickles
DILL PICKLES
8 cups water
1 cup white vinegar
¼ cup pickling salt
3 lbs. pickling cucumbers
6-7 cloves of garlic
fresh dill
3 TBLS dill seed
Boil water, vinegar and salt. Put layers of fresh dill, whole garlic, pickles, and dill seed into a one gallon jar. Pour boiling water mixture into jar. Cover immediately. When the jar is cool place in refrigerator. Let sit in refrigerator for 3-4 days before eating.
Makes one gallon.
DILL PICKLES
8 cups water
1 cup white vinegar
¼ cup pickling salt
3 lbs. pickling cucumbers
6-7 cloves of garlic
fresh dill
3 TBLS dill seed
Boil water, vinegar and salt. Put layers of fresh dill, whole garlic, pickles, and dill seed into a one gallon jar. Pour boiling water mixture into jar. Cover immediately. When the jar is cool place in refrigerator. Let sit in refrigerator for 3-4 days before eating.
Makes one gallon.
Phil Smith
New member
Bryan,
Reading China and Glass in the Outlet mall ( Route 30-Rockvale Outlet's) has a section on canning etc...they also sell flavor packets for pickling....
Hope this helps......
Reading China and Glass in the Outlet mall ( Route 30-Rockvale Outlet's) has a section on canning etc...they also sell flavor packets for pickling....
Hope this helps......
Here's one i found Old Fashioned Crock Pickles Bryan
Morgan Sziraki
TVWBB Pro
Hey people,
Look at the site the Chris A posted, I checked it for exactly *one* thing:
"Cut 1/16-inch slice from blossom end and discard."
If you don't do that, the enzymes in this part of the cuke will make your pickle mushy, and you won't get the crunch.
Other than that, experiment on flavours you like.
morganism
Look at the site the Chris A posted, I checked it for exactly *one* thing:
"Cut 1/16-inch slice from blossom end and discard."
If you don't do that, the enzymes in this part of the cuke will make your pickle mushy, and you won't get the crunch.
Other than that, experiment on flavours you like.
morganism
I came across this recipe in the San Jose Mercury News Food Section today. It uses both dill and garlic, as requested in the first post in this thread.
Dill Cucumber Slices
Regards,
Chris
Dill Cucumber Slices
Regards,
Chris
G
Guest
Guest
Hi,
I have been pickling & canning for many years. I have found that the "Ball Blue Book" has the best recipes for pickles. They also have free customer service on telephone & online customer service.
Johnny
I have been pickling & canning for many years. I have found that the "Ball Blue Book" has the best recipes for pickles. They also have free customer service on telephone & online customer service.
Johnny
Dug up this old post out of the basement. Found this recipe while surfing the net this morning.
Old-Fashioned Brined Dill Pickles
For a strong garlic flavor, add 10 to 20 garlic cloves to the pickling brine. For a mild garlic flavor, add 1 garlic clove to each jar of pickles before processing.
20 pounds pickling cucumbers, 3 to 6 inches long
3/4 cup whole mixed pickling spice
2 to 3 bunches fresh dill
2 1/2 cups vinegar
1 3/4 cups salt
2 1/2 gallons water
Cover cucumbers with cold water and wash thoroughly but gently. Remove blossom ends. Drain and wipe dry. Place half the pickling spice and a layer of dill in a 5-gallon crock or glass container. Fill the crock with cucumbers to within no more than 5 inches of the top. Place a layer of dill and the remaining pickling spice over the top of the cucumbers.
Mix the vinegar, salt and water and pour it over the cucumbers. Cover the cucumbers with a heavy plate that fits inside the crock. Place a weight on the plate to keep the cucumbers submerged and completely covered with brine. Cover the crock loosely with a clean cloth. Keep the pickles at room temperature, ideally at 75 degrees F. In about 3 to 5 days scum will tart to form on the brine. Remove it daily with a metal spoon.
Do not stir pickles. Always keep them completely submerged in brine. Add more brine as necessary, following the original proportions of vinegar to salt to water.
After 3 weeks of fermentation, the dills will be ready to be put up in jars. At this point, the brine may be cloudy due to the development of yeast during the fermentation period. Strain the brine, or make a fresh brine of 1/3 cup salt and 4 cups vinegar to 1 gallon water. The strained brine makes a better pickle because its flavors have blended with the cucumbers and dill. Bring the brine to a boil. Pack the pickles, along with some of the dill from the crock, into clean, hot quart jars. Do not pack too tightly. Cover the pickles with hot brine, leaving 1/2 inch headspace; seal. Process in boiling water bath 15 minutes.
Yields 9 to 10 quarts.
Old-Fashioned Brined Dill Pickles
For a strong garlic flavor, add 10 to 20 garlic cloves to the pickling brine. For a mild garlic flavor, add 1 garlic clove to each jar of pickles before processing.
20 pounds pickling cucumbers, 3 to 6 inches long
3/4 cup whole mixed pickling spice
2 to 3 bunches fresh dill
2 1/2 cups vinegar
1 3/4 cups salt
2 1/2 gallons water
Cover cucumbers with cold water and wash thoroughly but gently. Remove blossom ends. Drain and wipe dry. Place half the pickling spice and a layer of dill in a 5-gallon crock or glass container. Fill the crock with cucumbers to within no more than 5 inches of the top. Place a layer of dill and the remaining pickling spice over the top of the cucumbers.
Mix the vinegar, salt and water and pour it over the cucumbers. Cover the cucumbers with a heavy plate that fits inside the crock. Place a weight on the plate to keep the cucumbers submerged and completely covered with brine. Cover the crock loosely with a clean cloth. Keep the pickles at room temperature, ideally at 75 degrees F. In about 3 to 5 days scum will tart to form on the brine. Remove it daily with a metal spoon.
Do not stir pickles. Always keep them completely submerged in brine. Add more brine as necessary, following the original proportions of vinegar to salt to water.
After 3 weeks of fermentation, the dills will be ready to be put up in jars. At this point, the brine may be cloudy due to the development of yeast during the fermentation period. Strain the brine, or make a fresh brine of 1/3 cup salt and 4 cups vinegar to 1 gallon water. The strained brine makes a better pickle because its flavors have blended with the cucumbers and dill. Bring the brine to a boil. Pack the pickles, along with some of the dill from the crock, into clean, hot quart jars. Do not pack too tightly. Cover the pickles with hot brine, leaving 1/2 inch headspace; seal. Process in boiling water bath 15 minutes.
Yields 9 to 10 quarts.