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Old May 4, 2007   #6
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Ok...this is a copy of what I posted on another forum....different tips and the recipe.

" The only ones I process with that brine are the ones that don't end up self sealing within about 15 to 20 minutes.

We make up a large batch of brine (since we tend to do this assembly line style.) using organic apple cider vinegar and spring water, as well as kosher salt.

Then load all the jars up with whatever is being pickled - cukes, hot or sweet peppers, garlic, dill, cherry tomatoes, cauliflower, baby carrots/carrots, cabbage, celery, etc. Then pour the hot brine over the contents of the jars to the top of the jar. We then put the lid and ring on and do a finger tip tighten of the ring. Wipe off any brine on the side of the jar and set aside.

Check back in about 15 to 20 minutes (listening for the "POP" sound of the jars lids sealing). If the jar lid has depressed down, tighten the ring and let completely cool. Store in a cool dark place.

We find we have to wait about 6 weeks before they're "ready" to eat.

Armenian Style Dill Pickles or Tourshi (Pickled Mixed Vegetables)

here are two family versions - one using organic apple cider vinegar and the other with regular white vinegar. This is for the brine solution.

12 cups spring water
3 cups organic apple cider vinegar
3/4 cup kosher salt
(optional: increase the salt if you prefer a saltier pickle)

or

1 quart white vinegar
3 quarts spring water
1 cup kosher salt

Prepare all pickle ingredients - wash cucumbers to remove all dirt and sand, peel and trim garlic cloves, wash & cut up red, yellow or green peppers (hot or sweet depending on your taste), wash and clean off dill seed heads.

Sterlise wide mouth canning jars, lids and rings.

Mix all brine ingredients in a large pot. Bring to a rolling boil and reduce to a simmer.

Packing jars: In sterlised jars add garlic clove(s) to taste (You will need to add more depending on the size of the jar. If a 500ml/pint jar, probably 1 to 2 cloves, if a 1L/quart jar, probably 2 to 5 cloves, if a gallon jar, probably 6 to 10 cloves will be needed. (Remember Armenian food can be a bit heavy on the garlic for those that don't like allot of it, so adjust accordingly.) Add dill seed heads again, more if a larger jar. Add red/yellow/green/orange pepper pieces (about 2" x 1" at most - or long strips). Add cucumbers, stuffing the jar tightly. You can cut up spears or slices or chunks to fill gaps. The important thing is to pack it as tightly as possible.

Add hot brine solution to jar, pouring directly over the contents until the jar is full. Hold lid in place securely while tightening ring. (You don't have to have the ring so tight that you'll need a body builder to remove it....lol....just enough so that the lid will be held tightly against the rim of the jar to enable a good seal.) Wipe off the outside of the jar and lid (dried brine will leave a whitish salt residue on the jar) and set aside to cool and seal.

Usually within the next 15 to 20 minutes you should hear the "pop" of jars sealing on their own. If after half an hour or more you still have jars that haven't sealed on their own, you'll have to process them in a canning kettle.

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For the mixed pickled veggies - you could do cauliflower, celery, carrots (slices, sticks or baby size), eggplant, small onions, green/yellow/burgundy beans, okra, any colour of cabbage you get your hands on, cherry or grape tomatoes, green tomatoes, hot or sweet peppers - various colours and cucumbers.

Obviously, the size and the freshness of the cucumbers will matter. The larger they are, the tougher they tend to be.

One other tip our family picked up along the way - and believe me, it comes in handy when you're pickling multiple bushels of cucumbers, etc in one session - wash your cucumber in your washing machine (don't think it would work as well with a front load washer) on the gentle cycle with more than enough cold water to cover but WITHOUT ANY SOAP(or a very gentle soap like Sunlight)! This is the fastest and simplest way we've found to do allot of them. Make sure you have something to drain them in when you bring them back to the kitchen work area or you'll have a serious mess on your hands (she says sheepishly, since she learned the hard way!).

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Hope this helps. Let me know if you have any questions

Zana
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