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Old August 3, 2007   #31
gardenmama
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Sugar Free Asian Cucumber Pickle Salad

1-2 Suyo Long Cucumbers thinly sliced
1 large white onion thinly sliced
1/4 cup Gari (pickled ginger)
1 cup Splenda
1 cup white vinegar
1 tbsp salt
1/4 tsp red pepper flakes (or 1 fresh red hot pepper thinly sliced)
water to cover (up to 1 cup)

in a non-metallic bowl layer cucumbers and onions. Mix in Gari.
Mix together white vinegar, Splenda, salt and red pepper flakes. Pour over cucumber/onion mix. Add water as needed to cover cucumbers. Cover with plastic wrap ensuring all cucumbers are submerged. Refrigerate 3-4 days. Serve!!
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Old September 25, 2007   #32
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Heres a variation of the above recipe that everyone seems to like really well.
Instead of 16 oz of vinegar, use 24 oz
add 2 TBSP of dill seed
1 TBSP McCormick pickling spice (eliminate the bay leaf and allspice)
add 1/2 cup sugar
add 1 tsp celery seed
add 2 tsp tumeric
add another clove of garlic (yummy)
I also cut off the blossom end before cutting into spears.
I try to swirl the jars a couple times a day to redistribute the spices and wait 7-10 days before trying. I have used store bought hot house pickles when I dont have my own and they work pretty well
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Old September 25, 2007   #33
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Sounds good.

I did my pickling marathon all on my own this year....and believe me it was a mini marathon. I only did about the equivalent of about 100 quart jars (some are pints and some are gallons)....but it amounts to about 2 bushels of cukes I bought, 1 half bushel of mixed hot peppers and various mixed veggies (for tourshi). Still to do is the pickled ginger and canning of tomatoes and tomato sauce. Did manage to find purple and bright orange-yellow cauliflower to add to the tourshi! Might do some of my peppers when they ripen up. Most aren't ready as yet.
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Old September 25, 2007   #34
tessa
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harley....thanks for all the effort you put into your post.
i am definitely going to mentally soak this thread in all summer and come autumn (march) i am going to be hauling it out again!
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Old December 13, 2007   #35
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Harley, you created a pickle making monster as I have now made close to 50 quarts. Lots of different variations and they make a nice gift to friends. Thanks for getting me started
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Old December 13, 2007   #36
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Just read though the posts, and great stuff! I'm subscribing to this thread so I'll catch all the updates, and be reminded what to do when I'm buried in cukes next year.
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Old January 16, 2009   #37
Penny
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Thanks for the recipe for Polish Beet Soup and the Bread and Butter pickles, both sound good!
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Old February 4, 2009   #38
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I'm making a batch of Polish Beet Soup today. I double the recipe because Mrs. M's sisters always want a couple bowls of it. It takes me about ½ an hour just to peel and julienne the beets and my hands will be stained red for a day or so.

I'm told it fortifies the blood to withstand the snowy, frigid weather we're having here.

Mmm Mmm Good! - to steal a line from a famous soup company.
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Old February 5, 2009   #39
Penny
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So how was the soup?
I'm gonna have to make this one, soon!
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Old February 6, 2009   #40
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"Wash your hands they are filthy" - OMG, Mom? Is that you?
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Old February 6, 2009   #41
Mischka
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Quote:
Originally Posted by Penny View Post
So how was the soup?
I'm gonna have to make this one, soon!
It was wonderful. I'm having some for lunch today and that will be the last of it.

I picked up a fresh loaf of marbled rye at the 24 hr. supermarket early this morning and after I slather a few slices with butter to dunk in my soup, I will be one content guy.
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Whenever you visit my grave,

say to yourselves with regret

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No matter how deep my sleep I shall hear you,

and not all the power of death

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Old February 6, 2009   #42
Earl
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Here's my mom's sweet freezer pickle recipe.

EDNA’S FREEZER PICKLES

2 CUPS SUGAR
1 TEASPOON CELERY SEED
1/2 TEASPOON SALT
1 CUP VINAGAR
1 LARGE ONION THINLY SLICED
MIX ABOVE INDREDIENTS
THEN ADD
7 CUPS SLICED CUCUMBERS, TURNING UNTIL WELL COATED
PUT MIXTURE IN A GALLON ZIP LOC BAG, REMOVE AIR, CLOSE AND STORE IN REFRIGERATOR FOR 5 DAYS. THEN PACK IN PINT CONTAINERS AND FREEZE. After a couple of weeks, thaw and eat.

And just for the heck of it,

THE BEST SMOKED FISH DIP

1 CUP DAIRY SOUR CREAM
1/2 CUP REAL MAYONAISE
1 CUP FLAKED SMOKED FISH [OILY FISH IS BEST]
3 TABLESPOONS CHOPPED GREEN ONION
1/2 TEASPOON WORCESTERSHIRE SAUCE
DASH GARLIC POWER

IN SMALL BOWL, BLEND SOUR CREAM AND MAYONNAAISE,
STIR IN REMANINING INGREDIENTS. COVER AND REFRIGERATE
AT LEAST 1 HOUR. SERVE WITH VEGETABLE DIPPERS OR
POTATO CHIPS.
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Old July 28, 2009   #43
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I made the refridgerator pickle recipe last evening. I followed the recipe for the most part. I boiled the spring water in the last step. When I was done, I put the pickles in the fridge and put my 3 kids to bed. When I was done I went to look at the jars and the lids had suctioned down (I didn't hear them pop as I wasn't in the room). Can I conclude that they are safe for more than two weeks or would I have to actually process them in a canner to ensure they would store properly for more than a couple of weeks. Just wondering.
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Old July 28, 2009   #44
Zana
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If they are a tight fit/suctioned down then you have a good seal and won't need to process them. At least in my experience with hot packs. But I don't have allot of experience with other methods. Sorry. But it does sound like you'd be ok.
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Old July 31, 2009   #45
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I think you did fine. I have some in the fridge now that I made June 6th and they are still just fine
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