Cucumber Pickles - Page 2

duajones · May 29, 2007

As I mentioned, my first batch was in an 80 oz jar instead of a gallon. While they were good, they were a little too tart for most peoples taste. My sons girlfriend liked them so much, she asked me to make her a batch exactly like that one, which I did yesterday. I also sowed seeds for county fair yesterday, which I am looking forward to using with the recipe.

harleysilo · June 4, 2007

Quote:

Originally Posted by duajones

As I mentioned, my first batch was in an 80 oz jar instead of a gallon. While they were good, they were a little too tart for most peoples taste. My sons girlfriend liked them so much, she asked me to make her a batch exactly like that one, which I did yesterday. I also sowed seeds for county fair yesterday, which I am looking forward to using with the recipe.

So, any updates???????????????????????????????

duajones · June 5, 2007

I made up a batch and added some jalapenos from my garden. Nice addition as it added just a touch of heat, but still very good. forgot to add that while the pickles used were primarily boothbys blonde, there was one diva in the batch and since its practically seedless, it makes a good pickle in my opinion.

shelleybean · July 26, 2007

Okay, I tried my pickles today. They are quite tasty. If you like the Clausen pickles in the refrigerated section at the store, you will probably like these, too. The flavor is similar but these have more flavor because of all the herbs and spices. These are very good. Thanks for sharing the recipe!

Penny · January 16, 2009

Thanks for the recipe for Polish Beet Soup and the Bread and Butter pickles, both sound good!

**Mischka** · February 4, 2009

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.

Penny · February 5, 2009

So how was the soup?
I'm gonna have to make this one, soon!

**Mischka** · February 6, 2009

Quote:

Originally Posted by Penny

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.

stormymater · February 6, 2009

"Wash your hands they are filthy" - OMG, Mom? Is that you?

Earl · February 6, 2009

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.

recruiterg · July 28, 2009

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.

Zana · July 28, 2009

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.

duajones · July 31, 2009

I think you did fine. I have some in the fridge now that I made June 6th and they are still just fine

recruiterg · November 9, 2009

I saw an Alton Brown - Good Eats episode where he made dill pickles in the basement. Does anyone have a recipe for this method (ie. not refridgerator pickles)?

shelleybean · November 9, 2009

I don't have the reicpe but you can probably get it from www.foodnetwork.com and check in the GOOD EATS recipes.

June 5, 2007	#3
duajones Tomatovillian™ Join Date: Dec 2006 Location: Corpus Christi,Texas Z9 Posts: 1,996	I made up a batch and added some jalapenos from my garden. Nice addition as it added just a touch of heat, but still very good. forgot to add that while the pickles used were primarily boothbys blonde, there was one diva in the batch and since its practically seedless, it makes a good pickle in my opinion. Last edited by duajones; June 6, 2007 at 03:54 PM.

July 26, 2007	#4
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Okay, I tried my pickles today. They are quite tasty. If you like the Clausen pickles in the refrigerated section at the store, you will probably like these, too. The flavor is similar but these have more flavor because of all the herbs and spices. These are very good. Thanks for sharing the recipe! __________________ Michele

February 4, 2009	#6
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	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. __________________ Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.

February 6, 2009	#10
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	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. __________________ "Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl

July 31, 2009	#13
duajones Tomatovillian™ Join Date: Dec 2006 Location: Corpus Christi,Texas Z9 Posts: 1,996	I think you did fine. I have some in the fridge now that I made June 6th and they are still just fine __________________ Duane Jones

May 29, 2007	#1
duajones Tomatovillian™ Join Date: Dec 2006 Location: Corpus Christi,Texas Z9 Posts: 1,996	As I mentioned, my first batch was in an 80 oz jar instead of a gallon. While they were good, they were a little too tart for most peoples taste. My sons girlfriend liked them so much, she asked me to make her a batch exactly like that one, which I did yesterday. I also sowed seeds for county fair yesterday, which I am looking forward to using with the recipe.

January 16, 2009	#5
Penny Tomatovillian™ Join Date: Jan 2009 Location: Ontario, Canada Posts: 948	Thanks for the recipe for Polish Beet Soup and the Bread and Butter pickles, both sound good!

February 5, 2009	#7
Penny Tomatovillian™ Join Date: Jan 2009 Location: Ontario, Canada Posts: 948	So how was the soup? I'm gonna have to make this one, soon!

February 6, 2009	#9
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,162	"Wash your hands they are filthy" - OMG, Mom? Is that you?

July 28, 2009	#11
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	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.

July 28, 2009	#12
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	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.

November 9, 2009	#14
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	I saw an Alton Brown - Good Eats episode where he made dill pickles in the basement. Does anyone have a recipe for this method (ie. not refridgerator pickles)?