GRANDMA'S FERMENTED DILL PICKLES
This traditional recipe makes fermented pickles really easy. Just pack them in a jar and leave them in a dark, cool location for up to 6 months! Skip the work of canning and enjoy probiotic pickles all winter long.
Provided by Emillie
Categories Pickles
Time 10m
Number Of Ingredients 9
Steps:
- Trim the blossom ends off the cucumbers.
- Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it's really warm in your house, stash them in the fridge for the icing.
- Once you've set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt and water), bring to a boil and simmer for 10 minutes.
- Divide the hot brine between two sterilized 1-quart mason jars and allow to cool overnight.
- The next morning drain the cucumbers and pack them into the brine-filled mason jars, along with the dill, horseradish and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.
- Put a lid on the jar that will allow gas to escape while keeping out mould and other contaminates. (See the section above for different jar and lid options).
- Store the jar in a cool dark location.
- The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. Let them ferment for at least 1 month and up to a year.
GRANDMA'S DILL PICKLE RECIPE
How to make classic homemade dill pickles using fresh cucumbers, dill, spices, and brine. This recipe follows a simple hot water bath method.
Provided by Lovely Greens
Categories Appetizer
Time 1h15m
Number Of Ingredients 9
Steps:
- Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
- Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
- Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
- Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.
- Place a metal preserving rack or towel at the bottom of a deep preserving pan and then place the jars inside. The jars should be at least an inch apart and the pan needs to be deep enough to have the jars inside with over an inch of water comfortably covering the tops.
- Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water. If you're using a towel at the bottom of the pan then you'll need a 'jar lifter' tool available at many kitchen shops. Set the jars on the counter and allow to cool. You'll know that the jars are properly sealed when you hear the lids popping.
- Allow the pickles to infuse with the brine for at least two weeks before eating them. Stored in jars in a cool pantry your pickles will last up to a year, though I doubt you'll be able to let them sit there that long.
Nutrition Facts : Calories 64 kcal, ServingSize 1 serving
GRANDMA MA'S FRENCH PICKLES
Provided by Nancy Fuller
Time 2h20m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.
- Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
- The pickles will keep, refrigerated, up to 2 weeks.
GRANDMA ARNDT'S PICKLES
These are the best pickles ever! Grandmas always make the best food! Warning...This recipe is very time-consuming...you'll see...
Provided by Mandy007
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10h50m
Yield 40
Number Of Ingredients 13
Steps:
- Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
- The next day, drain the cucumbers, rinse well with water, and set aside.
- Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
- Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 99 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.8 g, Sodium 1323.4 mg, Sugar 22.1 g
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S SPICY SWEET PICKLES
Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.
Provided by Donna M.
Categories Vegetable
Time P7DT15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Slice cucumbers about 1/8 inch thick.
- Pour salt over cucumbers.
- Pour enough boiling water over all to cover.
- Stir and let stand 8 hours or overnight.
- Drain and discard brine.
- In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
- Bring to a boil.
- Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
- Pour boiling vinegar mixture over cucumbers.
- Cover and let stand.
- Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
- Do not reheat when sugar is added.
- At the end of the 5th day, pickles are done and may be stored in covered jar.
- Do not seal jars.
- Pickles will keep indefinitely and get better with age.
Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8
GRANDMA ROSE'S (THIRD GENERATION) PICKLES
Steps:
- Wash pickles. Place pickles in a clean gallon jar, and fill with cold water. Take out pickles. This way the water is an exact amount! (Grandma never had an accurate measure on the amount of water)
- Add salt to jar, mix well until the salt is dissolved and water clears. Return pickles to jar. Peel and crush garlic. Add garlic to jar with dill and pickling spices.
- Let stand *UNCOVERED* for about 5 days depending on how well done you like them.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
AUNT ROSE'S REFRIGERATOR PICKLES
This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!
Provided by Clark Hamblen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 20
Number Of Ingredients 8
Steps:
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 351.2 mg, Sugar 8.8 g
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDPA ROWAND'S CANADIAN PICKLES (SWEET)
I grew up on these pickles being made once a year. Being canned, these pickles take two weeks to make but are so worth it. After my grandfather died in 1996, there were enough pickles canned to last two more years. After that, there weren't made any more. My grandmother said she had lost the recipe and even if she had it there was no one to help her make them anymore. Going through her recipe book, what did I find? It was my grandfather's recipe! I'm proud to be able to share it with you. If you like sweet pickles, you're going to just die when you taste these.
Provided by R.Rowand
Categories Vegetable
Time P14D
Yield 12 pint jars, 100 serving(s)
Number Of Ingredients 10
Steps:
- Mix cucumbers, salt and boiling water; let sit on your stove covered for 1 week and then drain.
- Pour on 1 gallon of boiling water; let stand 24 hours and then drain.
- Add alum and 1 gallon boiling water; let sit 24 hours and then drain.
- Mix together sugar, 1 pint water, vinegar, cinnamon oil, and clove oil . Bring to a boil and pour over cucumbers. Let sit 24 hours and then drain, retaining juices. Let sit 24 hours.
- Reheat juices and pour over cucumbers again. Let sit 1 hour and then drain retaining juices. Repeat this step for 4 days, letting cucumbers sit on counter top. Do not refrigerate them.
- After the 2 week process is done, place pickles in whatever size caning jars you have on hand and re boil the retained juice to pour in the jars on top of pickles. This will give you enough heat to seal the jars perfectly.
- Put the extra in the pantry and refrigerate a 1 jar. When they are cold they will be ready to eat (unless you like warm pickles then dig right into them).
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