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 DILL PICKLES
Make and share this Grandma's Dill Pickles recipe from Food.com.
Provided by Surrealdream
Categories < 4 Hours
Time 2h25m
Yield 7 quarts, 7 serving(s)
Number Of Ingredients 12
Steps:
- Wash cucumbers using cloth and cold water.
- Drain, Place in large crock or pot.
- Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers.
- Poor brine over cucumbers and let stand 24hrs, then drain.
- Wash and sterilize jars and lids. Keep jars in boiling hot water untill ready to use. Keep lids with seals in simmering (NOT BOILING)water untill ready to use.
- Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.
- Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water.
- Heat to boiling then discard cheese cloth.
- Pack cucumbers in clean HOT jars.
- Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tabelspoon dill seed to each jar.
- Cover with boiling water, filling jars 1/2" from top.
- Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.
Nutrition Facts : Calories 261.2, Fat 2.7, SaturatedFat 0.5, Sodium 36447.1, Carbohydrate 50.8, Fiber 6.2, Sugar 26, Protein 8.7
GRANDMA BROWNS DILL PICKLES BY FREDA
Summertime delight, HOME MADE PICKLES. This recipe is My Late Grandmothers recipe. (Grandma Alvina Brown) They Never Fail. They are very Easy to make. These can be made jar by Jar.
Provided by FREDA GABLE
Categories Other Sauces
Time 35m
Number Of Ingredients 7
Steps:
- 1. Have Sterilized Jars and Lids ready to fill. TIP: Your Hot Dishwasher Works to Sterilize jars. Place Cukes in jars to full with Crushed Dill. (OPTIONAL) you can add cloves of garlic to each jar. about 3-4 cloves per Qt jar.
- 2. Pour "HOT BRINE" over Cukes in Jars. Add 1 Tbs Sugar to each Qt Jar. Place Lid and rings on Jars tighten to Seal. Place in boiling water bath. Let set til cold. these are Crunchy, TIP: EXTRA Crispy, add 1/2 tsp allum to each jar. HINT: READY TO EAT IN (1) WEEK.
GRANDMA'S HOMEMADE MUSTARD PICKLES
This is Beverly's recipe for homemade mustard pickles.
Provided by Dylan Terry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 24
Number Of Ingredients 12
Steps:
- Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
- Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
- Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
- Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1950.2 mg, Sugar 27.7 g
GRANDMA'S SWEET PICKLES
When I was a kid Grandma made all kind of pickles. She made sweet pickles, pickled watermelon rinds, pickled okra,and pickled green tomatoes, I could go on and on. The pickles where great, but the love she put into making them was awesome. I hope I can make these as good as grandma!!!
Provided by Eddie Jordan
Categories Other Snacks
Number Of Ingredients 9
Steps:
- 1. Soak cucumbers in water and lime for 24 hours.
- 2. Wash in clean water and soak in fresh water for 3 hours.
- 3. Combine remaining ingredients add cucumbers and soak overnight.
- 4. Boil pickles in soaking liquid until pickles are clear about 1 1/2 hour.
- 5. Pour into hot sterilized jars, seal. Process in hot water bath for 5 minutes. Makes 7 pints.
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