starting a new canning hobby need pickle recipes

13 years ago

Good Morning,

I have decided I want to start canning more than just blackberry jelly and am wanting to start with pickling. I have found a place to get the small pickling cucumbers and am looking for some good safe recipes. I have some from my grandma and great grandma but they don't include water baths and I am scared to make them. Does anyone have any really good dill, sweet and bread and butter pickle recipes? I am getting a 1/2 bushel they say around 25lbs to start with this weekend. I am so excited.

Thanks

Melissa

Comments (4)

dgkritch
13 years ago
Here's a great Sweet Pickle (posted by LindaLou on the Harvest forum who is a Master Food Preserver in Washington State).

Sweet pickle chunks

Pour boiling water over 24 pickling cukes for 4 days. On 5th day, drain, cut cukes in chunks (or spears if you prefer).
Make this syrup and pour over cukes:
8 cups sugar
4 cups cider vinegar 5% acidity
3 1/2 tsp. pickling and canning salt
2 Tbsp. pickling spices, tied in a bag.

Drain and heat syrup for 3 more days.(It is the same batch of syrup, just drain and reheat.I get lots of questions about that part.) On 4th day, pack pickles into jars, seal with lid. Process in water bath canner for 10 minutes.
And here's a safe Dill Recipe that is very good (same source). Kosher Dill (Heinz Recipe) 4 lbs pickling cukes 14 cloves garlic, peeled & split 1/4 cup salt 2 3/4 cups distilled or apple cider vinegar 5% acidity 2 3/4 cups water 12 to 14 sprigs fresh dill weed 28 peppercorns Wash cucumbers; remove 1/16 inch from blossom end, cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6\-7 pints. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I'm not a big Bread & Butter fan, so don't have a T & T recipe for those, but I'm sure someone will post one. I do have recipes for Fermented Dills, Zucchini Relish and Dill Relish if you're interested too! Have fun and be sure to check out the Harvest Forum for lots of canning, preserving recipes and advice! Deanna
annie1992
13 years ago
I can sure vouch for that first pickle recipe, I love it. I don't care as much for sour pickles, or dills, but I love those sweet chunks, they're great in tuna salad and yummy just by themselves. Ashley and her friends tend to start snitching the chunks of pickles out of the bucket as soon as they've set for a day in the syrup.

Oh, and that first step? I use fresh boiling water each day, but when you get to the syrup step, you just reheat the syrup, don't make new stuff.

I also have this bread and butter pickle recipe from the Ball Blue Book, although I like the onions better than I like the cucumbers:

Bread and Butter Pickles
(taken from Ball Blue Book of Preserving)

4 pounds 4 to 6 inch cucumbers, cut into 1/4 inch slices
2 pound onions, thinly sliced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seeds
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups apple cider vinegar

1. Combine cucumber and onion slices in a large bowl, layering with salt.
2. Cover with ice cubes and let stand 1 1/2 hours.
3. Drain, rinse, drain again.
4. Combine remaining ingredients in a large saucepot. Bring to a boil.
5. Add drained cucumbers and onions and return to a boil.
6. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
7. Remove air bubbles. Put on 2-piece lids.
8. Process for 10 minutes in a boiling-water canner.
9. Allow 4 to 6 weeks for flavors to develop.
* Makes about 7 pints

Remember, you can pickle lots of stuff, I made bread and butter jalapenos with Carol's recipe last year and Elery loved them. Ashley likes the dilled green beans and I like pickled beets, there's lots of room out there for pickled vegetables.

Right now my modem at home is on the fritz, so I can only post at work and most of my recipes are not here, so hopefully someone else will bump in and help you too.

Annie
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This is the recipe my family has been using for gosh knows how many decades. The key I think is to use freshly picked cucumbers, straight to the ice bath. And fresh dill as well, of course. I like it because it is easy to scale from 6 down to 1 quart, or anything between. Looks similar to Chase's, except 2/1 ratio on water/vinegar. * Exported from MasterCook * Brad's Garlic Dill Pickles Recipe By : Brad Lucht Serving Size : 6 Preparation Time :1:00 Categories : Canning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 pickling cucumbers -- * see note 12 cups water 6 cups white vinegar 1 cup pickling salt -- rounded 12 heads fresh dill 12 cloves garlic -- cut in half This recipe will make 6-8 quarts, depending upon size of cucumbers. If more than 6 quarts, increase amount of dill and garlic required. Wash cucumbers and remove 1/16-inch from blossom end. Place in a 5-gallon bucket with cold water and lots of ice cubes. Soak in ice water for at least 4 hours but no more than 8 hours. Refresh ice as required. Fill enamel canner with water and bring to a gentle boil; this will take at least an hour. Boil canning jars in canner. Process lids in simmering water for at least 10 minutes. Do not boil lids, as this will compromise the rubber seal. All we want to do is soften the seal. Combine water, vinegar and pickling salt in a large stock pot. Cover and bring to a boil over high heat. This will take 20-30 minutes. Make sure pot is covered so that solution does not evaporate. When mixture has come to a boil, remove a jar from the boiling water, making sure all water has drained from the jar. Place 2 half-cloves of garlic and 1 head of dill in the jar. Add 3-4 cucumbers, leaving 1-inch headspace. Top with an additional 2 half-cloves of garlic and another head of dill. Using a canning funnel, fill the jar with hot vinegar mixture, leaving Â½-inch headspace. If necessary, wipe jar top and threads clean. Place hot lid on jar and screw on ring a little more than finger tight. Place jar on rack to cool. You should hear the "ping" of the seal within a couple minutes. Repeat with remaining ingredients. After jars have cooled, test seals. Write date of canning on lid using Sharpie. Store in cool, dark place for at least 6-8 weeks. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. This recipe will give a much crisper pickle than those processed with a hot water bath for 15-30 minutes. [Scale recipe as needed. 1/6 cup canning salt = 8 tsp] - - - - - - - - - - - - - - - - - - NOTES : *about 4 inches long
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I still have the lime here (Mrs. Wages brand) and it did help to hold the cukes a bit firmer for the all vinegar sour pickles. I do not use alum anymore and because it still seems to be linked to aluminium and allzheimers I was not going to even try going any further with it. The lime was used, and the whole cukes were soaked in it for 24 hours in the fridge. I used huge stainless steel bowls that take up a whole shelf in the fridge. I cut off the tips of both ends prior to the soaking, They did get a long rinse afterwards, but even for that, there was a bit of white sediment in the brine after a few days. I also used a bit of tumeric for some color. They were quite pungent. I could have even added a bit of my acid blend and made them even more potent.. My sours are not fermented. They are just 100% plain white distilled vinegar, salt, and a little tumeric. My pickled pepperoncini are also done that way, but without the tumeric. My half sours are just a salt brine with a dash of vinegar added after they sit on the counter overnight. Ive also use the pickling lime for making some sweet mixed, but it was just for the cukes to soak in first. The amount of alum used in a 7 quart batch of sour pickles was something like about 2-3 teaspoons for the toatl amount of vinegar brine. With Pickle Crisp, you do have as slight flavor of chlorine, but that tends to dissipate once they are opened and allowed to 'breath' a few minutes before serving. A chilled pickle always seems to be a bit crunchier than at room temp. FYI> Rumford brand baking powder has no alum in it. Baking soda is basically bicarbonate of soda and nothing else. There is also a bakers ammonia that is still used today for some Swedish cookies and pasteries. I can't taste Pickle Crisp, but that might be because of the heat of the peppers, or the strength of the flavors and spices I use in regular pickles. Mrs. Wages and Ball mixes are the primary ingredients I use when making spiced pickles, and I add extra spices like dill, celery seeds, mustard seeds and such to the various kinds of pickles.There is nothing worse (besides a sour or mushy cuke) than a bland tasting pickle. A recent America Test Kitchen episode dealt with making a flaky pastery for a big berry tart. They mixed the butter and flour to a very course mix, then used their palms to press the flour into the butter lumps. This helped to spread the butter into thinner bits. Ever made puff pastry? I have, with excellent results. MUCH better than the Pepperidge Farm frozen stuff. It does take a long time, a cold work surface, lots of patience and lots of rolling between each chilling.
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Shirley I looked and that 20 day recipe is adding the sugar daily to the already packed jars. "the good ole days"? When I look at the sickle attachment, still sitting in the field that I would ride behind the tractor to cut hay in the back 13 acres I wonder how I did it as a kid, lol. We didn't have animals so I didn't have to milk or kill the chickens. You should write a book Shirley, my most valued book is the one my Grammy wrote/bound hardback for the kids and grandkids at the tender age of 91 about them homesteading the original 160 acre family farm in South Dakota. The great Grandfather took off, never to be seen again and the women homesteaded the plot! Annie, here the farmers still make their own butter, sit around the kitchen table while the bread is rising and shake the containers.
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Ball Complete isn't outdated. There was a period of time during which Ball discontinued the sale of pickle crisp and those of us who had used it switched to food-grade calcium chloride (which is what pickle crisp is). The Food-grade calcium chloride (i.e. generic) is more crystalline and required greater amounts, just like Diamond Crystal kosher requires a greater volume to equal the weight of a given amount of canning and pickling salt. I don't know the current formulation as I only use the generic, but there are lots of threads regarding pickle crisp and calcium chloride which discuss varying amounts for different formulations. I would recommend using whatever amount the package states or less. In several instances I've found I prefer a lighter touch with the stuff. Also, you may want to look on the NCHFP site for their lime pickles. Yes, it's more troublesome but again, you may prefer the results. It is still approved for pickling, as long as you take the appropriate precautions. Carol Here is a link that might be useful: NCHFP Quick Sweet Pickles with Lime
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tami_ohio
13 years ago
REFRIGERATOR PICKLES

Pat - Holy Cross Cook book
Tami OH

Slice onion in bottom of gallon jar. Slice pickles to fill but do not peel. Boil syrup, until dissolved and pour over pickles and refrigerate

4 c. white vinegar
1 Â½ t. mustard seed
4 c. sugar
1 Â½ t. tumeric
Â¼ c. canning salt
1 t. celery seed

For 1 quart Jar = Â¼ recipe

1 T. canning salt
1 rounded t. mustard seed
1 rounded t. tumeric
Â¼ t. celery seed
3 large cucumbers

18 pickle size cucumbers make about 2 quarts of pickles.

These are great. Like bread and butter pickles. Just pour the hot syrup on, put the lids on and refrigerate. No boiling water bath or anything. They MUST be refrigerated. I do them year round, if I can get the small cukes at a decent price in good condition. My MIL made them in gallon jars, but I don't have that kind of room, so I make quarts.

Enjoy your new endevor.

Tami
ann_t
13 years ago
I hope Sharon (Chase) posts. You definitely need her Dill Pickle recipe. It is the "BEST". I've never had better dill pickles.

Ann

starting a new canning hobby need pickle recipes

Comments (4)

dgkritch

annie1992

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tami_ohio

ann_t

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