Do I have to refrigerate Kosher Dill Pickles!!?
nita1950
20 years ago
Featured Answer
Sort by:Oldest
Comments (31)
Pokeydecatur
20 years agoRelated Discussions
How do I make dill and sweet pickle relish?
Comments (21)The first time I made pickle relish I did it just to use up a couple of cukes that had gotten bigger than I like (once in a while, the vine conspires to hide one or two until they can get too big), but it was so good, much better than the store bought, that I've been making my own ever since. The problem is that I like the veggies to be nicely even in size, tiny cubes and all that chopping is so tedious. So once, I tried a batch in the food processor, as suggested in a recipe. Won't do that again. The texture was completely different. My recipe is a little different from the Ball Book's, though it seems I might have gotten the original recipe from it, as the proportions are the same. But I add 2 cups of chopped celery to the other veggies, 1/4 t tumeric and I use half and half yellow and brown mustard seeds. Here is an excellent red onion relish. The recipe comes from "Small Batch Preserving", but I generally triple it because I can't be bothered to slowly caramelize the onions and go through the whole canning process for only 2 cups of finished product. Caramelized Red Onion Relish 2 large red onions-peeled and very thinly sliced 1/4 c firmly packed brown sugar 1 c dry red wine 3 T balsamic vinegar 1/8 t salt 1/8 t freshly ground black pepper Combine onions and brown sugar in a heavy, nonstick pan. Cook, uncovered over med-high heat about 25 minutes or until onions turn golden and start to caramelize. Stir frequently. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes until most of the liquid has evaporated. Stir frequently. Season to taste with salt & pepper. Pack in clean hot jars, leaving 1/2" head space. Process half pints in boiling water bath for 10 minutes....See MoreAnyone use Ball Kosher Dill Pickle Mix recipe?
Comments (12)Floating is usually not a safety issue. It simply means that air was still trapped in the vegetable pieces. Over time, assuming it was processed correctly, they will sink. But slimy can be a serious problem as it is often indicative of too low acid brine (too little vinegar) and the food should not be consumed. The problem okra is often slimy naturally, especially if overly mature when harvested. So there is no way to know if the slimy results was from the okra or the too-low-acidity. To be safe I would recommend tossing them. " Are these ingredients good enough to can 1 quart of okra I'm using canning salt, garlic, ( ball) kosher dill pickle mix , and some (ball) mixed pickling spice, and the okra. These are the ingredients I have as of now. I know nothing at all." There are many tested and approved recipes for making pickled okra and when one is new to canning only those tested and approved recipes should be used. In all cases the amounts that can be added are limited to the specific amounts in the recipe - no additions. In other words the Ball Kosher Dill Pickle Mix is safe to use IF you follow the instructions on the label. I don't have a packet of it to check butyou would use only the packet mix, and the vinegar and water it calls for and the okra. No additional pickling spices or salt can be added unless the instructions call for them. I doubt they do as the salt and all the spices should already be in the mix in the packet. As for quarts - only if the instructions call for quarts. Normally such instructions are for pints only and you can never go to a larger jar than what is in the instructions as it creates safety issues in the pH and the processing time required. If you want to use an approved recipe for Pickled Okra instead use this one. http://nchfp.uga.edu/how/can_06/pickled_dill_okra.html Dave...See MoreA SAFE refrigerator dill pickle recipe? Please?
Comments (7)f you are making a pickle for the fridge, there is no safety worry. You can use any ratio you like for vinegar and water. Sorry but I have to disagree with that statement. First because a 1:1 ratio of vinegar to water is the recommended MINIMUM safe ratio for any pickle - fridge or not - with the exception of a couple of NCHFP lab tested recipes. And the recommended storage time for that strength of brine is 3 months max. Second because of all the water in the cucumbers any brine is quickly diluted even further. So using too little vinegar to begin with can quickly and easily lead to rapid listeria growth even in the fridge. Listeria has been proven to grow even down into the mid-30s. So the ratio of vinegar is still quite relevant even in refrigerator pickles as that ratio is what will prevent listeria growth and control the length of safe storage time. Dave...See MoreRefrigerator Dill Pickles
Comments (2)Thank you. Just got my fall cucs planted. Hope to get enough to do this, but I'll have to used dried dill seed. Unless I can get some dill to grow this fall. Next year I'll try freezing it. I freeze cilantro to use in fresh salsa so guess it would work as well....See Morenita1950
20 years agoBigMama
20 years agojannie
19 years agoBigMama
19 years agonita1950
19 years agoponderinstuff
19 years agonita1950
19 years agoshaun
19 years agosue36
19 years agobrian_j_spencer_hotmail_com
15 years agospedigrees z4VT
14 years agospedigrees z4VT
14 years agojannie
13 years agojannie
13 years agohgtvdream.com
12 years agohappyday
12 years agoNancy1001
12 years agowatsonair
12 years agobentleysuprr
12 years agoJon Nelson
8 years agospedigrees z4VT
8 years agolindac92
8 years agotamraallen68
8 years agoKen Sturmer
6 years agolast modified: 6 years agoRobin Turner
6 years agoandrewhammer07
5 years agonancyjane_gardener
5 years agoShrike Renault
4 years agoHU-969174700
2 years ago
Related Stories
COLOR PALETTESEaster Egg Inspiration: 9 Great Ways to Use Pastels
Mint green, light aqua, pale pink, blossom yellow and soft lavender can bring spring beauty into your home
Full StoryFUN HOUZZ14 Things You Need to Start Doing Now for Your Spouse’s Sake
You have no idea how annoying your habits at home can be. We’re here to tell you
Full StoryKITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full StoryCOTTAGE STYLEMy Houzz: Creativity Flows in a New Hampshire Cottage
Simplicity and natural surroundings provide inspiration for an artist’s work and for her home’s peaceful, pretty interiors
Full StoryMOST POPULARHow to Reface Your Old Kitchen Cabinets
Find out what’s involved in updating your cabinets by refinishing or replacing doors and drawers
Full StoryMOST POPULARThanksgiving Tales: When the Turkey Tanks
Houzz readers prove adept at snatching victory from the jaws of entertaining defeat
Full StorySIMPLE PLEASURESThe Art of Being Neighborly
Learn the heartfelt gestures that go a long way toward creating a welcoming community
Full StoryEDIBLE GARDENSHouzz Call: What Did You Grow This Summer?
Let’s celebrate the homegrown fruits and vegetables of the season. Post your pictures and tell us about your harvest
Full StorySponsored
More Discussions
BeverlyAL