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Posted: 7/30/2016 2:12:15 PM EDT
[Last Edit: ridinshotgun]
[#1]
My weapons of war are gathered and the generals are meeting!
And the first battle is done! 
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Posted: 7/30/2016 10:45:12 PM EDT
[#2]
Cracked open my first jar today from the batch I made a little over a month ago. These pickles are SO GOOD. So much more flavor than your typical "store bought" pickles. First thing I've ever canned, and first thing I've ever really made using something I grew myself. Thanks BozemanMT for sharing the recipe! |
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MO, USA
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Posted: 8/4/2016 10:48:05 PM EDT
[#3]
My wife and mother just cracked open a jar we made 3 weeks ago. They really liked them. Said they have a unique taste and were very good. Thanks for sharing.
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Posted: 8/7/2016 3:03:17 PM EDT
[#4]
One thing I've wondered, and I don't remember if it's been covered in all 15 pages of this thread already. The pickles I made don't seem as "crisp" as store bought pickles. Granted, in that regard I'm somewhat used to Claussens which aren't heated, so I knew homemade ones weren't going to turn out like that. But is there any secret to keep homemade pickles from getting soft? Or is that just the way they are? I've seen references to a product called "Pickle Crisp", does it work?
It's been 15 years or more since I've had any of my Grandma's homemade pickles so my memory is a little fuzzy as to how "crisp" those were. One of these days I also plan to try a "Claussen copycat" recipe like the ones I linked below, but I just don't have the fridge space to make more than a couple jars of those at a time since they have to be kept refrigerated. http://www.foodiewithfamily.com/homemade-claussen-knock-off-pickles/ |
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Posted: 8/7/2016 7:29:51 PM EDT
[#5]
Quote HistoryOriginally Posted By Grove:
When you push on the button on top of the lid does it pop back up or is it already down? If it pops back up they aren't sealed. I made 14 jars yesterday and unfortunately only about half of them sealed. It is very important to keep the jars and the brine hot because if you are packing lots of cucs, peppers, and garlic in the jars they will cool the brine very quickly. I was over confident in how many I could fill and put lids on at a time. The jars cooling on my granite counters and that fact that my cucumbers had been refrigerated is what I blame on my failure. Oh well I put those in the fridge and will eat them first. A couple tips would be to only take one jar out of the boiling water at a time and to have room temperature ingredients. Grove Quote HistoryOriginally Posted By Grove:
Originally Posted By THOR3232:
Ok I made some last night, after reading this thread over and over for the last year. I never heard anything pop but I did everything exactly the way it says. I did the teaspoon test where you tap the lids and if it rings there sealed and if it thumps they didnt seal, all mine were ringing so who knows. How would you know for sure if they sealed? My jars were submerged and boiling, my lids boiling my brine near boiling, left 1/2 to 1/4 of space, turned upside down. When you push on the button on top of the lid does it pop back up or is it already down? If it pops back up they aren't sealed. I made 14 jars yesterday and unfortunately only about half of them sealed. It is very important to keep the jars and the brine hot because if you are packing lots of cucs, peppers, and garlic in the jars they will cool the brine very quickly. I was over confident in how many I could fill and put lids on at a time. The jars cooling on my granite counters and that fact that my cucumbers had been refrigerated is what I blame on my failure. Oh well I put those in the fridge and will eat them first. A couple tips would be to only take one jar out of the boiling water at a time and to have room temperature ingredients. Grove None of the lids will pop or click, their all concave which is a good sign. I did use some refrigerator cukes so from now on they will be room temperature. I did do one at a time so hopefully im ok. Is there a way to tell or test for Botulism? |
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OH, USA
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Posted: 8/8/2016 10:45:31 AM EDT
[#6]
I have been making these pickles for about 6-7 years and they are the best. Before using this recipe I used the Mrs. Wages package mix.
I would use the mix with cauliflower , carrots and hot pepper, it came out great and didn`t kill me. I am wondering if anybody did this with this recipe? |
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Posted: 8/8/2016 10:47:28 AM EDT
[#7]
Quote HistoryOriginally Posted By Ohiomadman57:
I have been making these pickles for about 6-7 years and they are the best. Before using this recipe I used the Mrs. Wages package mix. I would use the mix with cauliflower , carrots and hot pepper, it came out great and didn`t kill me. I am wondering if anybody did this with this recipe? I just made some with banana peppers, no dill. We shall see how they come out. |
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Posted: 8/8/2016 10:54:02 AM EDT
[#8]
Quote HistoryOriginally Posted By THOR3232:
None of the lids will pop or click, their all concave which is a good sign. I did use some refrigerator cukes so from now on they will be room temperature. I did do one at a time so hopefully im ok. Is there a way to tell or test for Botulism? Quote HistoryOriginally Posted By THOR3232:
Originally Posted By Grove:
Originally Posted By THOR3232:
Ok I made some last night, after reading this thread over and over for the last year. I never heard anything pop but I did everything exactly the way it says. I did the teaspoon test where you tap the lids and if it rings there sealed and if it thumps they didnt seal, all mine were ringing so who knows. How would you know for sure if they sealed? My jars were submerged and boiling, my lids boiling my brine near boiling, left 1/2 to 1/4 of space, turned upside down. When you push on the button on top of the lid does it pop back up or is it already down? If it pops back up they aren't sealed. I made 14 jars yesterday and unfortunately only about half of them sealed. It is very important to keep the jars and the brine hot because if you are packing lots of cucs, peppers, and garlic in the jars they will cool the brine very quickly. I was over confident in how many I could fill and put lids on at a time. The jars cooling on my granite counters and that fact that my cucumbers had been refrigerated is what I blame on my failure. Oh well I put those in the fridge and will eat them first. A couple tips would be to only take one jar out of the boiling water at a time and to have room temperature ingredients. Grove None of the lids will pop or click, their all concave which is a good sign. I did use some refrigerator cukes so from now on they will be room temperature. I did do one at a time so hopefully im ok. Is there a way to tell or test for Botulism? No test for botulism that you can do. Read here at the CDC Botulism |
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Posted: 8/8/2016 2:38:15 PM EDT
[#9]
Quote HistoryOriginally Posted By ridinshotgun:
No test for botulism that you can do. Read here at the CDC Botulism Quote HistoryOriginally Posted By ridinshotgun:
Originally Posted By THOR3232:
Originally Posted By Grove:
Originally Posted By THOR3232:
Ok I made some last night, after reading this thread over and over for the last year. I never heard anything pop but I did everything exactly the way it says. I did the teaspoon test where you tap the lids and if it rings there sealed and if it thumps they didnt seal, all mine were ringing so who knows. How would you know for sure if they sealed? My jars were submerged and boiling, my lids boiling my brine near boiling, left 1/2 to 1/4 of space, turned upside down. When you push on the button on top of the lid does it pop back up or is it already down? If it pops back up they aren't sealed. I made 14 jars yesterday and unfortunately only about half of them sealed. It is very important to keep the jars and the brine hot because if you are packing lots of cucs, peppers, and garlic in the jars they will cool the brine very quickly. I was over confident in how many I could fill and put lids on at a time. The jars cooling on my granite counters and that fact that my cucumbers had been refrigerated is what I blame on my failure. Oh well I put those in the fridge and will eat them first. A couple tips would be to only take one jar out of the boiling water at a time and to have room temperature ingredients. Grove None of the lids will pop or click, their all concave which is a good sign. I did use some refrigerator cukes so from now on they will be room temperature. I did do one at a time so hopefully im ok. Is there a way to tell or test for Botulism? No test for botulism that you can do. Read here at the CDC Botulism I did everything right even had the brine boiling not just hot but never heard anyone of my 10 jars pop but everything else looks good. Does everyone here notice lids pop and if they dont but the button is in and the lid is concave do you still trust them? |
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Posted: 8/8/2016 3:47:08 PM EDT
[#10]
Quote HistoryOriginally Posted By THOR3232:
I did everything right even had the brine boiling not just hot but never heard anyone of my 10 jars pop but everything else looks good. Does everyone here notice lids pop and if they dont but the button is in and the lid is concave do you still trust them? Quote HistoryOriginally Posted By THOR3232:
Originally Posted By ridinshotgun:
Originally Posted By THOR3232:
Originally Posted By Grove:
Originally Posted By THOR3232:
Ok I made some last night, after reading this thread over and over for the last year. I never heard anything pop but I did everything exactly the way it says. I did the teaspoon test where you tap the lids and if it rings there sealed and if it thumps they didnt seal, all mine were ringing so who knows. How would you know for sure if they sealed? My jars were submerged and boiling, my lids boiling my brine near boiling, left 1/2 to 1/4 of space, turned upside down. When you push on the button on top of the lid does it pop back up or is it already down? If it pops back up they aren't sealed. I made 14 jars yesterday and unfortunately only about half of them sealed. It is very important to keep the jars and the brine hot because if you are packing lots of cucs, peppers, and garlic in the jars they will cool the brine very quickly. I was over confident in how many I could fill and put lids on at a time. The jars cooling on my granite counters and that fact that my cucumbers had been refrigerated is what I blame on my failure. Oh well I put those in the fridge and will eat them first. A couple tips would be to only take one jar out of the boiling water at a time and to have room temperature ingredients. Grove None of the lids will pop or click, their all concave which is a good sign. I did use some refrigerator cukes so from now on they will be room temperature. I did do one at a time so hopefully im ok. Is there a way to tell or test for Botulism? No test for botulism that you can do. Read here at the CDC Botulism I did everything right even had the brine boiling not just hot but never heard anyone of my 10 jars pop but everything else looks good. Does everyone here notice lids pop and if they dont but the button is in and the lid is concave do you still trust them? These aren't a hard can where you typically hear a loud pop. Somtimes I hear them pop other times not. If the lid is depressed and it doesn't push in you should be fine. Just toss anything that exhibits the symptoms as explained in the link. Whether canned like this or normally with a water bath or pressure canner. |
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Posted: 8/27/2016 11:59:02 AM EDT
[#11]
Opened up a second jar today that I had put up on July 4th. I decided to make round slices (approximating the "hamburger dill chips" that you can get at the store). These came out awesome....crispy and flavorful. Even more flavor than the spears I had made before. I'm wondering if that's because the slices have more surface area for the brine to penetrate?
So if you haven't tried making your own dill chips, go for it. Gonna have to try these on backyard grilled burgers soon. Got another jar in the pantry of spears with jalapeno....waiting to open those because I'm the only one in the house who will eat them so once opened, they're probably gonna be in the fridge a LONG time  |
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Posted: 11/14/2016 11:17:46 AM EDT
[#12]
Last post was August, so untacking, BUT...
Don't worry. It won't go to archive. When pickling season comes around, we can re-tack. Want to make room for some winter threads for a few weeks. 
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Posted: 6/11/2017 10:25:48 PM EDT
[#13]
Bump since nobody else did.
Tis the season. |
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Posted: 6/11/2017 10:54:03 PM EDT
[#14]
CRUNCH!
Good Bump! |
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Posted: 6/13/2017 12:27:22 AM EDT
[#15]
Best Damn pickles ever!
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Posted: 6/13/2017 12:29:06 AM EDT
[#16]
Y'all have to keep this bumped if you want to have it stay active. I'm too distracted and I miss stuff.
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Posted: 6/13/2017 8:20:00 AM EDT
[#17]
OK anybody reading. My first batch were PERFECT
Two summers ago. I made a bigger batch to get me through winter last summer and they are complete mush. I didn't change anything. What did I do wrong? |
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Posted: 6/28/2017 10:00:13 PM EDT
[#18]
Anybody out there doing pickles?
No responses in this thread, and it's high summer. Can't keep it out of archives forever. |
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Posted: 6/28/2017 10:04:11 PM EDT
[#19]
Quote HistoryOriginally Posted By Kitties-with-Sigs:
Anybody out there doing pickles? No responses in this thread, and it's high summer. Can't keep it out of archives forever. |
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Posted: 6/28/2017 10:53:54 PM EDT
[#20]
Quote HistoryOriginally Posted By gotuonpaper:
Not everybodys cukes are on yet. But still... Used to be more traffic. |
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MO, USA
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Posted: 7/9/2017 7:46:33 PM EDT
[#21]
Well I just made some up had some cukes ready and needed to do something with them. I also made a quart and 2 pints of green beans with the same brine.
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Posted: 7/10/2017 1:10:41 AM EDT
[#22]
Quote HistoryOriginally Posted By sigpros:
Well I just made some up had some cukes ready and needed to do something with them. I also made a quart and 2 pints of green beans with the same brine. |
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Posted: 7/18/2017 6:29:47 PM EDT
[#23]
Still lovin these Bozeman dill pickles! We've put up 40 or so quarts already and are starting to give cukes away.
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Posted: 7/18/2017 6:31:30 PM EDT
[#24]
Quote HistoryOriginally Posted By gotuonpaper:
OK anybody reading. My first batch were PERFECT Two summers ago. I made a bigger batch to get me through winter last summer and they are complete mush. I didn't change anything. What did I do wrong? CRUNCH! |
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MO, USA
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Posted: 7/23/2017 3:28:43 PM EDT
[#25]
I just used the recipe posted here. The green beans were ok. Not as good as the pickles. I made some dilly beans using ms wages mix last night. Wife likes them better.
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Posted: 8/2/2017 7:59:37 PM EDT
[#26]
Is there a particular species you all have had more success with vs others?
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Posted: 8/2/2017 8:32:09 PM EDT
[#27]
I love this place... I just started pickling last year, and was googling some various recipes, and low and behold a link back to good old arfcom...
I have a killer dilli bean recipe I came up with last season.. They were a huge hit, and I decided to try making pickles with the same ingredients... Ill report back in a week or so when they are ready.. My garden is producing about 2 walmart bags per week of green beans, and 3 of pickling cucumbers, so I have been busy, that and with my 12 eggs a day my chickens are laying I have dozens upon dozens of jars put up already.... Nothing beats coming back in from a cold deer hunt, or a day of ice fishing and sitting by the wood stove and opening a fresh jar something pickled...
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Posted: 8/2/2017 8:41:29 PM EDT
[#28]
The good old days of deer camp with fresh homemade pickled eggs, deer jerky, and anything we could find in jars in grandmas cellar.
Smelly but tasty. |
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Posted: 8/3/2017 4:00:47 PM EDT
[Last Edit: -FiveFiveSIx-]
[#29]
Quote HistoryOriginally Posted By gotuonpaper:
The good old days of deer camp with fresh homemade pickled eggs, deer jerky, and anything we could find in jars in grandmas cellar. Smelly but tasty.  adds a whole bunch of flavor, and well as helps tenderize the meat a bit..
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Posted: 8/3/2017 4:11:03 PM EDT
[#30]
Quote HistoryOriginally Posted By -FiveFiveSIx-:
I love this place... I just started pickling last year, and was googling some various recipes, and low and behold a link back to good old arfcom... I have a killer dilli bean recipe I came up with last season.. They were a huge hit, and I decided to try making pickles with the same ingredients... Ill report back in a week or so when they are ready.. My garden is producing about 2 walmart bags per week of green beans, and 3 of pickling cucumbers, so I have been busy, that and with my 12 eggs a day my chickens are laying I have dozens upon dozens of jars put up already.... Nothing beats coming back in from a cold deer hunt, or a day of ice fishing and sitting by the wood stove and opening a fresh jar something pickled... |
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Posted: 8/3/2017 4:25:36 PM EDT
[#31]
Quote HistoryOriginally Posted By gotuonpaper:
OK anybody reading. My first batch were PERFECT Two summers ago. I made a bigger batch to get me through winter last summer and they are complete mush. I didn't change anything. What did I do wrong? |
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Posted: 8/6/2017 10:45:29 AM EDT
[#32]
Quote HistoryOriginally Posted By Carlhwv:
How many cucumber plants does it take you to produce that much harvest? |
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Posted: 8/6/2017 10:56:25 PM EDT
[#33]
That happened to me the first time I planted cucumbers....:)
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AZ, USA
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Posted: 8/10/2017 5:42:36 PM EDT
[#34]
Reading some of the recent posts, some of you need to go back and read Bozemans original post. Don't over think it. It works and no issues with botulism or other crap if you follow what is said. Like was said, the high salt and acidity of the vinegar kill anything.
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Posted: 10/11/2017 9:46:48 PM EDT
[#35]
I am sure my cukes were my issue. Not heat.
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Posted: 3/21/2018 9:39:42 AM EDT
[#36]
Well I think I was right either some jars didn't get canned right or the I had some bad cukes. I have slowly went through and some are crisp and delicious and some are complete mush. Just destroy and move on. I eat the crisp and throw out the rest.
Just opened a jar with a half habanero in them. Damn they are tasty and hot. 
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NJ, USA
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Posted: 5/24/2018 3:52:20 PM EDT
[#37]
It's Almost Pickle Time !!!!
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Posted: 5/24/2018 9:43:54 PM EDT
[#38]
I am going to use this recipe for some Green tomatoes too.
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Posted: 5/25/2018 5:38:22 AM EDT
[#39]
I put up 13 quarts this year. This recipe has become a tradition and my friends start hounding me in June for a jar.
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Posted: 5/25/2018 11:41:51 PM EDT
[#40]
Great job everyone, keeping this thread going!
Don't feel bad about bumping it. I know it's verboten in some places, but with good content threads that are seasonal like this one, it doesn't bother me at all. I can't speak for other mods, but I hate to see good threads archive. |
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Posted: 7/3/2018 11:09:08 AM EDT
[#41]
Just tried "the recipe". Thanks for the help!
Can't wait for these to be ready. |
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Posted: 7/3/2018 10:09:04 PM EDT
[#42]
Quote HistoryOriginally Posted By jake23l:
Just tried "the recipe". Thanks for the help! Can't wait for these to be ready. |
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Posted: 7/8/2018 10:56:13 AM EDT
[#43]
Made these last year and they were great! Still waiting on cukes as we had a late start to the garden this year.
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OH, USA
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Posted: 7/10/2018 9:44:44 PM EDT
[#44]
Just did my first 10 jars of canning anything ever. Hopefully all went well. I grew the cucumbers, dill, and garlic. My peppers weren't ready yet. I'll have to dehydrate them this year for next year.
I'll let you know in 3 weeks! |
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Posted: 7/12/2018 9:36:55 AM EDT
[#45]
I crunched down a quart in about three days the other day.
They had a half of a habanero in the jar.
Delicious |
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Posted: 7/26/2018 9:49:03 PM EDT
[#46]
I tried my first batch, they are awesome.
Made a few more tonight and I'm trying the same brine and method with jalepenos.  Attached File |
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Posted: 8/2/2018 3:24:50 PM EDT
[#47]
Ahh the pickle thread.... Made about 20 jars thus far this year... Dogs destroyed my garden, so my Im not producing like I should.. And yes its fenced in, who would have thought german shepherds can jump so high?
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Posted: 8/2/2018 6:20:38 PM EDT
[#48]
I've eaten six quarts by myself so far this year.
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Posted: 8/2/2018 7:22:35 PM EDT
[#49]
Quote HistoryOriginally Posted By Blaculo:
I've eaten six quarts by myself so far this year. |
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Posted: 8/2/2018 8:30:01 PM EDT
[#50]
Quote HistoryOriginally Posted By gotuonpaper: Pfft rookie... 
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