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Posted: 7/25/2013 5:03:40 PM EDT
I hate to say it, but my wife and kids don't like any of the pickle recipes that I've tried over the years. They like Vlasic kosher dills, and that's pretty much it.
Anyone know how to make a home made pickle that tastes like a Vlasic Kosher Dill pickle? I've got a bunch of cukes coming in, and they don't want me to make them like I did last year!
My wife used to make really good dill type pickles using small pickles. She had best results with pickles 3" or shorter. Its been a few years but I remember her recipe was very simple and easy to do. I'll hit her up and see if she still has the recipe.
Reigning Arfcom favorite:
Y'all owe me
Best damn dill pickles ever
Brine: 1 Quart apple cider vinegar (not apple cider flavored)
3 Quarts water
1 Cup pickling salt
Boil 5 minutes - Keep hot
Wash and cut off both ends of pickles.
Cut large ones in half lengthwise.
1 clove garlic
1 piece dill
1 little red pepper
Into bottom of sterilized jar and pack pickles into jar upright. Place in hot water to heat jars (very hot!) Fill with hot brine. Heat lids and seal. Turn the jars upside down for a little while so that the lids stay hot. Turn right side up and make sure they seal.
Wait 3 weeks
ETA: Found the link to the original post.
FWIW, people tend to pre-judge some things based upon preconceptions.
Try the Bozeman recipe and put the pickles in a Vlasic jar.
Here's my wife's recipe. Simple enough even I could do it....if I tried.
For this you'll need 8 lb of small pickles; 2" are ideal but no bigger than 3". Also need a BIG pot.
1 qt hot water
1 cup pickling salt ---- dissolve in the hot water and bring to a boil
Add 2 qts cold water
Add 1 qt vinegar (should be cool)
Put pickles in Mason jars (quart size) then add fresh dill and one fresh garlic clove (garlic is optional, wife LOVES it)
Pour your water solution (brine) into the jars so the brine covers the pickles. Then seal the lids.
Set the jars in the oven at 225 F for 1 hour. We set the jars on cake/bar pans to: 1) protect glass from heat; 2) contain spills if a jar cracks.
After the 1 hour is up, remove from oven and let cool at room temp.
Once cooled they will be ready to eat. This recipe makes 8 qts.
When I was a kid we raised pickles for the Gedney company (in addition to our mountain of farm work). After a few years of back breaking hoeing, spraying, picking carrying bushel basket I started to hate the sight of pickles!!
But I have to admit I like my wife's and not saying that because I have to.
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