| Mine didn't seem quite as crunchy either. |
'Those who would sacrifice freedom for security deserve neither' -- Benjamin Franklin
When the people fear their government, there is tyranny; when the government fears the people, there is liberty. -- Thomas Jefferson
When the people fear their government, there is tyranny; when the government fears the people, there is liberty. -- Thomas Jefferson
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We made a ton. About the only thing besides okra that did good this year. Got some 1/2 gallon jars from Ace and they really turned out good.
Thanks for the recipe ETA used the same recipe with some okra HUGE WIN |
BRD with a slight EE disorder
It is that time of year again. Just came home from the farmer's market with a few bags of pickling cucumbers and some hot peppers.  11.5 quarts of pickles later.... All have garlic, dill, black peppercorns and crushed red pepper flakes. A few jars had a habanero or red chile added. Also did one quart of pickled red chiles and two pints of pepper vinegar.   |
"Your new society sounds charming." - Robert Morgan
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Originally Posted By pyro6988:
Mine didn't seem quite as crunchy either. I like them better that way. Aged to perfection! |
كافر
Originally Posted By Zakk_Wylde_470:
"Fucking Awesome. I love this song, and i'm a trekkie, so its like donuts with bacon and cheese, all nicely wrapped up in some quality sex and deep fried in beer. For christmas.&#
Originally Posted By Zakk_Wylde_470:
"Fucking Awesome. I love this song, and i'm a trekkie, so its like donuts with bacon and cheese, all nicely wrapped up in some quality sex and deep fried in beer. For christmas.&#
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So yesterday I went to the basement and grabbed one of my last quart jars. This one was dill and jalepeno. OMG!! They've got to be the best pickles I've ever had!!!!
I think I used two jalepeno's, split with seeds left in. Not hot at all, just a bit of spice. They're awesome!! K |
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Originally Posted By Gopher:
My Granny made sun pickles that were outstanding. Wash the jars and place a grape leaf, pod of garlic, fresh dill or dill seeds,and a cayenne pepper in the bottom and add the cucumbers and enough brine/salt mixture to cover it all. She would then put them upside down in the sun for 10 days, turning them over each day. The grape leaf was key as the pickles would be soggy without them. That's interesting, are they still canned or are they fermented pickles? I'll have to read up about using grape leaves, I have a pinot noir vine that's very vigorous this year. 
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| been wanting to try this since I saw it last year. got about 10lbs of pickling cucumbers and its going to happen tonight. |
“Leadership is a potent combination of strategy and character. But if you must be without one, be without the strategy.” Norman Schwarzkopf
| I missed or forgot the part of placing the jars in a hot water bath. I pulled them from the dish washer and filled them up one didn't seal but for safe measure their all in the fridge. |
“Leadership is a potent combination of strategy and character. But if you must be without one, be without the strategy.” Norman Schwarzkopf
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Originally Posted By bigrob88:
did a batch of 6 jars had one fail to seal due to my own fault and one was iffy over night so I put them both in the fridge and they both sealed up. whats the deal on that? just leave them in there? I would, because if they didn't seal on their own there may be a problem down the line. However treating them as "refrigerator pickles" will be fine. Just a FYI for the newbies: In general a basket of small pickles will fill 12 one quart jars. Having done this recipe several times now, the op's recipe will do 10. Add 1 cup vinegar, 3 cups water and 1/3 cup pickling salt (1 quart total) to do 2 additional one quart jars. YMMV. Between chores, harvesting, canning and going to our camp, it will be some time before I see the shooting club range again. But it's worth it. |
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Originally Posted By bigrob88:
did a batch of 6 jars had one fail to seal due to my own fault and one was iffy over night so I put them both in the fridge and they both sealed up. whats the deal on that? just leave them in there? yes they didn't seal and they won't "store" forever but fridge pickles they'll be fine. enjoy |
I just cracked a jar and these pickles are horrible!   Just kidding! 4 days to go, I think I'll accidentally break a seal tonight. |
Team Ranstad
"Under certain circumstances, urgent circumstances, desperate circumstances, profanity provides a relief denied even to prayer" -Mark Twain
"Under certain circumstances, urgent circumstances, desperate circumstances, profanity provides a relief denied even to prayer" -Mark Twain
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Originally Posted By odontia32m:
Can MT's recipe be done safely without all that salt? I hat this High BP. see above |
"It's like a pile of wire coat hangers inside of my mind" CCR
"Stop political correctness and start racial profiling. Six year old kids and ninety year old grandmas are not the ones trying to blow shit up" Iowaredneck
"Stop political correctness and start racial profiling. Six year old kids and ninety year old grandmas are not the ones trying to blow shit up" Iowaredneck
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Originally Posted By BozemanMT: 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. Drop 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 Eat. KILLER Must've done something wrong. Just made 4 jars, none of them sealed. Had them upside down for 20 min or so. Should I just keep these in the fridge, or try it again? -Slice |
Lord, keep me from being the one the wolves pull out.. -GB
"Yes, I know they stink -well, they eat rancid cow bungholes, what do you expect? " -FordGuy
Another good survival forum: http://www.survivalmagazine.org/survival-forum/
"Yes, I know they stink -well, they eat rancid cow bungholes, what do you expect? " -FordGuy
Another good survival forum: http://www.survivalmagazine.org/survival-forum/
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Originally Posted By HomeSlice:
Originally Posted By BozemanMT:
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. Drop 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 Eat. KILLER Must've done something wrong. Just made 4 jars, none of them sealed. Had them upside down for 20 min or so. Should I just keep these in the fridge, or try it again? -Slice If you don't try to reseal immediately, treat them as refrigerator pickles. Did you "poke" everything down to remove air bubbles after pouring the hot brine into the jars? Also, everything must be hot enough and the correct air space left ( I leave 1/2") to contract enough to seal properly. |
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My jalapeño and cubanelle plants are producing more than I can eat fresh. I picked everything of decent size and used this recipe, minus dill and red pepper, to can them. I cut the cubanelles into rings. I cut the jalapeños in half. The stem and most of the inner flesh and seeds were removed from both. I ended up with 11 quart jars. All sealed. I like pickled peppers on sandwiches. Look forward to tasting these in 3 weeks.
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Originally Posted By BozemanMT:
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. Drop 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 Eat. KILLER can anyone tell me. excatly what one piece of dill is? just the stalk or what. this is going to be my first time and i don't want to mess it up. is it just a small piece a inch long or so what do i need a big stalk w/ the seeds or whatever, i pm'd bozeman but figured i would ask here too , so you guys could get a laugh out of it also :) |
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Originally Posted By BozemanMT: 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. Drop 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 Eat. KILLER How long does this recipe store for??? Year or so? Sounds great, I'll have to try it! |
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"The only way I'd climb that wall of text is if Summer Glau was holding a beer in her left hand and a steak in her right at the summit." - Slavac
"The only way I'd climb that wall of text is if Summer Glau was holding a beer in her left hand and a steak in her right at the summit." - Slavac
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Originally Posted By iNuhBaDNayburhood:
How long does this recipe store for??? Year or so? I have some jars that are over a year old and still perfectly fine. Pickles become a little less crunchy but more flavorful. |
'Those who would sacrifice freedom for security deserve neither' -- Benjamin Franklin
When the people fear their government, there is tyranny; when the government fears the people, there is liberty. -- Thomas Jefferson
When the people fear their government, there is tyranny; when the government fears the people, there is liberty. -- Thomas Jefferson
|
Originally Posted By pyro6988:
Originally Posted By iNuhBaDNayburhood:
How long does this recipe store for??? Year or so? I have some jars that are over a year old and still perfectly fine. Pickles become a little less crunchy but more flavorful. We're eating on pickles made in 2007. My MIL's last batch before she passed away, trying to make them last. 
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The legend.
miseratio proeliator
miseratio proeliator
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Originally Posted By BozemanMT:
nice is that okra on the left? Oh yea Thank you sir for the recipe |
"It's like a pile of wire coat hangers inside of my mind" CCR
"Stop political correctness and start racial profiling. Six year old kids and ninety year old grandmas are not the ones trying to blow shit up" Iowaredneck
"Stop political correctness and start racial profiling. Six year old kids and ninety year old grandmas are not the ones trying to blow shit up" Iowaredneck
|
Originally Posted By bsf:
My jalapeño and cubanelle plants are producing more than I can eat fresh. I picked everything of decent size and used this recipe, minus dill and red pepper, to can them. I cut the cubanelles into rings. I cut the jalapeños in half. The stem and most of the inner flesh and seeds were removed from both. I ended up with 11 quart jars. All sealed. I like pickled peppers on sandwiches. Look forward to tasting these in 3 weeks. My first batch was a success. The jalapeños actually crunch when you bite into them. The cubanelles (possibly mislabeled Hungarian Hots) are not as crispy, but still better than store-bought. I did not anticipate how much heat would be reduced though. They are all quite mild. The taste is very good. I was impressed enough that I did another 10 quarts about 2 weeks ago, packed much more densely. If I can keep my 8 pepper plants going for a bit longer, I should be able to harvest enough for 7 or 8 more quarts. The production of my jalapeños and Cubanelles is crazy. ETA I have had 0 jars fail to seal. |
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Originally Posted By bsf:
Originally Posted By bsf:
My jalapeño and cubanelle plants are producing more than I can eat fresh. I picked everything of decent size and used this recipe, minus dill and red pepper, to can them. I cut the cubanelles into rings. I cut the jalapeños in half. The stem and most of the inner flesh and seeds were removed from both. I ended up with 11 quart jars. All sealed. I like pickled peppers on sandwiches. Look forward to tasting these in 3 weeks. My first batch was a success. The jalapeños actually crunch when you bite into them. The cubanelles (possibly mislabeled Hungarian Hots) are not as crispy, but still better than store-bought. I did not anticipate how much heat would be reduced though. They are all quite mild. The taste is very good. I was impressed enough that I did another 10 quarts about 2 weeks ago, packed much more densely. If I can keep my 8 pepper plants going for a bit longer, I should be able to harvest enough for 7 or 8 more quarts. The production of my jalapeños and Cubanelles is crazy. ETA I have had 0 jars fail to seal. i did 10 quarts of jalapenos and hungarian hots and they are great. i kept the super chili's in mine though :) |
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I don't have access to fresh dill.
Dill weed or dill seed? How much per pint? |
'Those who would sacrifice freedom for security deserve neither' -- Benjamin Franklin
When the people fear their government, there is tyranny; when the government fears the people, there is liberty. -- Thomas Jefferson
When the people fear their government, there is tyranny; when the government fears the people, there is liberty. -- Thomas Jefferson
|
Originally Posted By gruntsoldier: Originally Posted By bsf: Originally Posted By bsf: My jalapeño and cubanelle plants are producing more than I can eat fresh. I picked everything of decent size and used this recipe, minus dill and red pepper, to can them. I cut the cubanelles into rings. I cut the jalapeños in half. The stem and most of the inner flesh and seeds were removed from both. I ended up with 11 quart jars. All sealed. I like pickled peppers on sandwiches. Look forward to tasting these in 3 weeks. My first batch was a success. The jalapeños actually crunch when you bite into them. The cubanelles (possibly mislabeled Hungarian Hots) are not as crispy, but still better than store-bought. I did not anticipate how much heat would be reduced though. They are all quite mild. The taste is very good. I was impressed enough that I did another 10 quarts about 2 weeks ago, packed much more densely. If I can keep my 8 pepper plants going for a bit longer, I should be able to harvest enough for 7 or 8 more quarts. The production of my jalapeños and Cubanelles is crazy. ETA I have had 0 jars fail to seal. i did 10 quarts of jalapenos and hungarian hots and they are great. i kept the super chili's in mine though :) Very interesting. I have peppers coming out my ass and I was wondering if you could substitute peppers for cukes in the recipe. Any idea if the shelf life is reduced at all? |
Team Ranstad
"Under certain circumstances, urgent circumstances, desperate circumstances, profanity provides a relief denied even to prayer" -Mark Twain
"Under certain circumstances, urgent circumstances, desperate circumstances, profanity provides a relief denied even to prayer" -Mark Twain
Yes, There is a list. It's time we all signed it.
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Originally Posted By jandreaeinWI:
If anyone likes pickled green tomatoes this recipes works out pretty sweet for that also. I have canned about 8 quarts so far they taste great. This is true. I enjoyed the green tomatoes as much as the pickles. The pickled carrots were also great. |
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