PICKLES

Forvols

Forvols

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Made these Clausen kosher dill copy cat pickles. But added more red pepper and garlic. Also got some zucchini spears in there along with the pickling cuke and some with onions too. These are refrigerator pickles so no water bath. Need to let them set and flip the jar over once a day for 7-10days. Then ready to eat but the longer you wait the better the vegetables take the brine and flavors combine.
 
Snowwolfe":2j3hl53t said:
Keep us posted as to how they taste. Sounds delicious
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Ate a pint of spears by myself, couldn't stop. Crisp great flavor, garlic hint with finish of some heat from the peppercorns and red pepper. Overall pretty pleased. I used a mix of pickling cukes and slicing cukes. The pickling cukes were alittle big so I just made spears and slices. Next will try some whole with smaller pickling cukes.
 
Kimber45":2lxq2jug said:
Making me want to pickle some eggs!! Wife doesn't like the idea though :D
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I'm fixing to make some. Been threatening to for years. I think I'm going to try and make them where I don't have to put them in the fridge.
 
Looking good,put about 36 eggs in a brine last Sunday,it said at least 8 days to 14 before eating,tried 1 a minute ago pretty tasty but will wait another week or so,may make some wicked farts :shock:
 
I love spicy garlic dill pickles. Always ate the store version and never had a problem.
2 summer ago I had some cucumbers I grew and made some homemade. Popped the top couple weeks later and starting eating them and within 15 minutes I has some kind of allergic reaction and like to have bought the farm. Threw them out. I've eaten store pickles many times since but been afraid to try any homemade ones.
 
Forvols":2j2tgm6j said:
WTM":2j2tgm6j said:
got these fixing to go in the water bath canner, sweet squash pickles.
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HEY whats that recipe, cause I'm gonna have squash running out my ears.
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i use 2 recipes and either/or yellow summer or zuchinni squash can be used or a mix of the two. this one is almost the same as the pickles but uses cider vinegar so, to me at least, it has a better flavor tartness to use as a relish for hotdogs, summer sausage and braut style sausages. i do add 1 red pepper to the mix and i dont food process the ingredients. i use a course dice(cut squash in quarters and dice).

http://nchfp.uga.edu/how/can_06/summer_ ... elish.html

the pickles i use the recipe from an older ball blue book. its basically a bread and butter pickle recipe, but i usually double the ingredients for a double batch and comes out a little sweeter, which my wife likes better. also the recipe as is in the book appears to be an error and a single batch will do 4lbs of squash instead of 2lbs and will yield 5 pints. i add 1 green bell pepper to the mid on this one. this is the closest i have found to my grandmother's recipe.
 

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