Sunday, October 17, 2010

Pickles: Make it at Home

I am going to start a weekly section on Make it instead of buying it. This topic was chosen by my Internet son. @tmimichael in twitter. Here is one of his blogs If you have a request for a recipe from something in the store or a restaurant please leave me a message in the comments and I will see what I can do about finding it for you.I have a large collection of copy cat recipes from Mc Donalds to StarBucks and beyond.
1 gallon of whole pickles
4 lbs sugar
10 or more whole garlic cloves
1 small bottle of hot sauce
Drain pickles and discard of the juice (I save it for another use). Slice pickles. layer sugar,garlic,hotsauce and pickles. Repeat until you are out of pickles. Close jar back and place in fridge. Turn upside down every day. Let set for 5 days. Then enjoy.
4 quarts pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed
2 tabls. mustard seed
3 cups white vinegar
In large bowl, add sliced cucumbers and onions, garlic cloves and
pickling salt; mix well. Cover with chopped ice, place towel over,
and let stand 3 hours. Prepare brine by combining sugar, turmeric,
celery seed, mustard seed and vinegar in large pot; bring to a boil.
Drain water and ice from cucumber slices and remove garlic cloves.
Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars,
leaving 1/2 inch headspace. Seal. Process in boiling water bath for
10 minutes. Allow to stand two weeks before opening.
Fresh cucumbers, enough to fill five-gallon crock
3 gallons water
1 pound salt
3 cloves garlic, coarsely chopped
4 ounces mixed pickling spices
1 bunch fresh dill
1 loaf of stale rye bread broken into chunks
Place cucumbers in crock. Mix salt into water and pour over cucumbers. Add garlic, spices, and fresh dill on top.
Add rye bread chunks. Cover crock with cheesecloth.
Put a lightweight stone on top of the cucumbers to submerge them in the brine mixture. Keep crock at room temperature for 3 days. Cure in refrigerator for 5 more days.
Pickles must be stored in refrigerator.
7 pounds cucumbers
3 cups pickling lime
2 gallons water
Cut cucumbers crossways to desired thickness. Not too thin because cucumbers become crisp while soaking. Mix water and lime, stirring well. Put cucumbers in large container and pour water mixture over sliced cucumbers. Let stand for 24 hours without stirring. Drain and return to container. Cover with just water and allow to set for 1 hour. Repeat 1 hour process 4 times making a total of 4 changes with plain water. Handle cucumbers carefully to minimize breakage.
While cucumbers are soaking for the 4th time make the following syrup.
4 pounds sugar
3 pints white vinegar
pickling spice to your taste (put in cheese cloth bag - an old piece of stocking works well
Bring ingredients to a boil and pour over drained cucumbers. Let stand over night. In the morning bring cucumbers and vinegar mixture with cucumber in it to a boil and cook for 1 hour, adjusting heat as necessary to prevent boiling over.
Ladle pickles into pint or quart jars, your choice, clean around the rim of jar and put caps and rings on jars tightly. At this point you can either turn jars upside down on towel to cool or you may process in water bath for 10 minutes. Either way works. If you dip up pickles when they are boiling and the jars are hot already, bath is not necessary.
2 dill flowers
2 garlic cloves, peeled & halved
1 1/4 lbs. (8−10) pickling cucumbers
6 long sprigs fresh dill
1 tbsp coarse kosher salt
Put dill flower and garlic in bottom of mason jar;
add the cukes, put sprigs of dill in center of
cukes, add salt, fill jar with half boiled water
that is now cool, and half vinegar to within 1/8th of top.
Put on seal and ring, shake to dissolve salt,
set upside down on counter away from sunlight
and heat. Let sit 4−5 days flipping the jar
either upright or upside down each day.
Let sit upright 2 more days then refrigerate.
Lasts about 6 months.
2 gallons prepared cucumbers, peeled,ends removed,cored and cut into rings or sticks (measure after slicing)
8 1/2 quarts water
2 cups pickling lime
1 tablespoon alum
2 cups vinegar
2 cups water
1 1/2 ounces red food coloring
10 cups sugar
6 cinnamon sticks
8 to 10 ounces red hots
Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks.
Combine water and lime.
Soak prepared cucumbers in lime-water for 24 hours.
Drain and wash 3 times in cold water.
Cover with cold water and let sit for 3 hours.
Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup.
Add drained cucumbers and simmer, covered, for 2 hours.
Let stand overnight.
Drain off syrup, reheat and pour over pickles daily for 3 days.
Pack in hot jars and seal.
There is a Warning to go with these. Please make sure you put these where they will not get knocked over in your fridge. If they do get knocked over you will have to use really hot water to get it out of there (It happened here lol)