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I would like to learn to can pickles?So can anyone tell me how to begin?What do I have to get and etc. Thank you
Plants: 290 | From: Ohio | Registered: Mar 2004
| Seeded: 65.54.154.17
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Hey there stressed. My dad has an old timey and I mean old like the 1930's recipe for brine pickles in a crock. I'll post it fro you soon.
Plants: 21 | From: north carolina | Registered: Jul 2006
| Seeded: 71.11.94.96
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Are you looking for a canned pickle recipe or a refrigerator pickle recipe? Some recipes can be canned and kept for a year, if not more, while others must be kept in the fridge and are only good for a few months.
* * * * Sarah - Zone 5b/6 Plants: 662 | From: Ks, USA | Registered: May 2006
| Seeded: 70.250.253.254
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You can pickle just about anything. I use a basic brine and I add to it for different types of pickles.
* * * * One OS to rule them, one OS to find them: One OS to bring them all and in the darkness bind them In the Land of Redmond where the shadows lie. Plants: 1077 | From: Haskell Oklahoma Zone 6b | Registered: Feb 2005
| Seeded: 69.30.152.15
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what is a basic brine and I think I would like to try the canned pickle recipe not the refriegator?
Plants: 290 | From: Ohio | Registered: Mar 2004
| Seeded: 65.54.155.57
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I'm not sure what exactly a basic brine is, namely because I just make mini sweet pickles (I've never found a good dill recipe) with the "crock" method. Essentially, with this method, you ferment the pickles. I'll post my Great grandmothers recipe if you'd like it.
* * * * Sarah - Zone 5b/6 Plants: 662 | From: Ks, USA | Registered: May 2006
| Seeded: 70.130.60.77
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hello Sarah and yes would like your great grandmothers recipe for pickles.Thank you
Plants: 290 | From: Ohio | Registered: Mar 2004
| Seeded: 65.54.98.110
posted
Hope this helps out my dad and his family are from Germany and my grandma swore by this.
Fermented or Brined Pickles
The brine is very important in pickle making.. Careless making or maintaining brine increases the possibility of soft and unfit pickles. Cucumbers are placed in a salt brine and fermented approx. 6 weeks.
General Directions
1. Use only freshly-harvested, slightly immature, pickling ccucumbers. 2 Weigh Cucumbers. Put in a clean pickling container; cover with 10% brine solution made by dissolving 1 cup salt in 2 quarts water. Cukes may be added during the first two days of the curing process if enough brine is added to cover them and salt is in correct amount to maintain a 10% brine solution. 3. Weight cukes under brine. 4. Store in a coll dark place. 5. Day two, add 1 cup salt for each 5 lb's of cukes. This is necessary to maintain a 10% brine solution. Salt must be added on top of plate or clesn cloth for even distribution in the brine. 6. Remove scum when it forms on top of the brine. Scum will destory the acidity of the brine and result in spoilage of the product if not removed. 7. At the end of one week add 1/4 cup salt for each 5 lb,s of cukes. Add salt in the same manner as No. 5. Repeat adding salt for the next 4 to 5 weeks. 8. Fermentation resulting in bubble formation should continue about 4 weeks. Test for bubbles by tapping container on the side with your hand. A second test, cut a cuke in half;if it is the same color throughout and has no noticeable rings or white spots, fermentation is compete. 9. Cukes maybr kept in this 10% brine . No added salt is added after they are cured. The best temp. is 70 - 75 degrees.
Brined Dill Pickles
10lbs 4 to 6 inch cukes 11/2 cups canning salt 3/4 cup pickling spices 2 cups vinegar 2 or 3 bunches fresh dill 2 gal. water Garlic optional
Wash and drain cukes. Place half the pickling spices and one leyer of dill in a pickling contained. Add cukes to within 4 inches of the top. Combine salt, vinegar and water; ladle over cukes. Place layer dill and remaining pickling spices over the top.Add garlic, if desired. Weight cukes under brine.
Store container in 70- 75 degree place. Remove suum on surface of brine each day. Let cukes ferment until well flavored with dill and clear throughout. Pickles should be ready for use in 2-3 weeks.
| Sorry it took me so long to get back to it. Good Luck|
Plants: 21 | From: north carolina | Registered: Jul 2006
| Seeded: 71.87.226.77
posted
one more thing you can use plastic or a crock. Don't use metal for your pot
Plants: 21 | From: north carolina | Registered: Jul 2006
| Seeded: 71.87.226.77
posted
I email you before about printing well I click on the bottom of the site and found printer friendly so I click on it and it works.thank you again for taken the time to find the picle recipe.bye for now Rita
Plants: 290 | From: Ohio | Registered: Mar 2004
| Seeded: 65.54.97.195
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