Originally posted July 2015 HOT DILL PICKLES Cucumbers, medium sized, washed and wipedFresh dillGarlic cloves, peeledHot peppers13 C water3 C vinegar1 C pickling salt Pack cucumbers into 10 quart jars, with 2 small bunches dill, 3 cloves garlic, and 3 hot peppers in each jar. Combine water, vinegar, and salt, cover, and bring to boiling.
Originally posted July 2015. You can never have too many pickle recipes. PRIZE WINNING BREAD AND BUTTER PICKLES Makes 5 1½ pint jars 16-20 medium cucumbers, sliced ¼ inch thick10 small onions, sliced1/3 C canning saltIce cubes3 C vinegar2 C sugar2 Tbsp mustard seeds2 tsp turmeric2 tsp celery seeds1 tsp ground ginger1 tsp peppercorns Combine
Originally posted July 2015. I believe I might have told you not to plant the whole packet of cucumber seeds. “When cucumbers are plentiful, put up a batch or two of crunchy dill pickles. They’re great for sandwiches and to garnish potato, tuna and other salads.”—The Garlic Lovers’ Cookbook (1980) GARLIC DILL PICKLES I Makes
I’ll be posting a few pickle recipes over the next few weeks. ‘Tis cucumber season, after all. This one was originally posted July 2020. It’s a good one! BH AND G DILL PICKLES AND KOSHER VARIATION FOR EACH QUART ½ lb 4 inch cucumbers (5-6)3-4 heads fresh dill1 tsp mustard seed1 C water½ C cider
Though the recipe does not indicate that these be water bathed, we most certainly did! (Pints jars for 10 minutes) “Serve as zesty hors d’oeuvres with alcoholic beverages or sliced in a green salad.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) PICKLED OKRA PODS Makes 1 pint ½ lb (about 22 to 25) small tender
With Aunt Hattie’s Red Okra PICKLED OKRA I Makes 2 pints 20 oz whole okra, thawed if frozen 2 hot red pepper pods OR ½ tsp crushed red pepper flakes 2 cloves garlic, halved 2 C white vinegar (diluted for pickling) ¼ C water 3 Tbsp salt (preferably canning or pickling salt) 1 ½ tsp
When cucumbers are plentiful, put up a batch or two of crunchy dill pickles. They’re great for sandwiches and to garnish potato, tuna and other salads.”—The Garlic Lovers’ Cookbook (1980) GARLIC DILL PICKLES I Makes 6 quarts 7 lbs medium-sized cucumbers, washed 6 thick onion slices 4 Tbsp dill seed 3 tsp crushed red pepper
PRIZEWINNING BREAD AND BUTTER PICKLES Makes 5 1 ½ pint jars 16-20 medium cucumbers, sliced ¼ inch thick 10 small onions, sliced 1/3 C canning salt Ice cubes 3 C vinegar 2 C sugar 2 Tbsp mustard seeds 2 tsp turmeric 2 tsp celery seeds 1 tsp ground ginger 1 tsp peppercorns Combine cucumbers and
HOT DILL PICKLES Cucumbers, medium sized, washed and wiped Fresh dill Garlic cloves, peeled Hot peppers 13 C water 3 C vinegar 1 C pickling salt Pack cucumbers into 10 quart jars, with 2 small bunches dill, 3 cloves garlic, and 3 hot peppers in each jar. Combine water, vinegar, and salt, cover, and bring
SLICED DILL PICKLES Makes 7 to 8 pints 3 Tbsp pickling spice 4 C cider vinegar 4 C water ¾ C sugar ½ C salt, preferably pickling or preserving Bay leaves, 1 for each jar Garlic cloves, peeled, 1 for each jar Mustard seed, ½ tsp for each jar Heads fresh dill, 1 for each
I told you! That’s 4 quarts (left) and 8 pints (right) of two different types of dill pickles. The pickles on the left are (mostly) “homemade pickle” cucumbers– is that circular or is it me?– with dill from the garden, pickling salt, distilled white vinegar, etc. The pickles on the right are made from (mostly)
That just about says it all. Oh, of course it doesn’t. This morning, before it got hot, I was working in the tomato garden and Mr. Big Food was working over on the East Road and then in the Pond Pasture and the fellow who does masonry work for us was working on replacing part
Pepperoncinis are one of our favorite peppers. Should you decide you’d like to grow your own, be prepared for gazillions of peppers. The plants are prolific! I only have two this year and we have so many pepperoncinis…Mr. Big Food went looking for a recipe to make pickled pepperoncinis as you would find on an
Thanks to this recipe and a couple of others, we are finally making our way through the hot pepper pods I grew and dried about five years ago! This recipe is easily made smaller if you don’t have six pounds of okra. It’s so easy, you can do the math in your head! HOT PICKLED
Green, white and red okra! Recipe below. DILLED OKRA 3 lbs young okra (uncut), scrubbed Celery leaves Peeled garlic cloves Large head and stems of fresh dill OR 1 tsp dill seed 1 quart water 1 pint vinegar ¼ C salt Pack okra into hot pint jars with a few celery leaves, 1 clove
Pickled jalapeño peppers Recipe below. ESCABECHE Makes 4 pints 1 lb jalapeño peppers 1/3 C olive oil 2-3 medium white or yellow onions, sliced thick 2-3 medium carrots, peeled and sliced thick Florets from half a small cauliflower (optional) 1 head garlic, cloves separated and peeled 4 C apple cider vinegar 2 Tbsp Kosher
I’m looking forward to trying these. Recipe below. KOSHER DILL PICKLES II Makes about 7 pints 4 lbs small pickling cucumbers, washed, ends trimmed and discarded, cut into halves or quarters lengthwise 4 ½ C water 4 C vinegar 6 Tbsp canning salt Fresh dill or dill seed Mustard seed Garlic 3-4 dried red
A sweet bread & butter type Recipe below. CHUNK PICKLES 1 quart pickling cucumbers 2 Tbsp pickling salt 1 quart water plus 1 C Diluted vinegar (2-3 parts vinegar to 1 part water) 2 C brown sugar 2 C vinegar 1 Tbsp stick cinnamon 1 Tbsp celery seed 1 Tbsp whole allspice 1 Tbsp mustard
Mr. Big Food and I put up 12 pints and three quarts of four different kinds of pickled things this afternoon. It took about four hours– we are experienced and efficient picklers. Music was playing in the background and we seldom run out of extraneous things to chat about, e.g., poor Randy. We guess he’s
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