How do you make home made pickles?

[DalesCarpentry]

How do you make home made pickles? I never have before and would like to know how hard it is? Thanks Dale

[Lon371]

 I will check. My dad makes bread and butter pickles. I may have the recipe. I also know a neighbor lady that makes them for her General store, absolutely terrific. I will let you know in the next couple days.

Lonny

[DalesCarpentry]

I will check. My dad makes bread and butter pickles. I may have the recipe. I also know a neighbor lady that makes them for her General store, absolutely terrific. I will let you know in the next couple days.

Lonny

Thanks. Dale

[BIG Dog454]

It' easy, I make dill pickles every year.
 First: you grow the pickles (some people by them)
 Pick all of the pckles, and sort them by size.  you can get more small pickles in a jar (1-2inch) then big pickles. big pickles can be cut to size.  the're your pickles so the way you cut them is how you'll eat them.
Fill the jars with your pickles. you can add hot peppers and garlic if you like 
bring to boil 1 quart of cider vinigar and 1 scant cup of salt (kosher works best), 2 quarts of water without clorine.
add 1/8 teaspoon of alum to the mix. fill the pickle jars with the brine and cap.
Wait 2 weeks and eat. will keep unrefrigerated for a year if caped tightly when hot.
If you want to make them in a crock, (some use food grade bucket) do as above, then put a weighted plate upside down on top (to hold the pickles down) then cover the crock with a towel to keep dirt out.  In 10 days or 2 weeks reach in and help yourself.  if there's any scum on the top of the crock it won't  hurt just scrap it off.
ps. use pickling cucumbers, there is a difference between them and regular cucumbers.

[DalesCarpentry]

It' easy, I make dill pickles every year.
 First: you grow the pickles (some people by them)
 Pick all of the pckles, and sort them by size.  you can get more small pickles in a jar (1-2inch) then big pickles. big pickles can be cut to size.  the're your pickles so the way you cut them is how you'll eat them.
Fill the jars with your pickles. you can add hot peppers and garlic if you like 
bring to boil 1 quart of cider vinigar and 1 scant cup of salt (kosher works best), 2 quarts of water without clorine.
add 1/8 teaspoon of alum to the mix. fill the pickle jars with the brine and cap.
Wait 2 weeks and eat. will keep unrefrigerated for a year if caped tightly when hot.
If you want to make them in a crock, (some use food grade bucket) do as above, then put a weighted plate upside down on top (to hold the pickles down) then cover the crock with a towel to keep dirt out.  In 10 days or 2 weeks reach in and help yourself.  if there's any scum on the top of the crock it won't  hurt just scrap it off.
ps. use pickling cucumbers, there is a difference between them and regular cucumbers.

Thanks. I think I may just plant a few pickiling cukes this year. Dale