Author Topic: Do any of you know how to make pickels? (Read 1008 times)

DalesCarpentry · « **on:** June 27, 2009, 03:22:01 PM »

I just planted a bunch of Boston pickle cukes today. It says they are the type for pickiling. They are susposed to grow 5'' to 6" long. I have never made pickels before. I think I want some bread and butter. I also want some Kosier dill pickels. If any of you have a link to a site with a step by step directions that would be great. I have been looking around on the net and there are many different ways of doing this. I just want good pickles. I would like you guys to tell me how you do it in detail if you can. Thanks for any help you can provide. Dale

bubba · « **Reply #1 on:** June 27, 2009, 04:06:38 PM »

if you google it you will get tons of recipes and how to's

DalesCarpentry · « **Reply #2 on:** June 27, 2009, 04:38:06 PM »

Quote from: bubba on June 27, 2009, 04:06:38 PM

if you google it you will get tons of recipes and how to's

So how do you make them?

I would like to hear from some other people who make them here. Like I said in my first post there are a bunch of different ways. Thanks for nothing. I do know about Google. Dale

Sourdough · « **Reply #3 on:** June 27, 2009, 04:41:44 PM »

I used to help my Mom make 14-day pickles. I loved them. But that was so long ago I don't remember how to do it. I keep asking Mom for the recipe, but she has never sat down and wrote it out for me.

Elijah Gunn · « **Reply #4 on:** June 27, 2009, 04:42:31 PM »

I used this recipe last year to make some great dill pickles. I had to substitute garlic powder for fresh garlic cloves. http://www.allrecipes.com/Recipe/Dill-Pickles/Detail.aspx

DalesCarpentry · « **Reply #5 on:** June 27, 2009, 04:47:15 PM »

Quote from: Elijah Gunn on June 27, 2009, 04:42:31 PM

I used this recipe last year to make some great dill pickles. I had to substitute garlic powder for fresh garlic cloves. http://www.allrecipes.com/Recipe/Dill-Pickles/Detail.aspx

Thank you. Please keep them commig. Bubba that is what I was asking for. Not a cheap shot just because you don't like me. Dale

Tommyt · « **Reply #6 on:** June 27, 2009, 05:10:17 PM »

Dale I don't Pickles

................now wait before you get upset

I was planning on doing it some years ago along with some tomatoes and other veg.s
I called my Local extension service and they told me of a Kitchen that was avail to the Public
to use for canning it had all the Pots and large stove to do this on a Big scale but it was avail for little guys too, all you needed was jars and spice's ,with that said you may want to try and look into that,It may save you some money on buying a big pan to boil the jars

Now I may be way off and Pickles don't need boiled jars due to the vinegar like I said I never did them

Tommyt

Drilling Man · « **Reply #7 on:** July 10, 2009, 03:19:55 PM »

Quote

Do any of you know how to make pickels?

Yup, I start with these,

Then i add water from time to time, and they make "pickles" for me... lol

DM

mrbigtexan · « **Reply #8 on:** July 19, 2009, 04:25:48 PM »

go to wal-mart and look for a packet of Mrs. Freshleys pickle packets. it has all the spices and the instructions on the back and makes the best pickles you could ever make.

gypsyman · « **Reply #9 on:** July 25, 2009, 03:29:23 AM »

Dale, my pickle's arn't coming in yet, as I got a late start on my garden this year. But I dug out one of my favorite recipe's my mom use to use, and I still do. I use one of those plastic buckets that ice cream comes in, about a gallon and a qt. size, but you could use a clear tupperware container. I ended up using a couple of them, as last year I ran out of the ice cream buckets. The recipe is, 1 1/2 qts. of water, 1 qt. vinegar(5%), 3/4 cup kosher(canning) salt, dill and garlic. Mix water,vinegar and salt, and what I do, is heat it on the stove, to help disolve the salt.(usually don't have to boil it, but if you do, no big deal) If the pickles are the 3''-4'', I don't slice them lenght wise, just trim off the ends. If their bigger, I cut them, as the skin is thicker, and the brine doesn't soak in as much. Arrange the pickles, and put garlic cloves in, as your stacking the pickles. Like garlic, more cloves, don't like it, not so many. Now what I do on some buckets, I like mine a little spicer, so sometimes I'll put 5 or 6 Hungarian hot peppers in, sliced, in between the layers. I also put 1 dill top in the middle, although most of it goes on top. When you get the bucket filled with the pickle's and such, fill with the warm brine. Almost to the top. Put 2 more dill tops on top, and what works for me, is 2 slice's of bread on top of that. What you want to do is make sure you don't have any air in the container. So the bread push's the dill and top pickles down into the mixture. When you snap the lid on, what you want is the brine mixture to actually kinda overflow the bucket. Just a little. This recipe is called -Sunshine pickle's. As the next thing you do, is set them out in the sun for 3-4 days. If you get a cloudy day, leave it out for one more. After 3-4 days, put them in the refrigerator. I usually let them soak for about a month, before digging in. I'm on my last container from last year right now. (good timing) I leave the bread in, untill I'm actually starting to eat them. It doesn't hurt the brine to leave it in. Hope this helps. gypsyman

DalesCarpentry · « **Reply #10 on:** July 25, 2009, 03:37:08 AM »

Thank you very much. Dale

Elijah Gunn · « **Reply #11 on:** October 04, 2009, 02:49:48 AM »

So how did the pickles turn out? I've just started eating the ones I put up, and they are really good!

kynardsj · « **Reply #12 on:** October 04, 2009, 03:12:33 AM »

I make the Kosher dills but change the recipie a bit. I buy the Mrs Freshleys at Walmart and a gallon of vinegar. The packet calls for X amount of water and X amount of vinegar but I use straight vinegar. All my cucumbers are then sliced and covered with this concoction. I just put them in the fridge and leave them alone for a day or so. If you like vinegar then you'll like this recipie but it is stout. I never have to cook anything as I can them cold and keep them that way. Also the wife and I tried some zuccini in this same stuff. I almost like them more than the cucumbers. Instead of pickles we call them zuckles.

DalesCarpentry · « **Reply #13 on:** October 04, 2009, 03:17:20 AM »

Quote from: Elijah Gunn on October 04, 2009, 02:49:48 AM

So how did the pickles turn out? I've just started eating the ones I put up, and they are really good!

For some reason or other my cukes just up and died. I was pretty disapointed because I really did want to make pickels this year.

I will try again next year and hope my cukes do better. Dale

docmagnum357 · « **Reply #14 on:** November 02, 2009, 03:42:54 PM »

YOu can make pickles and kraut in a jar, or the old fashioned way, in a crock. To make In a crock, you need a water, salt, vinegar brine. put the cukes in the brine. leave for two to three weeks in a cool place. there will be a nasty scum on top, but the pickles are fine. You can find the recipe for brine online, but i think I usaed 3to one, water to vinegar, and I forget how much salt. Very easy, and the pickles are great. Alum will make thm crisper, but i never CANNED my picles, just ate them out of the crock.