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Post by johno on Jun 15, 2010 14:16:47 GMT -5
The cucumber flood has begun.  ;D Anybody have recipes for really crisp pickles? |
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Post by johno on Jun 15, 2010 17:24:14 GMT -5
Oops. recipes.
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Post by JanetM on Jun 16, 2010 7:50:36 GMT -5
Ever make Lime Pickles? As a child my mother and I would go to town every Friday. We would stop into this little cafe and I always ordered the same thing-grilled ham salad sandwich. With this sandwich came these wonderful lime pickles. Dark green and so crisp!
Through the years I have tried to find these in the stores but never did. Two years ago I found the recipe and made some. They are crisp and after two years on the shelf (I made a lot) they are still crisp. Other then the Lime pickles, I don't know of any others right now. I found the recipe on the side of the Lime contaner in the canning supplys at our local store.
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Post by johno on Jun 16, 2010 10:01:53 GMT -5
Yeah, we made some a couple years ago. They turned out funky and soft. I want to make them crisp and crunchy like Vlassic dills. I've tried several methods, but seem to be missing the trick. Thanks for the idea. Maybe I'll try the lime pickles again with a different recipe.
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Post by bunkie on Jun 16, 2010 11:31:19 GMT -5
johno, a few years ago, i found out that the 'trick', is to keep the cukes in 'ice cold water' from 2 hours, and no more than 7 hours, before you pickle them. they go from the cold into the hot jars. it keeps them crunchy!
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Post by JanetM on Jun 16, 2010 22:52:33 GMT -5
I got the lime containter out and it has a 3 hour ice water soak in it too. The lime I bought is called Mrs. Wages Pickling Lime. The recipe is called Old South Cucumber Lime Pickles. If you want I will copy the recipe. its quite long so I will only print it if you want it. Let me know.
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Post by raymondo on Jun 17, 2010 0:26:51 GMT -5
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Post by JanetM on Jun 17, 2010 7:01:22 GMT -5
Yep, thats it! I did not use her pickling spices but some I already had on hand. They turned out very good. . They did not turn out the dark green color I remember as a child as I think those had green food coloring add to them, but they still mine was somewhat darker than normal pickles are.
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Post by Penny on Jun 18, 2010 6:14:07 GMT -5
Thanks for the link Ray.
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Post by Joseph Lofthouse on Jun 18, 2010 8:19:10 GMT -5
The cucumber flood has begun. ;D Anybody have recipes for really crisp pickles? Use crisp cucumbers to start with... Pick them when they are small. Pick them first thing in the morning. Pick them when they are well watered. The variety can make a difference: Slicing cucumbers like Marketmore can be more firm when picked tiny than pickling cucumbers like Wisconsin, because for the same size cucumber the Marketmore types are less mature, and the more mature a cucumber the softer it gets. Regards, Joseph |
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Post by bunkie on Jun 18, 2010 12:01:39 GMT -5
i use all kinds of varieties of cukes with great results. even the Suyo Longs and Armenian. here's the recipe i've been using for over four years now johno... Dill Pickles allrecipes.com/Recipe/Dill-Pickles/Detail.aspx"This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills." Original recipe yield: 8 - 1 quart jars INGREDIENTS 8 pounds 3 to 4 inch long pickling cucumbers 4 cups white vinegar 12 cups water 2/3 cup pickling salt 16 cloves garlic, peeled and halved 8 sprigs fresh dill weed 8 heads fresh dill weed DIRECTIONS Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. |
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Post by johno on Jun 18, 2010 17:56:27 GMT -5
Thank you everyone. The flood dried up as quickly as it started. It's HOT and DRY suddenly. But I'll keep watering and should get plenty for pickles. Looking forward to nice, crisp dills!
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;D Anybody have recipes for really crisp pickles?
