AWESOME......THANK YOU...I WILL BE USING THIS RECIPE.
02/25/2014 - 1:49pm
02/25/2014 - 1:27pm
I've been making pickles for over 30 years. I've tried your basic brine recipe and find it too sour. The recipe I use for dill pickles and other 'sour' pickles is:
4 cups water
1½ cups white vinegar
¼ cup pickling salt
¼ cup sugar
I also do not follow a couple of the directions in most dill pickle recipes. I, of course, wash the cucumbers, but the recipes usually tell you to then place them in an ice water bath to keep them crisp. That has never made any sense to me, because it cools the cukes off too much, making it nearly impossible for the jars to seal without processing. I place the washed cukes in the hottest tap water I can get and warm them up. Warm cukes are then packed into hot, sterilized jars, with a large sprig of fresh dill and two or three cloves of garlic. I fill the jars with boiling brine, to within 3/8" of the top and cover them with new lids, screwing the rings down tightly, then let them sit. They always seal.
Your instructions for cut pickles and pickled vegetables, other than the sour brine, is bang on! Pickling is easy and fun and a well stocked pickle cupboard provides a wonderful source of 'care package' gifts for friends and family.
- Caroline Dillabough,
Wetaskiwin, AB, Canada
02/25/2014 - 1:10pm
There is a recipe for sweet pickles that are made using alum in a crock that takes about 2 weeks. There are very crisp and good. Can you help finding that recipe?
02/25/2014 - 1:09pm
My Grandmother used to do melon balls. Do you have a recipe for them?
02/25/2014 - 12:40pm
02/25/2014 - 12:38pm
I like the pink pickled turnips that are served in middle eastern restaurants. Also cauliflower, okra, carrots, green beans as well as peaches.
02/25/2014 - 12:29pm
Why sugar ? can brine be made without sugar?
02/08/2014 - 4:54pm
i would love to know how to pickle eggs.. sausage'' baby corn cobs
I beg you !