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How to pickle anything (no canning necessary)

By Matthew Thompson, July 26, 2012 - 1:15pm

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Matthew asks: What would you like to learn to pickle?

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spicy veggie mix

Anonymous

02/26/2014 - 12:11am

My mom made mustard pickles one year that were to die for. we had planted too many cucumbers that year and she canned every kind of pickle i could imagine. in all her reciepes I never found the mustard pickle reciepe. This was in the 1960's so it would be an old one. any ideas on how I could get this.

Anonymous

02/25/2014 - 11:51pm

pickled eggs

Anonymous

02/25/2014 - 10:37pm

This is great.

Anonymous

02/25/2014 - 8:35pm

eggs ;-)

Anonymous

02/25/2014 - 6:39pm

How do you fix pickled eggs

Anonymous

02/25/2014 - 4:59pm

AWESOME......THANK YOU...I WILL BE USING THIS RECIPE.

Anonymous

02/25/2014 - 1:49pm

Cabbage

Anonymous

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

Anonymous

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?

Anonymous

02/25/2014 - 1:09pm

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