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Post by essiejean on Jun 16, 2023 18:52:24 GMT
I have been growing and canning cucs (pickles) for a few years now and tweak my recipe yearly (try different spices etc) but have yet figured out how to get my dills to NOT taste so vinegary. Everything I have read says NOT to reduce the amount of vinegar or you could risk bacteria. So does anyone have a great recipe for good salty/garlicy/spicy dill pickles?
I can using a steamer so basically hot bath canning.
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Post by chaosisapony on Jun 16, 2023 19:07:52 GMT
I've made pickles a few times but I haven't done it in a while since my cucumbers haven't grown well the last couple of years. In the past I have found that I prefer freezer pickle recipes though. They don't seem as vinegary and they stay crisper.
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Post by Lexica on Jun 16, 2023 19:08:24 GMT
I have my grandmother’s recipe, sort of, for garlic dills. I say sort of because I struggled to read her handwriting and my Dad had to do it. And she just listed ingredients, not a “how to” to know what to do with those ingredients. We never did get around to typing out the recipe before Dad passed. I would have to see if I could read it now. And unfortunately, I haven’t found the recipe books box yet. The movers didn’t follow my instructions as to where to put the boxes. “K” was for kitchen. ‘MB” was for master bedroom. ‘O” was for office. I thought that would be pretty easy but apparently not.
If I come across it in the next couple of weeks and can make sense of it, I’ll let you know. Sorry, I’m not much help! Well other than to say my Grandma’s were delicious! And when my dad and I tried our hand at it, ours were pretty tasty too.
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Post by christine58 on Jun 16, 2023 19:43:00 GMT
Are you using white or Apple cider vinegar?
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Post by nlwilkins on Jun 16, 2023 20:10:29 GMT
It has been years since I did any canning, but I found that the best way to go was smaller cucumbers, a head of dill in the bottom of the jar and one on top.then add a clove of garlic and pour the hot brine over all of it until all is covered. As they cool you can hear the lids pop as they seal. I don't remember using sugar unless I was making bread and butter pickles.
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Post by Zee on Jun 16, 2023 20:13:55 GMT
I only have ever done refrigerator pickles, they're so much better IMO.
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Post by katiekaty on Jun 16, 2023 21:08:48 GMT
I use the Ball Big book of canning for pickle recipes. A secret of my mom’s was to use part of the leftover dil pickle juice from a jar of pickles about 1/4 cup, and the rest as the recipe calls for.
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mimima
Drama Llama
Stay Gold, Ponyboy
Posts: 5,017 
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Post by mimima on Jun 16, 2023 21:12:56 GMT
I do a spicy Kosher dill from the Ball Book of Canning. It has a clove of garlic and a bit of cayenne in addition to the dill.
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Post by twistedscissors on Jun 17, 2023 0:01:19 GMT
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Post by sudie on Jun 17, 2023 15:13:37 GMT
I've made pickles a few times but I haven't done it in a while since my cucumbers haven't grown well the last couple of years. In the past I have found that I prefer freezer pickle recipes though. They don't seem as vinegary and they stay crisper. Can you please tell me about freezer pickling? I'm very new to canning and the last time I tried making pickles they tasted very good but they were kind of limp. I prefer a good crisp pickle. |
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Post by chaosisapony on Jun 17, 2023 15:57:01 GMT
I've made pickles a few times but I haven't done it in a while since my cucumbers haven't grown well the last couple of years. In the past I have found that I prefer freezer pickle recipes though. They don't seem as vinegary and they stay crisper. Can you please tell me about freezer pickling? I'm very new to canning and the last time I tried making pickles they tasted very good but they were kind of limp. I prefer a good crisp pickle. I've only done it a couple of times but I really did like how crispy the pickles came out. It's important to use an actual pickling cucumber, not just a cucumber you would put in your salad, so your pickles have the right texture. This is pretty similar to the recipe I made: www.grit.com/food/freezer-dill-pickles-recipe-ze0z1205zwar/ they do need to be rinsed really, really well or they will taste too salty and I used fresh dill. |
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Post by katiekaty on Jun 17, 2023 22:17:57 GMT
If you like really crispy pickle there s a product called pickle crisp. It’s amazing how crispy your pickle will be. Especially spears.
I prefer roo temp pickling over freezer. I prefer the taste and texture. They need at least 30 days on the shelf before they do their thing.
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luckyjune
Pearl Clutcher
Posts: 2,685
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Post by luckyjune on Jun 18, 2023 2:02:42 GMT
I only have ever done refrigerator pickles, they're so much better IMO. Me too. I got the recipe from someone on the old board. Super easy and delicious. My oldest two have their own small crocks they bring over and I make pickles in them. They last a year in the refrigerator. |
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Post by Ryann on Jun 18, 2023 16:29:18 GMT
I only have ever done refrigerator pickles, they're so much better IMO. Me too. I got the recipe from someone on the old board. Super easy and delicious. My oldest two have their own small crocks they bring over and I make pickles in them. They last a year in the refrigerator. If it’s not too much trouble, could you please share the recipe? Now that DW is retired, she wants to try pickling vegetables and I think she’d prefer the fridge/freezer type recipes. Thank you!! |
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snyder
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Post by snyder on Jun 18, 2023 16:35:03 GMT
Adding a wee bit of sugar or honey helps keep the pickles from tasting too sour.
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luckyjune
Pearl Clutcher
Posts: 2,685
Location: In the rainy, rainy WA
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Post by luckyjune on Jun 18, 2023 21:22:27 GMT
Me too. I got the recipe from someone on the old board. Super easy and delicious. My oldest two have their own small crocks they bring over and I make pickles in them. They last a year in the refrigerator. If it’s not too much trouble, could you please share the recipe? Now that DW is retired, she wants to try pickling vegetables and I think she’d prefer the fridge/freezer type recipes. Thank you!! Happy to share! Dill Pickles 4-5 medium to large cucumbers (cut into slices or spears) 4-6 heads of dill 1 large white onion, diced 1/2 t. mustard seed 4 to 6 cloves garlic Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top). Brine: 1/2 c. pickling salt 2 c. white vinegar 6 c. water Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year. |
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Post by Ryann on Jun 18, 2023 22:00:54 GMT
If it’s not too much trouble, could you please share the recipe? Now that DW is retired, she wants to try pickling vegetables and I think she’d prefer the fridge/freezer type recipes. Thank you!! Happy to share! Dill Pickles 4-5 medium to large cucumbers (cut into slices or spears) 4-6 heads of dill 1 large white onion, diced 1/2 t. mustard seed 4 to 6 cloves garlic Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top). Brine: 1/2 c. pickling salt 2 c. white vinegar 6 c. water Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year. Thank you!! |
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Post by christine58 on Jun 19, 2023 16:11:04 GMT
If it’s not too much trouble, could you please share the recipe? Now that DW is retired, she wants to try pickling vegetables and I think she’d prefer the fridge/freezer type recipes. Thank you!! Happy to share! Dill Pickles 4-5 medium to large cucumbers (cut into slices or spears) 4-6 heads of dill 1 large white onion, diced 1/2 t. mustard seed 4 to 6 cloves garlic Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top). Brine: 1/2 c. pickling salt 2 c. white vinegar 6 c. water Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year. That is the exact recipe I use. Except I use a lot more garlic. I will times put a whole clove of extra garlic in each jar. (I actually put them in jars once they are cooled. Takes up less room than a whole bucket. )They are delicious |
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Post by essiejean on Jul 6, 2023 15:26:24 GMT
Are you using white or Apple cider vinegar? I totally forgot I had started this thread so I apologize for not responding sooner. I typically use white Do you find Apple Cider to work better? |
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Post by essiejean on Jul 6, 2023 15:26:57 GMT
Thank you! I will give this a try this season. |
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Post by essiejean on Jul 6, 2023 15:28:37 GMT
I do a spicy Kosher dill from the Ball Book of Canning. It has a clove of garlic and a bit of cayenne in addition to the dill. I like mine spicier as well so usually have a few jalapeno slices in the jar along with the garlic & dill |
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nursema
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Mar 1, 2022 10:14:32 GMT
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Post by nursema on Jul 6, 2023 16:17:28 GMT
I’ve never canned anything in my life, but I cannot tell you how badly I am now craving a good pickle! (Or 12)
My mouth has been watering while reading through this thread. I had to stop myself and I will now be heading to the grocery store!
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Post by christine58 on Jul 6, 2023 19:05:43 GMT
Are you using white or Apple cider vinegar? I totally forgot I had started this thread so I apologize for not responding sooner. I typically use white Do you find Apple Cider to work better? I always use white vinegar. |
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