EDU: Make your own Pickles, even if you don't like them these ar

17 years ago

No joke these pickles are great, I made one batch a few weeks ago. They were the first pickles i've ever eaten, I don't like the store bought ones...

First buy pickling cucumbers. I bought a case at the local farmers market for $19.00, +- 180 cucumbers...

Gather your ingredients...

Forgot salt in the pic...

Wash your cucumbers...

Slice them into spears...

Sort by:Oldest

Comments (27)

harleysilo
Original Author
17 years ago
add allspice...

{{gwi:41684}}

add peppercorns...

{{gwi:41685}}

measure add salt...

{{gwi:41686}}

heat on stovetop till salt dissolves...

{{gwi:41687}}
harleysilo
Original Author
17 years ago
While it's heating wash your dill

{{gwi:41688}}

slice up your elephant garlic...

{{gwi:41689}}

Layer cuc's, dill, elephant garlic, and 4 bay leaves into 1 gallon jar...

add vinegar mixture, then add distilled water to within 1 inch of top.

Let sit for 7 days then enjoy, they stay good for about 2 weeks, but you'll eat them before then...

{{gwi:41690}}

Enjoy! If anyone really wants to make some I'll post actual receipe i just don't want to type it out unless someone really wants it....
Related Discussions
I am falling for bees...and I don't even have any!
Q
Comments (6)
1) I am working overseas and will not finish this contract until 1st week of April. If I had all my supplies and hive(s) (- bees) set up before I got home...would it be too late to start a hive(s) from a NUC or package once I got home 2nd - 3rd week of April? Answer. It's important to get your packages ordered early. They always sell out. I order packages from Betterbee in Greenwich NY It's about 1 hr 1/4 away from me. They'll be taking package orders starting on Jan 4th. They usually have 3 or 4 delivery dates (saturdays) starting around april 15th Picking a date is hard because it all depends on the weather both up here and in Georgia where they get their packages. Delays from one week to 3 weeks aren't uncommon. You want to get your bees off to a good strong start but anything can happen. My first year I had a late delivery date. I was thinking that all the established hives would be building up while I was still be waiting to get bees. Well the weather here was cold and steady rain so the delay didn't hurt. Nucs usually come later because they have to be established already. I'd advise starting with package bees because you will be learning right from the get go. You'll have to install them in the hive, check for queen release, check to be sure she's laying a good brood pattern. In other words you'll be involved every step of the way and you'll learn more, and things will be gradual. 2) Everything I have read...the Italian bee seems to be the most docile bee. Would that be the bee for the beginner? answer. Italians are what I started with and still have the most of. I also have some Russians. It's all a matter of opinion. I don't find my Russians to be any more aggressive than my Italians. Russians have many good traits. One thing I definitely noticed with mine is they overwinter in a smaller cluster and consume much less honey. When buying a package, you may not have a choice as far as the type of queen you get. 3) How much time do you average a week working your hives? I have read numerous posts that "you experts" suggest starting with 2 - 3 hives (to gauge potential problems). How much time per week to manage my bees effectively with 3-hives? answer: You have to remember that this is agriculture so anything can happen and will, and it's all variable You'll plan your sight and get everything ready to go ahead of time which will take some work. On the big day, plan to spend a couple of hours being your first time. Once you have the hang of it you can install a package of bees in a matter of minutes. The first time you'll be double checking instructions and going over all of the details. You will be very excited and nervous at the same time. After your successful at that you do a check back in about 3 or 4 days, only to see that the queen has been released. At one week you'll check for signs that she's laying. You'll probably be feedin 1:1 sugar syrup to help them build up. In general there's lots of work in the beginning, less in the middle, lots toward the end. It's not an everyday thing and sometimes more than a week between any actual work. You want them to do their work without too much disturbance 4) I would like to sell my honey (- what we eat of course) and my wife is really into crafts so I am sure she will be interested in making candles etc. If the market was available in my area (which I am sure it is)...how much money could I expect to gross from my hives on an average season? answer: That's the toughest question of all. The saying goes the first year is a building up season, the second is a harvesting season, but it's all relative. (remember the agriculture thing)I've had 1st yr hives that gave a surplus of over 100 lbs and others that only made enough to get them through the winter. This year with some established and some new hives I got 375 pounds from the 5 that produced surplus. It ranged from over 100 to 35 lbs. We kept about 150 lbs and gave some away and are selling some. I'll probably gross about a grand but I'm not making a profit because I'm putting it back into bees and equipment. I hope to make another few hundred selling lip balm, salves, candles and soap. My first year I made enough to cover about half my costs. You'll get some wax from cappings but it won't amount to very much. You'll need to buy more for any real amount of crafting 5) I know I have read in several posts that an average hive produces about 110-lbs of honey (some 200-lbs). How does that compute into 1/2 pint, 1-pint, 1-qt jars of honey? I would think honey would weight a lot more per gallon than say water or milk? answer: Honey has to be sold by weight, so you'll be dealing in half pound, one pound jars etc. Do not get the idea that I am thinking strickly about the money...because I am not! When I get home in April, I want to semi retire (it pays well over here) and I would like to know what to expect. We have a huge garden, goats, chickens and soon to have meat rabbits. I have been slowly building a nice herd of goats the past 4-yrs and think I might break even or be in the "black" on them for the first time this year. We love the country life and if I could start these bees...who knows...diversity is awesome. I am just excited thinking about my little black / gold pollinators in my own garden. No more flowers falling off my pumpkins because "ZERO" bees to pollinate them. Sorry for rambling...I am just excited! I will continue to hang on "your guy's & gals" every word...so keep the posts coming. I am only up to about the 10th set of posts so far...so a lot of "back dated" ones to read. Hopefully by April I will have it all figured out (the process anyway). Sorry...one last question. How many times a week do you get stung...and...do you ever get used to it? answer: That's pretty variable too. A lot depends on the demeanor of your bees (demeaner dey are, da more you get stung)Actually if you work them at the right times and move slowly you may not get stung very often. This past year we worked our 10 hives mostly without gloves and sometimes in tee shirts, moving slowly and being as gentle as possible. I probably got a half dozen stings over the course of the season. If the bees seemed like they were getting angry we just backed off and waited, and wore gloves and long sleeves when it seemed necessary. A friend with a feisty hive got a half dozen at once, so you never know. Thanks, You're very welcome
...See More
What don't you like about your house?
Q
Comments (61)
jem -- I thought about some of the typical older home 'faults' you detail when we built new in 2001. We have a 10/12 roof to shed snow -- and to provide a 'second story' for some future owner who wants to add some dormers -- yet the gutters are only nine feet above the ground. (Building such an 'attic' would seem a waste, but our lot is zoned for a 6,000 sq ft home, while we wanted half of that and one story. The taller profile fits better in our neighborhood.) Our north-facing 42" entry door is wood, with sidelights and no storm door, yet it looks like new because it's protected by a roofed six foot deep stoop, with arched openings front and east. We are also a single step above ground level at every entry point. Single story is nice, but you have to get *into* the house easily too. Having endured aluminum-frame windows, I appreciate tight, efficient doors and windows. Casements lock at two points; French doors lock at three. I have to look out to know if a car is driving up to the house; can't hear it. A mistake I made was having a row of French doors on the south with inadequate overhang. I must close the doors if there's any wind with a rain. I bet you could replace your picture windows with same size more efficient ones without alterations. The new glass and frames are *tight*. You would have less re-structuring and painting to do, and wouldn't throw off the exterior symmetry.
...See More
do you like them, make them, buy them, hate them
Q
Comments (33)
Rich Fruit Cake There's a lot of ingredients but you basically just mix them all together! Makes 8" round cake or 7" square. (I have also used this recipe to make a 9" round cake with excellent results) 1 lb 5 oz currants 6 oz raisins 11 oz sultanas/golden raisins 6 oz candied citrus peel 5 oz candied cherries, washed and cut into 4 pieces 1 oz sliced almonds 1 oz almond meal/flour 1 1/2 teaspoons very strong coffee 2 level teaspoons spice mix (your own preference but I use cocoa,cinnamon, ground ginger, allspice and nutmeg) Pinch of salt Zest and juice 1 small lemon 10 oz soft dark brown sugar or molasses (I use 1/2 of each) 10 oz butter 12 oz self rising flour 3 fl oz dark rum 6 large eggs Extra 1 fl oz dark rum for brushing over cake Line cake pan sides and base with parchment paper and outside of pan sides and base with brown paper (using natural string to secure) Heat oven to 250F In large bowl add spices, coffee, almonds, salt, lemon zest, and juice to fruit. Mix well then add rum and leave to soak for at least 24 hours or up to 1 week. I stir it once per day. The aroma is wonderful! In a second bowl, beat butter and sugar until pale and creamy. Beat eggs one at a time and add to butter mix, adding some flour with each egg. Reserve a small amount of flour to coat fruit by stirring it through fruit mixture. Gradually add butter/egg mix to fruit mix and stir until well mixed. Scrape into cake pan making a very slight depression in the center. Cover lightly with circle of parchment paper with small hole cut in center. Bake in pre-heated 250F oven just above center, until an inserted skewer comes out clean, approx 3 hours. (My 9" cakes have taken up to 5 hours!!) When cooked leave in oven for a few minutes with the door open. Remove from oven, brush over 1 fl oz of rum over top of cake. Leave in pan until totally cold, or overnight in a cool room. Remove from pan, wrap completely in parchment paper, then in foil. Store for minimum 4 weeks to mature. I brush with a little extra rum or brandy every 6 weeks if I store the cake for many months. The cake for this Christmas is over one year old.
...See More
If you don't ovulate, you don't make progesterone
Q
Comments (6)
This is a message for POPCORNHAZEL - it has come to our attention you are using the Natural Progesterone Advisory Network as a foundation endorsing your comments on this message board. For the record, please let it be understood NPAN DOES NOT recommend women use medication other than how it is prescribed by your treating physician. Further, we ENCOURAGE women to implement progesterone replacement therapy under the guidance of their treating healthcare professional. Natural Progesterone Advisory Network (NPAN) http://www.natural-progesterone-advisory-network.com 'NPAN ... helping women use progesterone cream with confidence' Here is a link that might be useful: Natural Progesterone Advisory Network
...See More
diane62ma
17 years ago
That's an awful lot of soap your using to wash each cuke. Does the soap soak in when you scrub them? I just wash mine in plain water and scrub them lightly to get the dirt off. I can my pickles using the BWB method. I've never tried not heating them.
Otherwise I like your step by step directions, the pictures are clear and very concise.
Diane
harleysilo
Original Author
17 years ago
I don't know where the hands of the cucumber pickers have been!

Seriously, main concern was just make sure everything was really clean so not botculism(sp) occurs! Scrubbed my hands like a doc too.
franktank232
17 years ago
Impressive tutorial. I wish everyone would learn to post pics (if they have a camera) because its so much clearer to those who need a visual to understand things! :0 Thanks. Did you read this somewhere, learn it from someone?
no_regrets
17 years ago
I'd love the recipe, my cucumber plant is still at two-leaf stage but just to try this I'd gladly go buy a bushel of cucumbers :-) It looks amazing!
harleysilo
Original Author
17 years ago
A friend at work gave me the receipe, he got it from a 1940's farmers almanac, Polish Dill Pickles.
lelia
17 years ago
That was a great tutorial! I'm planting pickling cukes for the first time this year (they're going in the ground tomorrow) and anything to do with pickling is suddenly more interesting than it used to be. The variety I'm planting is Parisian Pickling, an heirloom variety..... hope it does well for me.
albertar
17 years ago
I would love the recipe also, either post it or email it. Thanks, they look delicious. Are they the real crunchy ones that can be gotten at the deli's?
Alberta
harleysilo
Original Author
17 years ago
Enjoy!

1 glass gallon jar
20 pickling cucumbers cut into spears
1 clove of elephant garlic sliced thin, not the whole bulb just one large clove
1 tsp-tBp crushed red pepper flakes (1tsp=mild 1 tablespoon is zesty)
1 TBp mustard seed
1 TBp Pepperconrs
4 whole bay leaves
1 bunch fresh dill
1/3 cup non-iodized salt (canning slat or kosher salt, no iodine)
1 pint white vinegar
1 gallon distilled water (no spring or tap)
Optional 1 Tsp of Allspice corns (whole allspice)

Wash your hands they are filthy and good introduce bacteria into the jar thus spoiling your pickles Follow the steps above.
albertar
17 years ago
Thank you!!
Alberta
blanesgarden
17 years ago
Excellent!!! I really cant type enough words to describe your post w/pics....I mean this is just the most man! You got so many folks sittin down right now with pen and paper, or just running out of ink-jet cartridges one or the other, This is the best post Ive seen here ever!!!! Hands down...

And hey...Harley? Ya did it from scratch..... You got the stuff, and step by step, pic by pic, Showed us how this can be down! And Thanks a mill man....Rock on! Grow on! and Massively Great gardennin to Ya......GO BRAVES!!!!!!!!
raisemybeds
17 years ago
Harley - thanks for that tutorial. I am Polish but have never made my own pickles (I am so ashamed). You make it look easy, and they are so pretty displayed in the glass jar like that. When you let them sit for a week, do you put the jar in the refrigerator, or just leave it out on the counter? How many jars did you make at one time? I could never eat that many pickles in 2 weeks time.
no_regrets
17 years ago
raisemybeds... I could... *blush* :-D

Thanks harley!
penguingardener
17 years ago
Oooh, thanks for your post!
pnbrown
17 years ago
The washing issue is why I wouldn't put up pickles unless I can grow enough cukes or know exactly where and from whom they are coming. They look darn good, though.

I made some sweet pickled topset onions last year that came out ok.
harleysilo
Original Author
17 years ago
To answer a few questions....

They must stay refrigerated. They develop a taste around day 4, but are perfect days 7-14, after that the taste is the same, however the crispness slowly deteriorates.

The main reason I like them is because they are crisp, so crisp that if it wasn't for the flavor, you'd swear you were eating a cucumber spear. I guess that is the case because they are not boiled and of course have not been siiting in a jar for months.

We made so many this time for several reasons. Once they are ready I'm going to bring a small jar of them to work for co-workers to snack on, take a small jar to the neighbors who always bring us stuff. Give a small jar to wife's parents, wifes takes a small jar to work etc.

Plus this time i could only get the crate of cucs since they were out at the Farmers market grocery store and I had to buy them off the truck...

Wife and I planted pickeling cucumbers this year, so we won't have to be as concerned with the cleanliness of those.

Be sure to post the results if anyone decides to make them!
clockwork
16 years ago
BUMP, BABY!

About 2 more weeks, I'll be making these and life will be good..mmmm

Clock
julieann_grow
16 years ago
Last year I made some like these, but they were way too sour to eat (too much vinegar?). I don't remember the ratio of vinegar and water that I used.

Are your pickles really sour?
marial1214
16 years ago
I dont have a gallon jar, what else can I use?

I always thought i have to boil jars and lids and for that reason never tried canning anything. Now I see I can make pickles without investing in a full blown canning kitchen.
crabjoe
16 years ago
I've got nothing against throughly washing the cucs, but won't the vingar kill most anything that might be harmful?

BTW, if I can find some of them little cucs, I'm going to try this recipe.
ardnek710
16 years ago
Hey, the pics look great and the end product looks yummy. I love making pickles and the Harvest forum here on Gardenweb is a great resource for anyone that wants more info.

One note that I believe harleysilo mentioned but is important enough to remention.
The vinegar/water ratio in this recipe has not got enough vinegar to safely "can" these like regular pickles for shelf storage. They MUST be refrigerated for storage. Vinegar/water ration can be no more than 1/2 water in order to have high enough acidity to counteract the botulism spores and prevent contamination.

kendra
Violet_Skies_
16 years ago
Lovely pictures and step by step information! Very nice!! I make refrigerator pickles out of many things, carrots, onions, shallots, cucumbers, cauliflower, whatever I have on hand to use up. A super easy way to do it is to re-use the juice from your favorite pickle brand when they are gone...just add veggies and more spices if you like.

I would worry more about all the chemicals in that soap than I would about the cucumbers' growers' handling, though...tepid water and a good veggie brush should wash away most any nasties...esp. since they came from a local farmer's market and not some nameless supermarket supplier. JMO!

Where do you get your gallon-size jars?
peaceofmind
16 years ago
Has anyone tried Harley's pickle recipe? How did they turn out? I'm collecting ingredients to make a jar of them.
Anise
raisemybeds
16 years ago
I have not tried it but am hunting down glass jars for next year. Anyone else?
duajones
16 years ago
I have made a few batches of the pickles and they were good. I have also changed up the ingredients a touch with some interesting results. Less salt, add some sugar, celery seed, add jalapeno or serrano, less vinegar,pinch of tumeric, etc. Many possibilities and I just keep notes to what I like and dont like. Very fresh dill is a must here as anything less gives you undesirable results. I personally didnt care for the batch that I made with allspice so I have left it out of future batches. If you do use a hot pepper, be careful how much you use or you wont find anyone willing to help you eat them. I like hot and spicy but most dont care for it. I am currently collecting quart jars so I can make smaller batches with different variations until I find one that everyone likes.

Duane
horsefarm
16 years ago
I'm going to try my Armenian cucs this way - I have a huge bucketful!

EDU: Make your own Pickles, even if you don't like them these ar

Comments (27)

harleysilo
Original Author

harleysilo
Original Author

Related Discussions

diane62ma

harleysilo
Original Author

franktank232

no_regrets

harleysilo
Original Author

lelia

albertar

harleysilo
Original Author

albertar

blanesgarden

raisemybeds

no_regrets

penguingardener

pnbrown

harleysilo
Original Author

clockwork

julieann_grow

marial1214

crabjoe

ardnek710

Violet_Skies_

peaceofmind

raisemybeds

duajones

horsefarm

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

EDU: Make your own Pickles, even if you don't like them these ar

Comments (27)

harleysiloOriginal Author

harleysiloOriginal Author

Related Discussions

harleysiloOriginal Author

harleysiloOriginal Author

harleysiloOriginal Author

harleysiloOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

harleysilo
Original Author

harleysilo
Original Author

harleysilo
Original Author

harleysilo
Original Author

harleysilo
Original Author

harleysilo
Original Author