ISO spicy pickle recipe a la McClure's

12 years ago

I am a newbie here so please be gentle. I've been lurking for a couple of years now and though I've learned much I have pretty much been scared off all attempts at home canning lest I kill someone! However, I'm feeling bold this year and am wanting to try again this summer. I'll be sticking to very high acid foods!

I want to make and BWB can a fresh (not fermented) dill cucumber pickle that is very very spicy, like McClure's pickles. They are local to me and seriously the best! but insanely expensive - like $9 a jar. The pickles are pretty basic - dill, garlic, dried spices, and several fresh hot peppers such as habaneros. No sugar. Trouble is, despite extensive searching here and in the approved books I cannot find a safe recipe for fresh pack cucumber pickles that includes fresh hot peppers as well.

So I am reaching out to the collective expertise here in hopes that someone can help! Do any of you know of a tested recipe I could use? I'm assuming that I cannot add a fresh pepper or 3 to a standard dill pickle recipe as it would dangerously change the pH.

Sort by:Oldest

Comments (25)

digdirt2
12 years ago
The pickles are pretty basic - dill, garlic, dried spices, and several fresh hot peppers such as habaneros.

Hi Sarah and welcome! What is missing is how much vinegar they use.

When it comes to fresh pack pickling it is the amount of vinegar used that determines the pH and so the safety issues. For example, the minimum recommended vinegar to water ratio is 50% or 1:1 but if you use straight vinegar with no water dilution you can put almost anything in the jar.

So to get close to the McClure's you want we need to find out what ratio of vinegar to water they use. Any idea? Check out all the pickling info/recipes at NCHFP and see if one of them can be made to work.

Dave

Here is a link that might be useful: NCHFP - PIckling
sarahk7
Original Author
12 years ago
I think it's a 50/50 brine. I found this recipe online, which purports to be the recipe taught by the founder of the company (although I can't be sure it's authentic, of course...but it seems about right from what I can tell having eaten them):

McClure's Garlic and Dill Pickles
6 lbs small pickling cucumbers
12 garlic cloves (peeled and halved)
1 -2 bunch dill
3 cups water
3 cups distilled white vinegar
1/4 cup pickling salt or 1/4 cup kosher salt

Directions:

1
Wash cucumbers, and place in a large deep bowl with ice. Cover and put in fridge.
2
Wash dill thoroughly and trim off roots.
3
Place peeled garlic in a small bowl and pour hot vinegar over it. Let stand for 1 minute, then pour vinegar out.
4
Fill a large pot with water. Place a jar in the pot and make sure the water is at least 1 inch above the top of the jar. Remove the test jar and bring the water to a boil.
5
In another large pot, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil. Stir the salt to make sure it doesn't stick to bottom of pot.
6
While pots are getting up to a boil, take cucumbers out of the refrigerator and quarter them. Then take 1 spear and place it in a Mason jar to test its height. Make sure it stands 1/4 to 1/2 inch below the rim of the jar. Trim all the cucumbers to this size. (Keep the little bits for later.).
7
After water is boiling, submerge the Mason jars for about 90 seconds to sterilize them. Remove them carefully with jar tongs.
8
In each jar, place 2 halves of a garlic clove, one small handful of dill, then enough cucumbers to fill the jar, making sure cucumbers are below the "neckline." (If using pint jars, double the amount of dry ingredients in each jar.) Place 2-piece lids in boiling water for 90 seconds, then carefully remove them and place in a bowl.
9
Fill jars with hot brine. Cap and seal the jars. Turn them over to make sure you have an adequate seal.
10
Place jars back in boiling water. Process the sealed jars in boiling water for 10 minutes.
11
Wait a week to two weeks before eating. Refrigerate after opening. Pickles will keep for up to one year if stored in a cool dry place.

This recipe isn't the spicy version - which is what I'm after. There are usually 3-4 hot peppers (fresh) in each jar that I've bought, in addition to the garlic and dill. The jars I've bought also have some dried pickling spices as well, I'm sure of it. Is a 50/50 water to vinegar ratio sufficient to add that many fresh peppers? I'm thinking not? Could I use a stronger brine, say, one from a pepper pickling recipe and use it to pickle cucumbers with a handful of peppers?

Here is a link that might be useful: McClure's Pickle Recipe at food.com
Related Discussions
My Pickling Cucumbers are starting to come in.
Q
Comments (8)
Well I have 25 pounds of Kosher Dills doing their thing in 2 different stone crocks slowly fermenting away. I am fixing to start making cucumber relish some sweet and some spicy. ajsmama thanx for the link,looks like it will be an interesting read. Dave I saw most of those recipes and they weren't what I was looking for. I never even heard of the NCHFP. But than I am new to gardening and even newer to canning so that shouldn't be much of a surprise. I thank you for that link and I have bookmarked it for future use. akRoach I have also bookmarked your link for future use also thank you for it. Carol your link has also been saved so that I can explore it later on. I want to thank all of you for your replies and links, I am slowly learning there is much MUCH more for me to learn and I appreciate any and all help that is passed on to me on that road. As I tell people all the time "I know just enough to be dangerous to myself".
...See More
LOOKING for: Potato recipes
Q
Comments (14)
Laurie.... Sending you good vibes and wishes that you will soon be fully employed...Good Luck! Here are some recipes from my potato repertoire: Thanks to my DH Wolf for help with the German translation into English of these recipes: German Potato Salad - Kartoffelsalat ============================ For 4 portions: 1 kilo (2.2 lbs) salad potatoes (potatoes which are firm and suitable for potato salad) 1 clove garlic - cut in half 3 - 4 TBSP vinegar 1/4 liter (1 cup) warm beef stock 1 1/2 teasp salt 1/2 teasp white pepper 1 small onion - finely chopped 3 - 4 teasp oil 1. Cook potatoes whole in their skins. Drain and rinse with cold water. Peel and cut into fine slices. 2. Rub the salad bowl with a peeled half of garlic and put potato slices in bowl. 3. Mix vinegar with beef stock and pour over potatoes. Add salt & pepper and diced onion. Taste and adjust seasoning. 4. Add oil and mix all together. Let stand for an hour for flavours to penetrate. **************************************** East German Potato Salad - Wendischer Kartoffelsalat ======================================== For 4 portions: 1 kg (2.2 lbs) potatoes 3 TBSP vinegar 3 TBSP goose fat Salt & pepper 3 TBSP sugar 500 grams apples (just over a lb) 1 large onion 2 sour cucumber pickles 1 bunch chives or green onion 1. Cook potatoes in skins. Drain and peel. Slice and keep warm. 2. Heat vinegar and melt the goose fat in it. Flavour this with salt, pepper and sugar, being careful not to let it boil. 3. Wash and cut apples into quarters, remove seeds, then dice into small cubes. 4. Cut onion and pickled cucumbers into small dice. 5. Mix the apple, onion and cucumber pickle together with the potatoes. 6. Pour the hot vinegar and goose fat over the apple mixture and mix. 7. Cut chives into small rings and sprinkle on top. Serve warm. This goes well with Königsberger klopse or other meatballs, bratwurst or sausages. Make sure there is mustard on the table. ********************************* Berlin Potato Salad - Berliner Kartoffelsalat ================================ For 4 portions 1 kg (2.2 lbs) small, new or salad potatoes 1 onion - finely diced salt & pepper 1 teasp sugar 2 - 3 TBSP vinegar 1/4 liter (1 cup) strong beef stock 1 TBSP butter 50 grams (about 2 oz) speck (thickly sliced bacon) - finely diced a few springs flat leaf parsley 1. Cook potatoes in their skins. 2. Put finely diced onion in salad bowl together with salt, pepper, sugar and vinegar. 3. Heat the beef stock and when hot pour it over the onion. 4. Drain potatoes when done and rinse with cold water. Peel and immediately slice them warm into the salad bowl. 5. Mix all carefully so as not to break up the potato slices. 6. Melt butter and fry the speck (bacon). Then pour butter and bacon over the salad in bowl and mix gently. 7. Let stand for a while so flavours penetrate. 8. Shortly before serving, sprinkle with chopped parsley. This is a good salad for taking out on picnics or outings. Source: "Deutsches Kochbuch - Rezepte aus deutschen Esslandschaften" von essen & trinken. Gruner + Jahr AG & Co. Hamburg. ************************************* Bavarian Potato Salad - Bayerischer Kartoffelsalat ==================================== Serves 6 - 8 750 grams - 1 kg (1 1/2 - 2 lbs) new potatoes 2 onions finely chopped Dressing: ======= 1/2 cup (4 fl oz) oil 3 TBSP lemon juice salt freshly ground black pepper 1/2 teasp sugar 1. Boil the potatoes, making sure that they are not too soft. Cool them and peel. 2. Cut them into slices and place them in a mixing bowl with the chopped onions. 3. Prepare the dressing by vigorously mixing all the ingredients together. 4. While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature. ****************************************** OPTIONAL ADDITIONS OF WHICH ONE OR SEVERAL MAY BE USED: ===================================================== 1 TBSP borage, basil, tarragon, parsley, chives 1 - 2 apples, peeled and finely chopped 1 - 2 pickled cucumbers, finely chopped Source: "German Traditional Cooking" Tony Schmaeling 1982 ******************************************** Preparation time: 10 minutes Cooking time: around 12 minutes Serves: 8 2 lbs small new red potatoes, halved or quartered 1 cup mayonnaise 1/4 to 1/3 cup whole grain Dijon mustard 2 TBSP white wine vinegar 1/4 cup snipped fresh chives, plus a bit more for top sprinkles salt and freshly ground black pepper to taste 1. Gently boil potatoes in lightly salted water until tender, 2. Meanwhile, combine mayonnaise, mustard, vinegar and chives in a salad bowl. 3. When potatoes are cooked, drain them well and put into the salad bowl while still hot. 4. Season with salt and pepper and then toss them into the mayonnaise mixture. 5. Cool to room temperature, cover and refrigerate. Adjust seasoning when ready to serve and transfer to a more decorative bowl and sprinkle with a few shopped chives. Source: Victoria Times Colonist ************************************************* (Potaje de Lentejas y Patatas) 3 cups of presoaked lentils 4 medium potatoes - cut into large dice 2 slices of stale bread 3 cloves garlic vinegar salt Put lentils in large pot, cover with water and begin to boil. As soon as lentils have begun to cook do the following: In a frying pan with 1/2 inch of oil brown the garlic and then add the bread and fry until brown. Remove garlic before it's too dark. Put browned bread and garlic into a mortar and grind to a paste. During the early part of cooking the lentils add the paste from the mortar to the lentils together with the oil that's left in the pan After about half an hour and before lentils are tender, add the diced or quartered potatoes, salt and finish cooking until all is tender. Check and correct salt and a dash of vinegar before serving. Source: A cook friend from Mallorca. ********************************************** Serves 4 - 6 Ingredients 2 lbs (900 grams) medium potatoes peeled and sliced into 1/4 inch (3mm rounds) 1 1/3 cups (300 ml) cream 2 cloves garlic, peeled and minced salt & pepper 1) Preheat oven to 400F (375 for convection) 2) Generously grease an 8 x 10 x 2 in (25 x 20 x 5 cm) ovenproof baking dish. Arrange half the potatoes in the dish, and add salt & pepper. 3) Pour the cream into a jug, add the minced garlic and mix well. Pour half the mixture over the potatoes. 4) Cover with the rest of the potatoes, add more salt & pepper and the rest of the cream. 5) Cover the dish with greased paper and cook for 30 minutes. Remove the paper and cook for another 50 minutes or until the potatoes are golden and tender. Source: "The New Cook" by Mary Berry ***************************************** 1/2 lb pork ribs or smoked pork chop 1/2 lb chickpeas 3/4 lb potatoes - quartered or cut in large dice a piece of frying chorizo, cut into rings 1 large ripe tomato - diced 1 large onion - finely chopped a bit less than 1/2 lb thick noodles a bit of paprika and yellow powdered food colouring or saffron garlic - 2 or 3 cloves Note: original recipe calls for salt pork ribs which must be soaked overnight to remove salt. I find it much easier to use a Kassler or other smoked pork chop with bone in. I find the salt pork too salty when I make it. The chickpeas are also soaked overnight in water with 1 teasp bicarbonate and rinsed well next day. Rancho Canario started as a humble dish, originally a meal served by the poor. But nowadays it is a popular and tasty dish much appreciated by tourists and locals alike, when it is well made. Preparation: 1) If using salt pork ribs, soak them the day before and overnight in several changes of water, the same with the chickpeas if using dried. 2) Next day, put ribs and chickpeas in a large pot, cover with water and put on to boil. Half an hour later add the potatoes. 3) But before adding potatoes make the following 'sofrito': fry together the diced tomato, onion, garlic and chorizo, adding the paprika and saffron or yellow food colouring. Set aside. 4) Once potatoes have been added and the pot begins to boil again, add the 'sofrito' and stir. When potatoes are nearly done, add the thick noodles and cook for the time noted on the package. 5) Remove from flame, let rest a few minutes and serve. Some folks like to add cummin, mashed together with the garlic. Source: "Cinquenta Recetas Fundamentales de la Cocina Canaria" ********************************************* ....my way of doing them. 4 potatoes (more or less according to the size of your dish)- peeled and sliced into 1/2 cm rounds 1 onion - sliced finely into 1/2 rings white sauce - make about 2 cups of a medium, not-too-thick white sauce - or enough to barely cover prepared casserole butter salt & pepper grated parmesan or cheddar cheese 1) Preheat oven to 155 C (300 F). Slice potatoes and arrange 1/3 of them in bottom of a buttered casserole dish. 2) Slice onions and arrange 1/3 of them on top of potatoes, dot with a little butter and a little pepper. 3) Continue steps 1 and 2 until casserole is 3/4 full, Finishing with a layer of onions on top. 4) Make white sauce - not too thick and pour over casserole until barely reaching top of potato-onion mixture. Pepper and a bit of salt. Sprinkle with grated cheese. For a stronger onion flavour I sometimes add 1 or 2 TBS Knorr dry onion soup mix to the white sauce when I begin to make it. 5) Put in oven about 1 hour or until potatoes are soft when tested with knife and top is golden. ****************************************** Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ********************************************* SharonCb
...See More
RECIPE: Favorite Fall Recipes
Q
Comments (24)
This is my recipe that I use for chili. I know, in Texas there should be no beans, but I add them anyway and call it: YANKEE CHILI SOUP 1 ½ to 2 pounds ground beef or ground pork or ground veal or a mixture of one, two or all (I like to use about 1 pound of ground beef and 1 pound of ground pork) 1 whole sweet yellow onion coarsely chopped 4 to 6 cloves of garlic finely chopped 2 large cans chopped tomatoes 1 or 2 cans Rotel tomatoes & green chilies 2 cans red kidney beans (drained) 1 large jar of Spicy V-8 juice ¼ cup cumin ¼ cup chili powder 1 whole jalapeno or can use any dried hot pepper 1 teaspoon cayenne pepper, either flakes or ground Freshly ground salt and pepper to taste Olive Oil Heat olive oil in a large pot and put in the yellow onion and cook till tender, then add the garlic and cook for just a few minutes so it wont turn brown and burn. Put this onion-garlic mixture aside into a bowl. Then add the ground beef or ground veal to the pot and brown. After it has browned, add the onion-garlic mixture into the ground beef, stir and then add the remainder of the ingredients. Heat over a medium burner until it is hot and then turn down to medium low or low and continue cooking. The longer it cooks, the more flavor it has. In fact it is best if refrigerated overnight, and then reheated the next day either on the stove or in a crock-pot. Serve with crunchy French bread. This will serve about 8 large bowls of chili. LINDAS BEAN SOUP This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so Ill give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you cant remove what is already there. **-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work) -Bacon cut up (about ½ to 1 pound for a large pot) -Onions & Garlic (chopped) (I use a large onion and a whole head of garlic) -Chicken broth (about 3 32 oz. cans or cartons of broth) -Sausage (4 or 5 links) -Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes -Rotel tomatoes (one or two cans) -Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole) -Beer (one can) -Cilantro (one bunch; the whole bunch including stems) -Fresh Chives and/or green onions (one bunch) -Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs -Cumin (1/4 cup) -Cayenne Pepper (one tablespoon) -Chili Powder (1/4 cup) -Salt & Pepper (freshly ground) to taste -Green Pepper (optional) -Rice (Optional) I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you dont overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean. **When using black beans add 2 to 4 smoked ham hocks for great flavor. Lindas Chuck Roast ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3 to 4 pound chuck roast 3 tablespoons olive oil 6-8 cloves of garlic, finely chopped 1 whole sweet onion 4-6 large carrots diced 3-4 stalks of celery cut into medium dice 3 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 2 cups chopped cabbage 1 head of fennel, chopped 2 plum tomatoes crushed 1 dried bay leaf 2 sprigs fresh thyme 2 springs fresh oregano 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary ½ teaspoon crushed red pepper flakes (optional) ¾ cup dry white wine and/or ½ cup cognac 2 large potatoes, roughly chopped 2-4 cups broth (beef, mushroom, or vegetable or a combination of these) Preheat over to 425 degrees. Combine the flour, salt, and pepper and dredge the roast with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the roast and cook until it is deeply golden on the bottom, about 5 minutes. Turn over and cook until it is deeply golden on the bottom, about 2 more minutes. Transfer the roast to a plate. Add the olive oil and then to a hot pan add the garlic, onion, carrots, celery, leeks, mushrooms, cabbage, fennel, tomatoes, dried bay leaf, fresh thyme, fresh oregano, sage, flat-leaf parsley, rosemary, and cook or wilt down for about 5 minutes. Then add the wine and/or cognac and broth mixture and continue to cook for 5 more minutes. Return the roast to the pan and place the chopped potatoes around the roast. Cover the roast with the herb-broth mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 30 minutes and then turn the oven down to 325 degrees and continue cooking for another 2 hours. Serve with a loaf of hot, crusty French bread. Lindas Osso Buco of Veal ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon paprika 4 veal shanks, tied to secure meat to bone 3 tablespoons olive oil 2 cups chopped high-quality bacon 6-8 cloves of garlic, thinly sliced 1 whole sweet onion 2 large carrots diced 3 stalks of celery cut into medium dice 2 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 1 fennel bulb, roughly chopped (optional) 2 plum tomatoes crushed ½ lemon zest only 1 dried bay leaf 2 sprigs fresh thyme 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary 1 teaspoon dried fennel seeds ½ teaspoon crushed red pepper flakes ¾ cup dry white wine ½ cup cognac 4 cups broth (chicken, veal, mushroom, or vegetable) Preheat over to 425 degrees. Combine the flour, salt, and pepper and lightly dust shanks with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the shanks and cook until they are deeply golden on the bottom, about 5 minutes. Turn over and cook until they are deeply golden on the bottom, about 2 more minutes. Transfer the shanks to a plate. Add the bacon to the pan and cook until it starts to render its fat, about 2 minutes. Add the garlic, onion, carrot, celery, leeks, mushrooms, fennel bulb, tomatoes, lemon zest, dried bay leaf, fresh thyme, sage, flat-leaf parsley, rosemary, and fennel seeds and cook for about 10 minutes. Return the shanks to the pan and add the wine and cognac and broth. Be sure to cover the shanks with the herb mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 20 minutes and then turn the oven down to 325 degrees and continue cooking for another 1 hour and 40 minutes. Serve over risotto or basmatic rice. Also serve a loaf of crusty French bread for dipping. King Ranch Casserole By: Nancy H. Rosenberg Most versions of this popular entree involve Ro-Tel tomatoes and canned soup. So what if its not exactly gourmet fare? Its beloved nonetheless. FYI, no one knows where the name originated, but the dish didnt come from the King Ranch. The famed South Texas spread is known instead for its beef and game dishes. Yield: 10 to 12 servings. 1 (3- to 4-lb.) broiler-fryer, cut up 1 tsp. salt 1 (10 3/4-oz.) can cream of chicken soup 1 (10 3/4-oz.) can cream of mushroom soup 1 (10-oz.) can Ro-Tel Diced Tomatoes and Green Chilies 1 large onion, chopped 1 large green pepper, chopped 1 1/2 tsp. chili powder 12 corn tortillas 2 c. shredded Monterey Jack or "Mexican-style" cheese garlic powder to taste Place chicken pieces in a large Dutch oven, add water to cover and 1 tsp. salt. Simmer, covered, about 1 hour, or until chicken is tender. When cool, remove and bone chicken, reserving broth. Cut or tear meat into small pieces; set aside. In a separate bowl, combine soups with tomatoes, onion, green pepper, and chili powder, and mix well; set aside. Heat reserved chicken broth. Tear tortillas into fourths, dip each piece in warm chicken broth, and place half the tortillas on the bottom of a greased 9 x 13 x 2-inch baking pan or casserole. Continue layering, using half of chicken, half of soup-tomatoes mixture, and half of cheese. Sprinkle with garlic powder, and repeat layers with remaining ingredients. Bake, covered, at 350° for 30 to 40 minutes, or until cheese has melted and sides of casserole are bubbly.
...See More
FOOD RECIPES, CORNBREAD SALAD AND CREOLE SAUCE
Q
Comments (125)
Nancy, I don't think I have tried that salad dressing before. I'll have to make it some day. :) What kind of vinegar should I use? Apple cider, white, or it doesn't matter? Kim, that recipe is so simple! Haha, will have to try it when my garden starts producing tomatoes. DH loves raw tomatoes. (He hates it when I cook sliced tomatoes in my stir-fries.) Also, has anyone watched Ugly Delicious on Netflix? I thought it is pretty fun to see how the different food cultures create the same dish in each episode. Disclaimer: think it's a either-you-love-it-or-hate-it kind of show, and there's some cussing in it.
...See More
readinglady
12 years ago
If you use dried hot peppers you'll get the heat you want with no issues.

I don't know anything about the purported McClure's recipe but I do notice one way they're apparently getting around the low-acid issue is by acidifying the garlic in hot 100% vinegar before adding it to the jars. That's critical with a weak brine.

I just got back from the eye doctor so can't spend much time online, but when I get a chance I'll look at some reliable sources and see what I can find.

Carol
digdirt2
12 years ago
Yeah it is just a minimum brine and for an untested recipe such a minimum brine isn't usually recommended. As Carol said if you want to use it then switch to dried peppers rather than fresh and I'd recommend dried garlic too. You can always use dried spices and herbs with no concern about changes in the pH.

Dave
sarahk7
Original Author
12 years ago
I appreciate the input! I'm willing to up the brine strength. I really think the fresh peppers are key - or at least that's what we especially like about the pickles. I'll play around with it when the time comes and just plan on refrigerating them, not canning. I guess I was hoping to find a tested recipe that has a strong enough brine to use fresh garlic and peppers along with cucumbers.
readinglady
12 years ago
I did some searching. Took me forever to find a site which actually lists the ingredients as they're provided on the label.

The label lists vinegar first, water second, so there's no way of knowing if the commercial recipe uses a 50:50 ratio. The purported class recipe does, but it doesn't include the hot peppers, so it might be 3:2 or something else in the commercial spicy product.

I have to admit I'm off on commercial artisan pickles after I saw Rick Fields' recipe for pickled beets in the Williams-Sonoma book. I wouldn't go near that one.

I did find one recipe for "Hot Harkema Dills" in Pickles to Relish by Beverly Alfeld that calls for a 1:1 vinegar water solution and includes 1-3 garlic cloves, sprig of dill, 1-20 Thai or Serrano peppers and 1 tsp. pickling spice per quart. 20 Thai peppers! Now that's hot!

However, it's interesting that she says use baby cucumbers, BWB or pasteurize and then adds Refrigeration is recommended for extra safety . . . even though they're processed.

So it sounds like with a 1:1 solution this recipe is right on the edge. I'm betting if a jar were forgotten and sat at the back of the shelf for a long time before consumption it might have dropped below the line for pH.

Your call.

Carol
2ajsmama
12 years ago
You could try an all-vinegar recipe just to see how you like it. There are some (one called Really Quick Dill Pickles) in The Joy of Pickling. They call for (optional) dried chile peppers, but since it's all vinegar, the same as the pickled pepper recipes, I don't see why you couldn't use fresh if you insist.

But if you want to water down the vinegar, dried peppers is the only way to go. Actually, there are some 1:1 brine pepper recipes in that book, but I wouldn't add cucumbers to them b/c of the water content of the cukes. You could use whole dried peppers instead of flakes in a cucumber pickle recipe if you like eating the peppers, they do reconstitute in the brine.
digdirt2
12 years ago
Yeah as I mentioned above if you use straight 5% vinegar as the brine you can put just about anything you want in the jar - cukes, peppers, garlic, dill, etc. in any amounts you want.

If you drop the vinegar back to 75% (3 parts vinegar to 1 part water) you would probably still be ok but there is just no way to know for how long without testing.

But one point is if you are going to use fresh peppers you need to be sure to cut slits in them so the brine can get inside.

Good luck.

Dave
readinglady
12 years ago
I dry my own habs. That would be one way to get the habanero flavor you're looking for.

Carol
sarahk7
Original Author
12 years ago
I'll definitely have to dry some habs this summer! too bad I didn't last year.

Thanks again for all the advice. I have zero desire to play russian roulette with an untested recipe so I think I'll just make some spicy refrigerator pickles - we eat up them quickly anyway, within a week or two.

I've made the Really Quick Dill Pickles recipe from Joy of Pickling many times - one of my favorites and really it comes pretty close to what I'm after here (with the dried peppers). I didn't think it was 100% vinegar, though?
readinglady
12 years ago
No, it isn't. But it's a tested recipe which means the ratios have been carefully calibrated.

What Dave's saying is if you're playing around with ingredients on your own and want no risk, then 100% vinegar is the way to go.

So with dried habs that Really Quick Dill Pickles recipe should get you where you want to be plus there'll be the comfort of knowing it's a safe-tested recipe.

Carol
sarahk7
Original Author
12 years ago
Oh, I get what Dave is saying, no worries! All vinegar = safer. :) And I am all about the "safer". (Someone upthread suggested that the Really Quick Dill Pickles recipe was all-vinegar so that's why I asked that question.)

I found a source for dried habs, woohoo! Now I just have to wait for cuke season!

Thanks again all! I'll be sure to report back on the results and do a side by side comparison!
2ajsmama
12 years ago
Sorry, it was late at night and I thought I'd mention that there are some all-vinegar recipes in that book, then I actually pulled out the book mid-post and I was looking at the book trying to find spicy pickles, saw RQD recipe said dried chiles, I am sorry I got you confused.
timothina
12 years ago
While McClure's pickles are delicious, the brine is borderline. We once bought a jar from the grocery store and when we opened it, that week, the pickles had gone off. Apparently, they have a relatively short shelf life.
Moms_Kitchen
11 years ago
Here's the recipe I developed that tastes like McClure's Pickles....enjoy! They are great!

Here is a link that might be useful: McClure's Pickles My Way
sarahk7
Original Author
11 years ago
Thanks for posting your recipe! I made my first stab at them (using the Joy of Pickling Really Quick Dill Pickles recipe) a couple of weeks ago when my cucumber vines came in. I used Pickle Crisp and extra dried hot peppers (arbols -unfortunately not habaneros as I didn't have them on hand that day). Impatiently waiting another two weeks to try them! In the meantime I picked up a jar of the real thing at the store :)
digdirt2
11 years ago
Mom's Kitchen - that recipe doesn't seem to meet the required vinegar to water ratio since it calls for 6 cups of water and only 5 cups of vinegar.

Given all the water in the cucumbers the pH of that brine is going to fall even more within a short period of time.

You might also want to note that skin contact burns from working with lime are fairly common. It is quite caustic. So even though you said it didn't bother your hands, gloves are strongly recommended.

Dave
Moms_Kitchen
11 years ago
Sorry Dave, but I am going to ahve to disagree with you on this - my recipe is totally safe to can. It's based on one that Linda Ziedrich has in her book Joy of Pickling. Here's a USDA approved recipe with the same ratio of vinegar to water that I use. http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html Best wishes with your canning exploits.
sarahk7
Original Author
11 years ago
Finally tried the batch I canned in early July - what a disappointment. Even though I used pickle crisp they were limp and mushy. Ick. And sadly my
cucumber vines have given up the ghost but my habaneros are just coming in. If the farmers market has pickling cukes I might give it another go with dried habaneros.
2ajsmama
11 years ago
Sorry it didn't work out. I have yet to try Pickle Crisp - so far just canned bread and butters (and stuck some in fridge), tried the Dutch Lunch Spears and RQDs (didn't process, older Straight 8's so was afraid they'd be mushy, gave them to my cousin to refrigerate), and have some Half Sours fermenting.

MomsKitchen - NCHFP recipe uses 1.5qts vinegar to 2 qts water, so ratio is 3/4=0.75. Your 5C to 6C = 5/6=0.8333 so actually is HIGHER in vinegar. Just wondering, which JoP recipe did you base yours on? Pasteurization didn't help my B&Bs in 2010 either.
sarahk7
Original Author
11 years ago
ajsmama, how do you like the dutch lunch spears? I've always been tempted to try that one but the sugar kind of scares me off. I have this weird thing about sweet pickles BUT I love bread and butters (at least LZ's b&bs "my way" recipe - I make that ever year even though nobody but me eats them). So go figure.

I tried the Half Sours from JoP myself last month and they were super yummy.

Think my next step on my quest for yummy, crisp, spicy pickles will be to make the RQDs with a fresh habanero and just refrigerate them instead of processing. I recently came into an extra basement refrigerator which has opened up a world of possibilities! it's my pickle fridge. LOL.
2ajsmama
11 years ago
I haven't tried the DLS yet, need to give them another couple of weeks. I didn't find B&Bs My Way to be sweet enough, so increased sugar (will have to find my notes), almost time to try one of those (made for my dad).
digdirt2
11 years ago
Sorry Dave, but I am going to ahve to disagree with you on this - my recipe is totally safe to can. It's based on one that Linda Ziedrich has in her book Joy of Pickling.

Sorry I should have said "your recipe doesn't seem to meet the required vinegar to water ratio for untested recipes" as the minimum ratio recommended for untested recipes is 1:1.

The NCHFP recipe has, of course, been well tested and contains much less low-acid ingredients than your recipe does. With all that garlic, fresh herbs and 28 grape leaves in your recipe I think a much higher ratio of vinegar to water than even the minimum 1:1 requirement would be needed for safety.

Dave
Moms_Kitchen
11 years ago
No problem, Dave! If it would make you feel more comfortable, just add a cup more vingar. The USDA has never made a recommendation atbout a 1:1 vinegar to water ratio for pickling, but you could do that if that is what you prefer. The taste won't be affected much. The other poster correctly showed the USDA's recommendation - the NCHFP recipe uses 1.5qts vinegar to 2 qts water, so ratio is 3/4=0.75. My recipe 5C to 6C = 5/6=0.8333 so actually is HIGHER in vinegar. So that is the USDA's recommendation and mine is more acidic so it's perfectly fine to use. It also doesn't matter what low acid things you are pickling - it can be just cukes, or a combination of cukes and garlic and grape leaves. You could even put carrots in the jar. It's not like a salsa or sauce, where you changing the ratio of tomatoes and onions would be bad. This is a pickle. Hope this helps!
Moms_Kitchen
11 years ago
Just wondering, which JoP recipe did you base yours on? Pasteurization didn't help my B&Bs in 2010 either.

I used JoP Really Quick Dill Pickles....except for mine I skipped the peppercorns. Tastes just like McClures that way! I think they work best with Pickle Crisp. As a canning instructor, whenever I teach my pickle class, this is the technique I teach. Most people don't have access to wild grape leaves (I have a yard full of them) and pickling lime is a pain in the butt to use. Also, if a student doesn't properly rinse it off, it can actually change the pH of the brine, and that is not food safe.

ISO spicy pickle recipe a la McClure's

Comments (25)

digdirt2

sarahk7
Original Author

Related Discussions

readinglady

digdirt2

sarahk7
Original Author

readinglady

2ajsmama

digdirt2

readinglady

sarahk7
Original Author

readinglady

sarahk7
Original Author

2ajsmama

timothina

Moms_Kitchen

sarahk7
Original Author

digdirt2

Moms_Kitchen

sarahk7
Original Author

2ajsmama

sarahk7
Original Author

2ajsmama

digdirt2

Moms_Kitchen

Moms_Kitchen

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

ISO spicy pickle recipe a la McClure's

Comments (25)

sarahk7Original Author

Related Discussions

sarahk7Original Author

sarahk7Original Author

sarahk7Original Author

sarahk7Original Author

sarahk7Original Author

sarahk7Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

sarahk7
Original Author

sarahk7
Original Author

sarahk7
Original Author

sarahk7
Original Author

sarahk7
Original Author

sarahk7
Original Author

sarahk7
Original Author