They are beautiful!

Gorgeous!!!! And glad to see you back on the CF, I was just wondering where you were :-)

Alexa

WOW!

They all look great. I have Chase's recipe and hope to try it this year.

Last year I did make a few pints of refrigerator dills and they were really good but they didn't last as long as I had hoped. I made them in early September and saved the final jar until after the first of the year in my very cold garage refrigerator. The taste was still fine but they had become very soft, I wished we had eaten them earlier because we threw out that last jar.

I'd love it if you would post Olga's recipe. I Googled it but only found comments about it, not the actual recipe.

Thanks,

Lee

Very nice, I almost wish I likes pickles...

Great to see your post, Diane

Nancy

I do like sweet pickles and love those sweet chunks of Linda Lou's, but I don't care for dill or sour pickles. Of course, Elery and Ashley just love them, so that means I always have to make them all to keep us all happy!

Maybe in a couple of weeks, but it's hit the 90s here a LOT lately, and it's going to be 87 or 88 tomorrow and Saturday too, lows only in the 70s.

The garden is loving the heat and rain, but it's not making for good canning weather!

Annie

Yikes I guess it is soon getting that time!

Fur sure dills are on my list but I have plenty of Lina Lu's and Bread and Butters. At least I think I do I better check.

One thing I would like to may is a simple sweet green relish. Chris and Amity love but I never eat it.

Anyone with a good recipe?

Diane, you have been a busy lady.

Happy to see you back posting. I've missed you.

Ann

Lookin' good Diane. I've only done one batch of Annie's salsa and my first round of Habanero Gold.

Could please post the Olga's recipe or me when you have time. I made them several years ago but lost the recipe with my old computer. We really enjoyed these while we waited on Chase's dills to be ready.

Good to hear from you too!!

David

This recipe came from someone here on the forum (not sure who-- didn't mark it )but it's a good tease when you're waiting for Chase's to age.

Diane's Home Cookin Chapter: Pickles, Relishes & ChowChows

Olga's Refrig. Kosher-Style Garlic/Dill Pickles
===============================================
3 lbs KIRBY pickles, 3-4 inch length are best
6-12 large cloves garlic sliced lengthwise into quarters (more is better)
Brine-5 cups cool water to 1 cup white vinegar plus 1/4 cup Kosher salt
1 rounded tablespoon dry mustard seeds
5-10 small hot red peppers or red pepper flakes to taste
1-2 Tbsp. pickling spices
fresh dill - when not available, dry dill will be just fine
. Preparation: Scrub pickles and cut tips from blossom end of pickles.
(According to a PA Dept. of Agriculture advisory, by slicing the tips
from the blossom ends of pickles, this cuts out much of the bitter
taste in most pickles)

Combine water, white vinegar and Kosher salt in glass gowl, or
stainless steel pot. (Salt must be either kosher or pickling salt.
Regular table salt will make the brine cloudy and the pickles become
discolored and have a poor taste) Set aside the brine.

Select a glass or crockery container, plastic is OK.

Place a layer of dill in bottom of container, cover with half the
cukes, cover with more dill and add remaining cukes and cover with
dill.

Add garlic and other dry ingredients as you layer the pickles and dill
into the container. Slowly add enough brine solution to cover the
pickles entirely. If need be, place a weight on top to keep everything
submerged in brine. Cover container and place in refrigerator for 2-3
days at which time the pickles will be ready to eat. The pickles will
stay crisp and crunchy for weeks if kept cold.

Notes: Mustard seeds help keep pickles crisp and firm. Some hot pepper
should be used, but the amount is optional.

Sharon-- here's one
Diane's Home Cookin Chapter: Pickles, Relishes & ChowChows

Annie's Grandma's Sweet Relish
===============================
4 cups ground cucumbers
4 large onions, ground up
4 green peppers, ground up
1 or 2 red peppers, ground up
1 tablespoon Salt
4 teaspoons celery seed
2 teaspoons Turmeric
1/2 teaspoon Pepper
4 cups vinegar
4 cups sugar
. Combine veggies and salt and let stand for 2 hours. Drain well, add
rest of ingredients and cook slowly for 1 hour. Pack hot into hot jars
and process in boiling water bath 15 minutes for pints.

Makes 6 Â 8 pints

Very Nice Pictures, I click it on and went to your photo album, I wanted one of those scones right off the baking rack. Can you share your recipe for them. TIA

Diane, it is so good to see you back in action and canning. I haven't done much here yet, it's just too darned hot.

Thanks for saving me from looking up that relish recipe. I make it every year, the girls always want it on pulled pork and burgers or hot dogs, I go through an awful lot of it.

Annie

Thanks Diane!

I need to try that relish recipe too. I was going to last year but never got around to doing it.

David

Oho, now ya got me salivating!!! Great job, wonderful pix!
Smiles,
Sooz

Just wanted to say "HI" to Diane and welcome back! It sounds like you're back in the pink!

Thanks for posting the recipe for the refrigerator dills, Diane. The recipe I used was pretty similar, and had mustard seed (I never knew they had a quality to preserve crispness).

Mine were delicious, but I'm sure the recipe didn't say "The pickles will stay crisp and crunchy for weeks if kept cold."

I thought I could keep them until we had cukes this year so I carefully rationed them. I made them in early Sept and they were fine into December, but the pickles in the last jar, opened in late Jan-early Feb were mushy. Now I know better what to expect and will just enjoy them earlier.

OTOH the zucchini relish I made at the same time, some was HWB and some refrigerated, is still fine and I do prefer the crispness of the refrigerated jars.

Lee

Thanks Diane...and Annie too! Nothing like a tried and true recipe. Just one question...and I know this is going to sound nuts...is the relish green or does the tumeric make it yellowish?

Chris is weird about the colour of his relish, it needs to be green......I consider that to be on the list of things his mother taught him!