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The Kitchen Table

Do You Have a Favorite Pickle Recipe?

Marilyn Sue McClintock

11 years ago

Amber's cucumbers are doing well for only having 3 plants. Guess who has two small boxes to make up into some kind of pickles, maybe dill. Do you have a favorite recipe? Thanks ahead of time, :)

Sue who is still canning...

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Comments (5)

sweet_betsy No AL Z7
11 years ago
Here's one I enjoy--couldn't be easier!

HOT SWEET DILL PICKLES

1 quart (bought) dill pickles, drained and sliced - cheapest kind work well
2 cups granulated sugar
1/2 tablespoon crushed red pepper
3 or 4 cloves fresh garlic, peeled and cut in half

Drain and slice pickles about one-fourth inch thick. Layer pickles, sugar, red pepper, and garlic in pickle jar. Turn jar once each day until sugar dissolves. Let stand about a week before eating.
carol_in_california
11 years ago
I have a dill pickle recipe somewhere.....got it years ago and I hope I can find it.
I have cucumbers growing, also.
The hot sweet pickles sound good but doesn't help if you have freshly picked cukes.
When I find my recipe, I will post it.
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glenda_al
11 years ago
Never pickled a cucumber but I have pickled baby okra that my famiy loved.
ruthieg__tx
11 years ago
Claussen are a fermented type pickle.
Fermented Dill Pickles Ã¯Â¿Â½ Refrigerated "Clausen" Type

I don't remember where I got this recipe but they are wonderful.....

1 Gallon Jar
Pickling Cucumbers
12 Fresh Dill Flower heads, or
2 Tbsp Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 Cup Vinegar
1/2 Cup Salt
1 1/2 Quarts Water

In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine.

Fermentation sequence
1. Clear brine Ã¯Â¿Â½ no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine Ã¯Â¿Â½ no gas formation, 5 to 6 days

Pickles ready to eat after 10-11 days.
Refrigerate pickles if you do not want to process them.

To process the pickles
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.
jannie
11 years ago
I've never been able to make good dills.They come out limp, not crisp. I do have a really good Freezer Bread and Butter Pickle Recipe I got from the newspaper.

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