Canning sweet pickles with cloves recipe
cindy-6b/7a VA
3 years ago
last modified: 3 years ago
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Searching for bright green sweet pickle chunk recipe
Comments (7)Suspect that these are a fermented pickle and you would use a salt brine to 'cure' them. Usually cukes done this way will remain a bright green as opposed to a lightening of skin color when in a vinegar based brine. Recently, I have posted many tips and suggestions on making a salt brine type of pickle. You do start with very fresh pickling cukes as well as fresh dill weed and dill seed heads. Not sure if yours were made at other times of year, besides the growing season of summer. Mine are half sours and are soaked in a salt brine/water for only about 2-3 days, depending on the cuke size. Because I like using fresh dill, they only get made in summer time. Linda Lou's recipe also has merits, as there, you also start with a salt brine cure prior to pickling. Its that first step that helps them to retain their bright color. Everyone may follow a recipe to the letter and realize that the taste might not be their preference, so start with small batches and adjust whatever you feel that was overpowering in the previous batch. Trial and error helps here. Once you get your taste preference met, then you write down the recipe. My mom used to make sweet picilili with green tomatoes, and her recipe was also composed of several recipes from different books, as well as her personal experience. Adding food colorng might be OK, but that would probably be better to add to a finely chopped cuke relish to improve appearance....See MoreTwo questions about sweet pickle chunk recipe
Comments (6)I didn't think about making the syrup ahead of time. Still not sure that would work. I'm going to be gone all day on Thursday -- someone in the family is having surgery a few hours away, and I won't be back until late -- too late for pickle making. I forgot to factor that into my plans. Not sure what I'll do, but I think if I can't manage the cutting/jarring/syruping on Thursday (and I don't see it happening), I'm going to try the extra day soak and see what happens. I'm hoping the cucumbers don't know how to count. Our water is very hard and nasty-tasting -- I don't use it for cooking anymore because I don't like the taste it leaves. Thus the bottled water. I'll take the advice about not reusing it, though....See Morepickle crisp and Heinz pickle recipe ?s
Comments (15)I still have the lime here (Mrs. Wages brand) and it did help to hold the cukes a bit firmer for the all vinegar sour pickles. I do not use alum anymore and because it still seems to be linked to aluminium and allzheimers I was not going to even try going any further with it. The lime was used, and the whole cukes were soaked in it for 24 hours in the fridge. I used huge stainless steel bowls that take up a whole shelf in the fridge. I cut off the tips of both ends prior to the soaking, They did get a long rinse afterwards, but even for that, there was a bit of white sediment in the brine after a few days. I also used a bit of tumeric for some color. They were quite pungent. I could have even added a bit of my acid blend and made them even more potent.. My sours are not fermented. They are just 100% plain white distilled vinegar, salt, and a little tumeric. My pickled pepperoncini are also done that way, but without the tumeric. My half sours are just a salt brine with a dash of vinegar added after they sit on the counter overnight. Ive also use the pickling lime for making some sweet mixed, but it was just for the cukes to soak in first. The amount of alum used in a 7 quart batch of sour pickles was something like about 2-3 teaspoons for the toatl amount of vinegar brine. With Pickle Crisp, you do have as slight flavor of chlorine, but that tends to dissipate once they are opened and allowed to 'breath' a few minutes before serving. A chilled pickle always seems to be a bit crunchier than at room temp. FYI> Rumford brand baking powder has no alum in it. Baking soda is basically bicarbonate of soda and nothing else. There is also a bakers ammonia that is still used today for some Swedish cookies and pasteries. I can't taste Pickle Crisp, but that might be because of the heat of the peppers, or the strength of the flavors and spices I use in regular pickles. Mrs. Wages and Ball mixes are the primary ingredients I use when making spiced pickles, and I add extra spices like dill, celery seeds, mustard seeds and such to the various kinds of pickles.There is nothing worse (besides a sour or mushy cuke) than a bland tasting pickle. A recent America Test Kitchen episode dealt with making a flaky pastery for a big berry tart. They mixed the butter and flour to a very course mix, then used their palms to press the flour into the butter lumps. This helped to spread the butter into thinner bits. Ever made puff pastry? I have, with excellent results. MUCH better than the Pepperidge Farm frozen stuff. It does take a long time, a cold work surface, lots of patience and lots of rolling between each chilling....See MoreRecipe for sweet pickles that taste like cherries?
Comments (5)I had never heard of using cherry leaves. Grape leaves? Yes, but not cherry. But I did find this one recipe: Cherry Dills Here in Washington State, turn of the century there were not a lot of grape vineyards. Most of the crisp recipes call for placing a grape leaf in the jar to add crispness to the pickles. My grandmother improvised and found that the leaves from her cherry tree worked just as well, if not better. Makes a wonderful, crunchy pickle. Select medium-sized pickling cucumbers. Put layer of dill in bottom of medium crock, then a layer of cucumbers, then a layer of cherry leaves. Keep alternating to the top of the crock. On the very top, put leaves and dill. Over all, pour brine made with 1 cup salt in 6 qts. water. Let stand for 2 weeks. After this brining period, wash pickles and dry. Cut into desired chunks. Make a syrup by mixing 4 c. vinegar, 8 c. sugar, and 1 oz. whole mixed spices, and bringing to a boil. Put cucumber chunks in jars and pour boiling syrup over and seal. From: Katie E Green http://www.lpl.arizona.edu/~bcohen/cucumbers/recipes/pickles/dill_pickles.html I can't say whether this would be considered a safe recipe by current standards or not. Many of these old, improvised recipes are not considered so as fermenting pickles, when done incorrectly, does have associated risks. Perhaps others can comment on that. Dave...See Morecindy-6b/7a VA
3 years agoCA Kate z9
3 years agoCA Kate z9
3 years agolindac92
3 years agoabzzybee
3 years agocindy-6b/7a VA
3 years agoSherry8aNorthAL
3 years agoBarb Delnero
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