tag:blogger.com,1999:blog-604471500253725447.post3016527932419171291..comments2023-12-19T07:55:36.732-05:00Comments on berenbaum's: PicklesArihttp://www.blogger.com/profile/01683855664492576679noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-604471500253725447.post-52276118825399615822011-06-19T20:08:26.313-04:002011-06-19T20:08:26.313-04:00cool. hope they come out good. don't forget ...cool. hope they come out good. don't forget to let them sit in the fridge for a week or two before opening. this finishes off the fermentation and gives them a really good flavor. opening after 3-6 days is good too, depending on the vegetable (e.g. sweet pickling cukes should be fine; a turnip that has more starch to it needs more time). regardless, definitely chill before opening.Arihttps://www.blogger.com/profile/01683855664492576679noreply@blogger.comtag:blogger.com,1999:blog-604471500253725447.post-53505339572691294262011-06-18T11:21:16.717-04:002011-06-18T11:21:16.717-04:00Just made them... now to wait 3-6 days to taste pe...Just made them... now to wait 3-6 days to taste perfection.A. Marvellehttps://www.blogger.com/profile/00759505553943151502noreply@blogger.comtag:blogger.com,1999:blog-604471500253725447.post-80283212370762438792011-05-31T16:07:29.243-04:002011-05-31T16:07:29.243-04:00hey, thanks for sharing.hey, thanks for sharing.Arihttps://www.blogger.com/profile/01683855664492576679noreply@blogger.comtag:blogger.com,1999:blog-604471500253725447.post-69656221411287991342011-05-31T13:57:52.323-04:002011-05-31T13:57:52.323-04:00The rest of the family liked these even better but...The rest of the family liked these even better but they have to be stored cold.<br /><br />5-6 lbs pickling cucumbers – I use regular cucumbers cut into 1/2 “ slices<br /><br />1 large onion, peeled, halved and cut into thin slices<br /><br />1 whole head of garlic (or more to taste) peeled and chopped<br /><br />Handful of dill head or fronds<br /><br />¼ C pickling spices<br /><br />3C white wine vinegar<br /><br />6 C water<br /><br />½ C Kosher salt<br /><br /><br /><br />1. Trim and discard ends of cukes.<br /><br />2. Pack all ingredients except the vinegar, water and salt in a large mouth jar.<br /><br />3. Bring the vinegar, water and salt to a boil, stirring to dissolve the salt. Pour the hot mixture over the cukes until they are covered. Allow to cool to room temperature; cover and refrigerate. Allow to stand at least 2 days in the fridge to absorb the flavors of the brine.<br /><br />4. You can also use the above recipe to make pickled green tomatoes.<br /><br />5. Add some hot peppers to give a little zing to the pickleskimhttps://www.blogger.com/profile/01666011542573841609noreply@blogger.comtag:blogger.com,1999:blog-604471500253725447.post-45442981515188554352011-05-31T13:50:47.226-04:002011-05-31T13:50:47.226-04:00Here's my current fav - might work well with t...Here's my current fav - might work well with turnips but I'm not sure. They come out looking just beautiful. We opened a jar just last week that we canned back in July 2010 and they were great.<br /><br />BREAD AND BUTTER PICKLES<br /><br />8 lbs. cucumbers<br />2 lbs. white onions<br />1/2 cup canning salt<br />1 quart vinegar<br />2 cups sugar<br />2 teaspoons celery seed<br />2 teaspoons turmeric<br />1 teaspoon dry mustard<br /><br />Slice unpeeled cucumbers 1/8-1/4 inch thick. Slice peeled white onions 1/8 inch thick.<br />In a large stockpot, arrange cucumbers in layers, sprinkling each layer with canning salt. Let stand for 3 hours; rinse in cold water and drain in colander.<br /><br />Bring vinegar and remaining ingredients to a boil. Add vegetables; bring to a boil again and boil for 5 minutes.<br /><br />Pack into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath canner for 10 minuteskimhttps://www.blogger.com/profile/01666011542573841609noreply@blogger.com