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Topic: pickles  (Read 2614 times)
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italianragpicker
« on: June 26, 2010 03:40:09 PM »

My first attempt at pickles... they are vegan  Grin
I got sooo happy washing the cucumbers. they were so tiny and cute
from the farmers' market
the littlest cuke

finished product... now the wait...
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« Reply #1 on: June 26, 2010 03:52:05 PM »

What kind of pickle did you use? Hot or cold?

My husband prefers cold but we don't have the storage for a large amount of pickles in the fridge. He says that hot pickle makes for floppy pickles. LOL
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BoyceMachine
« Reply #2 on: June 26, 2010 03:58:16 PM »

I hate, hate, hate pickles...but if I did eat them I'd be so into that.  Looks like you done a great job...well done. Smiley
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italianragpicker
« Reply #3 on: June 26, 2010 04:36:39 PM »

hot pickle... but my grandmother's recipe calls for alum which keeps them crunchy... hers always taste similar to claussen, but waaaaaaay better. hopefully mine will be close to hers:)
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DanniJo85
« Reply #4 on: June 26, 2010 07:05:00 PM »

I LOVE PICKLES!!! I have always wanted to make pickles but have never had the time or patience. I am sooo jealous! Send me a jar?
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« Reply #5 on: June 26, 2010 07:12:51 PM »

Better yet...how about a recipe or tute? I love pickles!!!
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italianragpicker
« Reply #6 on: June 27, 2010 09:11:04 AM »

the basic recipe is:
a whole lot of cucumbers Smiley
1 quart white vinegar
3 quarts water
1/2 tsp. alum
1 cp pickling or kosher salt
seasoning (we use fresh dill weed, minced fresh garlic, and red pepper flakes <sparingly>)

you wash the jars/lids and let 'em air dry... keep lids in hot water... grandma's recipe says it will make 10 quart jars, mine made 9... i think i didn't have quite enough cucumbers... put the seasonings in the bottom...then you wash the cukes and pack the cucumbers in tightly... boil the water/vinegar/alum/salt and pour it over the cucumbers... wipe the rims, dry the lids, put the lids on, screw tightly, and process in boiling water for five minutes.

pull 'em out, wipe 'em dry... don't mess with the lids, for at least 12 hours. as the jars cool, they will become vacuum sealed... so if they're puffy with steam at first, it's ok... just as long as they suck back down when they've cooled.

you have to wait about 4-6 weeks to eat them. make sure nothings leaky and that the seal's not broken...
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heini
« Reply #7 on: June 29, 2010 11:00:04 PM »

Does cold pickle mean that the liquid is cold when you pour it on cucumbers? I have always used hot.

If you have big cucumbers you have to slice them or poke holes to them or they will be floppy. Take a knitting needle or sharp knife and make few holes on each cucumber to help the pickle go inside them and keep them crunchy. You can do that to small cucumbers too, but it's required only on big ones.
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lemon335
« Reply #8 on: September 20, 2011 12:00:47 PM »

Nice! They look yummy and crunchy! Cheesy
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Phlizz
« Reply #9 on: May 18, 2012 03:28:58 PM »

I love pickles so much! I really need to make these, but the tiny cucumbers are really hard to find - might have to grow them!
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