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How long do they set before eating them
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Originally Posted by Sandra in Minnesota
Alum usually keeps them crispy, and also hard water or store boughten water helps too. It is a real science to get a good pickle that your family likes, and it turns out every year to be good.
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Originally Posted by koko
With canning be it pickles, jams and jellies or vegetables there are food safety issues that need to be addressed. Here's the National Food Preservation website that will answer all your food preservation questions, provide tested recipes and explain why and how foods need to be processed and for how long to prevent bacterial problems. Good luck with the dill pickles!
http://www.uga.edu/nchfp/ Thanks again! |
Originally Posted by traveling2dals
How long do they set before eating them
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Originally Posted by donnaree59
Does anyone here have a TRIED and TRUE recipe that makes dill pickles that are crispy?
(I've had these remain crisp, in the fridge, from one season to the next.) 4 qts. (1 gallon) whole or chunked cucumbers 16 garlic cloves, sliced 4 heads fresh dill 1/2 tsp. dried red pepper flakes 1 qt. cider vinegar 1 qt. water 1/4 c. pickling spices 1/3 c. pickling/canning salt 2 Tbsp. white sugar 1/2 tsp. tumeric 1 c. chopped fresh dill Pack in jars or plastic tubs with lids. Add garlic and a pinch of pepper flakes to each container. Add sprigs of fresh dill. Boil vinegar, water, spices, salt, sugar, tumeric & chopped dill. Turn down & simmer 5 minutes. Strain and add brine to pickle containers. Cool, cover and refrigerate. Wait 7 to 10 days to eat. |
I'am looking for a candy sweet dill pickle reciepe. these are sweet and crunchy
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If all else fails, contact "Claussen" company. Their "chill dills" are great and crunchy, crunchy, crunchy.
Google "Homemade Dill Pickles, Crispy, Crunchy", bet you'll find exactly what you want. |
Originally Posted by Alice Woodhull
Here is my recipe for Dill Pickles. It won the blue ribbon at the Indiana State Fair last year.
4 quarts water 1 quart vinegar 1 cup canning salt Heat to boiling. 1 head dill per jar 1 clove garlic per jar Split pickles into halves or quarters and place in jar with dill and garlic. Pour vinegar mixture over pickles, leaving 1/4 inch head space. Top with lid and ring. Process 5 minutes in boiling water bath. |
Well y'all, if we don't get rain soon and a little cooler temperatures, I won't have any cucumbers to try using for my dill pickles! It was 97+ for most of last week here, a little cooler this week (94 - 96), but still no rain. We do water the garden, but with this kind of heat, seems everything is just cooking. A friend of mine posted on Facebook that he has baked potatoes and fried squash ready in his garden... We're just praying for rain. No matter how much we water, just a little actual rainfall makes so much more of a difference!
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Our cucumbers have been planted. We almost didn't getthem in due to too much rain. Now it has stopped and he is watering the garden. Howeve, it lookslike we had a shower over night. Don't know how much, but it makes things look better at least. Good luck making the pickles. I hope you like them as much as I do.
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