Pickles
RITA’S FAVORITE PICKLE RECIPES
BOTH OF THE THESE RECIPES FOR DILL PICKLES ARE HERILOOM, AND I BELIEVE
THEY ARE FROM MY MOM’S OLDEST BALL BLUE BOOK. MY MOM SAID THE
BALL BLUE BOOK WAS HER “PICKLING BIBLE”. MINE, TOO! THESE
RECIPES ARE ADAPTATIONS. MY MOM ALSO USED TO PUT A GRAPE LEAF ON TOP
OF THE PICKLES TO KEEP THEM CRISP. I FOLLOW THIS TRADITION, AS WELL.
I LIKE TO STERILIZE MY JARS AND LIDS FOR 15 MINUTES IN BOILING WATER;
SOME FOLKS SIMPLY RUN THE JARS & LIDS THROUGH THE DISHWASHER AS
THEY FEEL
I USE QUART JARS BUT PINTS CAN BE USED.
BE SURE AND WIPE THE RIMS WITH A CLEAN WET CLOTH BEFORE SEALING TO
ASSURE A SAFE AND TIGHT SEAL.
ALSO SOME FOLKS DON’T PROCESS THE PICKLES IN A BOILING WATER
BATH. THEIR PHILSOPHY IS THAT IF THE JARS AND LIDS ARE STERILE AND HOT,
THE BRINE MADE FROM 5% VINEGAR IS HOT AND THE DRAINED CUCUMBERS ROOM
TEMPERATURE, THEN THIS MAKES A CRUNCHIER PICKLE. I WILL LEAVE THIS TO
YOUR GOOD JUDGMENT. THE USDA RECOMMENDS THE BOILING WATER BATH.
BOTH OF THESE RECIPES MAKE ABOUT 8 QUARTS OR 16 PINTS OF PICKLES.
TIPS FROM RITA’S KITCHEN:
Don’t use waxed cucumbers from the store as they won’t
pickle well. You can use regular table salt here but the problem with
that is the anti-caking agent put into the salt causes a bit of cloudiness
in the pickles. Make sure you use a vinegar that’s reduced to
5% acidity. Some vinegars are 4% and that won’t work.
DILL PICKLES #1
My all time favorite – the brine is not as strong as the second
recipe.
8 pounds small pickling cucumbers, sliced if necessary or desired
10-12 cups water
1 quart clear vinegar
2 garlic cloves for each jar – cut them in half (optional but
good)
2/3 cup pickling salt
One head of fresh dill per jar
Nice size sprig of fresh dill per jar
After washing cucumbers, soak in ice water for 2-8 hours. If you have
to, add more ice to keep them icy cold. Drain. Combine water, vinegar,
garlic and pickling salt in a pot and bring to a boil. Put a head of
dill in the bottom of the jar along with a couple garlic halves.Put
enough cucumbers in each jar to fill, then add the rest of the garlic
and dill. Fill with boiling brine. Seal and process for 15 minutes in
boiling water bath.
DILL PICKLES #2
The only variable here is the dill. You can use fresh or dry dill
heads. If you have to use dill seed, use 2 tablespoons per jar 8 pounds
pickling or small cucumbers, cut into halves lengthwise.
1/2 to 3/4 cup sugar
1/2 cup canning, pickling or Kosher salt
1 quart 5% acid vinegar (I like cider but clear works well, too)
1 quart water
3 tablespoons mixed pickling spices
Green or dry dill heads (1 large one per jar, 2 small or 1 head and
1 sprig per jar) or 2 generous tablespoons dill seed per jar
Combine sugar, salt, vinegar and water in a big pot. Tie spices in a
cheesecloth bag or put in teaball. Simmer 15 minutes. Pack cucumbers
into hot clean jars, leaving 1/4” head space; put dill in each
jar. Bring vinegar mixture to a boil and pour boiling liquid over cucumbers.
Wipe rims clean, adjust caps and process pints and quarts 15 minutes
in boiling water bath. This recipe makes about 7 pints. Store at least
2 months before eating, and refrigerate after opening.
Good add ins: jalapeno or other hot pepper, sliced down the center;
clove of garlic
Kosher style: add to each jar a bay leaf, a clove of garlic, 1/2 teaspoon
mustard seed and if you like, a piece of jalapeno or other hot pepper
RON’S MOM’S (NELL) FAMOUS PICKLED PEPPERS
Now I usually don't add 2 cups sugar; I'll start out with half a cup,
taste the brine, and go from there. If you have extremely hot peppers,
though, the 2 cups of sugar is not too much. My sister, Christine, makes
a version of these pickles and uses no sugar at all. Sterilizing Jars:
Wash jars and lids, then place in big pan, covered with water. Bring
to a boil and boil 15 minutes. Keep in hot water until you're ready
to fill them. Meanwhile, make brine and prepare peppers:
Brine:
6 cups clear vinegar, 5% acidity
2 cups water
2 cups sugar (see note above)*
Put bring ingredients into pot. Bring to a boil. Meanwhile, prepare
peppers:
To Prepare Peppers:
Wash. Leave whole with a slit down the center, or cut into slices as
desired. I like to remove seeds if I slice them, but this is optional.
Remember the membrane that the seeds are attached to is the hottest
part of the pepper, and the seeds are the second hottest part. Place
peppers in sterilized, hot jars, packing tightly. Pour boiling brine
over, covering peppers. Add seasonings, such as garlic, bay leaf, slices
of sweet bell, herbs, etc. as desired, or leave plain. Seal and let
cool away from drafts. Store away from heat and light. No need to process
these as the vinegar, if you use 5%, keeps bacteria out. Chill before
serving.
Enjoy my favorite pickle recipes!
Pickles
©2007 Rita Heikenfeld and AboutEating.com
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