Any Suggestions For Making CRUNCHY Pickles?

May 26, 2004

Chris: I canned sweet and dill pickles last summer. The sweet pickle recipe

is an award-winning recipe for like 2 years or something like that.

DELICIOUS!!!!! I have a dill recipe as well. I don't think they are soggy.

The

smaller the cucumbers the crunchier. Let me know if you want these recipes and

I'd be more than happy to send them to you.

P.S. I'll be sending my preservative inquiry at a later time. I found out

two days ago that my mother has cancer again. This is her third time in the

last two years. I haven't been able to reach her on the phone (she lives 2,000

miles away). I just can't stop crying. This sucks.

Teresea

May 26, 2004

Thank you chris ... I just had to go and eat some pickles now that you kicked

up that craving.

Bill

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May 26, 2004

Thank you, Nancy.

Teresea

May 26, 2004

Hi Folks,

I'm so happy, I just got a nice BIG box of fruits and veggies form my

local organic produce co-op (local to me and food from local farms). I

am abundantly pleased with what I got ... so much goodies to make and

eat YAY (I am soooo easily amused) :-D

Anyway .. I got a good amount of those pickling cucumbers - just picked

this morning!!!! , and I was wondering if anyone knows how to make

CRUNCHY pickles? I'd love to make my own pickles but I just HATE HATE

HATE soggy, mushy, bendable, limp, flaccid, BLAH pickles. If anyone has

a recipe, or suggestions for crunchy pickles I'd VERY much appreciate it

*Smile*

Chris (list mom)

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May 26, 2004

Chris, make sure that you use " pickling salt " ! The thought that regular can be

used in replacing it is a common mistake that results in soggy pickles. (

Nancy

May 26, 2004

, " Christine Ziegler "

<chrisziggy@e...> wrote:

> Hi Folks,

>

I just HATE HATE

> HATE soggy, mushy, bendable, limp, flaccid, BLAH pickles.

Hmmmmmmm . . . me thinks Freud would have a field day with this. ;-)

May 26, 2004

You didnt say dill, sweet or what. Here are the ones I use. }

Hugs

Neysa

MMMMM----- Recipe via Meal-Master v8.06

Title: Crisp Bread and Butter Pickles

Categories: Pickles, Vegetables

Yield: 8 Servings

4 qt Thinly sliced cucumbers

1/2 c Pickling salt

1 1/2 t Tumeric

2 T Mustard seed

8 ea Med. white onions *

5 c Sugar

1 t Celery seed

5 c Cider vinegar

* Onions should be peeled and thinly sliced.

~---

~--- Mix the cucumbers and onions with the salt and 2 quarts of

cracked ice and let them stand, covered with a weighted lid, for 3

hours. Drain thoroughly and put the vegetables in a large kettle. Add

the sugar, spices and vinegar and bring almost to a boil, stirring

often with a wooden spoon, but do not boil. Pack the pickles into

hot jars and seal. Makes 7 - 8 pints.

MMMMM

MMMMM----- Recipe via Meal-Master v8.06

Title: Grandmother's Crocked Pickles (From Grandmother's Cellar)

Categories: Pickles

Yield: 1 Recipe

10 c Salt

20 c Sugar

10 c Dry mustard

20 qt Vinegar

10 qt Water

Fresh cucumbers

Mix all brine ingredients and put in large crock. Add cucumbers to

fill. If large ones are used, slice lengthwise. Leave for a few

weeks. If you wish to cut down on the brine for a smaller crock of

pickles, a little arithmetic will do that. Add more cucumbers and

brine as supply dwindles.

from book: My mother told me, " From the time I was a little girl, and

right through my high school years, the crock was never empty. "

Mother's pickles were favorites, and my school friends often walked

me home to " fish " all the pickles they could eat from the crock. By

supper time Mother never understood why we were not hungry. Today, in

memory of Grandmother's pickle crock is this recipe.

from " The Farmer's Daughter Cookbook " by Kandy Norton Henely, The

Farmer's Daughter. typed and posted by teri chesser 8/95

MMMMM

MMMMM----- Recipe via Meal-Master v8.06

Title: Dave's Dill Pickles

Categories: Pickles, Appetizers

Yield: 1 Gallon

MMMMM----------------------US MEASUREMENTS---------------------------

4 lb Pickling Cucumbers

8 Dill heads

8 cl Garlic

8 c Water

2 c White vinegar

1/2 c Pickling salt

1/2 t Crushed red pepper

4 t Whole mustard seed

MMMMM----------------------UK MEASUREMENTS---------------------------

1 kg Pickling Cucumbers

8 Dill heads

8 cl Garlic

2 l Water

500 ml White vinegar

120 g Pickling salt

3 g Crushed red pepper

25 g Whole mustard seed

For whole pickles, select cucumbers that are 3 inches (7 cm) in

length or less. If you can only get larger cucumbers, quarter them

lengthwise into spears for best results. You should not use

cucumbers longer than 6 inches (15 cm) for these pickles.

Wash and dry the cucumbers. If making whole pickles, prick each cuke

a few times with a fork.

Place half the dill in the bottom of a scrubbed and sterilized gallon

(4 litre) jar. Bruise the garlic and drop the cloves into the jar

and add the crushed red pepper and mustard seed. Pack the whole

cucumbers or spears into the jar and top with the remainder of the

dill. (You may have some cucumbers left over when you're done here;

depending upon the size of the cukes, there's a chance that not all

of them will fit.)

Meanwhile, bring water, vinegar, and salt to a boil in a large

saucepan. Boil for a few minutes, then allow to cool to room

temperature. When the brine is cool, pour it over the cucumbers

making sure they are completely covered. Screw the lid on the jar

and put it in the back of the refrigerator to cure.

How long to cure: For classic deli half-sour dills, allow the

pickles to cure for 3 weeks. For the taste of a fine Polish dill,

allow to cure for at least 6 weeks. Because the pickles are never

cooked, they're nice and crunchy!

This recipe will also be sucessful if the ingredients are divided

among smaller containers. (I prefer having one gallon jar in the

fridge over several smaller jars; it takes up less shelf space.)

A note about the dill: I make these pickles right through the winter

because the supermarkets here carry " baby dill " - small dill plants

which get barely eight inches (20 cm) tall before they are harvested.

You can use 2 baby dill plants in place of each dill head and the

recipe comes out just as fine.

Sterilizing the jar: My pickle-curing jar is a big plastic jug. I

can't boil it to sterilize it, so after scrubbing it in hot, soapy

water and rinsing it well, I put it a splash of chlorine bleach, fill

the jug half way up with cold water, screw on the lid, and shake it

around. Then I pour off the bleachwater and rinse well again. Using

this method, I've never had a batch of pickles " go bad " on me.

Recipe and MM by Dave Sacerdote

The only differences between this version and any previously posted

one are: UK measurements added; method explanation expanded.

MMMMM

MMMMM----- Recipe via Meal-Master v8.06

Title: Virginia Chunk Pickles (14 Day)

Categories: Pickles, Neysa

Yield: 1 Pints

Firm cucumbers

Canning salt

Powdered alum

Cider vinegar

Sugar

Celery seed

Pickling spice

Green or red food coloring

I have not listed the amounts of the ingredients because they will

vary depending on how many cucumbers you use. This recipe is very old

and was handed down in my husband's family. I am typing it in as I

was given it.

Wash pickles good.

Make brine of 2 c. (canning) salt to 1 gal. of water and pour over

pickles boiling hot. Let stand 1 week. Skim every day if white scum

appears.

Drain and cut in chunks.

For the next three mornings make a boiling hot solution of 1 gal

water and 1 tb powdered alum. Pour over pickles. Make this fresh hot

bath every morning for 3 mornings.

On the 4th morning drain from alum water and heat 6 c. of vinegar, 5

c. sugar, 1/3 c. pickling spices and 1 tb. celery seed.

On the 5th morning drain this liquid off into a pot and add 2 more c.

of sugar. Heat again to boiling and pour over pickles. You can add

food coloring now if you like. (I use to make a batch of green and a

batch of red. Made nice christmas gifts.)

On the 6th day drain liquid, add 1 cup sugar. Then heat to boiling,

pack pickles in sterile jars and pour liquid over them. Seal.

Source: Great Grandma Fogle

Typos by Neysa

MMMMM

May 26, 2004

;-) I was thinking the same thing.