| T O P I C R E V I E W |
| gracieinhollow |
Posted - Jul 31 2008 : 2:54:18 PM
GOOD NEIGHBOR BLESS HIS HEART BROUGHT OVER A BUSHEL OF CUCUMBERS, CAN'T LET THEM RUIN! BUT NEED SOME EASY AND QUICK GOT A 12 MILE YARD SALE TO GO TO TOMORROW, ITS OUT COUNTRY ROAD.AWAYS FIND SOMETHING!!!!!SO WHEN YOU GET YOUR SUPPER OVER TRY MAKE TIME FOR ME. THANK YA! [www.doubledoorantiques.etsy.com www.vintagecabinet.etsy.com www.picturetrail.com/doubledoor] |
| 4 L A T E S T R E P L I E S (Newest First) |
| MagnoliaWhisper |
Posted - Sep 07 2008 : 08:49:15 AM
Once Martha Stewart said you could just use the "old" pickle juice from store bought pickles, when you eat all the pickles up.
All you have to do is add your "fresh" cucs!
So ever since when ever I "buy" pickles, I NEVER throw out the juice!
That's about as easy as it gets! lol haha
http://www.heathersprairie.blogspot.com |
| neighsayer |
Posted - Sep 07 2008 : 08:31:58 AM
I like the kosher dill mix from Walmart. :) Can't find dill around here in Georgia.
Thank God I live in the country! |
| juliet79 |
Posted - Aug 02 2008 : 08:59:57 AM
Is it bad that I just bought a pickling mix? Just add water and vinegar!!!! *blushing*
What an amazing life! |
| Peg Graham |
Posted - Aug 01 2008 : 09:27:40 AM
Bread and Butter Pickles
4 quarts sliced medium-sized cucumbers
6 medium white onions, sliced
2 green bell peppers, chopped
3 cloves garlic, peeled
1/3 cup salt
5 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups vinegar, 5 percent acidity
Slice unpeeled cucumbers thin. Add sliced onions, peppers, and whole garlic cloves. Add salt and cover with ice. Mix well. Let stand for 3 hours. Drain well. Combine remaining ingredients and pour over cucumber mixture. Bring just to a boil. Transfer to hot, sterilized 1-pint jars. Seal and process in a boiling water bath for 15 minutes (20 minutes for 1,000 to 6,000 feet altitude). Adjust seals and store in a cool dark place for a few weeks before using.
Makes about 4 pints.
==========
Dill Pickles
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. |
|
|
