| T O P I C R E V I E W |
| SusieQue |
Posted - Jun 01 2010 : 5:44:00 PM
Was wondering if anyone had a receipe for a pickle that is sweet but also has garlic in it. I was given a jar that came from a local fair. I have fell in love with them (my goodness at the ingredients listed on the label). They are a little crisp and have lots of minced garlic in them but are also sweet. As you can tell, I am hoping all my plants will produce. I would love to find something similar to them.
"A mother is someone you never outgrow your need for"
http://drycreekfarms.blogspot.com
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| 8 L A T E S T R E P L I E S (Newest First) |
| brandyanne |
Posted - Jun 04 2010 : 05:35:06 AM
Great recipes! I think I ma going to have a ton of cucumbers this year!! Thanks!
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| farmqueen |
Posted - Jun 03 2010 : 7:31:18 PM
Thanks for sharing your recipes. |
| SusieQue |
Posted - Jun 03 2010 : 09:54:40 AM
I am saving everyones response. These are great ideas and with all my plants I should be able to do different kinds. I have made a garlic dill pickle before but you really have to have a taste for them. Long time ago, I had made some that sit up for months in a dark place and then you put them in the frig. and I remember they had a "spice bag" in them but thats all I remember. A big thanks again to each of you for your help!
"A mother is someone you never outgrow your need for"
http://drycreekfarms.blogspot.com
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| msdoolittle |
Posted - Jun 03 2010 : 08:21:29 AM
Susie, I make refrigerator pickles the same day I pick them off of the vine. I guess I could officially 'can' them but they go so fast, it would honestly be a waste of time, lol!
I use this recipe: http://allrecipes.com/Recipe/Easy-Refrigerator-Pickles/Detail.aspx
BUT, I don't add in all those spices, I just use pickling spice. I also don't worry over measuring anything anymore, either, because I never know how many cukes I'll get, and I like to use them within 2 days of picking. This is the most free form version of making pickles you'll ever see....
I do this: slice your cukes, onions, and garlic. Pack them tightly into clean glass jars. I also like to add a couple of sprigs of fresh dill for looks. Now you will make your pickle juice.
Get a good sized pot, and turn it on med-high. Add cider vinegar. The amount depends on how many jars of cukes you have; you want enough 'pickle juice' to fully cover those cukes when you pour the juice over them. Honestly, I just guess at this, but for me, it usually is about 2 cups of cider. THen, you add in white sugar. If you like your pickles really sweet, it will a good bit! I stir in the sugar until dissolved, and give it a taste test and decide whether it's sweet enough or not. Then I add in some pickling salt...again, it's to taste, and I only end up using a teaspoon or so.
THen, I add in my spices TO TASTE, so I use about a teaspoon or 2 of pickling spice, bring the mixture to a near boil, and give another taste test. When I am happy with the flavor of the juice, I pour the juice over the jarred pickles and put a lid on them and let them cool. Then, they go in the refrigerator for about a day (If I haven't already opened them, lol) to soak in the juice. I have found that the pickles are crispy (yay!) and both sweet and vinegary. Everyone loves these, and they are SOOOO easy to make. They keep about 3 weeks in the fridge, if you can keep out of them that long. That's why I don't bother to can and seal my pickles, because we usually can eat a jar in a day or two!
FarmGirl #1390
www.mylittlecountry.wordpress.com |
| nubidane |
Posted - Jun 02 2010 : 6:12:04 PM
Susie
I got this recipe from a famrgirl a few years back; it is made with jarred dill slices & it is realy delicious. I think her name was Peanut..she doesn't post here anymore, but if you are out there "Hi Peanut & thanks for the recipe!"
Not sure how to make it with fresh cukes, but these pickles have the taste you describe..
Here it is:
2 ea 32oz. jars of Hamburger Sliced Dill Pickles - drain & discard all juice........Save the jars! 4 c Sugar or may substitute with 2 c Splenda for Baking, which is 50% sugar. I wouldn't use regular Splenda here, however. It won't bring out the extra juice well enough from the pickles.
2 Tbs Bottled hot sauce ( I like Louisiana Hot Sauce brand)
1/2 tsp Dried Red Pepper Flakes
2-3 tsp Fresh Minced Garlic & Dehydrated Minced Onion
Combine all ingredients in a large bowl, stirring together well. Cover & let stand, at room temp., for at least 2 hours......stirring occasionally. (New juice will form during this time.) Spoon pickles into 2 leftover jars. Pour juice equally into both jars. Cover with original lids & store in the refrigerator. Pickles will be crunchy, sweet & spicy and are great on hamburgers, or on the side! Also good, chopped into Chicken, Tuna or Salmon Salad.
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| MaryLD |
Posted - Jun 02 2010 : 5:54:24 PM
Hi Susie, It's thundering and lightning out, so I had time to look in my books!
Are they chips or spears, or something in between?
You might end up having to use a basic recipe for the brine, and then make the jars look like the one you have by adding the same type and amount of spices. Have you made pickle before? If they are at all like Bread and Butter in texture, they are probably cooked before putting them in a jar. I have about 3 recipes to send, but none of them are an exact match. One has 6 cups of sugar- yikes!
When I make dill pickles, I say they are ready in 3 months but better at 6 months to a year. Then they vary over the next 18 months, depending on how good the cukes were when I started. Your pickles will likely have to sit, so if you make several batches with different proportions of spices, it is good to keep a log so you can go back and try to duplicate later.
I have been making pickles ( famously, I must say!) for over 20 yrs. I have a lot of tips. I try to avoid refrigerating the cukes before I pickle , if possible. I try to store in a cool, dry place for no more than a day or two, if I can. ( Longer can be ok!) The cukes should be very, very fresh, and not too overgrown unless making recipes for that kind of cuke. Cut uniform pieces when possible. Odd sizes will still help you pack your jar. Use your freshest spices from the bulk bins at a food coop, health food store, or grocery store. ( That saves a ton of money.) I go organic as much as possible on spices, and always on cukes. I always use apple cider vinegar. Always! I also always use sea salt with NO other additives. Be careful not to over do the time in the canner, if you are canning. It is also important to pack the jars well and tightly. Always wipe the rim and be careful of spices that might float to the top and get under your seal while putting lids on. I always use non cholrinated water for the brine.
I think that covers a lot of my tips!
Email me your mailing address, and I will send you some recipes soon, after I get computer paper!!!
~ Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| SusieQue |
Posted - Jun 02 2010 : 5:17:51 PM
Thanks for responding Mary. They have vinegar, sugar, garlic, red pepper and onion. They are very sweet and has lots of minced garlic in them. They are soooo good. If you dont mind looking at your books for me, I would really appreciate it. They are probably the best pickle I have ever had. If I could just get close to the flavor, I would happy!
"A mother is someone you never outgrow your need for"
http://drycreekfarms.blogspot.com
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| MaryLD |
Posted - Jun 01 2010 : 8:46:09 PM
I usually make dills, and I make Bread and Butters every few years. I can take a look in one of my several pickling cookbooks over the next couple weeks.
Did they seem salt or vinegar brined?? Any other ingredients you could see or taste?
Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
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