| T O P I C R E V I E W |
| paulas party flowers |
Posted - Jun 29 2011 : 12:51:53 PM
anyone have good recipes..?I never make them the same twice...still haven't found a good pickling spice. I use cuks, red pepper, onions as a staple for pickes. Spices and types of vingear vary to what I have on hand..so never the same. Of course when one batch is really good, do I write it down.....no...thanks.paula
the best and most beautiful things in the world cannot be seen or even touched.they must be felt with the heart. Helen Keller |
| 8 L A T E S T R E P L I E S (Newest First) |
| ckb |
Posted - Aug 29 2011 : 7:54:41 PM
My neighbors ammas recipe for 7 day pickels. omg these may be the best I have ever tasted. Mix together 1/2 - 3/4 c. salt, 4c water, 4c. vinegar. In a 1 gallon jar (with lid) Our local pizza shop sells them for a $ first put in 3-4 cloves of garlic, and a handful or two of fresh dill. Then add your cukes however you like them sliced, then top that with another 3-4 cloves of garlic, and a handful or two fo fresh dill. Pour in your brine. Cover and let sit in the fridge for 7 days. She says you must use fresh dill and that they will keep for 6 months in the fridge. I have not tried to make this yet but had hers yesterday and all I can say is mmmmm |
| urban chickie |
Posted - Aug 22 2011 : 11:06:21 AM
Mmm..I was wondering this very thing today, Heather! I was gifted the bestest tasting sweet pickles ever, and they are almost gone. Didn't last long! So, to add new pickling cukes, do I just slice them up or should I salt them first?
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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| MagnoliaWhisper |
Posted - Jul 02 2011 : 07:47:01 AM
Martha Stewart suggests never throwing out pickle juice. So if you find a pickle juice you like, since it's mainly vinegar and salt as long as you keep it in the fridge it will pretty much last forever. You can keep on adding fresh veggies to it. I notice it takes about two weeks sitting in the fridge pickling to get the pickled effect I'm looking for. So if you ever find a pickle juice you really like once the pickles are gone, don't get rid of the extra juice, just keep adding fresh veggies to it (cucumbers, zucchini, cauliflower, what ever you like pickled) till all the juice is gone!
Heather
http://www.heathersprairie.blogspot.com |
| paulas party flowers |
Posted - Jul 02 2011 : 07:02:18 AM
thanks, holly and kristina....paula
the best and most beautiful things in the world cannot be seen or even touched.they must be felt with the heart. Helen Keller |
| FieldsofThyme |
Posted - Jul 02 2011 : 05:41:14 AM
This is the recipe we used last year
http://www.organicgardening.com/cook/refrigerator-pickles
The kids loved them so much that they ate up the entire harvest with this recipe. We never canned any for winter. I plan to can some this season.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| Turtlemoon |
Posted - Jun 30 2011 : 08:53:15 AM
yum thanks! I think my gramps used to put a small dash of nutmeg in as well. I think this was his little secret modification, lol!
Raggedy Ann stuck in a Barbie Doll World
FarmGirl#1737
http://www.etsy.com/shop/moonhonu |
| HollyG |
Posted - Jun 29 2011 : 7:11:26 PM
A friend shared this one and I'll modify it if I do it again and I'll tell you why at the end.
1 gallon sliced fresh cucumbers
2 onions, sliced
2 tsp. celery seed
2 tbs. salt
1 c. white vinegar
2 c. sugar
1 tbs. pickling spice
Her instructions said to fix jars with all ingredients and refrigerate overnight, adding more cucumbers to fill jars as needed. Be sure to invert daily and eat after 10 days.
I prepared 4 quart jars, then mixed the vinegar, sugar, and spices. I felt like I needed to heat it slightly to melt the sugar, or else the last jar would be REALLY sweet. I did and divided the liquid. I inverted, shook, added a bit here and there, and we've begun eating them.
BUT, we're accustomed to either bread and butter or dills. These aren't sweet, but aren't tangy either. The pickling spice throws us off. Too much clove and cardamom (and other what we consider to be sweet spices) for us to be happy. I know it's only 1 T., but we REALLY taste it. My hubby asked me to make them again with my spices - which are mustard seed, tumeric, and celery seed with cider vinegar. I may try them just to see if they'll work. They were wickedly simple and Kim said they'd last for 9-12 months. Can't beat that!
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| Turtlemoon |
Posted - Jun 29 2011 : 2:56:11 PM
Would also love a few good recipes. This was my Gramp's job each morning during the summer and i have tried to copy his but just can't quite get it right! (he was also the one to daily make the banana/tapioca pudding for dessert)
Raggedy Ann stuck in a Barbie Doll World
FarmGirl#1737
http://www.etsy.com/shop/moonhonu |
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