| T O P I C R E V I E W |
| High Strung |
Posted - Mar 23 2007 : 07:58:38 AM
I'm hoping that the farmgirls out there can help. We've purchased homemade "jungle pickles" for the last couple of years from a older gentleman. We've tried to get the recipe but he recently passed away. The pickles are very crunchy (maybe more of a half-sour) kinda hot/sweet with garlic, red pepper and most likely soy sauce. After that, I'm not sure. The pickles are refrigerated, not canned. Anybody got any ideas. I'm hording my last jar and would like to make some this summer. |
| 7 L A T E S T R E P L I E S (Newest First) |
| OhioFarmGirl |
Posted - Jul 24 2007 : 12:39:08 PM
Hi High Strung - I, too, am looking for a pickle recipe but it's for a kosher type dill. We are not sweet pickle people. The ones I've had are full of garlic and very crunchy. Anyone have any recipes for this kind of pickle? I'd rather not process them but keep them in frig.
Ohio Farm Girl |
| Hideaway Farmgirl |
Posted - Jul 24 2007 : 11:40:49 AM
Eren,
Working backwords, as usual, I posted about a pickle recipe in the Kitchen sectoin, and then went searching the MJF forum. Tour posting about your 12 day "Bread & Butter" pickles sounds promising...would you care to share the recipe with me? You could post it here, or send me an email...Thanks!
Jo
"Wish I had time to work with herbs all day!" |
| FarmGirl~K |
Posted - Mar 27 2007 : 10:22:34 PM
A friend at work used to make these. Not sure if they are the same as you have had. He buys a large jug of whole dill pickles. The over sized plastic jug kind. He drains the pickle juice, cuts up the pickles into 1/4-1/2 inch pieces, adds a 4lb bag of sugar & an entire bottle of hot sauce. These are so good. You'd never know they began as dill. They taste sweet to begin with & then the heat hits you. Once all that is added you just turn the jar over every other day for about a week or 2.
"Work as if you were to live a hundred years, pray as if you were to die tomorrow." ~Benjamin Franklin~
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| abbasgurl |
Posted - Mar 27 2007 : 8:50:47 PM
Hi Michelle,
These might be close to what you are thinking of...this is my gram's recipe.
Scalded Hot Sweet Pickles
(These are both spicy hot & sweet and were always a favorite with everyone in our family! Don't skip the scalding/salting process-it's what makes these pickles crisp-like sauerkraut!)
Slice small pickles. Scald in enough water to cover. Cool overnight in salt water to cover (1/2 cup salt to 1 gallon water). Rinse in cool clean water.
Boil:
2 cups water
1 cup white vinegar
3/4 cup sugar
In each sterile quart jar put:
1 hot red pepper pod
1 t. pickling spice
Pickle slices to within 2 inches of top of jar
Cover with hot liquid. Seal & Process.
If you prefer not to process them the old fashion way, you can keep them in the fridge-but that's a lot of pickles!
Enjoy!
Rhonda
I'm a one girl revolution. |
| Tina Michelle |
Posted - Mar 24 2007 : 8:22:59 PM
I found this online..maybe this is close to it??
CRISP, SWEET & HOT PICKLES
Drain juice from 1 gallon sour pickles. Slice pickles about 1/4 inch thick. Add: 1 box pickling spices 1 c. tarragon vinegar 4 or 5 cloves of garlic, chopped fine 5 or 6 little red hot peppers or jalapenos to taste
Put all of this in 2 gallon crock or in 2 big jars. Stir every day for a week to 10 days. Then put in sterilized jars with tops. Leave spices on pickles.
~Seize the Day! Live, Love, Laugh~ |
| High Strung |
Posted - Mar 24 2007 : 7:24:44 PM
I would love your bread & butter recipe if you don't mind. I have never heard of 12 day pickles. I've thought about starting with a bread & butter type recipe and adding the soy, garlic and red pepper to see how close I come. The pickles are pretty sweet but with a good kick. I will definately save the juice and add some fresh cukes to the jar. Thanks so much! |
| vintagechica |
Posted - Mar 23 2007 : 08:47:07 AM
hmmmm...the recipe I have is for 12 day pickles that are bread and butter flavored. Surely someone will have something for you.
But until you find it you can reuse the pickle juice from your last jar. Just pop the cukes in the pickle juice and let them set for a couple of days....pickles! My grandmother told me this last summer and we have done it ever since.
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