Last week Meadowlark asked for some recipes in this post. I’m not feeling up to writing up a whole ton of recipes so I cut and pasted some pickle recipes I sent to Erikka in August.
Fresh-Pack Dill Pickles
17ish pounds Cucumbers
9 cups Water
6 cups White Vinegar
3/4 Kosher Salt (or pickling salt though they’re the same thing)
1/4 cup Sugar
2 tablespoons Whole pickling spice in a mesh bag (like a tea bag or some cheese cloth)
2 teaspoons per quart jar Mustard Seed
1-2 cloves per quart jar Garlic
3 heads per quart jar Dill
1 tablespoon per quart jar Dill Seed
Wash cucumbers and cut.
Combine vinegar, salt, sugar, water, and mixed picking spices and heat to boil. Add mustard seed, dill, and garlic to each jar. Pack cukes into clean, hot quart jars (if you want to use pint jars that’s fine just cut the cukes to fit the jar and adjust the spices to your taste). Pour boiling liquid into jars leaving 1/2 inch head space. Process in BOILING WATER for 20 minutes. Remove jars and complete seals. Let cool on a wire rack.
If you want you can make the brine (above) and soak the cukes overnight.
Dilly Beans (I *heart* dilly beans!)
4 pounds Green beans, whole
1/4 teaspoon cayenne pepper per pint jar (I use less)
1/2 teaspoon whole mustard seed per pint jar
1/2 teaspoon dill seed per pint jar
1 Dill head per pint jar
1 Garlic clove per pint jar
5 Cups White Vinegar
5 Cups Water
1/2 Cup Kosher salt
Wash beans cut to fit into jars if necessary. Add the spices to the jars then pack with beans.
Combine vinegar, water, and salt and bring to a boil. Pour into jars leaving 1/2 inch head space. BOIL for six minutes, remove jars, complete seals if necessary, and place on wire rack until cool.
2 quarts and 1 cup of vinegar
8 spears horseradish root, 3 x 1 1/2 inches
1/2 cup honey (if you want less sour use more honey. Like 1 – 1 1/2 cups)
2 tablespoons whole allspice
2 tablespoons mustard seeds
1 small blade of mace or 1/2 teaspoon of powdered.
4 pounds cukes washed, and cut to fit jars
4 sticks of cinnamon
4 bay leaves
8 cloves garlic
Combine vinegar, horseradish, and honey in medium-size enamel or stainless steel saucepan. Place allspice, mustard seeds, and mace in cheesecloth bag and drop into vinegar mixture. Simmer covered for 15 minutes.
Distribute cucumber, cinnamon, bay leaves, peppercorns, and garlic evenly amongst four clear, hot quart jars. Remove horseradish from vinegar and divide evenly amongst the four jars. Pour mixture into the jars covering cukes. Leave 1/2 inch head space. Seal and process 10 minutes.
The dill recipes came from Growing and Preserving Your Own Fruits and Vegetables by George Fitzley, 1975 which I got it at a Farmers Market last year. The sour pickle recipe came from Stocking Up: The Third Edition of the Classic Preserving Guide by Carol Hupping and the Staff of the Rodale Food Center, 1990 which I got on the recommendation of a blogger, I don’t remember which.