Pickles....Pickles....post YOUR favorite recipe here!

[punkin]

This recipe gives you the sweetest, syrupy and crunchiest pickles ever.

ICICLE PICKLES

Slice 1 gallon cukes 1/4" thick. Mix 1 c. pickling salt in 1/2 gal. water. Bring to a boil. Pour over cukes. (I put mine in glass 1 gal. jars) Let stand 1 week.

Rinse well.

Mix 2 tbsp. alum in 1/2 gal. water. Bring to a boil. Pour over cukes. Let stand 24 hours.

Rinse well.

Mix together:
1 1/4 qt vinegar
2 tbsp. celery seed
2 tbsp. pickling spice
3 cinnamon sticks
8 pints sugar

Bring to a boil and pour over cukes. Let stand overnight.

For 4 nights pour the same mixture from cukes and reboil. On the 4th night, pack in jars and seal.

Never heat the cucumbers.

These are so good you can eat them on the 3rd night.

 

[Javamama]

Hey, does anyone have a recipe to make pickled banana pepper rings? It doesn't matter if they are pressure canned, water bathed or refrigerated - I will have a load of them to do soon and I want a tested recipe before I ruin a batch.

 

[jenlyn9483]

There is a recipe for the banana peppers on Mrs. Wages website under recipes. I have been hankering to make pickles and relish since last year and have never done it yet. I WILL THIS WEEKEND. My cukes didnt do squat this year so Im keeping my fingers crossed that the farmer's market dont let me down on saturday. I think im going to do Mrs. Wage's Polish dill pickles and some refrigerator pickles and Relish I have in my Preserving the harvest book.

I did read on a site this morning about grape leaves making them cruchier and crisper.

 

[big brown horse]

There is a recipe for the banana peppers on Mrs. Wages website under recipes. I have been hankering to make pickles and relish since last year and have never done it yet. I WILL THIS WEEKEND. My cukes didnt do squat this year so Im keeping my fingers crossed that the farmer's market dont let me down on saturday. I think im going to do Mrs. Wage's Polish dill pickles and some refrigerator pickles and Relish I have in my Preserving the harvest book.

I did read on a site this morning about grape leaves making them cruchier and crisper.

Easy okra fridge pickles:

Quickly boil okra for about 2 min until it turns bright green. Rince immed. in an ice bath.
Put the okra in with your favorite pickle brine, then chill in fridge.
Shake every now and again.
It is ready after one or two weeks.

 

[FarmerDenise]

bbh re chow chow recipe link you provided: That one does sound good too. Have you made it?
I have actually never made chow chow. I didn't know that the jars of pickled vegies, that I have always liked were chow chow. So I'll have to try making some this year

 

[FarmerDenise]

Javamama, I just used a pickled pepper recipe. I haven't used the same one twice yet . I have liked each one though. By the way, if you want to heat them up some, just add a jalapeno or serrano pepper or two.

 

[valmom]

I made garlic dill pickles last year to try pickling for the first time. They had a lovely flavor, but weren't crisp. Are the Icicle pickles crisp? I didn't brine mine for weeks before packing- does that help? (I want an excuse to find a huge pickle crock.)

 

[keljonma]

Not exactly a PICKLE recipe, but this is my favorite recipe for

Corn, Tomato & Pepper Relish

Yield: About 6 pints

6 ears of tender corn
2 c ripe tomatoes, peeled and chopped
2 c onion, peeled and chopped
2 sweet green peppers
3 sweet red peppers
1/2 bunch celery
1 T turmeric
1 qt cider vinegar
1/2 c granulated sugar
1 1/2 T mustard seeds
2 T pickling salt
1 or 2 small hot chili peppers, optional
(Also see variations below)

Cut the corn from the cobs, but do not scrape the cobs. Set aside.

Combine the tomatoes and onions, Cut the peppers in half, remove the seeds and veins, and chop. Add to the tomatoes and onions. Seed and sliver the chili peppers, if using, and add to vegetables. Select the tenderest ribs of celery, chop fine and add to vegetables.

Dissolve the turmeric in 1/2 c. of the vinegar. Add the sugar, mustard seeds and 1 T of the salt to the remaining vinegar.

Combine all ingredients except the corn and remaining T salt in a large stainless-steel or enameled pot and simmer 25 to 30 minutes, stirring occasionally and watching closely to make sure it doesn't scorch.

Add the corn and simmer 6 to 8 minutes longer. Taste for salt; you may need to add the remaining T, but add it slowly, tasting as you go.

Pour into hot, sterilized jars, seal and process immediately for 10 minutes in boiling water bath canner. Alternately, to eat immediately without canning, cool and refrigerate immediately.

Variations:
For Golden Corn Relish
Substitute yellow tomatoes instead of red
1 large sweet green pepper
1 sweet red pepper
2 sweet yellow peppers

Follow directions and amounts in the preceding recipe, but add 1 T dry mustard, in addition to the mustard seeds, with the last addition of vinegar.

For Curried Corn and Pepper Relish
Follow the directions and the ingredients for the golden corn relish, except add 2 to 3 tsp. Madras curry powder and omit the mustard. This is delicious with broiled or grilled chicken.

edited for typo - in the curried corn & pepper relish recipe that should read broiled or grilled chicken.... not boiled. :rolleyes

 

[FarmerDenise]

I love this thread. Looks like I'll be checking this out all summer to try some new pickles using our abundant produce.
keljonma, that relish recipe sounds great, I like that you made a suggestion as to how to use it. Lots of times I see recipes for relishes, but wouldn't know what to serve them with.
We only used relish on hot dogs.

 

[TanksHill]

Does anyone have a sweet pickle relish recipe? I have a recipe I use for my zucc but not quite the right flavor.