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

[ams3651]

does anyone have a good tried and true refrigerator pickle recipe? We like sweet but I dont think I ever saw one of those. I have a refrigerator dill recipe but I found it in a magazine and never tried it. I dont like icicle pickles. Rather just boil, pour on and refrigerate.

 

[jenlyn9483]

go to The grocery store and get a pack of Mrs. Wage's pickling packet for refrigerated pickles. All you need is cucs, and vinegar. Easy peasy.

 

[FarmerDenise]

Here is one we like. Last year I made a batch and put it in a 1/2 gallon crock with a tight fitting lid. I took it to a large family gathering (Critical in-laws, who are experts in the food industry, i.e. delicatessen and cater events). I quietly put my crock of pickles on the table and sat down next to FIL. When I left, I got to take my empty crock back home, having seen several folks go back for seconds and thirds of my pickles.
This is from "The Complete Book of Pickles and Relishes" by Leonard Louis Levinson
Refrigerator Dills
Doesn't it suck, when the moderator gets you soo annoyed,that you feel you have to delete all your posts?

sorry guys.

 

[Henrietta23]

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.)

They are . . . crisp and crunchy and very sweet.

I think these are the ones I will try first!

 

[lorihadams]

Okay, which kind of vinegar acv or white? When you seal the jars how are you sealing them? Can you tell I've never canned anything in my life? Help me please (picture me down on my knees begging for your wisdom!!! )

 

[Henrietta23]

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.

Edited because I missed a page and it had the answer to my question~duh!

 

[Dace]

Refrigerator Dills
20 to22 firm, fresh cucumbers, 3 1/2 inches long (4 to 5 pounds)
3 tbs white vinegar
3 cloves garlic, peeoed
2 tsp mixed pickling spices
1 tsp mustard seed
3 bay leaves
3 bunches fresh dill
3/4 cup pickling salt
3 pints water
Wash and drain cucumbers and pack in 3 hot, sterile quart jars, lenghtwise. Add 1/3 of the garlic, spices, mustard seed, bay leaves and dill to each jar.
Make brine of salt and water, heat to a boil and pour over cucumbers to within 1/2 inch of top; seal immediately. Store in refrigerator 1 week and use within next week or 2 after. Makes 3 quarts.


If I do not have pickling spices what should I use?

ETA...never mind, I figured it out!

 

[BeccaOH]

Anyone ever try the dilled green bean pickles? I'm looking for a good recipe to try.

 

[BeccaOH]

This is a family favorite that uses a lot of garden produce.

Barbecue Relish
15 green tomatoes
6 red peppers
6 green peppers
6 large carrots
6 onions
1 cup salt
Clean vegetables and remove stems. Cut in large chunks. Grind all vegetables and place in large crock. Cover with water and add salt. Let stand in salt water overnight. Drain.

Sauce:
3 cups vinegar
4 cups sugar
1 teaspoon ground cloves
1 teaspoon turmeric
1 cup water
1 tablespoon mustard seed
1 teaspoon cinnamon
Blend all sauce ingredients and pour over drained vegetables. Cook for 45 minutes. Seal in pint jars using water bath.

Colored Cucumber Pickles
2 gallons (approximately 7 pounds) extra large cucumbers, peeled, cored, and sliced 1/2 inch thick
2 cups lime
water
7 cups vinegar
1 tablespoon alum
1 bottle red or green food coloring
10 cups sugar
8 sticks cinnamon
In a large bowl or crock, soak cucumbers in 2 gallons water with lime for 24 hours. Drain and rinse well; place in large saucepan. Combine 1 cup vinegar, alum, and food coloring. Pour over cucumbers and add water to cover the cucumbers. Heat and simmer for 2 hours. Drain and place in a bowl. Make a syrup with 6 cups vinegar, 2 cups water, sugar, and cinnamon; bring to a boil. Pour syrup over the cucumbers and let stand overnight. Drain and reheat syrup; pour back over cucumbers and let stand overnight. Do this for 3 days. On third day, pack cucumbers with syrup in pint jars and seal.

Refrigerator Pickles
6 C. sliced cucumbers (not really thin or fat)
l C. onions sliced thin
l C. peppers chopped into pieces
l clove garlic

syrup: 2 T salt, l t. celery seed, l C white vinegar, 2 C sugar (do NOT cook)

DIRECTIONS:
MAKE SYRUP before getting veggies ready so sugar can dissolve.
MIX VEGGIES in large container.
ADD SYRUP, stir to coat veggies.
REFRIGERATE. they will keep a long time in frig.

Stir each day to mix & coat the first couple days.................enjoy after about the 3rd day.

****apple cider vinegar will darken pickles need to use white vinegar.

Pickled Beets
Whole beets, cooked and peeled.
Brown sugar
Vinegar
Approximately 1 tablespoon pickling spice
Cut up cooked beets and pack into jars. Make a syrup with equal parts sugar and vinegar. Season with pickling spice. Fill jars 1/2 inch from the top with syrup.


My aunt makes a wonderful watermelon rind pickle. Don't have that recipe at my fingertips, though.