Soooo, tell me, think this will work!??

[justusnak]

After useing the Icicle pickle recipe...( thanks Punkin) I was thinking....( I know, scarey...scared me a little too) The whole process of soaking in salt..then soaking in Alumn....then boiling the "sweet juice" and soaking more...those were the BEST sweet pickles I have EVER made. Now....I want crunchy DILLS. So....I have a few extra cucumbers...and I am going to TRY the same process....but with dill pickling "juice" Soaking the pickle spears for a week in pickling salt...the alum....then the "dill" pickling juice. Whatcha think?? Think it will work!??????
I will let you know for sure....in a week or so!!!

 

[punkin]

I've wondered the same thing myself. (What a co-inkydink) I have just never tried it. My dills are never crunchy either, so I just make the icicles.

Let us know how it turns out.

 

[justusnak]

Thanks Punkin.....I will let you know.

 

[Dace]

Hey Justus....I made the refrigerator pickles that FarmerDenise posted but I tweaked it to add more vinegar and less salt...also added extra garlic and some chile paste. They were awesome, crunchy and delicious.

At first I thought I had messed up the recipe and re-did it but they were the best pickles I have ever had and I am planning to make more today.

I am not a fan of sweet pickles!

 

[Dace]

Here this is from FD..
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
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.

I often make a big batch of brine and store it in a jar. Then I can make a single jar of pickles when I have enough to fill a jar. I have also found, that these pickles can last longer than 2 weeks. I have on occasion made more than we consume in such a short period of time.
I have also used larger cucumbers, slicing them lengthwise into halves or quarters.

ETA Caution! Another member tried these pickles shortly (before the 2 weeks were up) after she put them in the fridge and found them to be too salty. These do need the full two weeks of marinating before becoming palatable and even then they might be too salty for some. I double checked the recipe and it is correct as posted. See post on "Refrigerator Pickle Question" for coments about this recipe.


I was the one who thought they were too salty. I poured out the brine, re heated, added more vinegar. Not sure that I can replicate exactly what I did but they were fantastic! One reason they may have tasted too salty was that I sliced my cukes and FD uses her whole....so if you are doing slices, you may want to ease up on the salt.

 

[justusnak]

OK, so today is day 2, of boiling the "pickling juice" and pouring it back over the spears. Tomorrow, I will cann them. Of course...I HAD to take a "wee nibble" of one of the smaller ones....WOW!!! Already, VERY dill....VERY crunchy.....VERY good!! I am pleased with this experiment!!

 

[punkin]

That is great to know!! My dills are always floppy. Did you slice them as thick as the Icicle Pickles?

You'll have to post the boiling mixture ingredients that you used - pretty, pretty please.

Just looking forward to next year . . .

 

[justusnak]

That is great to know!! My dills are always floppy. Did you slice them as thick as the Icicle Pickles?

You'll have to post the boiling mixture ingredients that you used - pretty, pretty please.

Just looking forward to next year . . .

I cheated, I bought the mix at Wal Mart. I couldnt find a recipe that sounded good to me.... :/ I know, now dont go throwing rocks at me.. LOL
I sliced them longways...spears. They all are about the same size of the pickles you buy at the store. I DO think, next time, I will add a clove of garlic to each jar tho.

 

[Dace]

justus....I made a batch with the store bought mix and found it just did not have good flavor...It worked for tuna salad but for plain eating they were pretty plain.