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Old 06-16-2015, 07:24 AM   #1
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Dill pickles

Any one have a favorite dill pickle brine recipe they want to share?

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Old 06-16-2015, 10:19 AM   #2
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I don't, but I'll be watching this thread to get ideas.
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Old 06-16-2015, 10:25 AM   #3
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I haven't tried this recipe yet, but I have one of her books and she really knows her stuff: http://foodinjars.com/2011/06/urban-...-dill-pickles/
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Old 06-16-2015, 11:48 AM   #4
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I have found and watched so many recipe's on youtube, it's crazy. Guess I'll just pick one out and try a small batch.
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Old 06-16-2015, 04:26 PM   #5
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My Dad used to make the best dill pickles in a huge crock. After endless hours of searching, neither my daughter nor I have been able to find his index card among the very many my Mom had in her boxes.

Luckily, a friend of mine just posted on Facebook that he was starting a batch of pickles. I shared my tale of woe, and he sent me his PDF of the recipe he uses. It sounds a LOT like what I remember of Dad's!

I plan on heading to the farmers' market on Thursday to get fresh-picked cukes, Kirby if I'm lucky. IF the quart I'm making turns out, I'll gladly pass Billy's recipe along to you.
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Old 06-16-2015, 04:47 PM   #6
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CG, don't forget to post that recipe, if they turn out good.
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Old 06-17-2015, 07:31 AM   #7
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Quote:
Originally Posted by GotGarlic View Post
I haven't tried this recipe yet, but I have one of her books and she really knows her stuff: Urban Preserving: Refrigerator Dill Pickles - Food in Jars

I made some similar to this. I personally didn't care for them but my kids ate them all up in no time.
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Old 06-17-2015, 01:01 PM   #8
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So the recipe I tried is
3 cups of water
2 cups of white vinegar
1/4 cup of canning salt

1 garlic clove
some fresh garden dill
1 tbsb of pickling spice

I'll taste in a month.
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Old 06-17-2015, 02:28 PM   #9
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Quote:
Originally Posted by Farmer Jon View Post
I made some similar to this. I personally didn't care for them but my kids ate them all up in no time.
Farmer Jon this has been a favorite among the members here. I personally like to eat the pickling cukes in a sandwich. A lot more flavor and no wax on the outside. And since I can't eat the skins on any veggie, I peel them first then run a fork down the outside to give the slices a pretty presentation. If I am using them in a salad, I peel them in stripes instead of the whole cuke, then use the fork.
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Old 06-17-2015, 02:37 PM   #10
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Do you have to use white vinegar for making the fridge pickles? I prefer either an Asian (rice) vinegar or a cider one.

I think my ultimate favorite pickle though is the bread and butter one. Along with pickled mushrooms. Can small button mushrooms be done at the same time as the fridge cukes? In the same manner? Would I have to boil the 'shrooms first?

Am I making any sense?
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