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Old 08-03-2006, 07:35 PM   #1
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Crispy Blue Pickles

When I was younger my grandmother use to make pickles that were very crispy and sweet they had a blueish color to them . She pasted away when i was young , so I didn't get the chance to get her receipe. Would anybody know what they were called and how to make them. Thanks

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Old 08-04-2006, 01:30 PM   #2
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Sorry I do not have a clue. They sound good tho. Try looking in some pickle books as there are so many varieties around. Perhaps the blue color was from the variety of cucumber she used.
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Old 08-04-2006, 06:02 PM   #3
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For some reason, dill pickles with garlic in them just turn that color sometimes. I don't have a good reliable recipe for dill pickles, but I'm sure someone here does.
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Old 08-05-2006, 02:32 AM   #4
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The "blueish color" probably came from a mineral - either in the water or in the cooking utensils (or if she was using old zinc canning lids), the type of salt she used (iodized table salt instead of canning salt), it could have come from spices, or as Constance noted garlic is prone to do this. Generally, having your pickles turn blue is something you want to avoid.

Tell us a little more about the pickles ... how big were they, were they whole or sliced, etc. They could have been sweet gherkins (small whole pickles), bread & butter (slices), etc.

I bet if we know a little more about the pickle someone can help you find a suitable recipe!
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Old 08-05-2006, 06:34 AM   #5
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no garlic in them, very sweet, and cut into spears. I have since talk with my mother and sister and they think it might be called 13 days pickles and the blue color is from a spice that turns them that color, they couldn't at the time remember the spice name other then it started with an A. So the search goes on. thanks all
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Old 08-05-2006, 06:39 AM   #6
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Heres something you might enjoy - *tested*
14-DAY SWEET PICKLES
Yield: About 5 to 9 pints

4 lb pickling cucumbers* (2- to 5-inch)
3/4 cup canning or pickling salt (separated in thirds)
2 tsp. celery seed
2 tbsp. mixed pickling spices
5 1/2 cup sugar
4 cups vinegar (5 percent acidity)

* Can be canned whole, in strips, or in slices. If packed whole, use cucumbers of uniform size.

Procedure:
Wash cucumbers.
Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached.
Place whole cucumbers in suitable 1-gallon container.
Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil.
Pour over cucumbers.
Add suitable cover and weight.
Place clean towel over container and keep the temperature at about 70 degrees F.

On the third and fifth days, drain salt water and discard.
Rinse cucumbers and rescald cover and weight.
Return cucumbers to container.
Add 1/4 cup salt to 2 quarts fresh water and boil.
Pour over cucumbers.
Replace cover and weight, and re-cover with clean towel.

On the seventh day, drain salt water and discard.
Rinse cucumbers and rescald containers, cover, and weight.
Slice or strip cucumbers, if desired, and return to container.
Place celery seed and pickling spices in small cheesecloth bag.
Combine 2 cups sugar and 4 cups vinegar in a saucepan.
Add spice bag, bring to a boil and pour pickling solution over cucumbers.
Add cover and weight, and re-cover with clean towel.

On each of the next six days, drain syrup and spice bag and save.
Add 1/2-cup sugar each day and bring to a boil in a saucepan.
Remove cucumbers and rinse.
Scald container, cover, and weight daily.
Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel.

On the 14th day, drain syrup into saucepan.
Fill sterile pint jars (for more information see "Jars and Lids") or clean quart jars, leaving 1/2-inch headspace.
Add 1/2 cup sugar to syrup and bring to boil.
Remove spice bag.
Pour hot syrup over cucumbers, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1.
Recommended process time for 14-day Sweet Pickles in a simmering hot-water canner at 170 to 180 degrees
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Old 08-08-2006, 02:15 AM   #7
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Talk about being yanked back into childhood! A very dear family friend made those same pickles! What a treat! My mother did no canning or preserving so these were precious to me and occasionally I would come into possession of a jar. I once made potato salad and used them (chopped). The salad turned out so wonderfully I shared it with my neighbor. Found out later she couldn't figure out what the "blue" stuff was and picked it all out before eating the salad!

Thanks very much for the recipe Chef Jen!
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Old 07-16-2007, 10:31 AM   #8
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Try a three day lime pickle recipe. The blueish color may ave been food coloring.
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Old 07-16-2007, 12:07 PM   #9
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Blue??!!

I have never ever seen blue pickles.
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Old 07-18-2007, 08:38 AM   #10
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wen you add the green food coloring to the lime pickles the pickles will be a blueish color. It depends on how much coloring you put in.
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