"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 08-28-2008, 06:02 PM   #11
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Looking forward to your (grandmother's) recipe, mikki!

Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-28-2008, 06:15 PM   #12
Sous Chef
mikki's Avatar
Join Date: May 2007
Location: Ashville, NY
Posts: 776
Send a message via AIM to mikki

What you will need:
1 gallon glass jar with lid
1 cup canning salt
1/2 Tablespoon alum
4 lbs. sugar
5 cups cider vinegar
1/8 cup pickleing spice

1st step
slice cucumbers and pack them in gallon jug, boil 2 quarts water and 1 cup canning salt, then pour over cuumbers. Let stand for 5 days. (I shake the jars every so often to make sure the cukes on top get the salt water on them)

2nd step
Drain jugs and pour 2 quarts boiling water over pickles. Let stand 24 hours.

3rd step
Drain jugs-- boil 2 quarts water and 1/2 Tablespoon alum, pour over pickles. Let stand 24 hours

4th step
Drain jugs-- boil 5 cups cider vinegar, 4 lbs sugar, and 1/8 cup pickleing spice. Pour over pickles. Let stand 24 hours

5th step
Drain vinegar out of jugs into pot and bring to a boil, pour back over pickles. Let stand 24 hours.

6th step
Drian vinegar out of jug into pot bring to a boil. Pack pickles into CLEAN HOT jars, cover with vinegar and seal.

Feel free to PM me with any questions and if anyone trys them let me know how they turned out.


mikki is offline   Reply With Quote
Old 08-28-2008, 08:14 PM   #13
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I used to can pickles, fruit and tomatoes (in every form and fashion), using the open kettle method, which was still approved back then, and nobody ever got sick from my food. Personally, if I were still able to can, I would probably try Grandma's pickles.

But I would never recommend a method to anyone that is not approved by the food police. Better safe than sorry.

We get by with a little help from our friends
Constance is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:46 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.