"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 07-11-2005, 04:20 PM   #1
Senior Cook
nytxn's Avatar
Join Date: Jun 2005
Location: Austin, TX
Posts: 120
Send a message via AIM to nytxn Send a message via MSN to nytxn

Anyone mess around with making pickles or any type?

I'm specifically interested in NY style half sour and garlic pickles, but I'm also considering pickled tomatoes, etc.


God bless ya REAL Good!

aka: nytxn
nytxn is offline   Reply With Quote
Old 07-11-2005, 06:53 PM   #2
Hospitality Queen
jkath's Avatar
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Here's a copy of a posting I made a while ago regarding refrigerator pickles.

Here's my grandma's recipe, just as she wrote it, so if you have questions, I can't help much, as she always made them, and I never did, and now she is too old to cook anymore. They're quite good!

Grandma's Pickles

4 quarts sliced cucumbers
6 medium white onions, sliced
2 green bell peppers, chopped
3 cloves garlic
1/3 c. coarse salt
5 c. granulated sugar
1-1/2 tsp turmeric
1-1/2 tsp celery seed
2 T mustard seed
3 c. apple cider vinegar

Wash & slice cukes, add onions, peppers and whole garlic cloves.
Add salt; cover w/cracked ice ad mix thoroughly.
Let stand 3 hours in refrigerator.
Comvine other ingredients. Pour over drained cukes etc, and heat just to boiling.
Seal in hot sterilized jars.

Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 07-11-2005, 07:53 PM   #3
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
I've only made bread and butter refrigerator pickles. I've been looking for a good recipe for dills that aren't pickled too much, but haven't been successful.
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 07-11-2005, 11:29 PM   #4
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i pickle some things. i love to make pickled garlic, pickled eggs (not the pink kind w/ beets; mine are in a very basic solution), garlic dills, i just made pickled green beans for the first time, stuff like that.
i just mix vinegar and kosher salt, spices and peppercorns and usually garlic cloves and cut the ends off of what i'm pickling so they can absorb the brine. then i process them and let them hang out for a few weeks till they're sour and salty. the green beans got pickl-y right away, though.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 07-13-2005, 08:49 AM   #5
Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
I pickle cucumbers, beets bveans and I have tried eggs but didn't care for the results so will look for a better recipe. I pickled brats also. Love to try new things ato pickle.
thumpershere2 is offline   Reply With Quote
Old 07-16-2005, 07:19 AM   #6
Senior Cook
Join Date: Jul 2004
Posts: 174
I have a question for Luvs Food and hope you will help. I would like to try pickling both beets w/onions and also turn small cucumbers into garlic dills. You gave pretty much the list of ingredients I would suspect useful, however, could you be more specific and list the individual quantities for them? Also, what do you mean by process them. I was kind of thinking of doing what an Aunt of mine did and just leaving them out in a jar (the pickles) to absorb the brine (after it was heated to a boil and poured over the cucumbers) and then just eat as desired. I wanted to do pickles about 25 yrs. ago and got a recipe from my Mom for dills, but they were so salty that, before eating, we had to drain the liquid off multiple times and refill the jars with fresh unseasoned water. I had canned these, which was a lot of work, so we didn't want to just throw them away. We were able to end up enjoying them, however, I've stayed away from any pickling after this experience. Thanks for any add'l help.
cats is offline   Reply With Quote
Old 08-03-2005, 04:20 AM   #7
Sous Chef
Raven's Avatar
Join Date: Jul 2005
Location: Little Rock, Arkansas, USA
Posts: 554
Here's my Grandmothers B&B Recipe. (This is the reason I grow cucumbers )

Slice 25 cucumbers medium size
12 onions sliced
Soak in ice water with 1/2 cup canning/pickling salt for 3 hours
Scald Vinegar - 1 quart (4 cups)
2 Cups Sugar
2 tsp Mustard Seed
2 tsp Tumeric
2 tsp Celery Seed

* - Updated to include reccomendationds from the Extension Office.

Slice Cucumbers and Onions, combine and soak in Ice Water / Salt bath for 3 hours.

Bring Vinegar, Sugar, Mustard Seed, Tumeric and Celery Seed to a boil and let boil for 10 minutes.

Drain Cucumbers and Onions well and add to boiling vinegar mixture.

Bring everything back up to a boil.

Pack in sterileized jars and pour in boiling vinegar mixture leaving 1/2 inch headspace.

Process in Boiling Water Bath canner for 10-15 minutes.
Add 5 minutes for every 1000 feet above sea level.

Discard any jars that have become cloudy or lost their seal during storage.

~ Raven ~
Mike's Vet and Taxidermy - Either way you get your dog back.

A great nation is not built in a lifetime, but in the lifetimes of many. - Support our troops.
Raven is offline   Reply With Quote
Old 08-03-2005, 10:03 AM   #8
Master Chef
crewsk's Avatar
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Moved to pickling.
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 08-07-2005, 11:44 PM   #9
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I feel I'm getting moved to pickle too, crewsk.

Thanks Raven!!! I can jam it up ... but need inspiration to try to get into a pickle (fear of the unknown/never tried it thing). I'm usually in hot water enough that the boiling water canner should feel like home ...

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW 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 06:17 PM.

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