"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 08-04-2006, 06:38 PM   #11
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Quote:
Originally Posted by Constance
As a follow-up to the above "story", I found the refrigerator B&B pickle recipe that my neighbor gave me years ago. She used not only cukes, but other vegies as well.
Son-in-law was delighted, as he picked over 20 lbs. of cucumbers today. He plans to make the pickles and store them in the "beer fridge" in his garage.

1 ga Cucumbers & onions (sliced)
4 c White sugar
1/3 c Pickling salt
4 c White vinegar
1 1/2 ts Tumeric
1 1/2 ts Mustard seed
1 1/2 ts Celery seed

Thinly slice the cucumbers and onions into a gallon jar. Heat the other ingredients in a large pot. Pour over the vegetables. Store covered in the refrigerator. New vegetables may be added at any time.
Keeps for 4 months. (I have kept them much longer.)

Now he's wanting a good refrigerater dill pickle recipe. Does anybody have one?
Okey doke... my recipe is similar, although I have no idea how much a "gallon" of cukes is; I do about 5 kgs at a time ( 11 lbs) and add 1.5 kgs onions, chopped fine, 500 gms red bell pepper, diced, 2 kgs white sugar, about 750 ml white wine vinegar, and your spices, although I keep the turmeric to a minimum ( I only use about half a tsp - just to add a little colour, not to make them bright yellow!) use more black mustard seeds, less celery seed and 50 gms sea salt.
I've found that if you dice the cukes first, sprinkle them with the sea salt and allow them to leach out their water, the pickle is sort of smoother.
__________________

__________________
cliveb is offline   Reply With Quote
Old 08-04-2006, 08:09 PM   #12
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Quote:
Originally Posted by cliveb
Okey doke... my recipe is similar, although I have no idea how much a "gallon" of cukes is; I do about 5 kgs at a time ( 11 lbs) and add 1.5 kgs onions, chopped fine, 500 gms red bell pepper, diced, 2 kgs white sugar, about 750 ml white wine vinegar, and your spices, although I keep the turmeric to a minimum ( I only use about half a tsp - just to add a little colour, not to make them bright yellow!) use more black mustard seeds, less celery seed and 50 gms sea salt.
I've found that if you dice the cukes first, sprinkle them with the sea salt and allow them to leach out their water, the pickle is sort of smoother.
Clive, when I used to can B&B's, back in the dark ages, I first put the sliced cukes in a big bowl, salted, and covered with ice for a certain time. I believe I then rinsed them before putting in the canning solution.
Personally, I like the traditional spices, but I'd probably like your pickles even better.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 08-04-2006, 08:29 PM   #13
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
Clive,
a US gallon = 3.785 liters
or
a gallon = 4.546 litres

Perhaps you will understand the conversion.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 08-05-2006, 06:13 AM   #14
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
My recipe is similar to the last two, but calls for apple cider vinegar. I think it tastes better than the white vinegar.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 08-05-2006, 08:25 AM   #15
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Quote:
Originally Posted by Half Baked
Clive,
a US gallon = 3.785 liters
or
a gallon = 4.546 litres

Perhaps you will understand the conversion.
So how do you get a solid ( cucumber) into a liquid (gallon/litre) measure?
__________________
cliveb is offline   Reply With Quote
Old 08-05-2006, 08:26 AM   #16
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Quote:
Originally Posted by licia
My recipe is similar to the last two, but calls for apple cider vinegar. I think it tastes better than the white vinegar.
You're probably right there, licia.
Cider vinegar is exorbitantly expensive over here, though, which is the only reason I don't buy it.
__________________
cliveb is offline   Reply With Quote
Old 08-05-2006, 10:55 AM   #17
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Quote:
Originally Posted by cliveb
So how do you get a solid ( cucumber) into a liquid (gallon/litre) measure?
Slice'em up, Clive!
__________________

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

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.