favorite dill pickle(or any pickle) recipes(canning)

greenspun.com : LUSENET : Countryside : One Thread

what's your favorite pickle recipe? i really like the "milwaukee dill pickles" , and would like to clone that recipe. yet i'm interested in how others make pickles. thanks for your input!!

-- fred in wi (sixuvusmeyers@aol.com), August 16, 2001

Answers

Dear Fred, Well now you have my attention, Please give us the recipe for Milwaukee dill pickles. If there that good we all want to try them.thank you Irene

-- Irene texas (tkorsborn@cs.com), August 16, 2001.

Amish Sweet Dill Pickles

Fill jars with sliced pickles, adding 2 bunches dill and 3 or 4 garlic cloves to each quart. Pour the following liquid over the pickles:

1 quart vinegar

1 pint water

1/2 cup salt

4 cups sugar

Bring to a boil (the above mixture) and pour over the jared cukes to 1/4 head space. Set jars in boiling water and bring to a boil, just long enough to seal.

-- diane (gardiacaprines@yahoo.com), August 16, 2001.


This is quick and easy for any amount of cucumbers; whole, sliced, spears, or chunks. Once you have jars and cukes ready, make the brine: 1 cup pickling salt, 3 qts water, 1 qt. vinegar. Bring to a boil; keep simmering while you pack cukes into hot jars. (I leave the jars in the hot water they boiled in and pull them out one at a time to fill them; replace jars in water once they are filled.) Pack as tight as possible, adding 2 tsp. dill seed or 2 heads fresh dill and one clove garlic to each quart jar. Ladle hot brine into jars to cover cukes. Put lids on and place in hot water canner; process 20 minutes.

Brine recipe can be doubled as needed; keep leftover brine in refrigerator for the next batch.

-- Cathy N. (keeper8@attcanada.ca), August 16, 2001.


irene, "milwaukee" is a brand name (like vlasic). their sold in the stores up here (wisconsin of course)not sure where else.as far as the recipe ,if i had it we'd all be rich.the ones we like are the midget dills 11/2"-2" long whole pickles.also what can i add to the brine to make the pickles crisp?

-- fred in wi (sixuvusmeyers@aol.com), August 17, 2001.

whispering the ugly word.........alum.

-- diane (gardiacaprines@yahoo.com), August 17, 2001.


dianne? alum..........bad? why?

-- fred in wi (sixuvusmeyers@aol.com), August 17, 2001.

fred......LOL........I didn't say it was bad but if you do a "pickle search" here on the forum there are some strong opinions on it being bad for you. Personally it is the only way I have EVER had a really reliable crispy dill(other than the sweet dill recipe). Use about 1/4 tsp. per quart.

-- diane (gardiacaprines@yahoo.com), August 17, 2001.

Moderation questions? read the FAQ