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Kosher and Plain Dill Pickles with the Daughter

post #1 of 17
Thread Starter 

Made 10 jars of Pickles last nite.  Have more cukes coming and I will be doing an "old" school pickle then.

 

Here is part of what we did.  The other pics are not loading from my cell....but will share them later.

Taught Fredlet (Jennifer) how to pack jars

Here are the 4 Kosher jars.

 

Thanks for looking!

 

Kat

post #2 of 17

They look great, Kat. I am very jealous. My cucumbers are doing nothing so far. It looks like some might finally be forming though.

 

I look forward to more pictures.

 

Disco

post #3 of 17
Looks super yummy Kat. You can send a jar of each over to Central Oregon!!!
post #4 of 17
I told SWMBO you were making pickles last night and her ears perked up! We love homemade pickles! It's cool you're teaching mini me.
post #5 of 17

They look good, was just thinking about canning some myself

post #6 of 17

Nice Kat...........................icon14.gif
 

post #7 of 17

Sure looks good, Are they 13 or 21 day pickles?

 

That's really cool that your daughter helped ya.

post #8 of 17
Thread Starter 

Thanks....these will be 21 day pickles.  Now....I am going to do some that you have to brine for 24 hours...then make the juice.  Will be getting a big bunch of cukes to do that method.  One of my buddies Daughter is giving me a lot of hers.  I am teaching her to can and put things up too.

Finally got the plain dill ones to upload from my cell.  Here is the final 6 jars.  Had a little bit left...so I put them in a cute little 1/2 pint jar.

thanks for looking again!

 

Kat

post #9 of 17
Looks delicious Kat. Disco
post #10 of 17
Thread Starter 

Thanks Disco!

 

Kat biggrin.gif

post #11 of 17

Are the oldschool pickles sliced or whole? I'd be interested in your recipe, though it's probably already in some thread somewhere. Unfortunately we're moving this month so we didn't garden this year...what a bummer that is.

post #12 of 17
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post

Are the oldschool pickles sliced or whole? I'd be interested in your recipe, though it's probably already in some thread somewhere. Unfortunately we're moving this month so we didn't garden this year...what a bummer that is.

Old school and I sliced them with a knife...didn't use the food processor.  Have my canning book with recipes at the shop....I will post the recipe when I get there this morning.

 

Kat

post #13 of 17

Pickles are in my future as well. My vines did not produce as expected, operator error I'm sure, so bought some pickling beauties yesterday at the farm stand. Going to attempt half-sours this year....we'll see how that flies.....Willie

post #14 of 17

Those look great and it's nice that you are teaching the kiddo!

post #15 of 17
Thread Starter 

Here is my old school recipe from my "Mama"

 

Quick Fresh-Pack Dill Pickles

  • 8 lbs of 3- to 5-inch pickling cucumbers
  • 2 gals water
  • 1¼ cups canning or pickling salt
  • 1½ qts vinegar (5 percent)
  • ¼ cup sugar
  • 2 quarts water
  • 2 tbsp whole mixed pickling spice
  • about 3 tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)
  • about 14 heads of fresh dill (1½ heads per pint jar)
    or
    4½ tbsp dill seed (1½ tsp per pint jar)

Yield: 7 to 9 pints

 

 

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, ½ cup salt, sugar and 2 quarts water. Add mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 tsp mustard seed and 1½ heads fresh dill per pint. Cover with boiling pickling solution, leaving ½-inch headspace. Waterbath for 10 minutes for pints and 15 minutes for quarts.

 

I either slice mine or cut into spears.  Either way works great.  I leave them in the jars about 3-4 weeks before I open them too.  I do have a lot of pickle recipes...for cukes to peaches too.  Just about anything you want to pickle. There is a 14 day pickle she used to do...and I don't have the time nor the space in the house to fool with that one.  Kitchen way too small.

 

Kat

post #16 of 17

Thanks for posting the recipe Kat. Something I'd like to make one of these days.

post #17 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Thanks for posting the recipe Kat. Something I'd like to make one of these days.

This is an easy "old school" with out having to brine them for weeks.  BUT...I do have that method too....and put a star by the ones Mama used most.

 

Kat

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