Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

[chopsaw]

I don't use the alum in in the ones I do . Opened a jar last night , they were vac'd but are about 7 months old . So good . Nice and crisp too . Had extra jalapeno's in that jar . Had good heat to them .

Al , I have read the article about not needing the alum for refrigerator pickles , but I sure can't find it now .
Edit
Look thru this . Makes a comment about USDA and alum in the ingredient list .

 

[SmokinAl]

I don't use the alum in in the ones I do . Opened a jar last night , they were vac'd but are about 7 months old . So good . Nice and crisp too . Had extra jalapeno's in that jar . Had good heat to them .

Al , I have read the article about not needing the alum for refrigerator pickles , but I sure can't find it now .
Edit
Look thru this . Makes a comment about USDA and alum in the ingredient list .

Thanks Chop, my next batch I will do without the alum, but that won't be for a few months. I use the dill flowers in my pickles and they don't flower for a few months yet. But I have a lot of it growing, so this year maybe I can make enough to last until next year. I'm out now & eating Clausen's, not the same. And like you I put jalapenos in mine so they are spicy garlic dills!
Thanks for the follow up!
Al

 

[hoity toit]

I am doing this soon. I have made garlic dills before but could never get the crisp snap. Way to go AL !!! And yes I am sure this goes well along side of a good pastrami sammy. Thanks for sharing your method and recipe !

HT

 

[SmokinAl]

I am doing this soon. I have made garlic dills before but could never get the crisp snap. Way to go AL !!! And yes I am sure this goes well along side of a good pastrami sammy. Thanks for sharing your method and recipe !

HT

Your very welcome HT!
Al

 

[zwiller]

I apologize if I missed it even though I swear I read this entire thread a few times, what's the deal with the ice?

 

[SmokinAl]

I apologize if I missed it even though I swear I read this entire thread a few times, what's the deal with the ice?

Icing down the cukes before processing them helps to keep them crisp.
At least that is what I was told when this recipe was given to me several years ago.
Al

 

[isitdoneyet]

I am going to try this as it sounds great. I have the cukes on ice now and just looked for the garlic but found I do not have the jarred minced garlic. Has any one ever used dried minced garlic?

 

[Steve H]

I've had these pickles with alum and without it. I've noticed that the ones with alum were a bit more crisp. So I'll continue to use it. I use 1/4 teaspoon per quart jar.

 

[chopsaw]

Has any one ever used dried minced garlic?

No , I haven't . I would say you should use fresh for the best results .

 

[Steve H]

I would agree that fresh or the minced garlic from a jar would be better.

 

[isitdoneyet]

That's what I thought. Off to the store for garlic. May as well get fresh cloves vs the jarred stuff. I need vinegar too after I looked. Didn't think this thru very well did I. LOL.

 

[Steve H]

LOL! It happens!

 

[gary s]

We love these Pickles off to Al

Gary

 

[isitdoneyet]

Everybody raves about these so I bought some more cukes while I was out. May as well make the trip worth while.
Bought a corned beef on sale for making some pastrami to go with these pickles.

 

[chopsaw]

I just opened a jar of slices , that I did last august when the garden cropped out . Boston pickles. Vac'd for 6 months . Man they were good .

 

[Steve H]

There is no way I could let a jar sit that long. Your will power is amazing!!

 

[chopsaw]

I grew all mine last summer . I think i had about 20 jars , sliced and Spears. Into my last 4 jars .

 

[isitdoneyet]

Will I did it. all packed up for the 6 week rest.

 

[Steve H]

Looking good!

 

[SmokinAl]

ENJOY!
Al