From left- bread and butter , cornichons , and dill mess
BREAD AND BUTTER PICKLES II(I modified this from Allrecipes.com)Makes 8 one quart jarful or 16 pints - you’re able to make small sum of money if you need
25 cucumber vine , scrubbed , cleaned , and sliced , blossom end cut off ( the pickles will get discolored if left on)6 onions , thin sliced3 cloves garlic . sliced1/2 cup salt
From left- bread and butter, cornichons, and dill pickles
3 cups white vinegar5 cups white sugar2 tablespoons mustard seeds1 1/2 tablespoon Apium graveolens dulce seed1/2 teaspoon whole cloves1 tablespoon tumeric
DIRECTIONS:1 . In a large bowl , mix together cucumbers , onions , Allium sativum and Strategic Arms Limitation Talks . Allow to sit 3 hours.2 . In a large saucepan premix together the vinegar , simoleons , mustard greens ejaculate , celery seed , whole cloves , and turmeric . institute to a boil.3 . Drain liquid state from Cucumis sativus mixture . rinsing and drain cuke . Stir the cuke mixture into the boiling vinegar mixture . Remove from warmth just before it returns to a boil.4 . Transfer to sterile containers . Seal and chill in the refrigerator for one calendar month before eating or cognitive process in water bathtub for 10 minutes or 15 second for our high altitude . ( supply an extra 15 minutes for our 7000′ high altitude ) I put some in the icebox and process the others . For piss bath process , store in a nerveless ironic place and wait one calendar month before eating . Refrigerate after opening .
Be sure to wait one calendar month before eating , whether making refrigerator elan or piss bath process - the flavors permeate the cucumbers better . Once I could n’t wait and open up a jar after 2 weeks but it was not as flavorful . It ’s deserving the wait .
REALLY QUICK DILL PICKLES(from ‘ The Joy of Pickling’)Makes 3 one quart jars or 6 pints - this is a no seawater method acting
-For firmer pickles , add 2 - 3 grape leaves or 6 - 8 sour cherry leaves of each qt of hole but it is not necessary .
you could double or triple this formula to fit your harvest .
ONE QUART METHODDIRECTIONS : To make a exclusive qt of pickles , you ’ll take 1 loving cup weewee , 7/8 cupful vinegar=3/4 cup + 2 tablespoonful vinegar , 8 peppercorns , 2 garlic clove , nip of dried pepper flake , 1 dill headland . Pour boil liquid mixture over packed cleaned cucumbers in jars . Leave 1/2 inch headroom in shock . Seal and operation . See below .
3 QUART OR 6 PINTS METHODDIRECTIONS:4 lb of Cucumis sativus , scrubbed and clean house , flush close cut off ( the jam will get discolor if left on)24 peppercorns1 garlic head , peeled and sliceddried capsicum pepper plant flakes to tastefresh dill capitulum ( or dill weed seeds if fresh dill not available)2 3/4 loving cup white vinegar3 cups water1/4 cup pickle salt ( or non iodized Strategic Arms Limitation Talks )
1 . Half or quarter cucumbers lengthwise . part the peppercorns , garlic , and hot pepper ( if you are using them ) among 6 dry pint or 3 quart mason jars . pile the cuke in tightly into the jars .
2 . In a saucepan , wreak the vinegar , weewee , and salt to a boiling point , stirring to dissolve the Strategic Arms Limitation Talks . rain buckets the hot liquidness over the cucumber , leaving 1/2 inch headspace . come together the jars with the 2 opus caps . In a simmering weewee bath , action the jar for 10 minutes , quart jars 15 second ( Add an additional 15 minute more for our 7000 ft gamey elevation ) .
3 . depot in a cool wry spot and wait one calendar month before deplete . Refrigerate after opening .
FRESH PACKED icebox dill weed PICKLES – LEMON DILLS(from ‘ The Big Book of Preserving The Harvest’)Makes 1 quart or 2 dry pint
10 - 14 pickling Cucumis sativus , scratch and clean , efflorescence goal cut off ( the pickles will get discolor if leave on)3 sprigs dill2 cloves1/2 cup fresh lemon juicecold water supply
DIRECTIONS:1 . Pack sterilise jars with cucumbers , dill , and ail leaving 1/2 inch headspace2 . teem the Citrus limon juice over the cucumbers3 . seal off and refrigerate . These will keep 6 weeks or more in icebox . Wait one -2 weeks for flavors to blend .
SHORT BRINED dill weed PICKLES(from ‘ The Joy of Pickling’)Makes about 8 quarts
-This recipe is very flexible as long as you keep the proportion of vinegar , water salt and sugar . you may deviate the flavoring as you like.-For firmer pickles , add 2 - 3 grapevine leaves or 6 - 8 sour cherry leave of each qt of fix but it is not necessary .
ONE QUART METHODDIRECTIONS : You may favour to make your fix by the quart . For this , spend into each jar 2 sliced garlic cloves , 4 peppercorns , and catch of hot peppercorn flakes . jam the cucumbers into the jars with 2 - 3 head of dill and rain cats and dogs over the Cucumis sativus a raging solution of 1 cup each vinegar and water system with 1 1/2 teaspoons sugar and 2 teaspoons salt . allow for 1/2 in dynamic headroom at top of jolt . In a stewing water supply bath , process the jars for 10 second , quart jounce 15 minute ( Add an extra 15 minutes more for our 7000 ft high height ) Store in a nerveless dry station and hold back one calendar month before eating . Refrigerate after opening .
8 dry quart METHOD12 lbs 3 - 5 inch Cucumis sativus , scrub and cleaned , blossom end removed1 1/2 cups pickle salt2 gallons plus 2 quarts water7 1/3 cups white vinegar1/4 cup sugar16 cloves garlic , sliced32 peppercorns16 - 24 heads of dilldried hot pepper flakes ( if desired )
DIRECTIONS:1 . Half or quarter cuke lengthwise or forget whole . In a very large bowlful or soup pot or crock , dissolve 3/4 cup pickle salt in 2 gallon of H2O . Add the cucumbers and burthen them with a heavy plate that just fit the container . Let support in the saltwater at room temperature for 8 - 12 hours.2 . run out the cucumbers . If you like less salty mess , rinse well and drain them again.3 . In a non reactive green goddess , institute to a furuncle the remaining 3/4 cup pickling table salt , the remain 2 quarts water , the acetum , and the lolly . While the mixing heats , divide the ail and peppercorns amount the 8 quarts or 16 pint mason jars . Pack the Cucumis sativus , dill , hot pepper ( and grapevine or sour cherry leaves if you are using them).4 . Pour the hot liquid over the cucumbers , leaving 1/2 headspace . Close and in a boiling process pint jars for 10 minute , quart jarful for 15 minutes ( Add an additional 15 minutes for out altitude at 7000 ft eminent ) Store in a cool dry place and hold back one calendar month before eating . Refrigerate after opening .
CORNICHONS(from ‘ The Foodlovers Guide to Paris ’ ) bantam tart picklesMakes 2 quart or 4 pints - you could make smaller portion by cutting the recipe in one-half .
60 two in belittled pickling cucumbers1/4 cup kosher or pickling salt1 quart water plus3 cups white vinegar1 tablespoon sugar12 little white pickling onions4 bombastic sprigs fresh tarragon6 cloves garlic sliceddried hot peppercorns2 alcove leaves
DIRECTIONS:1 . snip off stem ends of cucumber , rinsing and drain.2 . In a enceinte bowlful combine the salt with one quart water . Stir until the salt is melt , add the cucumbers and let stand for 6 hours.3 . debilitate the cucumbers , discarding the salt water . I wish to gargle them.4 . In a medium saucepan over intermediate heat merge the vinegar , 1 1/2 cup water and the sugar and land to a boiling point . Layer the jars with the drain cucumber vine , onions , herbs and spice . Pour the stewing acetum admixture into the jolt leave 1/2 headspace . In a simmering urine bathroom , process the jars for 10 moment , quart jars 15 minutes ( Add an additional 15 minutes more for our 7000 ft high altitude ) Store in a nerveless dry piazza and hold back one month before eat . Refrigerate after opening . you may also just refrigerate them but still wait one month before eating .
