Pickle Recipes?

Tis the season

Post up your favorite pickle recipes

Right now I’m doing a batch of pickles and beans using my deceased Grandfather’s recipe (minus the alum)

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Spicy Pickles:

-1 jar of large pickles
-1 Red chili pepper
-1 Jalapeno Pepper
-1 Habanero Pepper

Take any large jarred/home made pickles. Remove the pickles and juice (Save the juice in another bowl or jar) from the jar and slice pickles into half inch “coins”. Next dice each pepper finely with seeds if you want spicier, or without it you want slightly less spicy. Mix peppers together. Fill the bottom of the pickle jar with sliced pickles. Then add some of the diced peppers on top of those pickles. Then add another layer of pickles followed by another layer of peppers. Continue until the jar is full. Final step is to re add the pickle juice to the jar.

This makes great spicy pickles. They are spicy but not too spicy and have really great flavor. Obviously the better quality pickle the better overall result here. Also the longer you let this sit in the fridge the spicier it gets as it marinates.

That reminds me I need to make another jar of these.

B-man – do you use fresh dill or dried dill? I am looking for a better dilled bean recipe, this is simple and seems promising.

Brine…
3 to 1 ratio of water to white vinegar. Add 1 tablespoon of kosher salt for every 1 cup of water used in brine.

Pack quart jars with sliced and scrubbed pickles, green beans, or brussel sprouts.

To each jar, add a slice of onion, smashed garlic clove, 1/2 t mustard seed, 1/2 t pepper corn, 1/2 t red pepper flakes, 1 bay leaf, and 1 head of dill or a generous sprig of dill frond. Fill to cover with brine and refrigerate. Ready in a week, lasts about a year.

Somehow we go through 3-4 gallons of these a year.

I love dills especially cold and crisp ones!

My other favorite is mom’s recipe for “bread-n-butter”. omg!

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For dills tho, I believe what cuke you choose to make the dill from makes a big difference! Do you agree?

Denny O wrote:

For dills tho, I believe what cuke you choose to make the dill from makes a big difference! Do you agree?

Absolutely.

Has to be a pickling cucumber, less than 1″ in diameter, and super fresh. Otherwise the skins get tough and they get seedy.

That’s why I don’t process them and keep them in the refrigerator. I’ll pick through the patch every couple of days and make a jar or two at a time. Gives the dill a chance to recuperate too.