Pickles Anyone?

Ya’ll can make your own varieties here I’m starting this one for my Mother.

“Moms, Bread and Butter Pickles”
I’ll include her hand written notes here.

Attachments:

1. 

   Moms-Bread-and-Butter-Pickles-1.jpg
   

I made this batch as close to moms as I could. That was 2 years ago. I’ve been taken back to my childhood! Seriously, after the first batch!!

I hope this batch is just as worthy!

I’ll post an updated recipe a couple of days and, Pics to follow.

Sorry for the double post, I seen to not be able to delete them.

Attachments:

1. 

   20200721_001031-1.jpg
   

2. 

   20200720_220202-1.jpg
   

3. 

   20200720_220244-1.jpg
   

4. 

   20200721_001031.jpg
   

5. 

   20200720_220202.jpg
   

6. 

   20200720_220244.jpg
   

This batch was 10 pounds of raw cukes and 8 pounds of raw onions, green peppers and garlic. 18 and a left over pints were the yield.

Darn near identical to my Mother’s recipe. Family tradition that I’m passing on to my kids.

Will have to hit a farmer’s market one of these weeks to buy peppers, cukes, dill, onions, etc.

Thanks for sharing.

Pete

I was told once you have to get cucumbers that were picked that day, Is this true? DK.

Well, canned pickles are good but you might want to try something different. This recipe is for a refrigerator style pickle named after a guy who made them for a church fall festival each year. I call them Bernie Konter’s Fall Fest Pickles, they are easy to make and very good. Use an old plastic ice cream pail.
Slice the cucumbers length wise into quarters. Layer them with slices of sweet onion and dill sprigs. Leaving some headroom mix:
8 cups water
1 cup white vinegar
1/2 cup canning salt
1 tablespoon of minced garlic
1 tablespoon pickling spices.

Stir well then pour over pickles, put them in the refrigerator and in about 2 – 3 weeks they are ready. Crisp and excellent. You can modify this however you like, just leave the water, vinegar, salt the same. The onion slices are the best!

catmando wrote:

I was told once you have to get cucumbers that were picked that day, Is this true? DK.

from my experience, typically yes. I have put them in the fridge and did them the next day and turn out just fine.

Now, I differentiate a cucumber as a big pickle, and the pickled I can are 3-4 inches max.

Thanks, for the info! DK.

Been making pickles with the ample supply of zucchini this year and they are surprisingly delicious.

David Anderson wrote:

This recipe is for a refrigerator style pickle named after a guy who made them for a church fall festival each year. I call them Bernie Konter’s Fall Fest Pickles, they are easy to make and very good. Use an old plastic ice cream pail.

This wouldn’t have been the Bernie Konter from Independence WI by chance?

I did 5 one gallon jars this afternoon. Fairly similar recipe. Pour the boiling brine over the pickles, let sit on the counter for 3 days and then into the refrigerator. They stay nice and crispy, and last for up to a year in the fridge.

Attachments:

1. 

   15953709224178732529821862241790.jpg
   

5 one gallon jars from tonight. Also did 4 one gallon jars Sunday.

Soon I’ll be canning my quart jars of pickles.

Attachments:

1. 

   15953713182246252153305079606362.jpg
   

Riv, why the baggies under the lid?

By chance do you guys go to the same church?

Denny O wrote:

Riv, why the baggies under the lid?

Makes for a leak proof lid. That’s all.