Pattiann requested a recipe for " Dill Pickles". Here are some responses.
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This may be the recipe for non-vinegar pickles. I faintly remember my mother
or aunt making them. This recipe is from my cherished and well-used 1937
Ball Blue Book of my mom's.I am going to type it out verbatim rather that
"modernize" it. Its self-explanatory anyway. Do not use over-ripe cukes.
Code: Cucumbers=raw/fresh/put in brine; Pickles=brined/cukes with
"Some housewives during the busy season prefer to brine their cucumbers
and make pickles later. Brined cucumbers will make pickles of higher quality.
Perfect brining or curing requires from 6-8 weeks. Brine for pickles is made by
adding a pint of clean coarse salt to 9 pints water(soft preferred; rain water can
be used if boiled and cooled)!
This is a 10% solution and should barely float a new laid egg. Do not wash
cucumbers unless necessary. If washed, dry them. Put cucumbers in brine
using a round board or plate with weight to keep them below surface. On the
following day put scant pint of salt on cover. At the end of each week, for 5
weeks, put 1/2 cup salt on cover. Skim off scum as it forms. Before making
pickles, cucumbers must be freshened by soaking in from 3-5 changes of
fresh water as most of the salt must be removed.
Cucumbers are now ready for pickling(or eating) as specified in the individual
recipes, but omit the brining and salting specified in the individual recipes when
using cucumbers prepared as above."
That's it. Its quite easy really, just time consuming. My mom and aunt used
crocks. I remember this process being done at room temperature. Sauerkraut
would be placed by the furnace but that was for fermenting. I really don't know
if fermenting is part of the process for cukes, as it would be for salt-rising bread.
Jackie - Seattle, WA
P.S. I have "brined" zucchini slices and green tomatoes using this salt brining.
It makes a crisp product if veggies are not over-ripe and cold water is used to
rinse out the salt....jackie
This recipe for crock pickles is my favorite and makes wonderful dills. It does
have a bit of vinegar.
BRINED DILL PICKLES
Layer in a crock:
Mixed pickling spices
Add all of the cucumbers (3” to 5”)
Repeat the layer of spices. garlic, and, peppers ending with grape leaves.
Make sufficient brine to cover pickles:
3/4 c canning salt
1 gallon hot water, not boiled
1 cup cider vinegar
Add the salt to the hot water to dissolve. Stir in vinegar. Cool and pour over
pickles in crock. Make extra brine to fill an oven roasting bag or place a plate
on top and weight it. Let sit in a cool place until the pickles are well flavored
and an even color throughout about three weeks.. Skim scum if any develops.
To can :
½ c salt
¾ c cider vinegar
2 ½ quarts water
Drain pickles and rinse. Combine salt, vinegar, and water and bring to a boil.
Pack pickles in jars adding one dill head, ½ t pickling spice, and garlic as
desired. Cover with brine. Process in a simmering water bath for 10 minutes
If you want half-sours, harvest the pickles after about a week and a half and
store in the fridge. Dawn S. - PA
Dill Pickles without Vinegar
1. In the bottom of a clean quart canning jar place a good sized piece of dill,
a tbl. of canning salt, a tbl of pickling spices ( from the spice rack at the grocery) .
2. fill the jar by laying on its side and layering the pickles in it, but not over the
"neck" of the jar.
3. place a good sized piece of dill on the top of the pickles
4. fill the jar with water from the tap
5. tighten the lid , firmly
6. shake the jar several times to get the salt to disolve
7. set in a cool dark place for several weeks ( at least 8)
8 test the pickles , they get better, the longer they sit.
sincerely Joran O.
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