Pickles!

[drewpatton]

I've starting making and jarring my own pickles over the last 6 months or so and have been using a pretty standard recipe. I was curious if any body round here has any pickle recipes they are fond of? Ill find the recipe I have been using and post it when I get off work.
Thanks,
Drew

Found it!

8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed

Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

[ArnieM]

Recipe looks good.  I gave up hot canning quite a while back.  I do cold pack and find it works well.  I do it in lesser quantity than your recipe.

What's a 'head' of dill weed?

[Caribou]

Recipe looks good.  I gave up hot canning quite a while back.  I do cold pack and find it works well.  I do it in lesser quantity than your recipe.

What's a 'head' of dill weed?

I'm like you Arnie, I do nothing put cold pack, too.
Two teaspoons of dill seeds=a head of dill weed
I buy bulk bags of dill seed.
Only use the dill weed heads when I am entering the pickles in the fair :)
Carolyn

[drewpatton]

I'm a serious newb...what is coldpacking? I assume its just putting the brine in the jars and NOT canning?

[deb415611]

Recipe looks good.  I gave up hot canning quite a while back.  I do cold pack and find it works well.  I do it in lesser quantity than your recipe.

What's a 'head' of dill weed?

I'm like you Arnie, I do nothing put cold pack, too.
Two teaspoons of dill seeds=a head of dill weed
I buy bulk bags of dill seed.
Only use the dill weed heads when I am entering the pickles in the fair :)
Carolyn

Carolyn's pickles are excellent ;D 

[drewpatton]

any chance of getting a recipe?

[ArnieM]

I'm a serious newb...what is coldpacking? I assume its just putting the brine in the jars and NOT canning?

That's pretty close.  Same basic setup as for canning, washing, sterilizing and all.  Then, pack the cukes, peppers or whatever in a jar, pour in the hot brine and put 'em in the fridge.  Leave them at least a week and keep all of 'em cold.  They don't last as long as 'canned'.  You end up with a somewhat fresher and crispier tasting product.

[Caribou]

Recipe looks good.  I gave up hot canning quite a while back.  I do cold pack and find it works well.  I do it in lesser quantity than your recipe.

What's a 'head' of dill weed?

I'm like you Arnie, I do nothing put cold pack, too.
Two teaspoons of dill seeds=a head of dill weed
I buy bulk bags of dill seed.
Only use the dill weed heads when I am entering the pickles in the fair :)
Carolyn

Carolyn's pickles are excellent ;D  

Thanks Deb  :-*
I guess the way can them would technically be call fresh pack because I do process them in a boiling water canner after packing them raw (not brined) in jars, adding the brine then processing them.
Here's a helpful site:
http://www.freshpreserving.com/pages/new_recipe_pages/215.php
I will post my the recipe I like to follow, it is in the Ball Blue Book of Canning
Luckily I found one online that I could cut and paste :)

Dill Pickles
8 pounds 4-6 inch cucumbers, cut lengthwise into halves
¾ Cup sugar
½ Cup canning salt
1 quart vinegar
1 quart water
3 Tablespoons mixed pickling spices
Fresh dill (one head per jar) or use 2 tsp dill seed per jar

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a bag; add spice bag to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving a ¼ inch headspace; put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving a ¼ inch headspace. Remove air bubbles. Adjust two piece caps. Process pints and quarts 15 minutes in a boiling water canner.

Makes about: 7 pints or 3 quarts
Carolyn