RECIPE: My family's dill pickles...REC: Annie's Dill Pickles

RECIPE:
dawn_mo

dawn_mo

Well-known member
My family has been making these for decades. These are made without a water bath. The original recipe is from my mom, and the adapted ones are from my sister. I made 10 quarts of these a few days ago, and there was one jar that didn't seal, so we tested it, and they are almost ready. You are supposed to wait 6 weeks, but I don't think that is going to happen in this house.

I am making more of these today and also a mix of cauliflower, cukes, green beans, carrots, celery and pearl onions; same brine and process.

* Exported from MasterCook *

MOM'S PICKLES

Recipe By :Mom

Serving Size : 1 Preparation Time :0:00

Categories : Mom's Recipes

Amount Measure Ingredient -- Preparation Method

pickling cucumbers15 cups water

7 1/2 cups cider vinegar

2 cups sugar

2 cups salt

garlic cloves -- peeled

1/4 teaspoon alum per quart jar

fresh dill

Mix vinegar, water, sugar and salt. Bring to a boil. Keep brine simmering. Sterilize the jars. Stuff jars with pickling cukes, garlic, fresh dill, and alum. Seal with hot lids and rings.

Dnote: I put about 4-6 cloves of garlic per jar, layering them with the cukes and dill. I also added a 1/2 teaspoon of yellow mustard seeds.

(I just like the looks of them in the jar)

I am going to add some red pepper flakes next time. You can also add some carrot slices to the jars. Store in a dark cool place for 6 weeks. Once opened, refrigerate.

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* Exported from MasterCook *

MOM'S PICKLES (Joyce's Variation)

Recipe By :Joyce

Serving Size : 1 Preparation Time :0:00

Categories : Mom's Recipes

Amount Measure Ingredient -- Preparation Method

pickling cucumbers15 cups water

7 1/2 cups cider vinegar

1 cups sugar

1 cups salt

garlic cloves -- peeled

1/4 teaspoon alum

fresh dill

Mix vinegar, water, and salt. Bring to a boil. Keep brine simmering. Sterilize the jars. Stuff jars with pickling cukes, garlic, fresh dill, and alum. Seal with hot lids and rings. Store in a dark cool place for 6 weeks. Once opened, refrigerate

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* Exported from MasterCook *

MOM'S PICKLES (Dawn's Variation)

Recipe By :Mom

Serving Size : 1 Preparation Time :0:00

Categories : Mom's Recipes

Amount Measure Ingredient -- Preparation Method

pickling cucumbers15 cups water

7 1/2 cups cider vinegar

1 1/2 cups sugar

1 1/2 cups salt

garlic cloves -- peeled (3-4 per quart jar)

1/4 teaspoon alum, per quart jar

fresh dill heads or 1 teaspoon dried dill seed, per quart jar

1 teaspoon yellow mustard seeds, per quart jar

1/2 teaspoon red pepper flakes, per quart jar (or more to taste)

Mix vinegar, water, and salt. Bring to a boil. Keep brine simmering. Sterilize the jars. Stuff jars with pickling cukes, garlic, fresh dill, mustard seed, pepper flakes, dried red chile and alum. Seal with hot lids and rings. Store in a dark cool place for 6 weeks. Once opened, refrigerate.

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Hi Curious...

not industrious really, it's just that there is so much good produce right now. Pretty soon our apple and pear tree will be coming in, and they are both loaded. The peach and plum will soon follow, especially with the hot weather we have been having lately. We have almost finished a whole quart today of pickles today alone! It's an easy way to get the kids to eat vegetables. I have a huge basement that is not finished, yet, but hopefully soon. It is cool, dry and clean down there, so it is a perfect place to keep pickles, fruit and root vegetables.
I bought a juicer to help use up all the fruit we will have because there is no way I will be able to preserve all of it. Luckily, I have the people from the co-op who are on-call for the fruit call, as in, come and help yourself!

 
How much fresh dill per each jar?

I've been 'returning to my roots' this year doing some canning and I LOVE any kind of dill pickle or dilled and pickled anything! Can't wait to try this weekend. Now to find a place to store all this. I'm going to have to build a shed with a root cellar or else my husband is going to kill me/divorce me or something.

 
I was able to get a hold of fresh dill heads at the Farmer's Market,

which ideally what you want to use. If you can't get a hold of dill heads, I would use a combination of fresh dill and dill seeds. Maybe 1 stem of fresh dill and a half teaspoon of dill seeds. If you are making my Mom's recipe, you might want to start our using the 1 1/2 cups salt/sugar or the 1 cup my sister uses. I used the full 2 cups, and they are salty, but we like them like that. Today I am making mixed vegetable pickles with cauliflower, cukes, green beans, red and yellow bell peppers, carrots, celery and onions. I forgot to buy pearl onions so I may use some pickled onions (the kind that go in martinis, well gibsons actually) or slice up some yellow onions. I have been getting some called Candy from the FM and they are so mild and sweet. I have a call in to my sister on whether or not to salt and ice the veggies before I pickle them or not. I will edit this message as to what to do. You do not need to do that to cukes if you are making dill pickles.
I am having the same problem here, but I have a basement to store them in. I am just not that fond of carrying glass jars up or down stairs! smileys/smile.gif

 
At least the basement is close by, the root cellar was several yards from the house when

I was a child. We all helped carry the jars out and down. Don't remember if we ever broke any. Lots and lots of jars of tomatoes and green beans.

 
I wish I could just sit in the corner of your kitchen and watch. do you make zucchini relish too?

I want to try Cyn's recipe for it this year, when the zukes come down in price. Just wondering what to serve it with, other than hotdogs or brats.

 
Do I make a zucchini relish? I make a Cony Island relish that I use on hot dogs. And

if I mix some mayo in it makes a terrific tartar sauce.

Seriously- I can't remember a zuc relish!

 
Okay then what about those WONDERFUL Italian peppers I had recently - got a recipe for those?

There is this guy from NJ that has an Italian sausage company and he set up at the Farmers Market. He had these peppers to go on the sausages and hot dogs - looked like red & green bell pepper strips but I didn't ask. They were tender but not soggy or limp, sweet and addictive. Now he's not coming to the farmers market any more and I never get to his place for lunch. I'm craving those peppers and don't know how to make them.

 
I don't can those because I don't have a pressure canner. I do fry red and green

bell peppers, sweet onion and a couple of jalapenos (just for fun)-in some olive oil. Salt and pepper and a bit of oregano. Then I freeze in small serving bags. I used the last one from last year just before this year's peppers ripened.

 
Grandma Bacon's Zucchini Relish: Cyndi. not you Cyn? copied from the old Gail's

Grandma Bacon's Zucchini Relish

10 c. finely chopped zucchini or cucumbers
1-2 T. salt
2 c. chopped onions
2 each: red and green bell peppers, chopped

Mix all ingredients together, cover and let soak overnight.

Next day, drain and rinse. Combine the following ingredients in a large
saucepan, add vegetables and cook 10-15 minutes. Pack mixture into clean
pint jars, seal well.

2 1/2 c. white vinegar
5 c. sugar
1 T. turmeric
1 T. mustard seed
1 T. celery seed
1 T. cornstarch

Cyndi

 
I love zuc pickles--here's mine REC: Zucchini Pickles...

Zucchini Pickles


1 pound zucchini -- washed, trimmed, and very thinly sliced
1 medium yellow onion -- very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds -- yellow, slightly crushed
1 teaspoon ground turmeric

1. Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.

2. Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

4. Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

 
Here you go MCM-from another Jersey guy-REC: Vinegar & Oil Pickled Bell Peppers...

Vinegar And Oil Pickled Bell Peppers (Peperoni Sott'aceto e olio)

Recipe By :Susan Herrmann Loomis

1 cup white wine vinegar -- 5 percent acidity
1 1/2 pounds bell peppers -- stemmed, seeds and pith removed, cut lengthwise into 1/4-inch-wide strips
2 garlic cloves -- green germ removed, cut lengthwise into paper-thin slices
1 3/4 cups extra-virgin olive oil

Place the vinegar and 5 cups of water in a large saucepan, cover, and bring to a boil over medium-high heat. Add the peppers, cover, return to a boil, and cook until they are to you liking (they will be perfectly crisp-tender after 5 minutes).

Drain the peppers, spread them out on a tea towel, pat them dry, and let cool.

Place the cooled peppers in a wide-mouth 1-quart jar, interspersing the slices of garlic among them and packing the peppers tightly. Pour the oil slowly over them. It should completely cover the peppers.

Cover the jar and let sit in the refrigerator for at least 3 days before sampling.

Source:
"Italian Farmhouse Cookbook"
Yield:
"5 Cups"

NOTES : Although peppers prepared this way will keep indefinitely as long as they are completely covered with oil, they are best if eaten within 3 months. Refrigerate them to be on the safe side. Just remember to remove them from the refrigerator several hours before serving so the peppers come to room temperature.

I sometimes like to use different colored peppers.

 
I believe you can also use Italian frying peppers aka cubanelles (or just cut in strips, saut

olive oil, then keep covered in oil for a couple of weeks).

 
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