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Post by brownrexx on Jul 8, 2018 13:50:00 GMT -5
I use a couple of different recipes and we also make zucchini pickles which taste totally different due to the tumeric.
DELI-STYLE PICKLES
Printed from COOKS.COM
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20180730_184922 by Brownrexx, on Flickr
Fresh dill heads
Cucumbers
1 clove garlic per jar, minced
BRINE:
3 c. water
6 tbsp. white vinegar
2 tbsp. pickling salt
Put fresh dill heads and garlic on the bottom of two quart size mason jars.
Wash cucumbers, cut off ends and cut into quarters.
Pack jars half full, add more dill. Cut cucumbers into smaller pieces if necessary to fit into jar and fill jar.
Heat brine to almost boiling, cool and pour brine over pickles.
Refrigerate for 2 days before using.
Makes 2 quarts
Refrigerator Dills (Taste like Klausen Pickles) ________________________________________
Fresh dill heads
Cucumbers
1 clove garlic per jar, minced
Chopped onion
1 ½ tsp mustard seeds
3 c. water
1 c. cider vinegar
2 tbsp. pickling salt
Put fresh dill heads and garlic on the bottom of two quart size mason jars.
Wash cucumbers, cut off ends and cut into quarters.
Pack jars half full, add more dill.
Heat brine to almost boiling, cool and pour brine over cucumbers.
Refrigerate for 3 days before using.
Makes 2 quarts
Refrigerator Zucchini Pickles
Makes about 4 pints
Ingredients
2 pounds zucchini, cut into 1/4-inch coins
1 pound onions, chopped
2 cups ice cubes
1/2 cup salt
2 cups distilled white vinegar
2 cups water
1/2 cup sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1 teaspoon black peppercorns
1 teaspoon turmeric
Prepare
1. Toss the zucchini, onions, ice, and salt in a large bowl, and add enough cold water to cover. Set aside for an hour or two. Drain, rinse, and drain again.
2. Combine the vinegar, water, sugar, mustard seed, celery seed, peppercorns, and turmeric in a medium nonreactive saucepan and bring to a boil. Cool a little & pour the brine over the vegetables.
Preserve
Ladle into bowls or jars. Cool, cover, and refrigerate.
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Post by pepperhead212 on Jul 8, 2018 15:35:06 GMT -5
I'll have to try that zucchini recipe with those bottle gourds - Thanks brownrexx! Sounds a lot like my B&B pickles, just less sugar.
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Post by daylilydude on Jul 11, 2018 5:54:19 GMT -5
Hmmm... checked 3 different stores around me and neither has the fresh dill heads, but do have dill weed in their spice rack as the nicest stock boy showed me, so how would I be able to adjust the recipe to use this?
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Post by brownrexx on Jul 11, 2018 7:25:06 GMT -5
If you have fresh dill in the produce section, you could use some of that or I would probably just use some dill seeds in each jar. The seeds seem to have most of the flavor. I would try 1/4 - 1/2 tsp per jar and see how it tastes.
I always grow dill so that I have some for pickles and they are pretty too. I also like to grow them for the black Swallowtail butterfly larvae.
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Deleted
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Joined: January 1970
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Post by Deleted on Aug 22, 2018 17:57:24 GMT -5
Can you peel the cucumbers before making the refrigerator pickles? I am forever peeling the pickles as I hate the skins on pickles most of the time.
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Post by pepperhead212 on Aug 22, 2018 18:28:47 GMT -5
Why not, @imp? If you don't like the skins, remove them! I peeled the gourds that I pickled, and they stayed crisp. Cukes probably won't stay quite as crisp, but I'm sure it will still taste good.
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Posts: 0
Joined: January 1970
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Post by Deleted on Aug 23, 2018 16:12:01 GMT -5
Thanks! I love the Claussen dill pickles, but hate pickle skins, LOL, so I peel them. If I can just peel the cukes, and then pickle them, how yummy can that be?!!
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Post by hairymooseknuckles on Aug 23, 2018 21:19:30 GMT -5
Thanks! I love the Claussen dill pickles, but hate pickle skins, LOL, so I peel them. If I can just peel the cukes, and then pickle them, how yummy can that be?!! This might not be what your looking for. I don't eat these, in fact they stink to me, but all my family loves them. Mom takes cucumbers, peels them, slices them and puts in a bowl. Pours white vinegar over and sprinkles salt and pepper over them. She leaves on counter covered. They don't last long around here. The smell makes me sick and makes my stomach go 2-4-6!
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Post by horsea on Aug 23, 2018 22:54:54 GMT -5
@h.M.K. That is the old standard-issue way of preparing cucs. We ate them like that at home decades ago on the farm.
Strange that the smell of vinegar makes you so ill.
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Post by Laura_in_FL on Aug 24, 2018 14:50:24 GMT -5
My dad liked cucumbers that way - in fact that was the only way I ever saw him eat cucumbers. My oldest son reacts the same way as hairymooseknuckles does ![(puke)](//storage.proboards.com/3247375/images/CVlkKifM_13GKenn_i5r.png) to vinegar. My younger 3 sons don't react that strongly, but none of them like vinegar or vinegary foods very much. However, the younger 3 all eat vinegar regularly in small quantities. Specifically they are all ketchup maniacs - I buy ketchup in the 3-packs of the big bottles at Sam's Club, and run out more often than I would like to admit! Yet one can definitely taste the vinegar in ketchup. Go figure. It's kind of weird to me how averse my kids are to vinegar, since DH and I have both loved sour, vinegary pickles since childhood. And my favorite salad dressing is a nice tangy Greek vinaigrette.
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