Anyone have a good pickle recipe

Cheese, Kim Chee, and other fermented or pickled foods.

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Anyone have a good pickle recipe

Postby Electricsuds » Mon May 17, 2004 7:23 pm

Im growin some picklen cucumbers in my garden and would love some differnt recipes to add to my collection. Or just picklen recipes for anything.

Thanks
Electricsuds
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Postby Gnome » Wed May 19, 2004 3:15 pm

Here ya go, ElectricSuds...
http://www.extension.iastate.edu/Public ... PM1368.pdf

I, too, was thinking of "what the hell am I gonna do with all these cukes"...
I'm thinking of making some pickled garlic too...to go with the pickled eggs...
"Can't you smell that smell, oh yeah....the smell that surrounds you"...



:P
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Postby Triple Freak » Wed May 19, 2004 3:35 pm

I've got my Grandma's recipe somewhere. As soon as I find it, I'll post it here.
Triple Freak
 

Postby Electricsuds » Wed May 19, 2004 4:59 pm

Thanks Gnome and TF

I really appreciate your time and effort. I really dont have any recipes on this to start. But i do plan on doin it, and im tryin to start lookin early. Also I was talkin to a guy at work about the garden and he said he was goin to try and get a hold of his late past grandfathers recipe. So if i get that too, I'll post it as well.

Thanks again
Electricsuds
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Postby Gnome » Wed May 19, 2004 5:05 pm

I, too, have requested my Grandma's recipe.

:P

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Pickles

Postby hopuser » Fri Jul 16, 2004 10:10 am

Hey try the recipe for the master tonic on your pickles after I made the stuff I soaked hard boiled eggs and they were great a little warm but good. After I strained the vinagar out soaked soy sauce in with the veggies makes a great marinade. didn't want to just through out the veggies. Have some that I have had for 4 months and its great for chicken and ribs.

Raw unfiltered unbleached non-distilled apple cider vinegar
1 part fresh chopped garlic cloves
1 part fresh chopped white onion (or hottest onions)
1 part fresh grated ginger root
1 part fresh grated horseradish root
1 part fresh chopped cayenne peppers or the hottest
peppers available, i.e. habanero, African Bird, or Scotch
Bonnets, etc.

Fill a glass jar 3/4 of the way full with equal parts by
volume (i.e. a cupful each) of the above fresh chopped and
grated herbs. Then fill jar to the top with raw,
unfiltered, unbleached, non-distilled apple cider vinegar.
Close and shake vigorously and then top off the vinegar if
necessary.

Shake at least once a day for two weeks, then filter the
mixture through a clean piece of cotton (old T-shirt,
etc.), bottle and label. Make sure that when you make this
tonic that you shake it every time you walk by it, a
minimum of once per day. Remember that all the herbs and
vegetables should be fresh (and organically grown if
possible) and use dried herbs only in an emergency.

This tonic is extremely powerful because all the
ingredients are fresh. It's power should not be
underestimated. This formula is a modern day plague tonic
and when added to an incurable routine it can cure the
most chronic conditions and stubborn diseases. it
stimulates maximum blood circulation, while putting the
best detoxifying herbs into the blood. This formula is not
just for the sniffles, it has helped to turn around the
deadliest infections like some of the new mutated killer
viruses that defy conventional antibiotics.

The dosage is 1/2 to 1 ounce, two or more times daily (1-
2 Tbs.). Gargle and swallow. (Don't dilute with water.)

For ordinary infections, 1 dropper full taken 5-6 times a
day will deal with most conditions. It can be used during
pregnancies, is safe for children (use smaller doses and
as a food is completely non-toxic. Make up plenty as it
does not need refrigeration and lasts indefinitely without
any special storage conditions.

Ingredient properties:

- Garlic cloves (anti-bacterial, anti-fungal, anti-viral,
anti-parasitical)

- White Onion, or hottest onions available (similar
properties to garlic)

- Ginger Root (increases circulation to the extremities)

- Horseradish Root (increases blood flow to the head)

- Cayenne Peppers, or the hottest peppers available, i.e.
habanero, African Bird, or Scotch Bonnets, etc. (a great
blood stimulant).

Probiotic: antiviral, anti-bacterial, anti-fungal and
anti-parasitical.
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Postby alewife » Thu Jul 07, 2005 6:56 pm

Ok, here's MY grandmother's actual pickle recipe, just in time for all those summer cucumbers!

GRANDMA ANDERSON'S MINNESOTA SWEETS

Actually these are a bread and butter type pickle, but they were "sweet" to me as a kid! She was Norwegian, so the spicing is a bit different, but really good! Makes about a gallon of pickles, enough for friends, too!

4 qts. small pickling cucumbers, washed, unpeeled, and sliced
3 cups sliced yellow onions
2 sweet red peppers, thinly sliced
1/2 cup kosher salt
1 quart crushed ice

5 cups sugar (I use a mix of white and brown)
1 tsp turmeric
1/2 tsp ground cloves
2 T whole mustard seeds
2 tsp celery seed
1/4 tsp ginger powder
3 cardamom pods, crushed
5 cups cider vinegar

Place sliced cucumbers, onions, and peppers into LARGE bowl. Mix in the kosher salt. Add the quart of crushed ice and mix together gently. Cover with waxed paper and use a large dinner plate as a weight on top. Let stand 3 hours, stirring occasionally.

Meanwhile, make a pickling syrup of the sugar, spices, and vinegar by blending together in a large pot and bringing to a quick boil. Stir until sugar is completely dissolved. Remove from heat and set aside until cucumber mixture is ready.

After 3 hours, drain cucumbers of all liquid. Rinse in cool water and drain well again. Reheat pickling syrup to a simmer. Carefully add cucumber mixture to syrup. Bring mixture back to a simmer. Do not allow it to boil! Ladle hot pickles and syrup into sterilized canning jars. Cap and seal. You will probably want to process these in a boiling water bath for 5 minutes if you want to store these for any lengthy period of time. Store in a cool, dark place (your beer closet?). Refrigerate after opening.

These don't last too long around our house! Enjoy, alewife :)
On Deck: Flanders Red

In primary:

Conditioning:

Ready to drink: Harri's Tudor 1504 Ale; Irish Heavy, Dobby's Magic Belgian Dark

Cellared: Hardly Cider (2015 and 2016)
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Postby alewife » Sat Aug 27, 2005 1:25 pm

:shock: WOW! There's been a couple hundred hits on this thread in the last week! Wonder if everyone is brewing pickles instead of beer??? I know I am! :D Alewife
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My Grandma's recipe

Postby webbrewer » Thu Oct 06, 2005 7:59 pm

For each quart:

2 dill heads or 3 drops dill oil
1 heaping tablespoon salt (grandma did 2)
1/4 teaspoon alum
6 dried red peppers (grandma did 3-4)
3-4 cloves garlic
fill with cucumbers
1 cup vinegar
top off with water

I have been making these for years, the more variability in each batch the better....
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