Cucumber Pickle Recipes
How to make cucumber pickles using an almost forgotten old country cucumber pickle recipes.
Dill pickles use the dill herb as the primary flavoring agent and is sometimes fermented with garlic. Dill pickles are typically served as an appetizer.
Ingredients: Fresh picked pickling cucumbers, 4 bags of ice , 20 heads of fresh Dill , 2 cloves of purple striped garlic (optional) , 1 box of pickling salts, 4 cups of white vinegar and 12 cups of water.
Instructions: Take those beautiful firm, fresh just picked cucumbers into the house and immerse them into a sink or tub of ice water. Don’t use cold water, instead buy bags of ice and pour the chunks of ice right in the water so it is chilled to freezing. Wash the cucumber thoroughly, discarding every cucumber that is not perfect.
In a large pot, combine pickling salt with clean water and vinegar and bring to a boil.
Bring the water to a boil in another pot and immerse your seals, lids and jars to sterilize them. Place the tongs you will use to handle them in the pot as well and let everything boil for 10 minutes.
While the jars and brine are boiling, go out into the garden and pick your Dill. If you want to add a little zing to your pickles, pick some garlic as well. Set out a towel on the kitchen counter, remove the jars from the boiling water and pack each of the jars. Dill first, then garlic if you like, the pickles lengthways, side by side until the jar is packed to about one and a half inches from the top. Pack them in a tightly as you can.
Fill each of the jars with the brine to within an inch from the top. Place the seal and lid on each jar and tighten. Place each of the jars in a canner or pressure cooker the amount of time determined by your altitude (feet above sea level).
Remove the jars and place them on a rack so the cool of the kitchen counter doesn’t crack the jars. You know they have sealed properly when the lids depress downward as each jar cools signaled by a distinctive popping sound.
Dill pickles will last in a cold room from 1 to 2 years.
Bread & Butter Pickles
Bread and Butter pickles are cut, sliced rounds of cucumber that have been cured in a sweet and spicy vinegar brine together with or without onions and chopped peppers. Commonly used on hamburgers and sandwiches.
Ingredients: 5 pounds of pickling cucumber cucumbers sliced 1/4-inch, 1 thinly sliced white or Spanish onion, 12 cups of water, 1/2 cup of white sugar, 1/2 cup distilled white vinegar, 1/4 cup of Kosher salt, 1 tablespoon mustard seeds, 1/4 teaspoon ground turmeric, 1/4 teaspoon celery seed and 1 teaspoon of ground coriander seeds
Instructions: Pick or buy the freshest Kirby style cucumbers between 4 and 5 inches long. Wash thoroughly and cut into 1/2 inch slices.
Peel and cut the onion into slices and combine the two so they are mixed together thoroughly. Peel back the plastic on one side of an ice bag so the exposed ice is facing upwards. Spread the sliced cucumber onion mix over the surface of the ice in the bag. Lay an unopened second bag of ice on top of the cucumber onion mix and cool for about 2 hours.
Mix all the remaining ingredients together and bring to a boil. In another pot, sterilize your jars and lids.
Add the cooled cucumber onion mix to the brine and turn off the heat. When the brine starts to simmer you can start to load up your jars, filling them up to within 1/2 inch from the top.
You will need to process them in a canner if you want to store them for longer than a few weeks.