| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1982.1 | Hmmm Deli Pickles | WFOV12::LEMIEUX | | Thu Sep 07 1989 08:37 | 19 |
| This is for each Quart:
1/2 lb. pickling cukes (about 5-6)
4 heads of fresh dill or 2 T dill seed
1 clove of garlic
2 1/4 cups water
3/4 cup vinegar
1 T pickling spice (durkee seems to be the best for me)
1 t kosher salt or regular salt
Cut and pack cukes into the quart canning jars (either halved or
quartered)
Combine water, vinegar, and salts and bring to a boil, pour over
cukes leaving 1/2" head space from the top of the jar.
Wipe rims and seal tightly. Next process in boiling water bath for
15 minutes start timing when the water starts to boil. Remove and
snug covers when cooled. Let stand one week before opening and ENJOY!!!
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| 1982.3 | | CIMNET::MIKELIS | Just browsing through time... | Thu Sep 07 1989 16:40 | 14 |
| > Wipe rims and seal tightly. Next process in boiling water bath for
> 15 minutes start timing when the water starts to boil. Remove and
> snug covers when cooled. Let stand one week before opening and ENJOY!!!
Not to be ignorant, but when you say "remove and snug covers when cooled",
do you mean remove the jar from the boiling water when the water is cooled?
Why should you snug covers when you sealed them tightly before the boiling?
What does the boiling of the jar do for the pickles?
Thanks. I always have trouble interpreting recipes.
-jim
|
| 1982.4 | Re: .3 | WFOV11::LEMIEUX | | Fri Sep 08 1989 12:59 | 15 |
| Jim,
You buy a canning pot with rack and usually bell mason jars (good
for freezing as well.) You remove the pickles from the boiling water
after the 15 minutes. I usually put the jars upside down on papertowels
to make sure there are no leaks if there is its no good. Sometimes
the covers can be tightened more after they cooled due to the expansion
factors of going through different temperatures. The boiling of
the pickles cooks them and removes all bacteria that's why if the
seal is broken you throw it out because of food poisoning.If your
interested in canning buy the all around cook book Better Homes
and Gardens it has a nice chapter on canning that is straight forward
and not much interpreting is needed!!!
Lisa
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| 1982.6 | | KAPTIN::BLEI | Larry Bleiweiss 297-5408 MR04-2/C15 | Wed Apr 24 1991 17:34 | 3 |
| I haven't tried this yet but, my memory of New York garlic pickles is
that they're very sour and garlic'y. Do these turn out that way? If not,
what do I have to do differently to get a Sour Garlic Pickle?
|
| 1982.7 | | SUBWAY::RSMITH | | Wed Apr 24 1991 20:15 | 11 |
| RE .6
> I haven't tried this yet but, my memory of New York garlic pickles is
> that they're very sour and garlic'y. Do these turn out that way? If not,
> what do I have to do differently to get a Sour Garlic Pickle?
NY garlic pickles are made without vinegar. The recipe is similar to .0, but
uses much more salt. I never used a specific recipe, just a salty brine and
dill. (I quit making pickles when I moved the the Lower East Side of NYC, aka
home of GUSS' PICKLES)
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| 1982.8 | one way | STORMY::CURRENCE | Common sense isn't so common | Tue Jun 18 1991 17:29 | 9 |
| I don't have the portions, but the process I us is as follows.
In your jar put garlic either whole or sliced, (and whole dill). Cover
with a boiling brine mix made of vinegar, salt and water. Put on
canning lid and ring then place upside down in a area with no drafts.
Check every day of so to make sure the lid is still sealed (if not,
place in the refrig and they won't go bad). Every week turn the jars
over. After about 10 weeks they are ready to eat. If the seal pops
out, you will notice the milky look inside the jar. Don't eat those.
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