Posted on 06/10/2015 2:19:09 PM PDT by Red Badger
I'm tired of paying good money for soft pickles..................
We don’t have much Jewish anything in my area. A small temple that maybe holds 50-100 people...............
Kerosene cucumbers.
Green eyes.. I think I remember a FR from the gardening thread posting a pickle recipe? Any memory?
I *really*, *really* like the Ball Kosher Dill Pickle Mix and recipe right off the back of the mix. I add several cloves of garlic and about a tsp of prepared horseradish per quart. Kirby cukes work well as do the “Persian” cukes I get at the Asian markets. Halves and quarters depending on the size of the fruit. Adding a bit of alum will “tighten” the flesh of the cukes but you may want to experiment as I only use alum when making my sweet pickled green tomatoes..
The secret is to add some cherry leaves. I have no idea why it works but it does. A guy from Romania told me this when I asked him how his pickles are always crisp.
Just pick 2 or 3 leaves off a tree and put them in the jar before you seal it.
I think (some) Oak leaves have the same affect.. Don’t recall the chemical in them that does this..
jamestown1630 has a weekly cooking thread (usually on Thursdays). Maybe someone there has a recipe?
http://www.freerepublic.com/focus/f-chat/3296992/posts
Big dill.
No, I don’t remember who it was. I’ll try to remember to ask this Friday. I do have some recipes, but I’ll tell you it’s really hard to make a pickle that I like. I want it to CRUNCH!
As an experiment, I canned some zukes. Cut them in half and scraped out the centers. Then sliced them into spears a bit less than the height of the jars. Used the same recipe I used for pickled green beans.
Later on, I read an article on line where the lady said that cukes were nearly impossible to get that crunch like the commercial ones, and advised trying zukes, so I guess some people already new this amazing factoid. LOL
Crunchiest pickle I have made. I’ll still make the cuke pickles and relish that my family likes, but from now on, I’ll only be eating the zukes.
See my post directly above.
See post 32 for a good recipe. The grape keaves provide tannin which provides the crunch. Or you can use horseradish leaves for that purpose. I also add a few whole cloves and a bay leaf. These are a good source for probiotics. You can also see the recipe used by www.nourishedkitchen.com
Great! Thanks! I can get the grape leaves right in my yard from my Scuppernong Vines!................
I crossposted your thread to the weekly cooking thread posted tonight... will ping you to it. The recipe I posted in 32 or whatever it was here is straight from Joy of Cooking... probably revised. I have had mixed results with Rombauer’s recipes but for the most part they are all exactly what we were looking for. Her Cream of Asparagus Soup is hands-down the best.
Thanks!..................
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