Dill Pickles???

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Coyote Jack

Coyote Jack

Member #55, I'm old
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As many of you know, I make a lot of my own food. Be it pickles, sausages, bottled salmon, bottled moose or deer, jerky, veggies or smoking just about anything. If it can be preserved and I like it I will do it. Pressure cookers, vacuum sealers and mason jars are my friends. lol But, I have a problem. I have tried many dill pickle recipes and have yet to find one I would call really good. Most are to salty or to much vinegar or a combination of the two. Does anybody have what they would call an excellent dill pickle recipe? I have a killer bread and butter pickle recipe I can share with you if you can help me out. If you want to know the quality of my recipes you can ask @jimjimjimmy , he has tried some of my sausages, moose burgers and jerky.

Jack
 
Alton Brown on Food Network did an episode on Dill and it included a recipe for dill pickles. The wife tried it and we were quite happy with how they came out. I'll see if she has a copy and forward it to you if you can't find it.
 
i've used the bobby flay and alton brown recipes with pretty good success. one thing i've found is that adding a whole clove of garlic or some thing like green beans or red pepper can sometimes pull the salt down a little and take some of the bite off the vinegar.
 
This thread reminds me of that one Andy Griffiths show where Aunt Bea made her uneatable pickles.:rofl:I'm sure your pickles will turn out better than her's did.
 
I have a friend that made great bread and butter pickles out of big jars of cheap dill pickles. Works great as I hate one and love the other!! I have been told I am backwards all my life!
 
Coyote Jack said:
As many of you know, I make a lot of my own food. Be it pickles, sausages, bottled salmon, bottled moose or deer, jerky, veggies or smoking just about anything. If it can be preserved and I like it I will do it. Pressure cookers, vacuum sealers and mason jars are my friends. lol But, I have a problem. I have tried many dill pickle recipes and have yet to find one I would call really good. Most are to salty or to much vinegar or a combination of the two. Does anybody have what they would call an excellent dill pickle recipe? I have a killer bread and butter pickle recipe I can share with you if you can help me out. If you want to know the quality of my recipes you can ask @jimjimjimmy , he has tried some of my sausages, moose burgers and jerky.

Jack
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I use a recipe from an OLD local church cookbook, I’ll dig it out. It’s not bad, but be advised it is a SLOW recipe. Pickles have to age a month or more before consumption to get full flavor.

But they’re good.
 
Here is my Bread and Butter Pickle recipe as promised.

Jack's Killer Bread and Butter Pickles
Makes 16 pints

8 quarts pickling cucumbers
12 medium white onions
6 cloves garlic
2 green peppers
2 red peppers
2/3 cup pickling salt
6 cups distilled white vinegar
8 to 10 cups white sugar, (8 for less sweet or 10 for sweetest)
3 tsp turmeric
3 tsp celery seeds
4 TBSP mustard seeds
1 bag Ice cubes
16 sterilized pint Mason jars, caps and seals.

Slice cucumbers 1/8 to 3/16 inches thick. Discard both end slices. Slice onions 3/16 inches thick. Slice peppers 1/4 thick and chop to 3/4 inch long. Slice the garlic cloves thinly. After slicing place all cucumber, onion, garlic and pepper slices into a large plastic cooler. Sprinkle the pickling salt evenly over the entire mixture. cover entire mixture with ice cubes then mix gently by hand. Cover and let set for at least 3 hours but I do it over night. The next morning drain the water out of the cooler using a colander and gently press out the remaining moisture. Transfer all to a large pot. In another pot add the vinegar, sugar, turmeric, celery seeds and mustard seeds and heat until sugar is dissolved. Pour into pot that has the cucumber mixture. Bring mixture to a boil. Using a ladle, spoon or whatever you have fill Mason jars with cucumber and brine mixture ensuring that you cover all pickles with brine and leave 1/2 inch of head space. Make sure tops of jars are clean and place seals and caps on tight. Let cool and hopefully all caps will seal. If a cap doesn't seal you can set that bottle aside to reclean the top and reheat in a pot of water to get it to seal.

Jack
 
JoePole1 said:
I've been using this one but doctor slightly with a pinch of crushed red pepper in each jar and use pickling spice instead of the mustard seed and peppercorn.
Note that these are refrigerator pickles but they last quite a while in the fridge.

Dill Pickles - Love and Lemons
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I made some of those last year. They weren't bad but I am looking for something that will last all year. getting pickling cucumbers up here after November is near impossible and I am trying to make the pickles from my own garden. By the way, my garden is a raised garden 20 ft long by 4 ft wide and it supplies me with all my beans, beets, squash and pickling cucumbers for a year. I also get fresh table cucumbers starting now until seasons end and I may get enough table cucumbers to make a years worth of Lady Ashburnum pickles for the wife. I grow my maters and peppers in 5 gallon buckets.

Jack
 
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Coyote Jack said:
I made dome of those last year. They weren't bad but I am looking for something that will last all year. getting pickling cucumbers up here after November is near impossible and I am trying to make the pickles from my own garden. By the way, my garden is a raised garden 20 ft long by 4 ft wide and it supplies me with all my beans, beets, squash and pickling cucumbers for a year. I also get fresh table cucumbers starting now until seasons end and I may get enough table cucumbers to make a years worth of Lady Ashburnum pickles for the wife. I grow my maters and peppers in 5 gallon buckets.

Jack
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All year? Heck, I’ve got some pickles that are 10 years old. No spoilage
 
Both of my Polish Grandmothers made killer dill pickles and I regret that I didn’t get the recipe before they passed away. There recipes were all in their head and they never used measuring cups for anything. I also miss their homemade breads and cookie.
 
mcodecuda said:
Both of my Polish Grandmothers made killer dill pickles and I regret that I didn’t get the recipe before they passed away. There recipes were all in their head and they never used measuring cups for anything. I also miss their homemade breads and cookie.
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My German Grandma made excellent Dill Pickles but like yours they were all in her head .
 
We had some GOODUNS yesterday at our church picnic. They were store bought, Mt. Olive.....BUT one of the ladies accidentally grabbed the "hot n spicy" pickles. lol Them things were HOT but good. All the younguns were linin up at the water fountain. LOL
 
2 Books for anyone interested in canning are The Ball Canning Book and The USDA food preservation book. Also be careful to follow known guidelines of possibly get food poisoning.
 
Coyote Jack said:
As many of you know, I make a lot of my own food. Be it pickles, sausages, bottled salmon, bottled moose or deer, jerky, veggies or smoking just about anything. If it can be preserved and I like it I will do it. Pressure cookers, vacuum sealers and mason jars are my friends. lol But, I have a problem. I have tried many dill pickle recipes and have yet to find one I would call really good. Most are to salty or to much vinegar or a combination of the two. Does anybody have what they would call an excellent dill pickle recipe? I have a killer bread and butter pickle recipe I can share with you if you can help me out. If you want to know the quality of my recipes you can ask @jimjimjimmy , he has tried some of my sausages, moose burgers and jerky.

Jack
Click to expand...
You likely are already aware but rebel canners on FB is just an absolute wealth of creative canning recipes. We snagged a brownie recipe and tried it here awhile back and it was super yummy, and I was super skeptical! I had never heard of canning brownies in my life! Some of them folks are just super creative. We also can a lot of deer elk and fish. We have tried and tried to find a good fresh garden salsa ( chunky) no purée. And we are getting closer but we are still not satisfied. Not to derail a pickle thread with salsa! Clearly this site is made up of a bunch of DIY folks. Why am not surprised many of us also can! Carry on!
 
Sublime one said:
You likely are already aware but rebel canners on FB is just an absolute wealth of creative canning recipes. We snagged a brownie recipe and tried it here awhile back and it was super yummy, and I was super skeptical! I had never heard of canning brownies in my life! Some of them folks are just super creative. We also can a lot of deer elk and fish. We have tried and tried to find a good fresh garden salsa ( chunky) no purée. And we are getting closer but we are still not satisfied. Not to derail a pickle thread with salsa! Clearly this site is made up of a bunch of DIY folks. Why am not surprised many of us also can! Carry on!
Click to expand...
Thanks, I will check them out.

Jack
 
mcodecuda said:
Both of my Polish Grandmothers made killer dill pickles and I regret that I didn’t get the recipe before they passed away. There recipes were all in their head and they never used measuring cups for anything. I also miss their homemade breads and cookie.
Click to expand...
Yup, Polish dills are among the best there is if you can get the recipe just right.

Jack
 
We do a garden that is 30 x 100 feet.
It supplies our veggies for the family of 7.
Canning is a Constant thing around here during the summer. Right now it's freezing green/yellow beans and looks like the Roma tomatoes are about to start. We can those whole for later.

Winter is salsa and spaghetti sauce making season using all the stuff from the garden.

Recipes... well I don't know them that is the wife's and her mother's thing. I just do field work in between farming and the winter tasting ;-)
I keep buying the wife toys for the kitchen. She loves the robot coupe for chopping, dicing, shredding, grading and food processing. I recommend if you do alot of chopping. Also got her a vacuum chamber sealer for freezing food.

71FwW4Sp1lL.jpg
 
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dodgedifferent2 said:
We do a garden that is 30 x 100 feet.
It supplies our veggies for the family of 7.
Canning is a Constant thing around here during the summer. Right now it's freezing green/yellow beans and looks like the Roma tomatoes are about to start. We can those whole for later.

Winter is salsa and spaghetti sauce making season using all the stuff from the garden.

Recipes... well I don't know them that is the wife's and her mother's thing. I just do field work in between farming and the winter tasting ;-)
I keep buying the wife toys for the kitchen. She loves the robot coupe for chopping, shredding, grading and food processing. I recommend if you do alot of chopping. Also got her a vacuum chamber sealer for freezing food.

View attachment 1716131344
Click to expand...
Free PSA
spaghetti sauce and Fresh Pesto we put in ice cube trays and then freeze. Then put them in a baggie, Wa la you got single serve portions year round!
 
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