What's the best recipe for making pickles from cucumbers fresh from the Garden?

Question

I'm trying to make pickles from cucumbers I got fresh out of my garden. Need recipes on how to make it. Thanks

Answer 1

Bread and Butter Pickles

1 gal. sliced Cucumbers
8 small Onions
3 Green Peppers, shredded
1/2 cup Salt
5 cups Sugar
5 cups Vinegar
1 1/2 tsp ground Turmeric
1/2 tsp. Cloves
1 tsp. Celery Seed
2 tbs. Mustard Seed

Combine salt with vegetables. Cover with cubed ice. Cover and store in a let set in a cool place fir 3 hours. Drain thoroughly. Combine sugar, vinegar and spices and heat thoroughly. Add vegetables and simmer for 20 minutes. Bring to a boil and pack in hot jars leaving 1/2 inch headspace. Adjust caps. Process 10 minutes.

Crispy Cucumber Pickles

7 pounds cucumbers; cut crosswise. Soak in 2 gallons water and 3 cups lime for 24 hours.

Remove from lime water and rinse in 3 clear waters. Soak in clear water for 6 to 24 hours.

Syrup:
2 cups Vinegar3 Cups Sugar
1 tsp each: Ground Cinnamon, Allspice, Mace, Celery Seed, Ginger (place in cheese cloth bag)

Mix vinegar and sugar and soak pickles for 3 hours. Add spices and bring to boil. Let boil for 35 minutes. Pack in jars and seal.



Crunchy Cucumber Sticks

Use very large cucumbers, even up to 1 1/2 to 2 pounds a piece.

First day in morning:
Peel and cut seeds out of 7 pounds of cucumbers (use large, old cucumbers). Cut into lengthwise strips. Soak in 2 gallons of water for 24 hours with 2 cups of household lime added.

Second day in morning:
Take cucumbers out of lime water and rinse. Soak for 6 hours in 1 1/2 gallons of water with 3 ounces of powdered alum added. Then soak for 5-6 hours in clear water.

Make syrup of:
2 qt. White Vinegar
2 tbs. Mixed Pickling Spice
2 qt. Water
1 tbs Salt
6 lbs. Sugar (12 cups)
1 tbs Celery Seed (optional)

Bring to a boil and pour over cucumbers and let stand overnight.

Third day in morning:
Bring to boil and cook until sticks become clear or transparent. Begin processing in the morning and the hours will work out right. After packing the pickles in jars, if there is not enough syrup to cover it, then add a little more vinegar, sugar and water. Add hot peppers to syrup if hotter pickle is desired. Makes 7 to 10 pints.

Dill Pickles

Pack jars with:
Small Cucumbers
2 Cloves or Garlic
Sprig of Dill (at top and bottom}
1 Pod Hot Pepper (optional)

Bring to a boil:
12 cups Water
1 cup Salt
5 cups White Vinegar (Twelve Oaks)

Pour over cucumbers and seal. Let ripen several weeks before opening.

Answer 2

If you like spicy, I do anyway, here is the recipe for you.

Spicy Refrigerator Dill Pickles

INGREDIENTS:
3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

DIRECTIONS:
In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Good luck and good eating.

Answer 3

Unless you're into asian pickles, this is what could be done prior to pickling - just a tiny tip.

After slicing the cucumbers, sprinkle some salt onto it to extract the juices then if you can squeeze them dry with your bare hands.
THEN only you cure the pickle with vinegar (of your choice), sugar, salt and spices whatever flavour you like.
This makes the pickle really crunchy and that it absorbs the "marinate" better.

Answer 4

No-practice dinner Refrigerated Pickled Peppers 2 lb. peppers (use red and eco-friendly at the same time for a dramatic presentation) a million small dried chili pepper pod for each jar (non-obligatory) a million teaspoon minced garlic 3 a million/2 cup water 2 a million/4 cup vinegar 6-7 tablespoon pickling or Kosher salt a million. Slice, middle and seed peppers. p.c.. into jars. 2. upload pepper pods and garlic. 3. Dissolve salt in water. upload vinegar and fill jars. word: waiting in about 7-10 days. --------------------------------------... This recipe is from the nutrition community. Roasted Pickled sweet Peppers 3 to 4 red peppers, quartered and seeded a million cup white distilled vinegar 3/4 cup sugar 3/4 cup water a million/2 teaspoon pickling spices a million. Preheat a broiler. Broil the peppers for 7 to 9 minutes, till the exterior has blistered and peppers are cooked. 2. position in a paper or plastic bag and seal on the instantaneous. let stand for quarter-hour, or till cool adequate to manage. Peel peppers, discard skins. 3. In a medium, non-reactive saucepan, deliver the vinegar, sugar, water, and pickling spices to a boil. 4. position the peeled peppers in a sterilized, canning jar. Pour warm mixture over peppers, and procedure for 10 minutes in a boiling water bathtub.

Answer 5

I just slice my cucumbers VERY thinly and put them in rice wine vinegar and a little bit of sugar and some chiles for spice and after about 30 minutes in the fridge, you have excellent, quick pickles!

Answer 6

BREAD & BUTTER PICKLES

25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt (not iodized)
5 cups cider vinegar
5 cups sugar
2 Tablespoons mustard seeds
1 teaspoon turmeric
1/2 teaspoon cloves (whole)

Wash cukes and slice. Chop onions and peppers. Combine with cukes and salt; let stand 3 hours and drain.

Combine vinegar, sugar and spices in large preserving pot and bring to a boil. Add drained cukes. Heat thoroughly, but do NOT boil.

Pack while hot into sterilized jars and seal at once.