Looking for whole pickle recipies?

Question

the crisp dill ones

Answer 1

Mar, The simplest and easiest way to make pickles is to first get those type of dills in the raw and put them in a 1 gallon jar. Add apple cider vinigar up to 2 " from the top. What I usually do is add dill spice, some peeled and halved garlic or whole cloves, and 1/2 cup of olive oil. The last thing I add is Celtic salt. Not the stuff out there thats no good for your body(the greedy industry puts it in everything) This is real salt and can be purchased at health food stores. It is usually wet and sold in plastic bag packaging. Dont get the "sea salt" that is sold in the health stores because thats even fiddled with. The Celtic salt is the best and its real.
Ive been doing pickled vegetables for some years off and on and this how I do it. Sometimes I will do carrots, cauliflower, broccolli, garlic, corn halves and string beans. I use these in combinations and let them sit for a week. I check them and if I feel they need some more time I give them another 3 or 4 days and then they are ready for eating.
I hope this helps you. Regards, ammoconfidential

Answer 2

Old Fashion Crock Dill Pickles

About 12 pounds 3- to 5-inch pickling cucumbers
2 tablespoons mixed pickling spice
1 garlic bulb, cloves separated and peeled
4 to 8 dill heads
6 quarts water
1 cup cider vinegar
1 1/2 cups pickling salt

Line the bottom of a 3-gallon crock with half the leaves. Gently wash the cucumbers, and remove the blossom ends. Layer the cucumbers, spice, garlic cloves and dill heads in the crock. Combine the water and vinegar, and dissolve the salt in the liquid. Pour the brine over the cucumbers to cover and lay the remaining leaves on top. Keep the leaves and cucumbers submerged by weighting them down with a large freezer bag filled with additional brine and sealed. Cover the crock with a pillowcase or towel, and store the crock at room temperature.

Within 3 days you should see tiny bubbles in the brine. This means that fermentation has begun. If a white scum forms on top of the brine, skim it off daily, and rinse off the brine bag.

Pickles should be ready in 2 to 3 weeks, when the tiny bubbles stop rising and the pickles are sour and olive-green throughout. Skim off any scum.

Pour the pickles and brine into a colander set on top of a large nonaluminum pot. Discard the leaves and spices. Remove the colander from the pot, and transfer the pot to the stovetop. Bring the brine to a boil, reduce the heat to low, and simmer the brine 5 minutes. Skim off the scum that forms. Rinse the pickles with cold water, and drain them well.

For refrigerator storage: let the brine cool to room temperature. Pack the pickles into 2-quart jars or gallon jars. If you like, add fresh dill and garlic. Pour enough cooled brine over the pickles to cover them. Cap the jar(s), and store in the refrigerator for as long as 6 months.

Answer 3

This is one of my favorites. It's from one of my Bobby Flay books and I like the kick of spice in them.

Spicy Cucumber Pickles

4 cups rice wine vinegar
2 tbs sugar
1/2 tsp red pepper flakes
1 tsp whole white peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds, toasted
1 tbs kosher salt
2 tbs fresh dill, coarsely chopped
2 tbs cilantro, coarsely chopped
2 unpeeled English cucummers, washed and sliced crosswise 1/2 inch thick

Combine the vinegar, sugar, pepper flakes, peppercorns, coriander seeds, mustard seeds, fennel seeds and salt in a medium noncorrosive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let set until cooled to room temperature. Add the dill and cilantro.

Place the cucumbers in a large bowl and pour the cooled vinegar mixture over them. Refrigerate, covered, for 24 hours or up to 4 days.

Note: To toast cumin seeds, place them in a heavy, dry skillet over low heat and cook 1 to 2 minutes, tossing or stirring them so they don't burn. Remove from heat as soon as they are toasted.

These are the greatest pickles I have ever tasted.

Good luck and good eating.

Answer 4

Quick Dill Pickles
(makes 3 quarts)

4 pounds of cucumbers
6 tsp salt
2 cups vinegar
2 cups water
3 Tbs dill seed or
9 heads of fresh or dried dill weed
18 whole black peppercorns or
3 small dried red peppers

1. For whole cucumbers, small sizes up to 4 inches long are preferred. Larger sizes may be packed whole provided they are processed for a longer time. Wash cucumbers thoroughly.

2. Usually with larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling. combine vinegar and water. pack cucumbers into clean jars. For each quart, add 1 tablespoon or three heads of dill, 5 whole black peppers, and 2 teaspoons salt. Fill with vinegar-water solution to ½ inch of top.


Dill Pickles

INGREDIENTS:
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed

DIRECTIONS:
Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

Answer 5

chop up the pickles and throw them in some tuna or make yourself a sandwich with turkey ham and throw som pickels in thier