Dill pickles - The HuntingPA.com Outdoor Community

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post #1 of 7 (permalink) Old 01-22-2017, 12:26 PM Thread Starter
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Dill pickles

Any one have a good dill pickle recipe they would be willing to share. I found many on youtube, some tried are ok, some are terrible.

Matthew 22:37-40
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post #2 of 7 (permalink) Old 01-22-2017, 09:15 PM
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This is our favorite: Its a Klaussen knock off that is really easy and good. I tried to find it on the internet but couldn't but its simple and we've been doing these for several years. If you follow the instructions of using chilled cucs and only putting in the waterbath for 5 minutes they will be crunchy.

Cucumbers - refrigerated at least overnight and cut into spears.
Garlic cloves peeled
Fresh dill heads
Hot peppers (optional but we like to put a few serranos in each jar and the pickles will be hot)
Brine: roughly 50/50 white vinegar and water and a half cup Kosher salt

Place cold cuc spears in jars and add dill, garlic and hot peppers to each jar. Pour hot brine over the cucs to fill jar. Place lid and ring on the jars and place in the boiling water bath for only 5 minutes. Don't go over 5 minutes in the water bath if you want crunchy pickles.

Wait a few weeks before eating for the garlic and hot peppers to soak into the pickle and ENJOY.
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post #3 of 7 (permalink) Old 01-23-2017, 09:46 AM Thread Starter
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Quote:
Originally Posted by Whaler View Post
This is our favorite: Its a Klaussen knock off that is really easy and good. I tried to find it on the internet but couldn't but its simple and we've been doing these for several years. If you follow the instructions of using chilled cucs and only putting in the waterbath for 5 minutes they will be crunchy.

Cucumbers - refrigerated at least overnight and cut into spears.
Garlic cloves peeled
Fresh dill heads
Hot peppers (optional but we like to put a few serranos in each jar and the pickles will be hot)
Brine: roughly 50/50 white vinegar and water and a half cup Kosher salt

Place cold cuc spears in jars and add dill, garlic and hot peppers to each jar. Pour hot brine over the cucs to fill jar. Place lid and ring on the jars and place in the boiling water bath for only 5 minutes. Don't go over 5 minutes in the water bath if you want crunchy pickles.

Wait a few weeks before eating for the garlic and hot peppers to soak into the pickle and ENJOY.
Thanks Whaler.

Matthew 22:37-40
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post #4 of 7 (permalink) Old 02-10-2017, 02:22 PM
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Our Favorite Pickles, Enjoy, Stant

Sorry about Caps, Mom and I dont see very well.

24 HOUR PICKLES
2 QTS WATER
1 CUP HEINZ WHITE VINEGAR
1/3CUP TABLE SALT
CUP SUGAR

BRING TO BOIL. LET COOL TO ROOM TEMP.
IN A qt. or bigger glass jar.
PUT A HANDFULL OF DILL AND 3 TO 4 CLOVES OF GARLIC-
PUT A LAYER OF YOUR SPEARED PICKLES ON THAT
REPEAT THIS ABOUT 3 TIMES THEN ON THE LAST LAYER HAVE YOUR DILL AND GARLIC
THEN POUR YOUR MIXTURE OVER THAT AND REFRIG. FOR 24 HOURS.
These must be kept in the refridgerator.

Works with green tonatoes and green peppers also
can add a hot pepper for spicy pickles
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post #5 of 7 (permalink) Old 02-10-2017, 02:28 PM
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Andy and Barney do not reccomend Aunt Bea's kerosene pickles.
45-70bpcr likes this.
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post #6 of 7 (permalink) Old 02-11-2017, 10:56 AM
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Ball makes a mix that you just boil then pour over the cucumbers in the jars and can. Very good and simple.

LP GR RCH Coal Hill's Brush Buster.2014 ARHA PA state champion LP GR CH Coal Hill's Ma Ma Cass.
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post #7 of 7 (permalink) Old 02-22-2017, 10:49 PM
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Here is a simple base recipe for Refrigerator Pickles, which you must keep them in the refrigerator.

Refrigerator Pickles
6 Cups Sliced Cucumbers
1 Green Pepper Chopped or Julienned
1 Cup Onion Sliced
1 Tablespoon Celery Seed
2 Tablespoon Salt
2 Cups Sugar
1 Cup White Vinegar

1. Mix cucumbers, pepper and onion.
2. Pack / stuff them into jars
3. Heat the vinegar, add sugar and salt, stir until dissolved.
4. Add celery seed to liquid, stir
5. Pour liquid over vegetables
6. Should make 2 quarts
7. Store in refrigerator - should wait a week or so before you start eating for some flavor to set

A couple of notes:
I usually use glass pint Mason style jars to share with friends. Use fresh / new lids.

I use mandolin slicer to quickly slice cucumbers and you can choose how thick to slice them. Thinner than 1/16" and the slices will get soft sooner.

I usually crush a clove of garlic and add it to each jar. Add some fresh dill if you have it.

You can add sliced hot peppers as well or stir a 1/2 teaspoon of red pepper flakes into the brine before filling the jars for a little heat as well.
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