Homemade Pickle Recipes...please

[amyquilt]

Ok.

Our farmers market opens for the first time this summer on Saturday.

I plan to be there at 7am when it opens.

One big thing I plan to stock up on is cucumbers.

I want to attempt to make some homemade dill pickles. I don't have a canning pressure cooker, though. I do have a large stock pot that I can "cook" the jars in.

Please share your homemade pickle recipes!! I'm sure I'm not the only one that would like them

TIA

 

[rooster0209]

No cook Recipe!

Refrigerator Pickles
1 Gallon Container packed w/Cucumbers (sliced-not peeled) & Onions (sliced)

4 Cups Sugar
4 Cups Vinegar
1/4 Cup Salt
1 1/3 tsp of Tumeric
1 1/3 tsp of Celery Seed
1 1/3 tsp of Mustard Seed

Dissolve ingrediants in Vinegar (if you heat this, it must cool before pouring over cucumbers/onions) When it is all dissolved poor over Cucumbers & Onions and set in the frig. Ready in a few days. Last practically forever

 

[Acre of Blessings]

Quick Dill Pickles
Yield: about 8 pints

8 lbs. of 3- to 5-inch pickling cucumbers
2 gallons water
1-1/4 cups canning or pickling salt
1-1/2 qarts vinegar (5 percent acidity)
1/4 cup sugar
2 quarts water
about 2 tablespoons whole mixed pickling spice
(1 tsp. per pint jar)
about 3 tablespoons whole mustard seed
(1 tsp. per pint jar)
14 heads of fresh dill
(or 1-1/2 tsp of dill seed per pint jar)

1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4 inch of stem attached. Dissolve 3/4 cup salt in 2 gallons of water. Pour over cucumbers and let stand 12 hours. Drain.

2. Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water. Add mixed pickling spices tied in a clean, white cloth. Heat to boiling.

3. Fill jars with cucumbers. Add 1 tsp. mustard seed and 1-1/2 heads fresh dill per pint. Cover with boiling pickling solution, leaving a 1/2-inch headspace. Adjust lids and process in boiling water bath, pints 15 minutes, quarts 20 minutes.

 

[amyquilt]

These look great....hopefully more will post, too! I just know MissPrissy has an awesome pickle recipe or two

 

[me&thegals]

I can personally attest to these being awesome! I give them by the gallon to my brother for b-day presents

Aunt Carol’s Refrigerator Dills
1 ½ quarts water
2 cups white vinegar
½ cup pickling salt
1 tbsp. mustard seed
¼ tsp. alum (if desired for added crunchiness)

Bring to boil on the stove. While heating, slice a big onion on bottom of 5-qt. pail. Add garlic, 4 heads of dill, and cucumbers. Pour brine over the top. Add more dill, garlic, and onions on top. Add minced hot peppers if desired. Let stand on counter up to 4 days, then move to fridge.

Aunt Chris’ Freezer Pickles—easy, fast (except 1 hour of draining time) and unexpectedly crunchy when thawed and served.

8 cups cucumbers sliced, thinly sliced
1 onion, sliced
2 tablespoons salt
1 ½ cup sugar
½ cup vinegar

Mix cukes, onion and salt; let stand 1 hour. Drain over sink and then squeeze out excess water. Heat 1 ½ cups sugar and ½ cup vinegar until dissolved. Pour over cukes. Freeze in freezer containers. Thaw and serve.

 

[amyquilt]

I'm thinking I need to clarify that what ever pickles I make, the recipe needs to be one that I can "put up" the pickles to last us at least a year.