Homemade Pickles recipe

August 28, 2012 at 10:35 AM Leave a comment

(Thanks to the Portage Park garden Club for these recipes)

Grandma Meicher’s Ice Water Pickles 
Soak cucumbers overnight or for five hours in water in the refrigerator.
About 8-10 medium cucumbers and 7pint sized jars
Wipe the cucumbers dry and then cut into spears.
Pack the cucumbers into jars with 3 sticks of celery and three slices of onion

Bring 1 qt of vinegar , 1 qt of water, 1 c sugar and 1/4 c kosher salt to a boil

Pour solution over veggies and put lids on.
Once jars feel cool to touch place in refrigerator.
wait one week before eating.
Will keep in the refrigerator for two months.

Dill Pickles

12-14 six inch length cucumbers
8 pint jars or 4 quart jars
Note:  You need to have fresh jar lids and you need to wash the jars and lids in  your dishwasher so the cycle ends when you are ready to pack the veggies.  Or you can bring the jars and lids to a simmer and keep them in hot water.  This is called packing in hot jars.  You dry one jar at a time, pack it with veggies and add pickling solution before taking the next jar out of the heat.

You also need a big pot of simmering water.  The water needs to be deep enough so that it will cover the jars and tops by 1 to 2 inches.

Bring to a boil and then simmer together the following for 15 minutes
3/4 c sugar
1/2 c kosher salt
1 qt (4 c) vinegar
1 qt (4 c) water
3 Tbsp of pickling spice that is in a spice bag or tied up in cheesecloth.  (I used the pickling spice in a small bag that I bought at the Family Fruit Market on Cicero.)

After washing and drying, cut the cucumbers into spears

Pack the cucumbers into hot jars leaving a half inch of space at the top.  (Called head space)  The recipe said to put a fresh or dried dill head into the jar.  I could not find dill heads so I used 3 to 6 stems of fresh dill. Ladle hot solution into the jars making sure to leave at least 1/2 inch head space at top.  Use a spatula or butter knife to slide down inside wall of jar to remove any air bubbles trapped between the veggies.  Wipe any spilled liquid off jar rims before putting on lids and rings.

The jars should be in boiling water for 15 minutes.
After 15 minutes shut off burner and leave the jars in the pot of water for 5 minutes.
After the 5 minutes remover jars and place on towel or cooling rack with 2 or so inches of space between jars.

Test seal after 12 to 24 hours have passed. To check seals press the center of lid to see if concave.  Then remove ring/band and try to lift off lid.by gently prying with fingertips.  If you can’t then you have a good vacuum seal.  If the seal did not form, reprocess by removing liquid and bring it back to a simmer, repack the cucumbers into clean hot jars and process as above.

You can store water processed canned foods for a year.

Entry filed under: Good Eating!.

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