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Thread: Pickels

  1. #1
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    Pickels

    My neighbor brought over a crap load of cukes. This year I have dill in my herb garden. My wifes aunt gave her a recipe for dill pickels a long time ago so I thought I'd try making them.

    Any body else ever try making dill pickels? It takes 4 days to pickel them so if they turn out okay I bring them to the convention.

  2. #2
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    Sounds like you're talking about making pickles the way they were meant to be, by natural fermentation, (if it takes four days of room temp fermenting before the aging process starts). This is by far better than making pickles with vinegar.I have only made two quart batches at once and it has been over two years ago. They turned out great! I know the longer you age them (to a certain point, I guess) the better and more sour they are. Lactic acid I believe is what gives them the kick. It is kind of cool too, because the pickles almost taste like they're carbonated. The little pockets of acid and CO2 in them give a flavor you'll never get from vinegar pickles. I have the recipe somewhere. I'll see if I can find it tomorrow.
    Luke 6:31

  3. #3
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    Pickles with no VINEGAR? I never heard of that.

    The recipe I followed called for a 2 to 1 water/vinegar mix. With 1 teaspoon of Alum. I poured this over the cukes, choped up garlic, salt and dill

  4. #4
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    Quote Originally Posted by benncool View Post
    Pickles with no VINEGAR? I never heard of that.

    The recipe I followed called for a 2 to 1 water/vinegar mix. With 1 teaspoon of Alum. I poured this over the cukes, choped up garlic, salt and dill
    Oh, sorry.
    They sound good still!
    Luke 6:31

  5. #5
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    Quote Originally Posted by benncool View Post
    Pickles with no VINEGAR? I never heard of that.

    The recipe I followed called for 1 teaspoon of Alum.

    You put Aluminum in your pickles???? I know yer a great cook. Save me one, should make the tailgate by 6:30 if I don't get lost. Pickles, hunters cheeze and brats....... [and beer] sounds like a treat fit for a ..... well..... a ME!
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  6. #6
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    i always wanted to try this. let us know how it comes out. i might give it a shot.

  7. #7
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    Found one.

    They're called deli style half dills. A recipe I had once gave you quart jar size batch quantities. I think I like the big recipe better. If you want to make some pickles, make some pickles! Or just convert the recipe. You get the idea.
    They sho is good.http://www.geocities.com/green_cache/pick.html
    Luke 6:31

  8. #8
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    Quote Originally Posted by spotts View Post
    You put Aluminum in your pickles???? !
    Sure!!! Not only do you get a shiney pickle but you pick up station WSNC even without a radio.

  9. #9
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    One of my favourites is whole dilled yellow beans with a chili pepper in the jar.


    the best dill pickle you'll ever eat...
    It's Time To Be Nice To People

  10. #10
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    Here's my favorite store bought pickles. They are naturally fermented, like saurkraut and contain "good bacteria" that aid in digestion, plus they taste like pickled heaven!
    http://www.bubbies.com/prod_pure_kosher_dills.shtml
    Luke 6:31

  11. #11
    Man! You guys sure know pickles.

  12. #12
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    Spice it up

    Try throwing in a halved and seeded habenero pepper in. It adds great flavor, and just the right zing.
    There is a cure for stupidity- you just have to convince twelve peers that it was justifiable.

  13. #13
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    My mom made pickles all the time. She made sweet pickles, dill and hot ones that had peppers in them.

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