Dillicious! Homemade Dill Pickle Recipe the Mennonite Way
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Once you've tasted one, you can never go back. Never. I wasn't a big pickle fan myself until I married into the Mennonite food tradition and tasted dill pickles the way they are supposed to taste - Amazing! Now I laugh when I read pickle labels that say "Canned just 7 days after picking!" - like that's supposed to sound good? If you make your own pickles you get the freshest, best tasting dills only 1-2 days after picking. Like I said, there's just no going back.
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Not yet, the pickling pickles have been very slow from all the cold rain. But there is a mammoth zucchini I think I might be able to enter in any competition!
hmmmm.......... mouth watering pickel
second year of "the dreaded soft pickle" I've never heard of the two part boiling water/brine idea..and I'm Mennonite, bummer!! I can't wait till next year.
I do not have any fresh dill weed. Can I use dried dill weed and how much? Thank YOu
only4fun7@aol.com
If you can't find any at a neighbor's or the store, you can use dried. I made a batch with about 1 T. of dried dill, but I haven't checked to see how it tastes yet. The only thing is it won't look as pretty cuz of the dill flakes. :)
I do something very similar with the jalapenos i grow. There's nothing like doing it with fresh picked veggies from the garden. :)
My Family loves pickles, and Im always looking for new recipes...Thank You
whats the receipe for bread and butter sliced pickles please thanks heaps
as i was given, actually i asked my freind who grow them and they are big ones but oh so firm
Hi June,
I'm working on a bread n butter hub, I'll post it when it's ready. Wish it was still pickle season here! It's been hitting -30C!!
Since I live outside US and I am unable to find dill pickles in the stores. Can I use any type of cucumber for picking? Can you give me any tips in how to select the them. I have never done any canning before but I am willing to try it out.
Yes, Mari (I assume you figured it out by now, but for others) you can use other types of cukes. Last summer I had to because only my "slicing" cukes really did anything. If they're big then you should cut them in quarters before pickling, or circles; the inside will be softer than normal pickles and the rind harder but it still tastes good. If you can, choose the smallest cukes you can find, whatever variety. Good luck!
Question: I'm using a Jennie Grossinger recipe for dill pickles, never having pickled anything or canned anything before. The 30 little cukes have sat in their crock now for seven days with the garlic, bay leaves, mustard seed, pickling spice, and of course, the brine, which the recipe says is to be cool when poured into the crock. Now, to make sure they will be safe to eat, what do I do? Since garlic is susceptible to bacteria, according to what I've read elsewhere, I assume I have to get rid of that before I put things in the jars. Do I have to make an entirely new batch of brine to pour into the jars? Should it be hot? Sterilizing jars will be done in a deep enamel kettle with a rack, by keeping a rolling boil going with at least 2" of water over the jars' necks. Do I keep the lid on the kettle, or is that not necessary when just sterilizing the empties? Once the jars are filled (with hot or cold brine?) do I put them into a boiling water bath to create the vacuum seal? I feel like I'm in a Laurel and Hardy movie: another fine mess I've gotten myself into!
Thanks for your help!
Ginny
Hi Ginny!
Lots of questions - sorry, I didn't see your comment until now! I hope you got it all sorted out but I'll try my best to answer your questions anyways.
First, I have never pickled with this method. I use the above recipe. :) However, I think I can help you with some of the questions.
I don't think you need to get rid of the garlic if you can them properly.
You don't need the lid on the kettle when canning although it can make it faster - I like leaving it off so I can see when the bubbles are forming inside the jars (my sign for when the pickles are done). You will need to cover your jars with the lids (warm the lids up in warm-hot (not boiling) water first to get the seal ready) and place them in your canner. I don't know if you need to reheat the brine, sorry. I assume (not knowing your recipe) that hot brine wouldn't hurt. Just make sure you can them for long enough and watch for a day or two after the lids have sealed. If a sealed lid "unseals" or pops up, that means that there is some kind of gas being produced and they are unsafe to eat (unless you've kept them refrigerated while waiting but still I wouldn't).
You know, people have been making pickles a long time. It's not really rocket science, although the science of pickling is pretty cool. :) If your first batch doesn't work, try another one! It's worth it for the taste and quality.
Good luck,
Katherine
I use Jennie Grossinger's recipe all the time and it is by far the best and easiest. The pickling time will vary depending on weather/ temperature, size of pickles and personal taste. Your taste buds will be the judge of when you want slow down the pickling process. For Jennie's recipe, I use 12-15 pickles. I guess mine are larger. I have an oriental pickling press, so it's extremely easy. Anyhow, when I have achieved the desired taste, I transfer the pickles into wide mouth canning jars, pour the original juice over them and refrigerate. They hold up forever, but are so delicious, they'll be gone in no time. Enjoy!
I forgot to mention, Garlic and spices are transferred with the original juice when you refrigerate the pickles.
All liquids must be cool before pouring over pickles. I don't can them, only refrigerate. Everyone that eats them raves!
Melissa 2 years ago
mmmm, makes me want to do some pickling! Do you have any extra pickles you're wanting to share?? :-)