I have made a few modifications here and there but always return to the core recipe as it is truly the best, but I now substitute pickling lime for the alum since in side by side testing I found the lime to produce a crisper pickle. (Go here for my step by step pictorial)
Ingredients: pickling cucumbers Alum or Pickling Lime Pickling or Kosher salt at least 1 quart white vinegar 2 dill heads and/or 2 tsp dill seed per quart jar (I like to do both) 2 dill sprigs per jar 1 tsp peppercorns per jar 2 cloves garlic per jar 1 red jalapeno per jar (In examining my jar from last year- I noticed that I also added 1 tsp black and yellow mustard seeds) filtered water
Yield: It is hard to give an exact yield since the size of the cucumbers, the jars and how you pack the jars makes a huge difference, but Since you have 6 quarts of liquid, you can probably at least count on 12 quarts of pickles. Like I said the amount of brine needed per jar will vary. With my last batch, I used a 1 1/2 times batch of brine and got 4 1/2 gallons of pickles (18 Quarts) with a little brine left over.
Step 1: Buy a bunch of small cucumbers and the other ingredients- and gather enough jars to accommodate all of the pickles.
Step 2: Soak the cucumbers overnight in a large bowl in a solution of 2 tsp alum and enough water to cover. (this is where the recipe was a little fuzzy- as the solution strength depends on the amount of water)
or
Soak the cucumbers overnight in a solution of 1 cup pickling lime to 1 gallon of water.
(this step can also be done with just a solution of salted water like 1/2 cup to a gallon, but really- the lime works the best)
Step 3: Wash the soaking mixture off of the pickles. With the lime you really really have to make sure you get it all off. It helps to have a veggie scrubber because it really sticks, but trust me do not skip the soak! The extra work is well worth it!
Step 4: Sterilize the jars and lids. This can be done in the dishwasher on HOT or in boiling water. Either way- do this very close to when you are ready to pickle so they are still piping hot when you are ready for them. You also want to inspect the jars. Jars with cracks or chipped rims should be replaced.
Step 5: Mix up the brine in a ratio of 11 oz pickling salt (this is about 1 cup but it's better to go by weight) to 1 quart white vinegar to 5 quarts of water and bring to a boil. (here is where I take it one step further- I take some extra dill weed and boil it IN THE BRINE to help flavor the liquid a little bit more)
With all of the ingredients at the ready....
Step 6:
Working one jar at a time and as fast as safety will allow, pack the 2 garlic cloves (smash them a little to break them open) the dill weed and seeds (and the heads if you can find or grow them) the peppercorns and the jalapeno with enough cucumbers to fill the hot jar. Then ladle in enough brine to come about 1/2 inch from the top of the jar (do not overflow- your spices will escape!)
Cover the hot jar with a hot lid and screw down the sealing ring and move to the next hot jar (I keep them prepped in the hot water until ready for use.) If done right, the jars will still be hot enough to seal without any additional boiling or steaming. Check the seals after the jars have cooled. You should be able to pull on the lid without it coming off if there is a good seal.
A note about safety!
This is an old fashioned recipe! The USDA would not approve of any canning method that did not include a REALLY LONG BOIL to insure that all of the bacteria that somehow made it into the jars was killed, but that is not how Grandma Rachel did it. If you do boil the jars, the pickles with not be as crisp, but they will be 100% safe to store in the cupboard. Never EVER eat any pickles that have are soggy, smell bad or look somehow "off".
Step 7:
If any of the jars did not seal you can either just put them in the refrigerator until they are ready to eat, or you will have to process the jars in a 20 minute boiling water bath to get them to seal and be safe enough to store in the cupboard. In my own experience, I have lost too many jars to spoilage that I thought were sealed that I never store them at room temperature any more. I have my own shelf in the refrigerator, and that's where the pickles go. I just push them to the back and let them be for at least 6 weeks. After that- they are ready to eat and only get better with age.
I have one jar left in the fridge that must be at least 9 months old, and are still awesome. I've been eating a them every night for dinner this past week a spear at a time with one of my Nathan's hot dogs, and I have to say, they are just as good as any restaurant pickle, and don't even get me started on the brine! It is such a shame to waste, that I save it to sip by itself sometimes when the pickles are all gone.
The nine month old pickles. (these are the same pickles used in the banner of this website)
If you try this recipe- let us know what you think! And please please, if you choose to share this recipe, make sure to give my grandmother the credit she deserves, by including her name with the recipe.
-cris
Comments
Uncle Jim Written by Uncle Jim on 2006-04-28 11:13:25Thanks for putting up Mom's recipe. Over the years I have lost my copy and make them from memory. I noticed a couple of things I missed. Great site. I have been making my own deer jerky and sausage as well as buffalo.
:) Written by kimncris on 2006-02-10 07:46:46Thank you, uncle Jimmy.
I'm sure I forgot some things, but I'll update the steps and add more photos when I make them this weekend!
Please share your jerky recipes and anything else you like in our message forums!
-cris
Found a pickle Written by pop on 2006-02-10 16:12:27Last night Mom and I ate at "Dudley's Fried Catfish" in The Colony, TX. It is a small take-out only fry place, but I noticed a big jar of pickles on the counter. So, in the name of research, I had to have a pickle (sorry I did not have a camera with me, but since Dudley's is close, I will go back and snap a shot or two). For only 50 cents, Mrs. Dudley's Frided Catfish, laid a large, shapely, aromatic pickle on me. I took it home and enjoyed it as dessert after the catfish dinner. The pickle was crisp, juicy and "hot and spicy". YUM-YUM!. I will go back. The hush puppies were great too! Your grandmother would be proud that her receipe has made your website. Love, Pop
awesome :) Written by kimncris on 2006-02-10 16:26:41If you do decide to post some pics, make sure to post it here in the forum
Great Tutorial Written by kknight on 2006-02-13 09:49:10Hey there,
Excellent tutorial - I think even the culinary challenged (like myself) could follow along with all of those great pics!
Can't wait to try some of those pickles!
K
p.s. why are there only 5 happy emoticons and 9 unhappy ones - you expecting controversy or somethin'?
Written by Guest on 2006-02-17 11:16:24i have always loved those pickles. rumor has it we will be making a batch very soon. so the kids can experience it and all. that and they are damn good!!!!
Written by Guest on 2006-02-17 11:17:33any good cure fan will know the answer to the emoticon question.
anyone have a recipe for sweet & spicy pickles made with oil? Written by Guest on 2006-04-28 16:08:47Anyone have a recipe for sweet and spicy pickles made with oil? I was at a flea market and the lady was selling it. It tasted very spicy and salty and was very good. Email recipes. thanks
Written by Cris on 2006-04-28 16:57:25I am also interested in oil pickles. I'd like to try that! Were they made from cucmbers? -cris
Written by Guest on 2006-07-24 15:34:29I am a New Yorker but now reside in Mexico City Are these pickles the same as the ones at Carnigue restaurant in New York City??? Hope to hear from you.. Thank you very much... Armando Ripolnull
Written by kimncris on 2006-07-24 15:45:45Hi Armando-
These are my grandma's homemade pickles. While I love them, I have never been to New York City, so I do not know how they compare
-cris
zoebisch01 Written by Guest on 2006-11-16 05:06:14Well, I tried this recipe and must say it is very good. Pretty much just what I was looking for in a dill pickle. I couldn't find lime (go figure) but the Asian market carried some alum and I used that. It does make a crisp pickle. So I would highly recommend this recipe. I didn't have Jalapeno on hand but rather used some cayennes from the garden. Thanks for sharing cris!
Written by kimncris on 2006-11-16 07:31:36no problem,
glad you liked them!
-cris
Need help?????????????? Written by Guest on 2007-01-29 10:17:12 . I have been looking for a recipe forpickled eggs. The ones they have at bars and tavarns I can't find anything about it.
not hot Written by kimncris on 2007-09-10 18:52:14to the person who asked about the peppers-
they get hotter with time, but at first they just have nice pepper flavor. They are not overly spicy. I tried that one time just to see if they would be good with more pepper, but then they were too hot!
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. I have been looking for a recipe forpickled eggs. The ones they have at bars and tavarns I can't find anything about it.
