How to make homemade pickles?

Question

I was wondering on how to make homemade deli or dill pickles. Growing up I had a friend who's father would make deli pickles every summer. I know he would take a large jar with the ingrediants and have it sit outside for a few weeks. I was hoping someone would know the receipe for that!

Answer 1

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this recipe sstands at room temp for five days

NO FAIL SOUR PICKLES

Do not attempt to change the salt to water ratio in this recipe as the brine will not be successful.

1 c. Kosher salt to 1 gallon of water
Several sprigs of fresh dill
3 or 4 cloves garlic, cut in half
1 bay leaf
1 tbsp. pickling spice
2 or 3 whole allspice

Wash and dry sufficient small cucumbers of the pickling variety to fill a gallon size jar. Add the herbs and spices to the top. Mix up the salt water mixture well and pour it over the cucumbers, covering them totally. Cover the jar.
Let the jar stand 5 days to a week at room temperature. As they start to pickle, gases will form in the jar and the mixture will bubble over unless you open the jar daily and release these gases. The pickles will be 1/2 sour at this point and can be refrigerated. They will continue to get sour in the refrigerator and will keep well for about 2 months or more depending upon the firmness of the variety of pickling cucumbers that you have used.




7 DAY PICKLES

1/2 gallon water
1 cup Kosher or canning salt
1 gallon cucumbers, sliced
1/2 gallon water
1 tablespoon powdered alum (optional)
1/2 gallon water
1 tablespoon powdered ginger
1 quart vinegar
6 cups sugar
1 tablespoon celery seed
1 teaspoon ground cloves
1 teaspoon powdered cinnamon

Scrub cucumbers. Discard any with blemishes.
Bring one half gallon water and one cup salt to a boil. Pour this brine over 1 gallon sliced cucumbers in a crockor or other nonreactive container. select a dish to fit the top of the crock in order to weigh down the cucumbers and keep them under the solution.

Place a clean towel over the container and allow to stand for 4 days. On the fifth day, drain brine from the cucumbers, rinse well and drain again.

Boil another half gallon of water, adding alum. Pour mixture over cucumbers and allow to stand for another day. On the sixth day, drain again.

Boil another half gallon of water, adding powdered ginger; pour mixture over cucumbers.

On the seventh day, drain again. Boil 1 quart vinegar, sugar, celery seed, cloves and cinnamon.

Bring mixture to a boil; add cucumbers. Seal in hot sterilized jars and process in a boiling water bath for 10 minutes.

DILL PICKLES

4 lb. 4 inch pickling cucumbers
1/4 cup salt
2 3/4 cups Heinz distilled white vinegar
3 cups water
12-14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; cut in half lengthwise. Combine salt, vinegar and water; heat to boiling. Pack cucumbers into clean jars. Add 2 sprigs dill weed and 4 peppercorns to each jar. Pour vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in boiling-water bath.
Makes 6-7 pints.


7 DAY SWEET PICKLES

7 lbs. cucumbers
water to cover
1 quart vinegar
8 cups sugar
2 tablespoons salt
2 tablespoons mixed pickling spices

Wash cucumbers and cover with boiling water. Allow to stand for 24 hours, then repeat this process daily using fresh boiling water until the fifth day. On morning number 5, slice cucumbers into 1/4 inch thick rings.

Prepare a vinegar brine:

In a non-reactive saucepan, boil vinegar, sugar, salt and spices. Pour over cucmbers. Allow to stand for 24 hours.
The next morning, drain brine. Bring brine to a boil; add cucmbers.

Pack in sterilized jars and seal while hot.

Process 10 minutes in boiling water bath.


DILL PICKLES

1 quart vinegar
1 1/2 - 2 quarts water
3/4 cup pickling salt
1-2 heads of dill per quart
1 clove garlic (per jar)
1 hot red pepper (per jar)

Bring vinegar, water and salt to a boil.
Wash cucumbers well in running cold water. Discard any with bruised skins.

Wash and sterilize jars and rings before use. Bring lids to a simmer for 1 minute in a small saucepan.

To each jar which has been well-packed with cucumbers, add 1 clove garlic and 1 red pepper.

Pour boiling hot vinegar solution over cucumbers in jars. Seal. Process in boiling water bath 5 minutes.

Source(s):

www.cooks.com

Answer 2

well u need 2 start by GROWING pickles and then you get a jar put vinigar and salt ant the pickles and then wait for 120 hours...
bye

Answer 3

Dill Pickles
2 lbs small cucumbers
4 cloves garlic
1 tablespoon salt
1 tablespoon sugar
1 bay leaf
1 bunch dill
1/4 cup white vinegar

Sterilize a 1 liter jar.
Place the washed cucumbers in the jar.
Add the garlic, bay leaf, sugar, salt and vinegar.
Fill the jar to the brim with boiling water.
Add the dill to the top of the liquid.
Seal.
Stand exposed to the light for 7 days.
Refrigerate after opening.

Answer 4

Sterilize quart size jars by plunging into hot water for several minutes. Wash and dry your pickles. Place a clove or two of garlic in the bottom of the jars and a head of dill. In a pan, you'll need to bring a brine solution to a rapid boil. The choice of vinegar is up to you, I use apple cider vinegar, white vinegar is also good. You pour the boiling mixture over the pickles and set the lids on top, put the ring over that and just turn until finger tight, don't overtighten. Let them sit and cool on the counter and they will seal themselves. You can find a brine recipe with the quantities you need at allrecipes or recipezaar, I usually use 1 cup salt to 1 gallon vinegar. I would recommend starting with small batches to get used to the process and try the flavors.