View Full Version : RP-pickle question?
03-04-2007, 05:31 PM
Originally Posted by rawpriestess
I make fresh dill pickles each summer,
I use a 5 gallon bucket, and add sliced cucumbers that I grow, then I add water to cover, about 2 cups of raw apple cider vinegar with the mother, then about 1 cup of celtic sea salt, and a handful of fresh dill, about a 1 tablespoon of fresh mustard seeds (I grow these too) and some herbs, whatever I feel like putting in there, sometimes, garlic, sometimes onion, etc.
Thank you for this recipe posted awhile back. I have a question. How long do you let the pickles "be" until they are ready for eating?Is there a set time you use for success?
03-04-2007, 06:09 PM
Alissa gave me this recipe a long time ago for pickles:
Apple cider vinegar
Agave if you want to make bread and butter pickles
Slice the cucumbers and place them in a mason jar and let marinate at least overnight.
The longer they are in there the better. After a day or two these are amazing!
03-04-2007, 08:57 PM
Thank you Bowie for this recipe, it sounds wonderful and I will try it soon!
03-05-2007, 08:49 PM
Thanks bowie! I thought they had to sit for weeks or something!
I loooooove bread and butter pickles....
03-05-2007, 11:35 PM
it takes about 2 weeks to make actual pickles, I leave them in 100% of the time, just like the old pickle barrels in the general store, I just reach in and grab one, as long as the cucumbers are under the brine, they will not ferment, and they will continue to get more and more strong,
last time I added fresh hot peppers, mmmmmmmm sooo tasty
you can take them out and put them in the fridge in regular water if they get too salty or hot.
I often make a large regular batch of dill pickels, then make several medium sized jars with the pickels, and each each jar I put something differnt, extra cloves, hot peppers, green tomatoes, white onions, to add to the pickels, and to pickle the onions or tomatoes too, this adds a nice variety
carrots and cauliflower pickle well too and are pretty.
You can also do mushrooms, which pickle very fast because they are so porous, with hardly any liquid content, for these I add lots of olive oil and only a little bit of the pickling juice.
just experiment any way you like.
I tried making sweet pickles once, but they fermented, I think I'll try Alissa's recipe, sounds divine!
03-06-2007, 12:38 AM
RP, where do you get the barrel from?
all this pickle talk is making me so hungry...i love butter chip pickles.
03-06-2007, 01:20 AM
Hi MissLinda, I just use a 5 gallon bucket, the barrel I was referring to was the old wooden barrels that the general stores used to put their pickles into
03-06-2007, 07:15 PM
Oh thank you Raw Priestess...I guess it was a couple of weeks of waiting. I have new 5 gallon buckets for my potato/tomato combo planting to come...can't wait to make some pickley goodness in one of them...I think I'll toss in red bell peppers in too...green tomatoes sound yummy and intriguing.
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