wilkes

pillowtalk, could they have been Icicle Pickles? My Mom used to make them and they were kinda sweet and sour.

my aunt and uncle used to make a pickle. I loved them. I am not sure if it was a dill or sweet because it tasted like both. it was definitely not bread and butter or dill. When processed it looked yellowish green in color. they were the best. anyone know of a recipe like this

Refrigerated Sweet Pickle

7 cup sliced cucumbers (I ues the English cukes. You have nice round)
4 cup sugar
4 cup white vinegar
1/4 cup salt
1 1/4 teaspoon tumeric
1 1/4 teaspoon celery seed
1 1/4 teaspoon mustard seed
3 large onions sliced thin
2-3 green/red/orange/yellow peppers cut in slices

Heat vinegar and sugar to get warm so that the sugar will dissolve
Put all this together in a large jar and refrigerate. Stir occasionaly to keep mixed, Will keep for 9 months in refrigerator.
Not a real sweet pickle. More like Bread & Butter.

Delicious!!!!

Would make a nice Christmas gift.

anyone know how to make Sour pickles???

Kosher Dills
4 quarts (scant 4) water
6 tablespoons coarse white salt (kosher, if available)
18-20 cucumbers, scrubbed
8 cloves garlic, unpeeled and lightly-crushed
2 tablespoons pickling spice (see links below)
6 bay leaves
1 large bunch of dill, preferably going to seed, washed
In a large pot, heat 1 qt (1l) water with the salt until the salt is dissolved.
Add the remaining water.
Prepare three 1 quart (liter) wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.
Pack the cucumbers vertically into the jars,
making sure they're tightly-packed.
As you fill the jars, divide the garlic,
spices, bay leaves, and dill amongst them.
Fill the jars with brine so that the cucumbers are completely covered.
Cover the jars with cheesecloth, secured with rubber bands,
or loosely with the lids.
Store in a cool, dark place for 3 days.
After 3 days, taste one. The pickles can ferment from 3 to 6 days.
The longer the fermentation, the more sour they'll become.
Once the pickles are to your liking, refrigerate them.

Dill Pickles
4 lb. 4 inch pickling cucumbers
1/4 cup plain or pickling salt (never use iodized salt)
2 3/4 cups Heinz distilled white vinegar
3 cups water
2 to 4 sprigs fresh dill weed
28 peppercorns
1 tsp mustard seed
1 bay leaf
Wash cucumbers; cut in half lengthwise. Combine plain salt,
vinegar and water; heat to boiling. Pack cucumbers into hot,
clean jars. Add 2 to 4 heads or sprigs (depending on size)
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. Remove when cans cool down. Set on cloth
until sealed.Makes 6-7 pints.
Ice Box Dill Pickles
3 qt. water
1 qt. Heinz distilled vinegar for pretty pickles (apple cider
vinegar for better taste)
1/2 c. coarse salt (not iodized)
Pickle sized cucumbers (I like to split in half or quarters if
very large
2 to 4 heads fresh dill (depending on size)
1 sliced onion (not red onion - will be too strong)
2 cloves peeled, fresh garlic
2 tsp pickling spices
Gallon jar, sterilized
1 tsp. alum
Pack washed pickles in jar. Add dill, onion and garlic. Add
alum on top. Pour liquid into jar. Cover all pickles
completely with liquid. Set in cool place for 1 week (basement
is good). Then keep in refrigerator (not freezer, even though
they are called Ice Box.) Will keep for many months.

I need to know how to can cucumbers for dill pickles,Thanks in advance