We have attempted to make pickles for 6 yrs now, they are always mushy when they come from the pantry.i also found the crisp granules but still mushy, even the thick ones, I usually slice them for burgers & sandwiches. How were yours? We also pickle peppers but finally figured them out.
Jessica Fisher
Mine are a little softer than what we’d buy in the store, but my kids have adapted to them. We’re almost out already and it will be months before cukes are in season! They stay firm if I can find small cucumbers and leave them whole for pickling. Also, did you cut off the blossom end? That can help them hold up better.
Betty Williams
Use alum to make pickles crisp
Jessica Fisher
Thanks for the tip!
Heather
I have made 2 gallons of fridge pickles (one gal had a funky taste so i ended up composting them), 6 qts of pickles and 7 qts of zucchini pickles. In the past I’ve made a sweet garlic dill pickle this year I am cutting the sugar. My hubby doesn’t eat pickles, but my boys will eat an entire jar for snack.
Lea Ann
I got a ton of cukes yesterday and this is exactly what I was planning to do with them too!!! And….i have never canned before, gotta admit I am a little scared. i am going to make some fridge pickles and some canned ones too…..quick question though…..did the red pepper make them hot? My family, except for me, doesn’t like heat and I have seen several recipes for garlic pickles with red pepper in them…..
Jessica Fisher
Sorry I’m so late in responding. The Pantry Challenge also gets me behind on responding to comments. No, I didn’t think the pickles were spicy hot at all.
Trish
I have a very old recipe that calls for equal parts water and apple cider vinegar and 3 cups salt/gallon of vinegar. I add garlic, a tablespoon of dill seed per quart, and several dried hot peppers. The result is a hot, faintly smoky, salty pickle that we adore. One thing I do differently – and I am not advocating this, as it is not proper canning, but it always works for me, is that I pour the hot brine over the pickles in the jars, seal, and let cool without further processing. as long as the jars seal I keep them on the shelf. I have been making these pickles for about 7 years very successfully. In fact, because I don’t process them in boiling water these pickles are really easy to make – I do about 100 quarts a year, using my own Cukes. Sometimes a jar will become unsealed in the pantry, which I attribute to the jars being knocked against each other in the pantry as I shift them around. If I find an unsealed jar I discard it. If there are any readers near St. Louis I have tons of cucumbers left!
Jessica Fisher
Yes, as the proprietor here I have to stress that Trish is right in not advocating her method. 🙂
The “open kettle method” is not recommended by canning experts since the jars don’t always seal properly. I know lots of folks who’ve used this method, but it comes with food safety risks.
Betty Williams
Think the salt would keep them preserved People use to do them in 50 gallon barrels and leave all winter
Brighid
Can you recommend a recipe for sweet and spicy pickles? That’s the kind my family likes best.
Don’t make a ton of pickles without confirming that your family likes it too. I did that two years ago and it was sad.
Lastly, if you’re making pickles with either spears or whole cucumbers, wide mouth jars are best. You can just guess how I learned that one too!
Jessica Fisher
I know that from experience as well. The first time I made pickles I used a recipe that called for some sugar and spices. My family did not like that at all. This version is their fave.
Interesting that the topic of pickles should come up today. Just yesterday, I was in the supermarket and I was looking at some pickling cucumbers and got to thinking that it’s been a while since I’ve made some. I think its great that you make so many and put them away in “storage.” I would do that too if I had a large family and husband who liked pickles. My husband does not like pickles so I’m the only one that eats them here. Because of that, when I make pickles, I only make enough for me to enjoy for a couple of weeks. My mother’s neighbor who is from Poland showed me how to make them and I just put them into a large glass lidded jar and in the fridge. When they’re gone, I can always make more. But you’re right about how much better the home made ones are. I agree!
Jenni
I’m attempting to grow pickling cukes this year in the garden so we can make pickles. Every time they sprout, those darn birds get them!! Lol. I’m gonna get though, I want pickles
Jessica Fisher
I wish my dad grew cukes instead of zucchini. I don’t like zucchini pickles like I like cucumber ones. But, zucchini out the ears? Oy.
Jenni
Yeah. My zuchinni is coming great! Good thing my kids love zuchinni bread!
Jenna
We have attempted to make pickles for 6 yrs now, they are always mushy when they come from the pantry.i also found the crisp granules but still mushy, even the thick ones, I usually slice them for burgers & sandwiches. How were yours? We also pickle peppers but finally figured them out.
Jessica Fisher
Mine are a little softer than what we’d buy in the store, but my kids have adapted to them. We’re almost out already and it will be months before cukes are in season! They stay firm if I can find small cucumbers and leave them whole for pickling. Also, did you cut off the blossom end? That can help them hold up better.
Betty Williams
Use alum to make pickles crisp
Jessica Fisher
Thanks for the tip!
Heather
I have made 2 gallons of fridge pickles (one gal had a funky taste so i ended up composting them), 6 qts of pickles and 7 qts of zucchini pickles. In the past I’ve made a sweet garlic dill pickle this year I am cutting the sugar. My hubby doesn’t eat pickles, but my boys will eat an entire jar for snack.
Lea Ann
I got a ton of cukes yesterday and this is exactly what I was planning to do with them too!!! And….i have never canned before, gotta admit I am a little scared. i am going to make some fridge pickles and some canned ones too…..quick question though…..did the red pepper make them hot? My family, except for me, doesn’t like heat and I have seen several recipes for garlic pickles with red pepper in them…..
Jessica Fisher
Sorry I’m so late in responding. The Pantry Challenge also gets me behind on responding to comments. No, I didn’t think the pickles were spicy hot at all.
Trish
I have a very old recipe that calls for equal parts water and apple cider vinegar and 3 cups salt/gallon of vinegar. I add garlic, a tablespoon of dill seed per quart, and several dried hot peppers. The result is a hot, faintly smoky, salty pickle that we adore. One thing I do differently – and I am not advocating this, as it is not proper canning, but it always works for me, is that I pour the hot brine over the pickles in the jars, seal, and let cool without further processing. as long as the jars seal I keep them on the shelf. I have been making these pickles for about 7 years very successfully. In fact, because I don’t process them in boiling water these pickles are really easy to make – I do about 100 quarts a year, using my own Cukes. Sometimes a jar will become unsealed in the pantry, which I attribute to the jars being knocked against each other in the pantry as I shift them around. If I find an unsealed jar I discard it. If there are any readers near St. Louis I have tons of cucumbers left!
Jessica Fisher
Yes, as the proprietor here I have to stress that Trish is right in not advocating her method. 🙂
The “open kettle method” is not recommended by canning experts since the jars don’t always seal properly. I know lots of folks who’ve used this method, but it comes with food safety risks.
Betty Williams
Think the salt would keep them preserved People use to do them in 50 gallon barrels and leave all winter
Brighid
Can you recommend a recipe for sweet and spicy pickles? That’s the kind my family likes best.
Don’t make a ton of pickles without confirming that your family likes it too. I did that two years ago and it was sad.
Lastly, if you’re making pickles with either spears or whole cucumbers, wide mouth jars are best. You can just guess how I learned that one too!
Jessica Fisher
I know that from experience as well. The first time I made pickles I used a recipe that called for some sugar and spices. My family did not like that at all. This version is their fave.
Jacki @ Two Forks One Love
I’ve never learned how to can (although I would like to). I make homemade pickles as well, but only do a refrigerator version. They are spicy and packed with flavor. Here’s my recipe: http://twoforksonelove.com/spicy-refrigerator-dill-pickles-no-canning-required/
Stephanie M.
Interesting that the topic of pickles should come up today. Just yesterday, I was in the supermarket and I was looking at some pickling cucumbers and got to thinking that it’s been a while since I’ve made some. I think its great that you make so many and put them away in “storage.” I would do that too if I had a large family and husband who liked pickles. My husband does not like pickles so I’m the only one that eats them here. Because of that, when I make pickles, I only make enough for me to enjoy for a couple of weeks. My mother’s neighbor who is from Poland showed me how to make them and I just put them into a large glass lidded jar and in the fridge. When they’re gone, I can always make more. But you’re right about how much better the home made ones are. I agree!
Jenni
I’m attempting to grow pickling cukes this year in the garden so we can make pickles. Every time they sprout, those darn birds get them!! Lol. I’m gonna get though, I want pickles
Jessica Fisher
I wish my dad grew cukes instead of zucchini. I don’t like zucchini pickles like I like cucumber ones. But, zucchini out the ears? Oy.
Jenni
Yeah. My zuchinni is coming great! Good thing my kids love zuchinni bread!