Pickel recipe

[bpoli2]

Garden is full of cukes. Any easy dill pickel recipes available. The internet has some, but looking for something different, such as old time like grandma made. Also, any good Zucchini recipes out there? Thanks

[Dark Cloud]

Heres one that seems to be a fan favorite.

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2011809/1

Easy and no canning, just put em in the fridge for two days and enjoy...

We have been eating them now for about 3 weeks. Some jars I add a few packets of a sugar free sweetner called Trivia. Kinda like splenda but more for cooking. They dont turn out sweet but it gives em a nice flavor...

Heres a big jar of mini's I made tonight, spears, wholes, and halfs...

[Dark Cloud]

Oh, and heres one for zucchini.

I split em then carved out the seeds. Then stuffed them with a mixture of cooked rice, salsa, cooked sausage, and feta cheese. Bake em at 350 or so till they start to get tender. Finish with some provolone cheese and under the broiler to melt and brown the cheese... One has some fresh spinach in it also...

[shortfatguy]

Those both look so good!! I wish I didnt have to spend so much time on the road so I could have a garden again!

[backtroller1]

here is my favorite.

7 cups thin sliced cukes

1 cup thin sliced onion

1 hand full of koshier salt

I put this in an empty ice cream pail

shake and put in the refrigerator for 12 hours,

Drain and then add

2 cups of sugar

1 cups of white viniger

1 teaspoon of celery seed

sprigs of dill

shake again and put in refrigerator for 1 week. I shake them once a day.

Enjoy...

Put in glass jars and keep in refrigerator, will last for months.

super easy and taste great.

[KEN W]

Dark Clouds recipe is easy and a winner.I use it for making zuchinni pickles.I add a jalapeno pepper to it.My family eats them as fast as I can make them.

[buddha]

Just another version of a quick one to try.

Here is a great recipe to try right now. They tast like Clausens.

Boil: 2 3/4 quarts water and 1 pint white vinegar and 1/2 cup pickling salt for 3 minutes and let cool.

Cover bottom of ice cream pail with fresh dill. Place quartered cucumber on top of dill. We slice up an onion and place on top of pickles along with 2 tsp pickling spice and 5 or 6 sliced cloves of garlic. Cover again with another layer of dill. Pour cooled brine over all then mix together, cover with lid and set out on counter for 24 hours. Stir again and place in refrigerator for at least 5 days then enjoy.

[buddha]

Hey DC that zucchini looks awesome. I think I will be trying that asap.

[reinhard1]

i will try the zucchini recipe today. i see you didn't say how much of each to use but that's ok you probably cook like i do with no real measurments. a little of this, and that, and a lot of this ect. thank you and good luck.

[reinhard1]

dark cloud i prepared the zuccinni recipie and it turned out good. i will make it on aug. 8 when i feed the family and friends on my anual rib fest, which i titled ribs and stuff. it will be part of the stuff. thank you and good luck.

[Dark Cloud]

Glad you liked it. Stuff like that I dont measure much but one key I found was haveing the stuffing fairly wet so it sticks and stays together. You can use more salsa, lemon juice, shredded cheese chicken stock, white wine...

Buddha - our pickle recipies are real similar...

[lip_ripper]

If you like bread and butter pickles this recipe is so easy and you'll be amazed at how good they are.

Microwave Bread and Butter Pickles

Pickles. Depending on how you like your chunks...2 large cukes(thinly sliced) or a dozen thumb size (thick cut)

1 tsp. salt

1 onion, thinly sliced

1/2 tsp. mustard seed

3/4 cup sugar

1/2 cup distilled white vinegar

1/4 tsp. celery seed

1/4 tsp. ground tumeric

In medium microwave bowl, mix all ingredients

Microwave high for 7 - 8 minutes, stirring twice, until cukes are tender and onion is translucent.

Transfer to sterile containers. Seal and chill in fridge until serving.

[reinhard1]

i like the way you present your reciepies from start to finish at times. never made pickles. can i use this reciepe for pickeled watermelon rind as well. and when making pickled watermelon do you leave the rind on or just the white flesh? thank you. good luck.