you can make me one of those gourds Pixie... how cool
my pumkins got nothing
:(
Edibles - '08 - Part 3
any canners out there - i have a question - i plan to make my own dill pickles and the recipe calls for cider vinegar. all i can find is apple cider vinegar. i can swear there is clear cider vinegar that i used in the past (10 yrs ago). am i right? i've gone to 4 grocery stores with no luck.
Think Heinz puts out a white, Bill.
Sorry, I think it was just plain white that I was thinking of.
thanks - the recipe just says cider vinegar - no mention of apple cider. i am going to cheat and look at the ingredients on my store bought pickles - this is driving me nuts, i can swear there is white cider vinegar.
If it's calling for cider vinegar I would use the apple cider vinegar.
these are the ones I made last year... they came out really good
Dill Pickles
Submitted by: Sharon Howard
Rated: 5 out of 5 by 74 members Prep Time: 2 Hours
Cook Time: 15 Minutes Ready In: 2 Hours 15 Minutes
Yields: 64 servings
"This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills."
INGREDIENTS:
8 pounds 3 to 4 inch long
pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt 16 cloves garlic, peeled and
halved
8 sprigs fresh dill weed
8 heads fresh dill weed
DIRECTIONS:
1. Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 7/23/2007
edit - i soaked mine in a cooler
This message was edited Aug 23, 2008 3:43 PM
thanks onewish - the recipe is very close to the one i was going to use - yours has more garlic - i aways error of the side of more garlic!! and i'll be adding a hot pepper as well. mine did not mention soaking the cuke in an ice bath for 2 hours - i try that - thanks again.
I always make fridge pickles--not much work, & they disappear pretty fast. However, now my cukes are disappearing! They look like they're finished--I grew a white pickler this year--Boothby's Blonde--it has a thin skin & is very mild, but you have to pick it quickly or it gets fat & orange--but some people may like fat, orange pickles! I picked 1 small pepper this summer, but I notice several are beginning--hope we have a LATE frost. Tomatoes are great, & I picked 4 qts of blueberries at the farm Sat. Have to make sugar free jam for my Mom. Here is a range of the Boothby's Blonde--only the 1st came off the vine today--it's the last one, & very misshapen.
Harvested a few items today.....
then we had a snack for all our hard work! LOL
Stuck a pepsi can in for size comparison.
I'd love to be having that watermelon! How is it?
SWeet, juicy and im sticky right down to the elbows! lol
And I'm jealous!
YUM!!!
my first watermelon is forming.... will it have enough time?
here is a pick of a "pumpkin", this is suppose to be a 200 pounder. the pic doesn't show it - this is bigger than a basketball right now and growing fast. This yellow does not seem natural.
here is a pic of the garden - made the dill pickles last night - 7 quart jars. will be jarring lots and lots of t-plants.
I can hardly believe it!!! I have a zucchini growing. lol I am having a hard time growing zuccchini. I know, I know ( they are incredibly easy) Some suggested that I hand-pollinate them, but I couldn't find any male flowers. I tried plants this year instead of seeds. The plants looked great and then ICK. Don't know if I watered too much, or not enough. anyway, I pulled out one plant. Then I had a vine growing in the compost heap, so I moved it into a half-barrel container many weeks ago and it looked great, lots of flowers, but nothing setting up until I saw it yesterday. A ZUCCHINI Yahoo. I will continue to keep trying though. We love z's and use them instead of cukes in salads. My DH thought I was crazy, cuz I was doing a happy dance. He should know by now after all these years that little things please me.
Love seeing the canning and reading the recipes. My cukes have not been very abundant, but good eating. So no pickles so far. But it is Beach plum time. DH is hard at it. He should get about 100 jars. Here is the first batch of juice yesterday. Today he is making the jelly. I picked a few, did a bit of cleaning, but this is mostly his efforts. I am going to make rose hip jelly this week. Best batch of hips ever! I feel slightly guilty as we usually leave them for the birds. Patti
what is rose hip jelly?
and 100 jars of beach plum - wow - what do you do with them all - sounds like a LOT of toast!!
Wha, We give most of it away as gifts and as bribes. It is a real favorite here. Here are some jars that are ready for the pantry. We eat it with chicken, turkey and pork as beach plum jelly is much more tart than grape.
As for the rose hip jelly or jam, it is made from the hips of any rose, but I use the ones off some big mass plantings of the old beach rugosa that we grow. It takes a lot to make jelly as it is so full of seeds and not much edible fruit pulp. It is a beautiful peachy color when done. They are extremely high in Vit. C. I have friends who love them right off the bush. But I like the jelly. Many years they get too dried out too soon. Supposedly they are best harvested after the first frost, but that could be months away here, so I will pick them this week. This is the best they have been in years. Here is a section of one of our big patches. Patti
Best news is that my tomatoes are finally turning red. But most are still green. Getting annoyed. We need to make red sauce for the winter. Patti
my tomatoes are taking forever too Patti.... well at least the few that are left from the chipmunks and dogs anyway
you think my watermelon will make it?
onewish1 - I hope you watermelon do make it because I have three, two are the size of softballs and the other the size of two golf balls. I planted them with the pumpkins and one of them is probably 40 pounds! I would rather have little pumpkins and massive watermelons!
onewish1, maybe it will be a single melon ball bite. I had a cold watermelon soup as an amuse at a fancy restaurant last week. It was served in a cordial glass. Quite nice, and very pretty. We have some big pumpkins, not as huge as ayankeecat's. But they are very ready looking. Patti
Patti, just checking in here and the jelly looks incredible! I'm done with jams after a second batch of fig. We ate all the peaches as they came off the trees. We have blackberry and plum jams up for Winter. I am so sick of cukes, but want to appreciate the harvest before there are none. Lot's of pickles and relish are up. The major tomato harvest will be canned in October. We have twelve quarts and a bunch of pints now. Keep us posted on the canning.
L
Laurel, You sound way a head of the game. Figs are foreign to me. My cukes have been slow, but tasty. No relish or pickles yet. I may have to make pumpkin soup and freeze it as I doubt these guys will survive until Oct. They are so orange already. We have many more coming. Too many. DH loves growing them. Patti
I'd just cook and freeze the pulp and save it for pies, flan, cheesecakes, or my favorites, rissoto and raviolis. We also like it peeled and cubbed, foil wrapped with Vidalia onions, butter and molasses. Then baked. Great Fall BBQ side.
This is the time of year when we are drowning in eggplants and beans. Any bean that can be dried is being stored for Winter 'cause the various greenbeans are occupying the menu.
Laurel
Patti, I have never seen sooo many hips before!
Everyone, everything looks and sounds wonderful. That foil-wrapped pumpkin sounds like it is calling my name and I am listening.
Jan23, we have never since we planted these in 1983 had so many hips. No reason why. Dry dry June and July. Here they are in bloom on June 27 2008. Already miss those abundant days.
Laurel , I am drooling. I agree with Jan about the great idea about foil baked pumpkin for BBQ. DH smoked a turkey recently and I made a smoky soup stock from the carcass. I'll bet a smoky turkey and pumpkin soup would be Tom Terrific.
My eggplants are about to get out of control too. Love them. Patti
My eggplants can't be posted on a G-rated site--last time I'm planting that variety! The yellow pumpkin looked like a gourd, but I think those huge ones at the fair are gourds. My DS has managed to get about 4 growing nicely in his cold spot--I'm very jealous of your watermelon, Pixie--I've never had good luck with any melons!
no eggplant here for the last two years. not happy.
Wow, Sherrie what are you doing with all those tomatoes?
Nice-looking garden, Bill! My basil (planted from seed quite awhile ago) is really puny this year. I just pulled up my first bed of green beans, and the climbers are just starting to come in despite the awful JBs. Tomorrow I will dig the rest of the Red Norland and Yukon Gold potatoes. I still have lots of onions to go and the tomatoes have been more spread out in ripening than in years past. I didn't know I had so many big cukes left. We had cucumber remoulade mini-sandwiches for lunch.....one of my super favorites!! Here's my harvest for the day......
