wuap's pickle recipe

[UtahDan]

are there any other pickle-haters on the board? seems like MW was a kindred spirit. I won't even eat anything that's come in contact with a pickle.

Is it pickled cucumbers you don't care for or vinegary food in general?

[Babs]

are there any other pickle-haters on the board? seems like MW was a kindred spirit. I won't even eat anything that's come in contact with a pickle.

[wuapinmon]

Are you eating the jar with your burned skin in it?

That was a pot handle, not a jar. Weird thing is, the burned part of my fingers looks much younger and healthier than the surrounding skin.

[HuskyFreeNorthwest]

They've been pickling for a few weeks now. They are, simply put, amazing. I've eaten a quart tonight by myself.

Are you eating the jar with your burned skin in it?

[wuapinmon]

They've been pickling for a few weeks now. They are, simply put, amazing. I've eaten a quart tonight by myself.

[falafel]

Starting South Beach again when I get back from Costa Rica. Pickles are essentially a perfect food on that plan, though I do have to sweat a lot and drink plenty of water so it doesn't monkey with my bp.

I also give away about 20-25 of them as gifts to people. If they bring me back the empty jar, they get another one next year.

How much for just one rib?

[wuapinmon]

How many pickles does one man need? Sheesh!

Starting South Beach again when I get back from Costa Rica. Pickles are essentially a perfect food on that plan, though I do have to sweat a lot and drink plenty of water so it doesn't monkey with my bp.

I also give away about 20-25 of them as gifts to people. If they bring me back the empty jar, they get another one next year.

[falafel]

How many pickles does one man need? Sheesh!

[wuapinmon]

Recipe

Mac's Garlic Dill Pickle Recipe

10-12 lbs of ice cold pickling cucumbers (regular ones don't work--too much water content), if you can't keep them in the fridge overnight, then let them soak in a tub with plenty of ice for 2 hours before pickling. This is essential to having crispy crunchy pickles.

12 cups water
4 cups white vinegar
4 teaspoons dill seed
2 teaspoons dill weed
24 cloves peeled garlic (powder or minced won't do)
2/3 cup pickling salt
8 wide-mouth quart canning jars (16 wide-mouth pint jars)

Mix water, vinegar, and salt (brine mixture) in a non-reactive pan and set to boil.

Get another pot going as a canning bath so that the water will cover the jars by at least 3/4". I'd recommend buying a quart canner pot if you don't own one. They are cheap at walmart (an enamel one will last for decades) < $25.

Slice the garlic cloves in half. In the bottom of each jar, place 3 garlic halves and 1/2 tsp dill SEED. Slice cucumbers into spears and pack into jars. Once packed, place three more garlic halves and 1/4 tsp dill WEED in the top.

Make sure the water in the canner is boiling, and with brine at a rapid boil, remove from heat and ladle into jars. Immediately top with lids and rings, and place into canner. Boil for exactly 15 minutes. Remove immediately from heat and place onto a clean towel on the counter to let cool for 4-8 hours.

Let pickles mellow for three weeks. Chill 24 hours before cracking open each jar, enjoy, and then then come back and tell everyone how awesome my pickles are.

2011 Batch #1

Hey, Garrapatas, please note the edits I made to the recipe about making sure the cucumbers are ice cold before pickling them.







I got about 36 quarts this time. I hope to finish the summer with 100 quarts.