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This works for me:


Adirondack Dill Pickles or Veggies

From My Adirondack Way of Cooking by Muskybob



To 1 gal. glass jar, add:

         14 small cukes, quartered

         2 tsp. Pickling spice

         2 smashed cloves of garlic

         1 tsp. Ground red pepper or to taste


To a medium sauce pan add:

         2 qts. water

         2 cups white vinegar

         ¼ cup sugar

         1/3 cup canning or kosher salt


Bring to boil then add to the gal. Jar

Top off with vinegar to within ¼ in. from the top if needed


Seal with cap & allow to cool

Note: I cover with saran wrap before adding cap for a better seal.


Place in refrigerator for at least 2 weeks


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PS: I’ve used the same recipe using 2 bunches of broccoli, 1 med. White onion, 1 small head of cauliflower and layer accordingly in place of the cukes.

MMMM, delicious!!!


Note: Jar & lid should be sterilized before beginning

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I just made a ton and they came out awesome. I had a bunch to make here is what I did, these are also fridge pickles so they can't sit on a shelf put them in fridge they will be good for 6 weeks or so.


11 cups of water

5 cups white vinegar 

1 1/2 cups of canning salt

fresh garlic- I put 3 gloves in each small jar and 5 per quart and 10 in a gallon

fresh dill- you need the tops (flowers)

canning spice- about 20-25 pieces per jar 

whole peppercorns- about 10 pieces per small jar [post=TlZmWzB.jpg][/post]


Boil water till salt dissolves poor into loaded jars cap them and your done! 


They came out freagin awesome. 



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I absolutely love the Dinosaurs pickle recipe from there cookbook, which I don't have handy right now.  But here is another good one I got from a BBQ site, people rave over them and the guy sells them in quarts at his restaurant.     Prized Pig Pickles


    • • 4-6 medium cucumbers, or 8-10 small pickling cucumbers
    • • 4 cups water
    • • 2 cups white vinegar
    • • 8-12 cloves of garlic
    • • 6 tablespoons of pickling/canning salt or non-iodized kosher salt
    • • A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
    • • 1 teaspoon coriander seed
    • • 1 teaspoon celery seed
    • • 1 teaspoon mustard seed
    • • 1 teaspoon black peppercorns
    • • 2 Hungarian hot wax peppers
    1. Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.
    2. In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.
    3. Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.

his is my home sized recipe that makes two quart jars or so.



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