Gardening, canning, pickling and everything related
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Do you all find one strain of cukes better to use for dills than an other?
I love the chrisp snap of a spicy dill. I make bread and butters.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Do you all find one strain of cukes better to use for dills than an other?
I love the chrisp snap of a spicy dill. I make bread and butters.@dennyo I’m a fan of straight 8. They grow straight and I pick them when they are jar length. What I like is they are not to fat, so I dont have to cut them. I use them for dill, bread n butter, and sweet chunk. ( made in a crock with a brine and pin cherry leaves and branches)
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Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 monthsI posted this before, but here it is again if anyone is interested
Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 monthshey vegetarians, my food poops on your food!
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I posted this before, but here it is again if anyone is interested
Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 monthskyle Thanks will have to try.
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lkrfletcher Have you ever used grape leaves to keep the pickles crisp?
Chef No - Can’t say that I have. I used to add Bay leaves, but didn’t have any this go around.
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lkrfletcher Have you ever used grape leaves to keep the pickles crisp?
Chef I use grape leaves all the time and it really works!My 81 year old mom says they have to be in there so I don’t argue !
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I posted this before, but here it is again if anyone is interested
Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 months -
I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.
Life is a Garden - Dig it.
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher Oh my, heartbreaking!
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher that’s a horrifying sight for sure
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher that stinks. Sorry for your loss
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher Man I would devastated, sorry.
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher man I feel for you.
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet. -
I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher Dang it. That’s enough to make a grown man cry, or drink a little.
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lkrfletcher Dang it. That’s enough to make a grown man cry, or drink a little.
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wdaly I may have let a few profane words slip out. Good thing the grandkids weren’t there. 🤬 I’ve nearly gotten over it now. I was about a month ago. At least I didn’t have broken glass and juice to clean up.
Jonesy Would have been dog treats in my house, at least someone would be happy.
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Do you all find one strain of cukes better to use for dills than an other?
I love the chrisp snap of a spicy dill. I make bread and butters.@dennyo I like national pickeling cucumbers
. They seem to stay more crisp. Also to me they have a better flavor even raw. And I eat alot of raw cucumbers. Again just my opinion. -
I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher man sorry for your loss. That’s alot of work down the drain.
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