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The Watercooler
Any tips for making your own homemade pickles?
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<blockquote data-quote="hearts and roses" data-source="post: 451503" data-attributes="member: 2211"><p>I've made pickles lots of times and through trial and error I've got a couple of tips. First, make spears, before placing them into the clean jars, put a clove of garlic and some fresh dill and peppercorns into the jar. Then stuff with spears, pour your brine over spears and then...veery important if you want crunchy pickles and not soggy ones...sprinkle about a teaspoon of Alum into the jars. Close them up using sterilized tops and rings. Boil in a hot water bath for about 10 minutes for pint sized or 15 minutes for quart sized. After you take them out, place somewhere they can't be moved until the tops 'pop'. Then move them somewhere they can rest for at least two weeks. You can eat them the same day, but they're best if you wait a bit. You can go to the Bell canning website and find great recipes. I found mine at another canning website. I can everything, from mixed veggies into escabeche, pickles, chutney, pie fillings, sauce, salsas, whatever. I've made jams but I don't really eat those so not so much. have fun with it. As long as you begin with sterile jars and lids you can pretty much can anything!</p></blockquote><p></p>
[QUOTE="hearts and roses, post: 451503, member: 2211"] I've made pickles lots of times and through trial and error I've got a couple of tips. First, make spears, before placing them into the clean jars, put a clove of garlic and some fresh dill and peppercorns into the jar. Then stuff with spears, pour your brine over spears and then...veery important if you want crunchy pickles and not soggy ones...sprinkle about a teaspoon of Alum into the jars. Close them up using sterilized tops and rings. Boil in a hot water bath for about 10 minutes for pint sized or 15 minutes for quart sized. After you take them out, place somewhere they can't be moved until the tops 'pop'. Then move them somewhere they can rest for at least two weeks. You can eat them the same day, but they're best if you wait a bit. You can go to the Bell canning website and find great recipes. I found mine at another canning website. I can everything, from mixed veggies into escabeche, pickles, chutney, pie fillings, sauce, salsas, whatever. I've made jams but I don't really eat those so not so much. have fun with it. As long as you begin with sterile jars and lids you can pretty much can anything! [/QUOTE]
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Any tips for making your own homemade pickles?
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