Thread: Pickles

On 06/29/2011 07:56 AM, The Cook wrote:
> Just started a batch of Mrs. Wage's sweet pickles.

LOVE sweet pickles!

Today, my dills have been in the bucket for 9 days, and they smell great
so far. I'm impatient, but in a week or two, we should have tasty
pickles. I hope.

Serene
--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


http://www.momfoodproject.com

In article <[email protected]>,
The Cook <[email protected]> wrote:

> Just started a batch of Mrs. Wage's sweet pickles. I am using the
> long version this time. I think I will try the Pickle Crisp for the
> next batch.
>
> When I was at a family reunion a couple of weeks ago I tried some of
> the pickles there and asked who made them. I found out who and she
> said, "I use the recipe on the Mrs. Wage's bag."

Gherkins or more like a b & b?

--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

On Wed, 29 Jun 2011 19:55:44 -0500, Melba's Jammin'
<[email protected]> wrote:

>In article <[email protected]>,
> The Cook <[email protected]> wrote:
>
>> Just started a batch of Mrs. Wage's sweet pickles. I am using the
>> long version this time. I think I will try the Pickle Crisp for the
>> next batch.
>>
>> When I was at a family reunion a couple of weeks ago I tried some of
>> the pickles there and asked who made them. I found out who and she
>> said, "I use the recipe on the Mrs. Wage's bag."
>
>Gherkins or more like a b & b?

More like a gherkin but sliced. George makes them. The ones I ate at
the reunion were not translucent and were crisp. I tried to make a
recipe I used before we moved here. They were cooked until they were
translucent. Can't get them to work here. It takes forever to get
them translucent, not crisp and the syrup is too thick. Probably the
altitude. Previously live at sea level. Now my house is at 1100'+. I
am looking for recipes for the whole sweet pickles. Heinz made them
but I haven't located them recently. Luckily my local grocery has a
store brand that is just about the same. We use them for potato salad
and kidney bean salad.

Got to find the water bath pan and wash jars. Then start to heat them
up. They have been sitting in the syrup overnight.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:

> On Wed, 29 Jun 2011 19:55:44 -0500, Melba's Jammin'
> <[email protected]> wrote:
>
>>In article <[email protected]>,
>> The Cook <[email protected]> wrote:
>>
>>> Just started a batch of Mrs. Wage's sweet pickles. I am using the
>>> long version this time. I think I will try the Pickle Crisp for the
>>> next batch.
>>>
>>> When I was at a family reunion a couple of weeks ago I tried some of
>>> the pickles there and asked who made them. I found out who and she
>>> said, "I use the recipe on the Mrs. Wage's bag."
>>
>>Gherkins or more like a b & b?
>
> More like a gherkin but sliced. George makes them. The ones I ate at
> the reunion were not translucent and were crisp. I tried to make a
> recipe I used before we moved here. They were cooked until they were
> translucent. Can't get them to work here. It takes forever to get
> them translucent, not crisp and the syrup is too thick. Probably the
> altitude. Previously live at sea level. Now my house is at 1100'+. I
> am looking for recipes for the whole sweet pickles. Heinz made them
> but I haven't located them recently. Luckily my local grocery has a
> store brand that is just about the same. We use them for potato salad
> and kidney bean salad.
>
> Got to find the water bath pan and wash jars. Then start to heat them
> up. They have been sitting in the syrup overnight.
>
Years ago I made several types of pickles, but I never tried sweet
pickles. Considering that I like sweet pickles the best, it's probably
because I never found a recipe that I felt looked like what I wanted
to end up with.

If anyone does have or find a non-brined sweet pickle (preferably for
whole cukes) recipe, please post it. I'd love to give it a try this
year assuming my gherkin puts out enough cucumbers in spite of our
moderate drought.

Nyssa, who scored big yesterday finding Pickle Crisp, the jar of Ball
pectin, storage lids both regular and wide, a marked down jar of Fruit
Fresh and capped it off with a new BH&G Canning magazine

On 6/30/2011 7:53 AM, Nyssa wrote:
> The Cook wrote:
>
>> On Wed, 29 Jun 2011 19:55:44 -0500, Melba's Jammin'
>> <[email protected]> wrote:
>>
>>> In article<[email protected] >,
>>> The Cook<[email protected]> wrote:
>>>
>>>> Just started a batch of Mrs. Wage's sweet pickles. I am using the
>>>> long version this time. I think I will try the Pickle Crisp for the
>>>> next batch.
>>>>
>>>> When I was at a family reunion a couple of weeks ago I tried some of
>>>> the pickles there and asked who made them. I found out who and she
>>>> said, "I use the recipe on the Mrs. Wage's bag."
>>>
>>> Gherkins or more like a b& b?
>>
>> More like a gherkin but sliced. George makes them. The ones I ate at
>> the reunion were not translucent and were crisp. I tried to make a
>> recipe I used before we moved here. They were cooked until they were
>> translucent. Can't get them to work here. It takes forever to get
>> them translucent, not crisp and the syrup is too thick. Probably the
>> altitude. Previously live at sea level. Now my house is at 1100'+. I
>> am looking for recipes for the whole sweet pickles. Heinz made them
>> but I haven't located them recently. Luckily my local grocery has a
>> store brand that is just about the same. We use them for potato salad
>> and kidney bean salad.
>>
>> Got to find the water bath pan and wash jars. Then start to heat them
>> up. They have been sitting in the syrup overnight.
>>
> Years ago I made several types of pickles, but I never tried sweet
> pickles. Considering that I like sweet pickles the best, it's probably
> because I never found a recipe that I felt looked like what I wanted
> to end up with.
>
> If anyone does have or find a non-brined sweet pickle (preferably for
> whole cukes) recipe, please post it. I'd love to give it a try this
> year assuming my gherkin puts out enough cucumbers in spite of our
> moderate drought.
>
> Nyssa, who scored big yesterday finding Pickle Crisp, the jar of Ball
> pectin, storage lids both regular and wide, a marked down jar of Fruit
> Fresh and capped it off with a new BH&G Canning magazine
>
Here's one way to do them: http://tinyurl.com/6l5ez5s

Go to the UGA website: http://tinyurl.com/9fy34
and you will find a world of advice on making sweet pickles. As a
diabetic I now make my sweet pickles with Splenda and no one seems to be
able to tell it isn't real sugar.

I've not tried to do whole sweet pickles, probably because I like them
sliced better. I do make luncheon spears quite often but they are dilled
and not sweet.

On Wed, 29 Jun 2011 10:56:59 -0400, The Cook <[email protected]>
wrote:

>Just started a batch of Mrs. Wage's sweet pickles. I am using the
>long version this time. I think I will try the Pickle Crisp for the
>next batch.
>
>When I was at a family reunion a couple of weeks ago I tried some of
>the pickles there and asked who made them. I found out who and she
>said, "I use the recipe on the Mrs. Wage's bag."


The pickles are done. I processed 9 pints and put 1 quart in the
refrigerator. The quart does not have much syrup. They are nice and
crisp but the flavor is not bad, but not quite what I want. I think I
will use this recipe for the procedure and use the syrup from my older
recipe. They are not too different. Mrs. Wage's recipe did not
mention putting the pickling spices in cheesecloth and I did not think
about it. I tried to keep most of the spices out.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 6/30/2011 10:43 AM, The Cook wrote:
> On Wed, 29 Jun 2011 10:56:59 -0400, The Cook<[email protected]>
> wrote:
>
>> Just started a batch of Mrs. Wage's sweet pickles. I am using the
>> long version this time. I think I will try the Pickle Crisp for the
>> next batch.
>>
>> When I was at a family reunion a couple of weeks ago I tried some of
>> the pickles there and asked who made them. I found out who and she
>> said, "I use the recipe on the Mrs. Wage's bag."
>
>
> The pickles are done. I processed 9 pints and put 1 quart in the
> refrigerator. The quart does not have much syrup. They are nice and
> crisp but the flavor is not bad, but not quite what I want. I think I
> will use this recipe for the procedure and use the syrup from my older
> recipe. They are not too different. Mrs. Wage's recipe did not
> mention putting the pickling spices in cheesecloth and I did not think
> about it. I tried to keep most of the spices out.
The original sweet pickle recipe I use doesn't call for a spice bag so I
always just dumped the spices in when I was cooking the pickles.
Nowadays I use a spice bag and, I think, it keeps the spice flavors from
getting to intense.

I no longer do the lime soak, pickle crisp is so much easier and you get
the same crispness. Thank you Jardin/Ball/Bernadin.

On Thu, 30 Jun 2011 11:40:55 -0500, George Shirley
<[email protected]> wrote:

>On 6/30/2011 10:43 AM, The Cook wrote:
>> On Wed, 29 Jun 2011 10:56:59 -0400, The Cook<[email protected]>
>> wrote:
>>
>>> Just started a batch of Mrs. Wage's sweet pickles. I am using the
>>> long version this time. I think I will try the Pickle Crisp for the
>>> next batch.
>>>
>>> When I was at a family reunion a couple of weeks ago I tried some of
>>> the pickles there and asked who made them. I found out who and she
>>> said, "I use the recipe on the Mrs. Wage's bag."
>>
>>
>> The pickles are done. I processed 9 pints and put 1 quart in the
>> refrigerator. The quart does not have much syrup. They are nice and
>> crisp but the flavor is not bad, but not quite what I want. I think I
>> will use this recipe for the procedure and use the syrup from my older
>> recipe. They are not too different. Mrs. Wage's recipe did not
>> mention putting the pickling spices in cheesecloth and I did not think
>> about it. I tried to keep most of the spices out.
>The original sweet pickle recipe I use doesn't call for a spice bag so I
>always just dumped the spices in when I was cooking the pickles.
>Nowadays I use a spice bag and, I think, it keeps the spice flavors from
>getting to intense.
>
>I no longer do the lime soak, pickle crisp is so much easier and you get
>the same crispness. Thank you Jardin/Ball/Bernadin.

Do I just forget the prep up to adding to syrup and the heat or cook
and put in a jar with Pickle Crisp? I won't forget to wash and slice
the cukes.

If it is that easy I will try a few batches and see if DH can tell the
difference.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 6/30/2011 1:25 PM, The Cook wrote:
> On Thu, 30 Jun 2011 11:40:55 -0500, George Shirley
> <[email protected]> wrote:
>
>> On 6/30/2011 10:43 AM, The Cook wrote:
>>> On Wed, 29 Jun 2011 10:56:59 -0400, The Cook<[email protected]>
>>> wrote:
>>>
>>>> Just started a batch of Mrs. Wage's sweet pickles. I am using the
>>>> long version this time. I think I will try the Pickle Crisp for the
>>>> next batch.
>>>>
>>>> When I was at a family reunion a couple of weeks ago I tried some of
>>>> the pickles there and asked who made them. I found out who and she
>>>> said, "I use the recipe on the Mrs. Wage's bag."
>>>
>>>
>>> The pickles are done. I processed 9 pints and put 1 quart in the
>>> refrigerator. The quart does not have much syrup. They are nice and
>>> crisp but the flavor is not bad, but not quite what I want. I think I
>>> will use this recipe for the procedure and use the syrup from my older
>>> recipe. They are not too different. Mrs. Wage's recipe did not
>>> mention putting the pickling spices in cheesecloth and I did not think
>>> about it. I tried to keep most of the spices out.
>> The original sweet pickle recipe I use doesn't call for a spice bag so I
>> always just dumped the spices in when I was cooking the pickles.
>> Nowadays I use a spice bag and, I think, it keeps the spice flavors from
>> getting to intense.
>>
>> I no longer do the lime soak, pickle crisp is so much easier and you get
>> the same crispness. Thank you Jardin/Ball/Bernadin.
>
> Do I just forget the prep up to adding to syrup and the heat or cook
> and put in a jar with Pickle Crisp? I won't forget to wash and slice
> the cukes.
>
> If it is that easy I will try a few batches and see if DH can tell the
> difference.
Here's the recipe as I adapted it for the use of Pickle Crisp:
Sweet pickles

Use cukes or green tomatoes. 8.5 lbs before trimming, 7 lbs sliced.

Syrup: 5 pints vinegar, 5 lbs sugar, 5 tablespoons pickling spice. Bring
syrup to a boil. Pour over pickles-to-be, then let them sit overnight.
Next morning strain off the syrup, then bring to a boil and simmer 1
hour. Add 4-6 drops of green food coloring for a nice looking pickle.
Put required amount of calcium chloride in the heated jars then pack
pickles in jars, pour the hot syrup over them, seal and boiling water
bath for 5 minutes. Makes about 8 quarts or 16 pints.

Let the jars sit on a shelf in a dark room for three weeks to allow the
CACL to work its magic and crisp up the pickles.

No more prep than making any other pickle, completely eliminates the two
or three days that are used for the lime soak, all the rinsing, etc.
I've made two batches this way and they both came out just fine. All
gone right now so I'm hoping to make some more next week, looks like our
cukes are doing us proud at the moment.

Note: I make them with cucumbers whereas the original recipe called for
green tomatoes. The few times we have had an excess of tomatoes I have
made them with the green ones and they came out very good also. Hope
this helps.

Hi, Susan.

I jarred pickled hot pepper slices last year and was disappointed that
they were completely soft and not at all crispy. You mention Pickle
Crisp here. Does a product like that always need to be included in the
recipe to ensure crisp vegetables? Last summer's canning was my first
round at it. I'd like to try it again this year -- with better
results.

Any advice would be appreciated.

The Cook;1631695 Wrote:
> Just started a batch of Mrs. Wage's sweet pickles. I am using the
> long version this time. I think I will try the Pickle Crisp for the
> next batch.
>
>




--
toolsforkitchen

On 6/30/2011 3:50 PM, toolsforkitchen wrote:
> Hi, Susan.
>
> I jarred pickled hot pepper slices last year and was disappointed that
> they were completely soft and not at all crispy. You mention Pickle
> Crisp here. Does a product like that always need to be included in the
> recipe to ensure crisp vegetables? Last summer's canning was my first
> round at it. I'd like to try it again this year -- with better
> results.
>
> Any advice would be appreciated.
I'm not Susan but I would advise you to use Pickle Crisp if you want
crisp pickles of any kind. Hot chiles won't crisp up on their own but
the Pickle Crisp will make them somewhat more crisp. Just follow the
directions on the Pickle Crisp container. You have to let them sit for
three weeks in order to get a crisp product. Good luck with your
canning, it's lots of fun and after a bit you will probably start
altering standard recipes to fit you and your family's taste. Just be
sure you follow the USDA protocols to ensure a safe product.

Our figs are coming in so slow and scarce we're making two pints of fig
jam at a time. This time last year we were making fourteen or more pints
at a time. Drought doesn't help matters.

In article <iuhrme$b46$[email protected]>, Nyssa <[email protected]>
wrote:
> Nyssa, who scored big yesterday finding Pickle Crisp, the jar of Ball
> pectin, storage lids both regular and wide, a marked down jar of Fruit
> Fresh and capped it off with a new BH&G Canning magazine

Mercy! I'm getting the vapors over all that, Nyssa.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

George Shirley wrote:

>>
> Here's one way to do them: http://tinyurl.com/6l5ez5s
>
> Go to the UGA website: http://tinyurl.com/9fy34
> and you will find a world of advice on making sweet pickles. As a
> diabetic I now make my sweet pickles with Splenda and no one seems to be
> able to tell it isn't real sugar.
>
> I've not tried to do whole sweet pickles, probably because I like them
> sliced better. I do make luncheon spears quite often but they are dilled
> and not sweet.

Thanks for the reply, George.

The first link was to a recipe type I'm trying to avoid. There is
no place in this house that will be 70 degrees or under until late
October. lol I simply don't have the space or inclination to spend
two weeks dumping and soaking pickles in any case. I need something
that cuts that piece of the puzzle out of the recipe.

I already have the UGA site bookmarked and remember to look it over
occasionally. I usually depend more on my BBB and other canning books
since I can do that offline instead of tying up the phone line.

The Splenda note started an idea though. I've got a diabetic friend
who loves jalapenos, which I grow for him. I'm thinking of doing him
up a batch of jalapeno pickles of some variety if I end up with the
overload of peppers as I had last summer. Any suggestions for a recipe
or seasonings would be helpful. Maybe an onion and jalapeno pickle mix?

Nyssa, who has most of the canning stuff gathered and is hoping the garden
doesn't disappoint this year

Melba's Jammin' wrote:

> In article <iuhrme$b46$[email protected]>, Nyssa <[email protected]>
> wrote:
>> Nyssa, who scored big yesterday finding Pickle Crisp, the jar of Ball
>> pectin, storage lids both regular and wide, a marked down jar of Fruit
>> Fresh and capped it off with a new BH&G Canning magazine
>
> Mercy! I'm getting the vapors over all that, Nyssa.

LOL! That's why I do a Big City run once a month to get stuff that I
can't find locally.

The only item I found in a local store was the marked-down Fruit Fresh.
You'd think being a rural area, more folks would be doing preserving
and canning. The stores here will carry a few cases of quart and pint
jars which are terribly over-priced, but not most of the other items.

I'm now starting to regret not picking up an extra case of half pint
and maybe one of 4 oz jars. I've got plenty of quarts and pints, but
only a few of the half pint. Since I'm single the smaller jars make
more sense for a lot of stuff. That and my neighbors who might get
some surplus are all singles or couple-only and would have trouble
using up a big jar of something.

Nyssa, who planted four blueberry bushes this year and is dreaming of
ways to use the blueberries in years to come

Thank you for responding, George! I will try this. Wow, am I a newbie.
I would never have guessed that peppers should sit for three weeks to
get crisp! Good luck with your figs. I love them in a salad with some
crumbled blue cheese or stilton.

Cheers!

'George Shirley[_2_ Wrote:[color=blue]
> ;1632165']On 6/30/2011 3:50 PM, toolsforkitchen wrote:[i]
> I'm not Susan but I would advise you to use Pickle Crisp if you want
> crisp pickles of any kind. Hot chiles won't crisp up on their own but
> the Pickle Crisp will make them somewhat more crisp. Just follow the
> directions on the Pickle Crisp container. You have to let them sit for
> three weeks in order to get a crisp product. Good luck with your
> canning, it's lots of fun and after a bit you will probably start
> altering standard recipes to fit you and your family's taste. Just be
> sure you follow the USDA protocols to ensure a safe product.
>
> Our figs are coming in so slow and scarce we're making two pints of fig
>
> jam at a time. This time last year we were making fourteen or more pints
>
> at a time. Drought doesn't help matters.




--
toolsforkitchen

On 7/1/2011 7:56 AM, Nyssa wrote:
> George Shirley wrote:
>
>>>
>> Here's one way to do them: http://tinyurl.com/6l5ez5s
>>
>> Go to the UGA website: http://tinyurl.com/9fy34
>> and you will find a world of advice on making sweet pickles. As a
>> diabetic I now make my sweet pickles with Splenda and no one seems to be
>> able to tell it isn't real sugar.
>>
>> I've not tried to do whole sweet pickles, probably because I like them
>> sliced better. I do make luncheon spears quite often but they are dilled
>> and not sweet.
>
> Thanks for the reply, George.
>
> The first link was to a recipe type I'm trying to avoid. There is
> no place in this house that will be 70 degrees or under until late
> October. lol I simply don't have the space or inclination to spend
> two weeks dumping and soaking pickles in any case. I need something
> that cuts that piece of the puzzle out of the recipe.
>
> I already have the UGA site bookmarked and remember to look it over
> occasionally. I usually depend more on my BBB and other canning books
> since I can do that offline instead of tying up the phone line.
>
> The Splenda note started an idea though. I've got a diabetic friend
> who loves jalapenos, which I grow for him. I'm thinking of doing him
> up a batch of jalapeno pickles of some variety if I end up with the
> overload of peppers as I had last summer. Any suggestions for a recipe
> or seasonings would be helpful. Maybe an onion and jalapeno pickle mix?
>
> Nyssa, who has most of the canning stuff gathered and is hoping the garden
> doesn't disappoint this year
>
I don't do hot stuff, Miz Anne and I can't handle the heat anymore. My
son pickles jalapenos with onion and garlic and likes them right well.
Lots of chile pickling recipes around, just make sure they comply with
USDA recommendations.