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Originally Posted By BozemanMT:
Originally Posted By drucifer:
Got my daughter to help the other day and we put up six more quarts. The last atch was a bit mushy in the middle... Might have processed a bit too long. Hot jars. Pack with cukes and spices. Ladle brine over. Seal and hang above water while all get filled. Into the drink and return to a boil. boil for 5 min and pull to cool. Boze's recipe was a bit nonspecific for me as to a process time. I went with a time that I thought would get the jars to seal as he doesn't really call for a boiling water processing time. Just "get them HOT"... It has worked well so far and this round I added about a T of crushed red pepper. We'll see what happens. NO NO NO NO NO NO NO THERE IS NO PROCESSING TIME. There's no return to boil. it's pretty damn specific. No wonder yours are mushy. DO NOT PROCESS. pack with cukes and spices, ladle brine, put lid on, flip over for heat, wait for pop DONE. So after you put the ingredients in the sterilized jars, you hold them down in hot water and ladle in the hot brine? Then put the sterilized caps and lids on the jars and remove from the hot water? |
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we do.
the wife makes up a big batch (a pot full) and then does 3 or 4 jars every few days as the cukes ripen. We probably don't keep it for more than a week. and of course we cover it (ok, I do, the wife never does) probably not real "proper" though, but seems to work. |
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Originally Posted By BozemanMT:
keep the jars in the hot water (so they are hot) take jars out of water. you put the ingredients in you put the lid on, screw the ring down and wait for the pop NO PROCESSING the heat is what kills the crunchiness the brine kills the baddies. From your recipe posted earlier in thread. Brine: 1 Quart apple cider vinegar (not apple cider flavored) 3 Quarts water 1 Cup pickling salt Boil 5 minutes - Keep hot Wash and cut off both ends of pickles. Cut large ones in half lengthwise. Drop 1 clove garlic 1 piece dill 1 little red pepper Into bottom of sterilized jar and pack pickles into jar upright. Place in hot water to heat jars (very hot!) Fill with hot brine. Heat lids and seal. Turn the jars upside down for a little while so that the lids stay hot. Turn right side up and make sure they seal. Wait 3 weeks Eat. From the looks of it you heat the jars to sterilize them, pack them with the goodies then place them back into the water to fill with brine then pull them to add the lids and seal them. |
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No
you're misreading it. I copied and pasted that out of the receipe. put in hot water to sterilize. put stuff in. yank out, stuff pickles in (hot jar, always fun) pour brine in, seal lid done there's no boiling in hot water after the lids are on. that makes mush, not pickles. DO NOT PROCESS!!!!!!!!!!!!!!!! |
| Well the wife and I just made a batch of these. They sure sealed up quick too! We have enough pickels to last a few years. I've been giving away cukes and still have a bunch on the vines plus tons more blooms. I don't remember how many we planted but next year I'm only planting one! |
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Originally Posted By smalljaw:
Yes it makes sense,i made 6 qts yesterday but i done it wrong. I'll have enough to make about 12qts today and will use the heads. Also my red peppers ain't came in yet so i deviated again, used hot banana peppers instead. 
Thanks for the recipe Crushed red pepper like you put on pizza works good. |
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Originally Posted By BozemanMT:
Originally Posted By smalljaw:
Hey Boze, when you say one piece of dill are you talking about a head or branch? Thanks a head about 1 to 2" around with the flowers/seeds part of it. make sense? Any substitute using dried dill weed or seed? Thanks, -Slice |
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Originally Posted By HomeSlice:
Originally Posted By BozemanMT:
Originally Posted By smalljaw:
Hey Boze, when you say one piece of dill are you talking about a head or branch? Thanks a head about 1 to 2" around with the flowers/seeds part of it. make sense? Any substitute using dried dill weed or seed? Thanks, -Slice I wouldn't. go to your local farmer's market, they'll have dill |
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I just cracked open my second batch of pickles. This time around, I added:
1 tsp black peppercorns 1/2 tsp crushed red pepper flakes 1 habanero pepper sliced in half 1 thai chili pepper sliced lengthwise 4-5 cloves garlic cut in half I let them sit for three weeks in the fridge as opposed to the cupboard. I'm hoping this will keep them a little more crisp over the next few weeks. This batch has some heat! 
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Originally Posted By Blaculo:
I just cracked open my second batch of pickles. This time around, I added: 1 tsp black peppercorns 1/2 tsp crushed red pepper flakes 1 habanero pepper sliced in half 1 thai chili pepper sliced lengthwise 4-5 cloves garlic cut in half I let them sit for three weeks in the fridge as opposed to the cupboard. I'm hoping this will keep them a little more crisp over the next few weeks. This batch has some heat!
Be dang careful....................... you are messing with the recipe. You've added raw peppers which takes this to a different level. |
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Originally Posted By LOW2000:
For your cloudy pickle juice, I just read this: http://www.pickyourown.org/pickles/makingpickles.htm
Bring the mix and vinegar to a near-boil - just simmering! Be sure to use a NON-metal pot - or a coated metal (teflon, silverstone, enamel, etc.) without breaks in the coating. the metal reacts with the vinegar and makes the pickle solution turn cloudy.
BOIL THE JUICE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Do what the recipe says, don't mess with stuff that works especially when it isn't processed. |
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Made a batch of these.
Heated the vinegar to a boil. Pulled the jars out of the hot/almost boiling water they were sitting in Dropped in fresh garlic and dill (Thank you to the wonderful lady on craigslist for the gallons of cukes and the MONSTER garlic) Packed with cuke slices (we eat them better). Poured the vinegar/brine over them and carefully removed air bubbles. Wife cleans rim, places lid on and tightens band. She does the band as I tend to over tighten. She moves the jar to the counter and places it upside down for a few minutes. Turns jar over and we count the pops. We have tried 3 recipes this season and this one is hands down the favorite. Thank you BOZ.
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first pic
used Brozemans ratio on the liquids but used dill seed and minced garlic 2 jars have half of a jalapeño 1 jar has a hole one that was cut in half and 2 are plane this was my first time trying anything like this I cant what to eat them the gun is a tuaras 24/7 pro c ds the knife is a kershaw Packrat |
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Thanks for the recipe. Went to the market this morning and am in the process of canning right now. A large basket of cukes - $6.00! My garden doesn't produce enough at one time to make a decent batch.
Good shooting. Update: I canned 8 quarts with the above recipe( had enough liquid left over for two more, but I didn't have the jars. Five were w/o the hot pepper, three with (some of my friends just don't eat anything hot). And just for an experiment I added fresh sliced ginger root to one of the "hot" ones. One failed to seal so I put that jar into the frig. Picture to follow. |
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So last thursday i cracked open my first quart of 64, the pickles were at room temperature and since i hate wasting space in jars the first taste was a cucumber chunk  . I love salty stuff but i was nervous at the horror of wasting all those cucumbers because i wasn't impressed. I put jar in the refridgerator and let them get cold and to see if i would turn .
Later i dug a little deeper and found a whole pickle  thats why i took arf.com's word on it. One of the BEST DAMN PICKLES i ever ate! Follow Boze's advice/recipe and ye shall be rewarded.
By the way Boze, any idea on how to keep my kids out of them?
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my brother, a friend, and myself just canned 48 quarts today!!!!! holy shit thats a lot of work. mostly baby cucs, so a lot of cleaning. i used thai chili peppers and the others used those and habaneros. i used some of my home grown garlic. can't wait for 3 weeks to be up.
C |
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My husband directed me to this thread and the pickle recipe. I made 11 quarts 5 weeks ago, 24 hours after finishing 10 had sealed but one had not. Three weeks later the lids were popping on all but two of them and now 5 weeks later the majority of the lids are totally convex and won't pop at all. Needless to say my husband is disappointed and I am looking for input on what went wrong! I followed instructions exactly and while I am not a pro at canning I did very successfully make two batches earlier that had different instructions.
Any and all input is appreciated, Thanks! |
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First batch of the year. A little late though. Will run another dozen or two quarts next weekend. ETA: we lost a quart jar while heating. First time that's happened. I've had some go down to attrition while my daughter was washing them like a clod, but never while in the process of sterilizing. Was weird how it just cracked around the middle. Good thing we have lots more jars! 
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Originally Posted By theghost:
made two 6 quart batches but did not use the above recipes.... I use my own dill recipe. These were the first cukes of the summer. Post recipe or you fail! |
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| I finally started eating these. Best pickle I have ever had. No way these are going to last all winter! |
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Today's batches.
Some Pear/gingerbutter, Applebutter, Applesauce, Dill Beans, Dill Okra, Bozeman's Pickles in quarts, and a few other quarts with my wife's doctored recipes. My daughter wanted some whole pickles so we used the 1/2 gallons jars. Was nice to try out the Presto 23qt pressure canner for those. Only pot we have that's tall enough for those 1/2 gallons. Unfortunately the nipple is broken on the weighted release valve, thanks to the younger kids. Nobody knows anything about that though, of course. Good thing is it's not needed for regular bath processing. 
eta: 3 pints of "firecrackers" too. The baby carrots in hot pepper brine. Also 3 pints of sweet/hot pepper jelly. That's a new one for us, so we'll see how it goes. It's mostly set up, but it might take a couple weeks to get as firm as we like it. Again, we'll see. |
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