Grandmas Pickles Food

GRANNY'S BREAD AND BUTTER PICKLES RECIPE

Steps:

• Wash cucumbers, cut into 1/4-inch slices discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl.
• Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.
• In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.
• Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.
• Spread a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.
• Use your canning funnel and ladle to pack the hot cucumbers and onions loosely into the jar. Ladle the hot brine over the pickles, and maintaining a 1/2 inch headspace.
• Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
• Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
• Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process pickles for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
• When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
• Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year. Yields about 5 pints depending on the size of your cucumbers.

EIGHT-DAY ICICLE PICKLES

Steps:

• Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
• Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
• Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
• Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
• Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
• Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
• Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GRANDMA ARNDT'S PICKLES

Steps:

• Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
• The next day, drain the cucumbers, rinse well with water, and set aside.
• Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
• Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GRANDMA'S HOMEMADE MUSTARD PICKLES

Steps:

• Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
• Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
• Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
• Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

GRANDMA'S DILL PICKLES

Steps:

• Wash cucumbers using cloth and cold water.
• Drain, Place in large crock or pot.
• Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers.
• Poor brine over cucumbers and let stand 24hrs, then drain.
• Wash and sterilize jars and lids. Keep jars in boiling hot water untill ready to use. Keep lids with seals in simmering (NOT BOILING)water untill ready to use.
• Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.
• Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water.
• Heat to boiling then discard cheese cloth.
• Pack cucumbers in clean HOT jars.
• Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tabelspoon dill seed to each jar.
• Cover with boiling water, filling jars 1/2" from top.
• Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.

GRANDMA'S SPICY SWEET PICKLES

Steps:

• Slice cucumbers about 1/8 inch thick.
• Pour salt over cucumbers.
• Pour enough boiling water over all to cover.
• Stir and let stand 8 hours or overnight.
• Drain and discard brine.
• In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
• Bring to a boil.
• Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
• Pour boiling vinegar mixture over cucumbers.
• Cover and let stand.
• Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
• Do not reheat when sugar is added.
• At the end of the 5th day, pickles are done and may be stored in covered jar.
• Do not seal jars.
• Pickles will keep indefinitely and get better with age.

GRANDMA'S DILL PICKLES (TASTE OF HOME RECIPE)

Steps:

• In a dutch oven bring water, vinegar and salt to a boil; boil for 10 minutes.
• Pack cucumbers into quart jars within 1/2 inch of top.
• Place one dill head, two garlic cloves and two peppers in each jar.
• Ladle boiling liquid over cucumbers, leaving 1/4 inch head space.
• Place lids and screw on bands fingertip tight.
• Process for 10 minutes in a boiling water bath.

GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)

Steps:

• Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
• Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
• After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GREAT GRANDMA'S BREAD AND BUTTER PICKLES

Steps:

• First layer cucumbers and onions and sprinkle with salt, then pour on ice water.
• Let stand atleast 2 hours and drain well.
• Mix remaining ingredients and bring to a boil.
• Drop in cucumbers and onions, cook until almost transparent - about 5 minutes hard boiling.
• Place hot mixture into sterilized jars, place lids and allow to cool.