THE BBQ BRETHREN FORUMS
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What did i start?
- Thread starter smoke ninja
- Start date
-
- Tags
- pickles
aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia Beach, VA
Great job on the production. Those are some lucky people!
THoey1963
somebody shut me the fark up.
Wow Ninja. I have done up to four batches before, but no where near that many. My normal is one batch (2 jars) spears and the other sliced.
I love Marubozo's recipe and have shared the pickles and the recipe with many friends. I will say that we have altered the recipe slightly as we thought the original was too salty for us. We also like spicy, go I use Habanero's in ours.
This is what I have saved off in email so I can have it with me when I go shopping or am making them:
This recipe makes two quart sized jars of pickles. I use the Ziploc Twist'n Loc plastic containers and they work great.
http://ziploc.com/en/products/containers/round/containers-twist-loc-medium
Ingredients
• 4-6 medium cucumbers, or 8-10 small pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 8-12 cloves of garlic
• 6 tablespoons of pickling/canning salt or non-iodized kosher salt *** I use 3 TBS as I thought 6 was too salty ***
• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 2 Hungarian hot wax peppers *** Peppers are OPTIONAL: I tried Jalapenos and now use Habaneros. Depends how spicy you want it. ***
Directions
Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. I also add the peppers to the simmering pot as I feel it extracts some of the hot oils and make the pickles spicier.
While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.
In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices (1/2 teaspoon each) between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.
Put the lid on the container and store on the countertop to cool. I shake the jars every hour or so and alternate between right side up and upside down to get the flavors to evenly mix. Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.
I love Marubozo's recipe and have shared the pickles and the recipe with many friends. I will say that we have altered the recipe slightly as we thought the original was too salty for us. We also like spicy, go I use Habanero's in ours.
This is what I have saved off in email so I can have it with me when I go shopping or am making them:
This recipe makes two quart sized jars of pickles. I use the Ziploc Twist'n Loc plastic containers and they work great.
http://ziploc.com/en/products/containers/round/containers-twist-loc-medium
Ingredients
• 4-6 medium cucumbers, or 8-10 small pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 8-12 cloves of garlic
• 6 tablespoons of pickling/canning salt or non-iodized kosher salt *** I use 3 TBS as I thought 6 was too salty ***
• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 2 Hungarian hot wax peppers *** Peppers are OPTIONAL: I tried Jalapenos and now use Habaneros. Depends how spicy you want it. ***
Directions
Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. I also add the peppers to the simmering pot as I feel it extracts some of the hot oils and make the pickles spicier.
While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.
In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices (1/2 teaspoon each) between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.
Put the lid on the container and store on the countertop to cool. I shake the jars every hour or so and alternate between right side up and upside down to get the flavors to evenly mix. Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.
sturev
is one Smokin' Farker
Wow, you turned them out, great job!
- Joined
- Jan 3, 2014
- Location
- Detroit michigan
Yea Terry i use a little less salt too i times the batch by .75 for salt. Im still tweaking it myself to get it where i want it.
Could have been easier making these in a tub or something, i dont know, never done this much volume before. Still new to all of this. I do like the personal feel of the one batch jars.
Could have been easier making these in a tub or something, i dont know, never done this much volume before. Still new to all of this. I do like the personal feel of the one batch jars.
Clay-b-que
is Blowin Smoke!
- Joined
- Jun 18, 2014
- Location
- Denver, CO
Just an FYI I think it easier if you use Tupperware to peel the garlic. Put it in and put the top in and shake the ever living crap out of it. Works great! Thanks for the recipe. Might have to try this next year. 
Merry Christmas ya filthy animals
Have I ever mentioned how much I like pickles?
:becky:
- Joined
- Jan 3, 2014
- Location
- Detroit michigan
Ron im sure my pickles are no big dill compared to yours
:becky:
Sorry i cant resist low hanging fruit.
:becky:
Sorry i cant resist low hanging fruit.
