Tips about pickling cukes? I'm trying it for the first time!

[Carmella]

So we went to the farmer's market today (yay!), only we got there a little late and most of the stuff was gone. :( We did manage to find some very nice cukes, summer squash and zucchinis, though. Oh, and pears that someone had just picked from their tree. :D

AND I got pickling cukes for the first time ever! ;) I've been meaning to try pickling these for a while. The lady who I bought them from told me how her mom used to do them by making a brine of 1 cup salt to 15 cups water. Then put that in jars with the cukes. Screw the caps on and that's it. Leaves them do their thing. She also said you can put them in the sun and they'll be ready in just a few days!

Does anyone have other methods or suggestions about how to go about this? I know it seems pretty straight forward, but hey! Since you're all there, might as well ask the pros! ;)

[ocean]

Here is my great grandfathers recipe. Before they started to boil the water and jars etc. I make some jars with the red pepper and some jars without so I get some variety.

Old fashioned Dill Pickles

Per quart jar use:
3-5 small pickling cucumbers (scrape off blossom end of cucumber)
1 small dried red pepper
2 bay leaves
2-3 flower heads fresh dill
2 cloves garlic
1 Tbs. Celtic sea salt
1/2 cup vinegar (apple cider or white)
1 Tbs. pickling spice (see below for recipe

(1 cup cinnamon stick broken into small pieces, 5 bay leaves crushed, 2 Tbs. mustard seeds, 1 Tbs. whole all spice, 1 Tbs. coriander seeds, 1 Tbs. whole black peppercorns, 1 Tbs. ground ginger, 1 Tbs. dill seeds, 2 Tsp. cardamom seeds, 1 Tsp. whole cloves. In a small bowl combine cinnamon stick pieces, bay leaves, mustard seeds, allspice, coriander seeds, peppercorns, ginger, dill seeds, cardamom seeds, and cloves. Stir well, & store in airtight container for 1 yr.
Makes 1/2 cup.)
************************************************** ********
Wash jars in dishwasher, take out when hot, put the pickling spice in the bottom of the jar. Put the cucumbers in and pack tight. Add the dill flowers, sea salt, vinegar, garlic & red peppers. Fill the rest of the jar with cold purified water (leaving 1/2" head space). Tighten canning jar lid & for a few days shake jars to dissolve the salt. Then store in a cool dry place. Pickles will be ready to eat in 6 to 8 weeks.

[Raw Vegan Mama]

I only know how to make my Great Grandmother's counter-top pickles.

Cut up the cukes and some onion, put in bowl, cover with Apple Cider Vinegar (just enough to cover the pickles), then add twice the amount in water, top with salt & pepper. Wait an hour or so, and eat! I like it when it sits about 3 hours, my mom can hardley wait 30 minutes!

I have asked repeatedly for a real recipe with measurements, and noone in my family has it, or will try to figure it out. You just have to wing it, I guess!

Oh, and never use a metal fork in it -- it reacts with the ACV,:)

[Raw Love]

I make cooler pickles, just finished another batch this day.

Slice the cukes in thin circles
Onion sliced thin
Fresh dill
Green bell peppers sliced thin
Minced garlic
Celtic sea salt to taste
1 part apple cider vinegar to 1 part pure water pour over cucumber mixture. I make it in a large serving bowl and place into my cooler over night. I fill jars in the Am and cover with the cider mixture. They will last for awhile in your cooler.

I like to add hot peppers to it sometimes too.

I pickle caluiflower the same way.

Raw Love
Melissa

[Carmella]

Ocean and RVM,
I feel honoured to be privy to your family's recipes! ;) Thanks gals!

Melissa,
When you say that "They will last for awhile in your cooler." Do you mean after putting them in jars?

I just stumbled upon the following which is somewhat similar to RVM's family recipe:

Simple Pickle Salad
Posted on Freshtopia (http://www.podtech.net/home/3784/freshtopianet-a-simple-pickle)

Serves 2-4

1C thinly sliced cucumber
3/4C thinly sliced sweet onion
Apple cider vinegar, about 1/2C
1t agave, or more to taste
Fresh ground black pepper

Soak the cucumber and onion in warm, sea-salted water for 15 minutes. Drain and rinse well. Immerse drained veggies in equal parts apple cider vinegar and water to cover. Add agave and fresh black pepper to taste. Let sit overnight if possible. Pickles will keep in refrigerator 3 to 5 days.

[Raw Love]

Yes Carm after they are in the jars, however you do not need to jar them, they can be in any air tight container as long as they are in your cooler.

Raw Love
Melissa