Cooking with Collin: Homemade Pickles

onlinements 119

1. 

   weyanna73 February 24, 2011 at 6:26 pm MST

   I love pickles and so does everyone in my household. We were just finishing up some pickles I made from fresh cucumbers and reused my Klausen remains in the jar. Took about a day and YUMMY! I will definately try this recipe listed above. Thanks for sharing.

   Reply
2. 

   Sharon Scott February 24, 2011 at 6:47 pm MST

   I am soooooooo happy you posted this today!! My daugther turned 11 yesterday & is having about 8 of her friends from school sleep-over tomorrow night……all of a sudden….it occured to me today @about 5pm…..we have no “party favors” to send home with the girls who will be sleeping over! YIKES!!! 😕 She attends an awesome charter school….that concentrates on the environment…..so BINGO…once again, Collin has saved the day! After I finish my day substitute teaching math at our local HS I will be hitting the grocery store for party supplies, AND MASON JARS, plus some of the other ingredients on that list – & they get to help make the pickles – bread & butter or dill – their choice…..can’t wait…. 🙂

   Reply
3. 

   sue February 24, 2011 at 6:52 pm MST

   These sound like bread and butter pickles. We used to layer ritz crackers, med. cheddar or american cheese and top with bread and butter pickles for a snack when I was young. Mmmm
   We always made peanut butter and pickle sandwichs with dill pickles but these sound good. I might have to make some–I did years ago but canned them–these sound easier. Thanks!

   Reply1
• 

  Collin (Mrs. Hip) February 26, 2011 at 9:45 am MST

  Wait. PB and pickles is legit? I thought someone was pulling my chain!

  Reply
4. 

   Collin (Mrs. Hip) February 24, 2011 at 6:53 pm MST

   Thanks for sharing, they look really good!

   Reply
5. 

   Susan February 24, 2011 at 6:59 pm MST

   I make these every summer, but not just with cucumbers! Try carrot sticks or zucchini sticks, and you can add whole cloves of garlic, too!

   Reply
6. 

   jaclyn February 24, 2011 at 7:25 pm MST

   Alright everone – I’m intrigued. I’m going to try this peanut butter & pickle thing!

   Reply1
• 

  Collin February 24, 2011 at 8:09 pm MST

  Let us know what you think! 😀

  Reply
7. 

   Chelle February 24, 2011 at 8:07 pm MST

   OMG these look awesome. I heart pickles! Have you ever made them by cutting the cuke into spears instead? I’ve never had good luck making refrigerator pickles that weren’t sickly sweet ones. I will def have to try this out. Yum!

   Reply
8. 

   Naomi February 24, 2011 at 8:10 pm MST

   Here’s the recipe that I use. https://canningusa.online/IfICanYouCan/BreadandButterPickles.htm

   I make mine a bit different. I put the sliced cucumbers in the ice bath for a few hours instead of overnight and also don’t put in as many onions. I use regular table salt too. The ice bath process helps make them crisp. When the cucumbers and spices are boiling, I’ll sterilize the jars and lids. I use the hot pack canning method to process the pickles. This recipe makes quite a bit of leftover pickle juice which everyone loves…lol!

   Oh…here is a big tip! If you plan to make them using tumeric, be careful. This spice will turn an item yellow!

   Reply
9. 

   Bridgette February 24, 2011 at 8:45 pm MST

   I made pickles last year for the first time from a recipe that a friend gave me. They were awesome! I made a case full and my husband couldnt stop eating them. He would put them on a saucer and sprinkle with salt and pepper. I had to tell him to save me some. I did repurpose the juice and made another batch but it wasnt as good as the first because it lost some of the flavor. Still good though! Glad I am not the only pickle obssessed woman in the world.

   Reply
10. 

    Annette February 24, 2011 at 8:55 pm MST

    That’s interestingly good. Its weird how the peanut butter kind of reduces the pickly taste. its almost like a crunchy peanut butter sandwhich.

    Reply
11. 

    lreitan February 24, 2011 at 8:59 pm MST

    thanks for posting this! I can’t wait to try to make them pickles go fast in this house.

    Reply
12. 

    Collin (Mrs. Hip) February 24, 2011 at 9:21 pm MST

    My mouth is watering! I have an AWESOME recipe for dill pickled green beans that are OUT of THIS world! Makes me want to make both of them… to the grocery store tomorrow!

    Reply1
• 

  Maysie February 25, 2011 at 6:29 am MST

  Yum that sounds so good! Can you share the recipe? 🙂

  Reply
13. 

    Susan February 24, 2011 at 10:01 pm MST

    Sounds easy and look delicious! I’m going to try these.

    Reply
14. 

    Esther February 24, 2011 at 11:00 pm MST

    question…when should these pickles be eaten by?

    Reply
15. 

    Pinky February 24, 2011 at 11:25 pm MST

    I started canning pickles two years ago. Each summer I make a variety (including my own sweet relish Collin). If you want to preserve several jars to last. Get out your largest stock pot make sure that the jars are covered in water, bring to a rolling boil for about 15 minutes take the jars out and let them cool. You should hear the pop sounds of the jars sealing while cooling. After 24 hours test the seals by taking off the outer ring and checking to make sure the lid is on tight. A quick and easy way to make sure your jars and lids are sanitized wash them and dry them on your hottest setting in your dishwasher while you are getting all of the ingredients ready.
    P.S I always keep my kosher salt handy in case the pot starts to boil over, a bit of salt helps to stop boil over.

    Reply1
• 

  Pinky February 24, 2011 at 11:35 pm MST

  P.P.S If you are looking for a great cucumber to grow to can your own pickles this summer, I reonlinemend Burpee seeds “Pickle Bush”. They grow in a bush cluster and are the size for dill spears. However, I use them for spears, slices and relish. The seedlings can yield as many bushes as you have space for. Last year I spread them out to about 5 main bushes and each bush yielded probably 50-60 cucumbers throughout the summer. So need lest to say I had a lot of pickles.

  Reply
16. 

    andrea February 24, 2011 at 11:50 pm MST

    Are these like bread and butter or dill??

    Reply
17. 

    Neverenuff February 25, 2011 at 7:48 am MST

    Does anyone know how long they keep in the fridge? I am guessing a week? Or does anyone know because they get eaten before they have a chance to sit around :).

    Reply
18. 

    Kaitlyn February 25, 2011 at 9:08 am MST

    These are making my mouth water! I’m not sure if there are any other Rhode Islanders on here, but we have a restaurant, Greggs, that serves the BEST pickles ever. They give them to every table, the way some restaurants serve bread while you wait for your entrees. I’ve never been able to figure out the recipe but Collins look delish!

    Unfortunately, we have a cucumber shortage here (really?!) because of a frost somewhere. I guess I’ll have to wait a couple of weeks.

    Reply
19. 

    jessica February 25, 2011 at 10:30 am MST

    We made our own pickles last year from the cucumbers in our garden and they were tasty. The thing is we actually figured esp. if you are getting pickles on sale with coupon that for us anyway it is actually more expensive to make them for the dill anyway. The sweet pickles are more expensive so we will probably can our own sweet pickles again this year and not dill.

    Reply
20. 

    L February 25, 2011 at 12:21 pm MST

    DOES ANYONE HAVE A YUMMY DILL PICKLE RELISH RECIPE THEY’D LIKE TO SHARE WITH ME? I have tried several and am not a fan of any of them. I like to can it for things like deviled eggs and even tuna mix. I don’t like sweet. Please post it if you do. THANKS!

    Reply
21. 

    Collin (Mrs. Hip) February 25, 2011 at 12:49 pm MST

    Does anyone have a recipie for garlic pickles? I love those kind they sell at delies that are still bright green and have tried a bunch of recipies and I just can’t get them right.

    Reply
22. 

    Faye February 25, 2011 at 7:22 pm MST

    I haven’t seen anyone verify whether these are like bread and butter or dilly? I heart pickles but not the sweet ones.=]

    Reply1
• 

  Pinky February 26, 2011 at 10:34 am MST

  I am guessing they are not dill since there is no dill listed in the ingredients. They sound like bread and butter.

  Reply
23. 

    Maysie February 28, 2011 at 6:55 pm MST

    Thanks for this recipe! I am in the process of making them as I type this 🙂

    Reply