Kitty said: Yes.how do you make homemade pickles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make homemade pickles?),it will help you,my kids.
always wanted to know..
Answers:
7 DAY PICKLES
1/2 gallon water
1 cup Kosher or canning salt
1 gallon cucumbers, sliced
1/2 gallon water
1 tablespoon powdered alum (optional)
1/2 gallon water
1 tablespoon powdered ginger
1 quart vinegar
6 cups sugar
1 tablespoon celery seed
1 teaspoon ground cloves
1 teaspoon powdered cinnamon
Scrub cucumbers. Discard any with blemishes.
Bring one half gallon water and one cup salt to a boil. Pour this brine over 1 gallon sliced cucumbers in a crockor or other nonreactive container. select a dish to fit the top of the crock in order to weigh down the cucumbers and keep them under the solution.
Place a clean towel over the container and allow to stand for 4 days. On the fifth day, drain brine from the cucumbers, rinse well and drain again.
Boil another half gallon of water, adding alum. Pour mixture over cucumbers and allow to stand for another day. On the sixth day, drain again.
Boil another half gallon of water, adding powdered ginger; pour mixture over cucumbers.
On the seventh day, drain again. Boil 1 quart vinegar, sugar, celery seed, cloves and cinnamon.
Bring mixture to a boil; add cucumbers. Seal in hot sterilized jars and process in a boiling water bath for 10 minutes.
DILL PICKLE - GREEN TOMATO
Vegetables:
5 lbs. tomatoes
2 stalks celery
green peppers
onion wedges
cauliflower
carrots
Pickling Solution:
2 qt. water
1 qt. vinegar
1 c. plain salt
2 bulbs garlic, peeled
Amounts used for tomatoes and vegetables can vary; use what you have or what you prefer.
Wash tomatoes and other vegetables thoroughly. Remove any which have blemishes.
Put tomatoes, vegetables and garlic into a jar. Mix water, vinegar, salt; bring to boil.
Pour over vegetables in jar and seal.
Refrigerate and use in two to three weeks, or process in a boiling water bath for 10 minutes (pints) or 15 minutes (quarts).
If you're new to canning, follow the directions found in the Ball Blue Book.
BREAD AND BUTTER JALAPENO PICKLES
1 gallon jalapeno nacho slices
1 large onion
2 cups sugar
2 cups white vinegar
2 tablespoons salt
1 tablespoons celery seed
1 tablespoons mustard seed
1 tablespoons turmeric
Drain liquid from peppers, layer onions and peppers back to jar. Use a larger jar than the one the peppers came in.
Combine liquid and remaining ingredients in a pan and bring to a boil, simmer for 5 min.
Let COOL (THIS IS IMPORTANT).
Pour liquid over peppers and onions.
Refrigerate 7 to 10 days inverting jar every 2 days.
This makes enough for about a half gallon. Can be doubled.
Submitted by: Rosemary
Other Answers:
Just soak whatever kind of fruits or vege in vinegar, sugar and some salt. Normally I use cucumber and carots. You could use any kind of fruits desired. Vinegar is a sort of natural perservative.
Well, the quick and easy way is to take what you want to pickle, and put it in a mason jar. Then, boil up some brine, and pour it over the stuff in the jar. Once it's cool enough, screw on the lids, and stick it in the fridge.
This method makes a nice quick "fresh pickle" that will last for a few weeks in your fridge. I use quartered baby cucumbers, green beans, and celery, and will sometimes add in a hot pepper or two to add some spice.
The exact recipie of the brine is flexible- if you search somewhere like "www.allrecipies.com" you can find a number of pickling recipies.
Note that if you want the kind of pickle that will sit happily on a shelf in your closet for a few months, you'll need to go through a little bit more work, like boiling your mason jars and ensuring that the pickles are sterilized in the jar as you seal them, yada yada. Too much work for me, I'll admit. :-)
I make these all the time for my husband because he LOVES them! This is Bobby Flay's recipe for Spicy Sour Pickles. And believe me THEY ARE SOUR!! Also, the great thing about these is they only take a day to make. However, they don't keep as long as 'true' pickled cucumbers! Enjoy!
4 cups white wine vinegar
2 tablespoons sugar
1/2 teaspoon red pepper flakes
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
2 tablespoons kosher salt
3 tablespoons fresh dill, coarsely chopped
3 tablespoons fresh cilantro leaves, coarsely chopped
6 kirby cucumbers, washed and sliced crosswise into 1/2-inch thick slices
Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.
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