I want to make some pickles, with a recipe of my granny's but I have never pickled before and really don't have the *equipment*. Do I HAVE to have sealable jars to make icebox pickles? You soak the cukes in ice water for three hours, boil the pickling ingredients, and pour the mixture over the pickles and seal. Could I just put them in tupperware or old pickle jars and store in the fridge? They would be eaten fairly quickly, in a few weeks maybe.
Cleo, I picked up a neat book the other week from a yard sale that has info about canning in it. I will look in there later and see what it says. Best 50 cents I ever spent, LOL.
I went and got the book, and it only has one recipe that didn't call for a hot water canning bath, you don't need a pressure cooker for that, just a great big pot. The recipe below is for Freezer Dills, never heard of that, but I hate pickles of any kind, so I can't vouch for it in any way, LOL. If you want to borrow this book, send me a PM, I will be riding through 4042 tomorrow, it's got some GREAT recipes for canning and the instructions for the hot water canning bath. Freezer Dills: 6 cups thinly sliced cucumbers 1 large onion, sliced thinly 3 tablespoons pickling salt 1 cup sugar 1 cup white vinegar 2 cloves of garlic, minced 3 tablespoons dill seed 1/2 teaspoon crushed red pepper 1. In a large bowl, combine the cucumbers & onion. Sprinkle 2 tablespoons of the salt over the vegetables and let stand for 2 hours. Rinse under cold running water; drain well. 2. In a large glass bowl, combine the sugar, vinegar, garlic, dill seed, and red pepper. Stir well to dissolve the sugar. Add drained cucumbers and onion. Mix well. 3. Pack into freezer bags or containers and freeze. Deforst in refrigerator for 8 hours before serving. Yield: 3 pints From:500 Treasured Time Honored, Tried & True Country Handed-Down Recipes by Martha Sotrey & Friends.
As long as you eat them fairly quickly you should be alright without sealing them. Even when you can, there are always jars that don't seal properly and those are the ones that go in the fridge to be eaten first. I have books you can borrow as well if you'd like and equipment for pressure canning and the rolling water baths.---Rachael
kdc, that's even easier than my recipe! Where do you get pickling salt around here, Food Lion? Thanks for your response rskip, I am trying pickling for the first time. And what are pickling onions?
I would think the grocery store, or Walmart in their canning section. They've got a little spot where they keep the jars and such, near the dishes, etc.
Everything you ever wanted to know about salt... http://www.foodsubs.com/Salt.html Guess I'll get some "pickling salt" along with those pickling onions, when I find out what they are. Did anybody else's cukes find the rain really romantic last night?
