Anything Pickled!

[Micah my love]

And they are very good

[sugarmamma]

are they green or red Betty?

[Micah my love]

mine are green

[sugarmamma]

That was my impression.

[RachelandSadie]

Originally Posted by sugarmamma

Lime pickles as in Indian Lime pickle? That is the sort that I know and

nope more like midwestern cucumber sweet lime pickles. we call em sweet pickles or lime pickles

this is pretty close to how they do em:

Sweet Lime Pickles: Wash cucumbers. Leave small 3-4 inch cucumbers whole with a 1/4 inch stem. Slice larger cucumbers.In a large crock or suitable container,soak cucumbers for 12 hours in a lime solution made of 1 cup pickling lime and 1/2 c. salt to 1 gallon of water. If you have a particularly large batch of pickles, you may want to double the lime solution, or refer to the instructions on the pickling lime package. Remove pickles from lime solution, rinse well and soak in fresh water for one hour. Rinse and soak the cucumbers two more times. (They will have been rinsed three times and soaked three times.)Drain and pack into jars. Pour boiling pickling syrup (made of 4 1/2 c. sugar, 3 1/2 c. vinegar,1 T. celery seed, 1 T. whole allspice,and 2 T. mustard seed) over cucumbers. You may have to double the recipe for the liquid solution, depending on the amount of cucumbers you are using. Leaving 1/2-inch headspace, process pints 10 minutes and quarts 15 minutes in a boiling-water canner. For a firmer pickle, you may also pasteurize these pickles by canning them as you would in a boiling-water canner, but maintaining the temperature at a low 180 degrees fahrenheit for a total of 30 minutes. (Use a candy thermometer to maintain the temperature.)

[sugarmamma]

Originally Posted by RachelandSadie

nope more like midwestern cucumber sweet lime pickles. we call em sweet pickles or lime pickles

this is pretty close to how they do em:

Sweet Lime Pickles: Wash cucumbers. Leave small 3-4 inch cucumbers whole with a 1/4 inch stem. Slice larger cucumbers.In a large crock or suitable container,soak cucumbers for 12 hours in a lime solution made of 1 cup pickling lime and 1/2 c. salt to 1 gallon of water. If you have a particularly large batch of pickles, you may want to double the lime solution, or refer to the instructions on the pickling lime package. Remove pickles from lime solution, rinse well and soak in fresh water for one hour. Rinse and soak the cucumbers two more times. (They will have been rinsed three times and soaked three times.)Drain and pack into jars. Pour boiling pickling syrup (made of 4 1/2 c. sugar, 3 1/2 c. vinegar,1 T. celery seed, 1 T. whole allspice,and 2 T. mustard seed) over cucumbers. You may have to double the recipe for the liquid solution, depending on the amount of cucumbers you are using. Leaving 1/2-inch headspace, process pints 10 minutes and quarts 15 minutes in a boiling-water canner. For a firmer pickle, you may also pasteurize these pickles by canning them as you would in a boiling-water canner, but maintaining the temperature at a low 180 degrees fahrenheit for a total of 30 minutes. (Use a candy thermometer to maintain the temperature.)

I would be interested in trying these. Nothing close to my beloved Indian Lime Pickles tho

[RachelandSadie]

i have had green tomato pickle relish for hot dogs. mom makes it. super duper good. very sweet not quite like the kosher style relishes.

[RachelandSadie]

Originally Posted by sugarmamma

I would be interested in trying these. Nothing close to my beloved Indian Lime Pickles tho

PM me your address i'd be happy to send some to ya if u wanna pay shipping. have a billion jars in the pantry and mom will only make more and more and more and more...

[Ahis_Mama]

Originally Posted by RachelandSadie

PM me your address i'd be happy to send some to ya if u wanna pay shipping. have a billion jars in the pantry and mom will only make more and more and more and more...

LOL send me some too!
My kids walk around the house singing the tune "I got 2 pickles..I got 2 pickles..today..hey...hey" It's from the movie The Little Rascals. I love that movie.

[Micah my love]

do any of you put pickle relish in deviled eggs

[sugarmamma]

Originally Posted by Micah my love

do any of you put pickle relish in deviled eggs

I put dill pickle relish in my deviled egg mixture.

[concretegurl]

They would not be deviled eggs without dill relish @ my house.

Pickled Planet Sauerkraut | Raw Organic Sauerkraut and Traditional Homemade Pickles from Pickled Planet. Available locally at food stores on the West Coast, and in bulk if you live near Ashland, Oregon.

I live on a jar from this site a week at least.

The dill beans are in my avi pic.

How did I miss this thread!?

[capt_noonie]

I made some pickles from persian cucumbers and some green beans. Yummy!

4-5 persian cucumbers
12 or so green beans
1 c water
1 1/2 c apple cider or white wine vinegar (or your fave kind)
1/2 c red wine, champagne, or balsamic vinegar (any sweeter kind)
1/2 c sugar
3 tbsp sea salt or kosher salt
1 tbsp pickling spice
1 tsp tumeric
1 tsp mustard seed
1 tsp celery seed
1 tbsp whole peppercorns
1 tsp cumin
1 tbsp red chili flakes
4-5 cloves of garlic halved
1-2 whole red chiles (your fave kind)
couple sprigs of dill (opt)

Quarter the cukes, and halve the green beans (if they don't fit in the jar). Put cukes, beans, dill, chiles and garlic in the jar(s), I made two jars lol. In a saucepan add all other ingredients and boil for about 4-5 mins. Carefully pour the liquid into jars and set on countertop to cool until room temp with lids off. When room temp, put in fridge. They will be ready in a few hours or overnight.

This works really well with carrots too. I really love this recipe as it starts off sour and salty, then ends spicy and sweet.

Nevermind the reused jars.

[Micah my love]

These looks so delicious

[sugarmamma]

Looks great! Do you ever "re pickle" using the same brine?