Pickle help

[erinyyc]

Can anyone tell me why the garlic in my dill pickles turned blue after processing? Are they still O.K.? Also, what opinions do you have towards "to process or not to process"? E.

[Norma]

I would like opinions here also. I used to make pickles and not process them and they were good...crispy, pretty. Now I'm afraid not to process and they are softer, not as pretty. I don't even make them much any more cause they're not as good.

[ElinorC]

I make bread and butter type pickles that are put in the freezer instead of canning them. They are delicious and I would post the recipe if anyone wants it.

[SandyM]

I'd like to see both recipes - canned and frozen. My mother used to make them, and I would love to try both methods. Her dill pickles were awesome too, but I tried canning them and they came out soft and way, way too salty, even though I followed the recipe with absolute precision. I'd welcome any pickling recipes!

[ElinorC]

Here's the freezer pickles. They are really crispy and delicious.


* Exported from MasterCook *

Freezer Pickles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups sugar
1 cup cider vinegar
3 1/2 quarts cucumbers -- unpeeled, sliced
1 teaspoon celery seed
1 tablespoon salt -- non-iodized
1 medium red bell pepper -- diced
1 teaspoon tumeric
1 teaspoon mustard seed

Substitutions: 1 small jar of red pimento, drained, can be used instead of red pepper if unavailable. Red gives a nice color to pickle mixture.

1. Place sugar and vinegar in a small saucepan. Stir over high heat until mixure boils and sugar dissolves . Remove from heat immediately. Cool until you can comfortably place your hand on the bottom of the pan.

2. Use the wide slot on your grater or the slicing attachment to your food processor to slice cucumbers. Be sure to use narrow cucumbers with small seeds. Pickling or gourmet cucumbers are ideal.

3. Place cucumbers and remaining ingredients in a stainless or ceramic or glass bowl. Mix well; pour liquid over and mix again. Let stand for 30 minutes and mix again.

4. Place in freezer containers, dividing the juice evenly. Place crumpled wax or freezer paper under lids to hold cucumbers under the liquid. Freeze quickly. Tastes best if frozen for about 1 month before using however they taste great even if you can't wait.

Makes about 4 1/2 pints.


Source:
"Cleveland Plain Dealer"
Ratings : Excellent Keeper 10
- - - - - - - - - - - - - - - - - - -

Per serving: 57 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 201mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

[MrsReber]

I have made dill pickles several times with pretty good results. It is important to use only kirby cukes and it is important to place them in a container (my husband and I use a big cooler) with ice and some salt to draw out the moisture so that they stay crisp. I have never had my garlic turn blue in the jar, but I have had my garlic turn blue after being baked in some butter on fish. It was weird. I think it may be the type of garlic. It was still okay to eat, though.

I like to put some crushed red pepper and jalapeno peppers in the jars with the pickle spears. Gives them a little extra kick!

You should always process. I think for pickles it's only 5-8 minutes. I always process mine- it's more of a safety issue than anything.

[This message has been edited by MrsReber (edited 10-02-2000).]

[Beth]

I have promised some marmalade recipes elsewhere on this BB, and I will try to get back with a canned pickle or two before the weekend is out. You also need to make sure you have completely removed the blossom end of the cukes. Any of the blossom can leave enzymes that can make the pickles soft (so I've read). Another important thing is to have the water bath really boiling and to keep your packed jars as hot as possible before putting them into the bath so that they process as quickly as possible. When you take them out, you want to put them on a wire rack &/or on top of the vent of a downdraft turned on to cool them off more quickly without cracking the glass, etc.

Meanwhile, I can recommend the book Pickles and Relishes. I'd tell you the author, but I can't find my copy right now, even though I'm probably looking right at it. Anyway, it has a number of recipes for all the basic pickles, including THE bread and butter pickle recipe for our family. If you get beyond basics or want something different for holiday gifts, check out Gourmet Preserves by Judith Choate. The pickle section includes onion pickles, zucchini relish and Sichuan pickles.

On the blue garlic, I've never seen it, but did you have a variety of garlic that had more purple in it to begin with? Perhaps the acidity of the pickling turned the purple more bluish? Do you have an agricultural extension office in your area? They might offer some insight.

[This message has been edited by Beth (edited 10-03-2000).]