give me your recipe please....never done this.


edit: just realized this is my 50k post so i'll throw in some food pron to make it worthwhile....

McClure's spicy. Not homemade but they sure as hell taste like it

These are a good snack pickle I like.

~ Authentic Amish Refrigerator Pickles~
~Ready to eat in 24 hrs~

6 c cucumbers, sliced
1 c green pepper, sliced
1 c onion, sliced
Liquid:
1 c cider vinegar
2 c white sugar
1 tsp celelry seed
2 Tbsp salt

Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good!~Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet~Pour over sliced vegetables, evenly in each jar~You will finish filling the jars with cold tap water~I shake the jar a few times during the 24 hrs to mix~No need to cook it~ Ready to eat in 24 hours.

in 32 ounce mason jar

1/2 yellow onion chopped
1 TBSP mustard seeds
1 TBSP black pepper corns
1 TBSP dill
3 cloves garlic
sliced cucumbers (not peeled) to fill jar with inch left at top

add boiling liquid to fill jar of following ratio:

2 CUPS distilled white vinegar
1 CUP water
1 TBSP sugar
1 TBSP salt

can keep for up to 1 month in fridge

Anyone got a really sour/acidic recipe? I'm talking burn a hole in your stomach acidic.

When can you eat them?

1-2 weeks.

This is pretty much it. But no onion. Try adding horseradish leaves.

I won the blue ribbon at the Texas state fair for my quick sours. So take the advice for what it's worth.

Can you use regular cucumbers? Not many of the pickle cucumbers left. How would you slice if so?

Where does one find horseradish leaves?

TyHolden said:

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Can you use regular cucumbers? Not many of the pickle cucumbers left. How would you slice if so?

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Not sure where you are but I see a lot of the bags of the mini seedless cucumbers at kroger. I've made pickles with them several times and they're great.

amanda04 said:

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Where does one find horseradish leaves?

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Their garden, right over from the dill and across from the cucumbers.

You can also use grape leaves. The tanins help keep the crisp.

Granted pickle crisp also works well (read better)

TyHolden said:

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Can you use regular cucumbers? Not many of the pickle cucumbers left. How would you slice if so?

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You can use regular ones but the texture is a little different due to how many seeds there are and how the skins are.

Central market typical has them in stock this time of year

Duncan Idaho said:

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TyHolden said:

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Can you use regular cucumbers? Not many of the pickle cucumbers left. How would you slice if so?

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You can use regular ones but the texture is a little different due to how many seeds there are and how the skins are.

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I've got some regular ones going but I thought I'd try out sliced big ones first (about 1/4 inch). Let them sit 1-2 days. Very crunchy, sour pickle slices. Kids loved them. Made another batch tonight.

Gonna make some with jalapenos added tomorrow.