Pickles!
Today Maxell's "Mojej Mamy" (My Mother) recipe for dill pickles.Easy and simple.
For quart jar:
Fresh small cucumbers
Dill seeds- 1/4 tspn
2-3 cloves garlic
small ring of horseradish root pealed
5-6 peppercorns
all spice 2-3 corns
1/2 tspn of yellow mustard seed
small ring of carrot
Marinade -
150 ml ( 10 Tbs) vinegar (5% acidity)
1 1/2 Tbs sugar
1 tspn salt
cold non chlorinated water
on bottom of jar insert ingredients, pack tightly cucumbers.on top of cucumbers put salt sugar, pour vinegar and fill-up to top with water. Close jars and make pasteurization at 182 F for 6-8-minutes or to change color by cucumbers.
![Image](http://i356.photobucket.com/albums/oo6/stefan536/DSC_0720_zpsnzn6eu5w.jpg)
For quart jar:
Fresh small cucumbers
Dill seeds- 1/4 tspn
2-3 cloves garlic
small ring of horseradish root pealed
5-6 peppercorns
all spice 2-3 corns
1/2 tspn of yellow mustard seed
small ring of carrot
Marinade -
150 ml ( 10 Tbs) vinegar (5% acidity)
1 1/2 Tbs sugar
1 tspn salt
cold non chlorinated water
on bottom of jar insert ingredients, pack tightly cucumbers.on top of cucumbers put salt sugar, pour vinegar and fill-up to top with water. Close jars and make pasteurization at 182 F for 6-8-minutes or to change color by cucumbers.
![Image](http://i356.photobucket.com/albums/oo6/stefan536/DSC_0720_zpsnzn6eu5w.jpg)
Stefan you are the pickle master! I promised on the Polish site to make Maxell Mother's pickles but so far had not the time. Gotta do it soon, before the cucumbers are done. I also have only the larger slicing variety, but will pick a few smaller ones and try this recipe. And right now I'm not even home, so there is just so little time to do anything these days. ![Laughing :lol:](./images/smilies/icon_lol.gif)
![Laughing :lol:](./images/smilies/icon_lol.gif)
Tis the Season
Half Sours
![Image](https://i.imgur.com/4i9XG6nb.jpg)
![Image](https://i.imgur.com/4i9XG6nb.jpg)
Re: Pickles!
I also made a couple of large jarge a couple of weeks ago and they were gone in no time. Always a yearly treat at our hour house.
Re: Pickles!
Is the recipe for half-sours different? How do you arrest the fermentation?
Re:
Room temp start and then refrigerated to slow fermentation. They are best if consumed in the first 3-6 days, after that they start to get soft.
Recipe:
Recipe:
I also add some Red Pepper flakes.
Re: Pickles!
![Twisted Evil :twisted:](./images/smilies/icon_twisted.gif)
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