I have always done that "hot water bath" to seal the jars. I have seen other recipes that don't seem to require that. Does anyone know what the difference is in the 2 methods, and how long the ones that aren't bathed can keep, if in a cool place? I don't have the refrigerator space to have that many jars saved in them.
The extension service has put out some new recipes in recent years that use a lower temperature pasteurization process.. It requires holding the hot water bath at 180 F for a certain time. This would help in keeping the pickles crisper. I haven't tried it but it sounds interesting.
do you have a link to that, by any chance? I know in past years, I have lowered the amount of time I kept the jars under water, and that has helped quite a bit (I've gone from 20 minutes to 5 minutes) and noone has died yet!
This may sound crazy, but I have been canning pickles and jams and jellys all my life and I have never used a hot water bath or pressure cooker on them. I have everything including the lids in boiling water. i.e. jars, lids, and the vinegar water.
Jnette, I'll bet they are crunchier as well! I have already learned to reduce the boiling water time down, as it turns the pickles into mush. Please feel free to email me any recipes you have - I am always looking for the "perfect pickle recipe".
Karrie, I just put anything in that I want. i.e. garlic, red pepper, pickling spices, dill etc. in each jar. Then add the brine. I don't hot bath or anything. As long as the brine and everything else is hot they seal. And I mean boiling hot.on the jars and lids. I turn the brine off when I start loading the jars so it is fairly hot also.
You watch, or listen. If they are indented, they are sealed. Jeanette
I've been using half white vinegar & half apple cider vinegar lately - seems to be tasty. What do you use Jnette? I'm going to give yours a try. I use a slit jalapeno pepper per jar sometimes, always pickling spices & dill.
Karrie, Whatever works for you. I really prefer the flavor of the cider vinegar. But, the pickles are clearer and I really think crisper with the white.
As far as the jalapinos, use anything you want. I like the little red peppers myself. They are pretty with the pickling spices etc. Just one so they aren't too hot. I also like the flavor of the jalapinos.
I had a dream last night I was pickling dill pickles your way jnette, lol! But today I canned Hot Sauce - I've already canned my dill pickles for the year. I am going to do some bread & butter ones tomorrow.
I found this old thread by doing a search on cucmber pickles. I hope it will still show up on your threadwatcher! Anyway, Im trying to make cucumber pickles for the first time. Could you please give me a few hints, how to make the brine, how much vinegar to water, salt etc. I have some fresh dill which is just beginning to flower, which Id like to use. Ive looked up some recipes from which ill addapt my own, just not so sure about the brine.
Any help would be great! Thanks,
Like Jnette - I agree with not using the hot water bath with pickles. Last year I made a bunch in a crock and then later jarred them and used a hot water bath and they were so soggy. I used to make pickles year after year with my Mom and we never used a hot water bath and they were great and I'm still alive!
I just made these last night as it's cucumber season here. They sealed up really good and so far so good (fingers crossed!). I had one that was being stubborn and not wanting to seal, so I poured out the liquid into a container and nuked it for 3 minutes and poured it back in. Seems fine now. Like Jnette say's, everything needs to be hot!