Best 3 Susies Mothers Award Winning Pickles Recipes

Blue Ribbon Dill Pickles image

Provided by Debber

Categories Vegetable

Time 1h30m

Yield 7 quart jars, 32 serving(s)

Number Of Ingredients 7

7 wide-mouth quart jars, lids & rings
fresh dill, heads & several inches of stems shaken free of bugs
cucumber, washed, scrubbed
1 garlic clove (or more)
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt

Steps:

GET ALL OF THIS GOING BEFORE FILLING THE JARS.
Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
Fill canning kettle half-full with hottest tap water; set on burner over high heat.
In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
Add lid and ring to each jar, tightening evenly.
Place jars into canner with water JUST to the necks of the jars.
Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.

Nutrition Facts : Calories 3.7, Sodium 1771.1, Carbohydrate 0.2, Sugar 0.1

Chef John's Bread and Butter Pickles image

Provided by Chef John

Time 2h20m

Yield 48

Number Of Ingredients 13

2 pounds pickling cucumbers, sliced
½ yellow onion, sliced
2 red jalapeno peppers, thinly sliced into rings
3 tablespoons kosher salt
2 cups distilled white vinegar
2 cups white sugar
¼ cup water
2 cloves garlic, sliced
1 tablespoon mustard seed
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
½ teaspoon ground turmeric
⅛ teaspoon ground cloves

Steps:

Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Nutrition Facts : Calories 38.1 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 360.8 mg, Sugar 8.8 g

SUSIE'S MOTHER'S AWARD WINNING PICKLES image

Yield 40 Quarts

Number Of Ingredients 7

1.) wide rimmed ball jars (quart jars)
2.) kosher salt (one cup of kosher salt to 14-cups of cold water)
3.) fresh -garlic
4.) pickling-spice
5.) fresh-dill
6.) carrots (optional - adds color)
1.) Bushel Kerby Cukes

Steps:

1.) Wash jars in dish-washer (don't worry about the caps) 2.) scrub (with nail brushes) and soak the cucs in ice-water 3.) wash the dill well and cut into sprigs 4.) slice carrots/peel garlic cloves --place the cucs in the jar --between 1 to 2 sprigs of dill --2 or 3 pieces of garlic --1 or 2 or 3 carrots --1 tablespoon pickling spice --fill jars with salt water 1 bushel is approx. 40 quarts according to my Mommy...