How To make End Of The Garden Pickle
***1 C. OF THE FOLLOWING:*** small cucumbers Chopped peppers Sliced cabbage Sliced onions Green tomatoes Carrots Green beans Chopped celery
Soak cucumbers, celery, peppers, onions, tomatoes and cabbage in salt water ove rnight. (1 1/2 cups salt to 2 quarts water.) Drain. Cook carrots and beans i n boiling water until tender. Drain well.
2 tbsp. mustard seeds 2 tbsp. celery seeds 2 c. vinegar 2 c. sugar Boil all in gredients 10 minutes. Pack into jars and seal.
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How To make End Of The Garden Pickle's Videos
FERMENTED DILL PICKLES!!! #food #fermentedfoods #pickle
#slowliving #harvest2023
This is a fermented pickle recipe I got from The Elliot Homestead, who do all kinds of fermented foods!
To 1 quart non-chlorinated water, add 1 1/2 Tbsp pickling salt. allow to dissolve. Fill container with cucumbers, dill, garlic. Be sure to nip off the blossom end of the cucumbers. pack jar with oak or grape leaves along with the vegetables (for crunch) and top off the brine so that the vegetables are submerged completely. you can use weights for this. Allow to sit at room temperature for 3-5 days, the when the pickles are to your taste, remove to a cold dark storage area. Have fun!
A Harvest and Preserve Adventure (time to pickle!)
Follow me over the course of a few days as I harvest and preserve fresh garden treats; sugar snap peas, pickling cucumbers, and cucamelons. Can you count have many peas I snacked on? :) The second half of this video is a tutorial of my favorite refrigerated dill pickle recipe...it's worth giving it a try!
UPDATE 7/24/22: I pickled another batch (24lbs) of cucumbers and cucamelons the following weekend. As I was loading the new batch into the fridge, I gave the old jars a nice turn to get everythint all nice and mixed up. Mind you, I removed the BANDS when I put them in the fridge. Although sealed, they’re not super sealed with just the lids and one of the lids popped off, leaking pickle goodness everywhere…
My advice to you is that after you’ve let your pickles sit out overnight, store the pickles in the refrigerator with BOTH the LIDS and BANDS despite what I mentioned in the video. I recommend doing this since these are not water bath canned. For best flavor, allow a few weeks before enjoying.
Waiting for the garage to stop smelling like vinegar now… ☺️
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REFERENCES:
- Joey (Roo) Garden Apron:
- Refrigerator Dill Pickle Recipe:
- Pickle Crisp Granules:
- Bread and Butter pickle recipe (not included in this video, but one I use each year):
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- Honeybees and Strawberries (Apr'22):
- First Official Garden Tour (May'22):
- Summer Garden Tour (July'22):
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Quick 6 Ingredient Refrigerator Pickle Recipe
Quick 6 Ingredient Refrigerator Pickle Recipe
This year we are loaded with garden-grown cucumbers. We love to eat them fresh but right now we are harvesting 3 or 4 a day so we are having a hard time keeping up! When I have a glut of cucumbers like this a simple way to use them up is to make this Quick 5 ingredient Refrigerator Pickle Recipe!
This recipe takes about 5 minutes to put together and then you let them sit in the fridge for a couple of days and they are ready to eat!
Here’s the recipe
3 Cups of water
6 Tablespoons of Vinegar
2 Tablespoons of Salt
½ Tablespoon of Dill weed (or a bunch of fresh dill)
2 Cloves of Garlic
3 Medium Cucumbers
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Chapters
0:00 Introduction
1:45 Ingredients
3:25 Putting it together
6:10 How long in the fridge?
7:55 Join The FREE Fall Garden Tasks Mini-Course
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Crunchy Dill Pickle Recipe!
It's that time of year again! Pickle making time, that is. Whether you grew your own cucumbers out in the garden or you picked up some fresh cukes from a farm stand or farmer's market, this recipe will help you to make some tasty, crunchy dill pickles. No mushy pickles here!
The canning time for this recipe is 10 minutes for pints. If you live above 1,000 ft elevation then use the recommendation found in your canner manual or from your county extension.
For 8 pints you will need:
6 lbs of cucumbers
4 cups of water
3 cups of white vinegar
5 tbsp canning or pickling salt
8 tsp dill seed
4 tsp black peppercorn
4 tsp mustard seed
8 cloves of peeled garlic *optional*
Grape leaves
I hope you enjoy this homesteading pickle recipe and thank you for watching!
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The Quickest Homemade Pickles Ever | Refrigerator Pickle Recipe
My FAVORITE hack for making QUICK pickles out of almost any vegetable! Cucumbers, beets, carrots, etc! No canning required. *CLICK SHOW MORE FOR RECIPE*
SUPPLIES:
My favorite salt (Redmonds):
Sugar:
Dill seeds:
Mustard seeds:
Where I purchase my canning jars online:
My Garden Hod (in the background of this video):
???? Quick Refrigerator Pickles Recipe
From The Prairie Homestead Cookbook: homesteadcookbook.com
Per Quart Jar You Will Need:
1 cup water
1 cup vinegar (white or apple cider)
1 tablespoon fine sea salt
1 tablespoon organic sugar
4 to 6 cucumbers, depending on the size (about 2 pounds)
2 cloves garlic
3 heads fresh dill or 1 tablespoon dried dill seeds
1 tablespoon yellow mustard seeds
1⁄2 teaspoon black peppercorns
1 bay leaf
Combine the water, vinegar, salt and sugar in a small saucepan. Bring to a simmer and stir until the salt and sugar is dissolved. Remove from the heat and let cool.
Trim the blossom ends from the cucumbers and cut the larger ones into spears, if desired.
In a clean 1-quart jar, combine the garlic, dill, mustard seeds, peppercorns, bay
leaf.
Pack the cucumbers on top. Fill the jar the rest of the way with the brine, taking care to cover the cucumbers completely.
Cap tightly and shake well. Icebox pickles can be eaten just a few hours after you make them, but the flavor vastly improves after at least 48 hours in the fridge. These pickles will last about 3 months, but the garlic flavor will intensify and the pickles will increase in spiciness the longer they sit in the refrigerator.
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