Sliced Homemade Dill Pickles
Preparation. Day 1: Chunk cucumbers and add to a 5 gallon bucket with 2 cups salt and 1 gallon water. Let stand for 3 days making sure to mix everyday and to somehow press the pickles down so that they stay below the brine (I put a plate on top with the gallon jug of vinegar on top). Day 4: Drain, cover with clear water, let stand for 24 hours.
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This step helps remove excess salt and spices from the cucumbers. Step 6. Prepare Sweetening Mixture: In a separate saucepan, combine the golden honey crystals and amber agave nectar. Heat the mixture over medium heat, stirring constantly until the crystals and nectar blend together, forming a syrup-like consistency.
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Sweet Chunky Pickles. 1 flat cucumbers — pour boiling water over them for 4 days. Cut in chunks. Pour boiling water over them for 4 days more. Heat to boiling point 1 qt. vinegar — 8 cups sugar — 1 T. salt. Cinnamon, cloves, allspice to taste. Pour hot mixture over pickles for 4 days more. Seal hot.
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STEP 1: Cut the cucumbers into slices about 1/2 to 3/4 inch thick, and slice the jalapenos into rings. STEP 2: Stuff the cucumber slices and peppers in alternating layers into a one-pint jar. STEP 3: Top the cucumber and pepper combination with pickling spice. STEP 4: Add the salt, vinegar, honey, and water.
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As far as I understand Pickle, load/dump by chunk is not possible. Pickle intrinsically reads a complete data stream by "chunks" of variable length depending on flags within the data stream. That is what serialization is all about. This datastream itself could have been cut in chunk earlier (say, network transfer), but chunks cannot be pickle.
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Day 2: Drain the water on the cucumbers and cover them with salt and fresh boiling water. Day 3: Add the powdered alum to the cucumbers before adding the boiling water. Day 4: Drain the pickles and add the pickling spice packet to the jar. Bring the cider vinegar to a boil and pour it over the cucumbers.
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Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain. Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium.
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Next, bring the vinegars, water, and salt to a simmer in a large stock pot. Pour the brine over the cucumbers in the jars, leaving about ½ inch headspace. Tap to release air bubbles. Tap the jars on the counter to release any air bubbles between the brine and pickles then top with the lids and screw tight.
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Drain pickles and cut into chunks or thick slices. Combine sugar, vinegar and spices in small saucepan. Bring to a boil, stirring until sugar dissolves. Put pickles and garlic in jar and add sugar mixture. Cover, cool and refrigerate. Flavor develops over a week, but they get better and better after a couple of hours cooling time.
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Cut in half length-wise, then into quarters, length-wise. Cutaway the seeds and cut into chunks. 2. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
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Set aside. In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
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Heat 6 cups vinegar, 5 cups sugar, ⅓ cup pickling spice, and 1 tablespoon celery seed to boiling and pour over the pickles- allow to sit overnight. On the fifth morning, drain this liquid off, reserving it, and add to it 2 cups more sugar, heat again to boiling point and pour over the pickles.
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Place the canning funnel on the jar, and add the warm pickles and brine to the jar, leaving 1/2-inch headspace. Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
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Day Two - Drain the water and rinse the jar (s). Add salt to 2 quarts (1/2 gallon) of boiling water. Pour the salt water over the cucumber slices, cover the cucumbers again, and let them sit overnight. Day Three - Drain the salt water and rinse the jar (s) again. Add the alum to 2 quarts (1/2 gallon) of boiling water.
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Boil and pour over cucumbers. Let stand 1 week. (In hot weather, skim daily). Drain and cut in chunks. For the next 3 mornings, make a boiling solution of 1 gallon water 1 tablespoon powdered alum. Drain first solution and pour water-alum solution over cucumbers. Make a fresh solution each day. On the 4th day, drain and discard alum water.
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Let them stand for three to four hours. Drain the cucumbers, discarding any ice cubes that haven't melted. In a saucepan, bring the vinegar, water, and sugar to a boil, stirring to dissolve the sugar. Into each of five clean, hot pint mason jars, put 1 tablespoon diced hot peppers (or ½ teaspoon pepper flakes), 2 sliced garlic cloves, and ½.
