New Century German Cooking
recipes to keep your heritage alive
Easy Recipe for 24-Hour
Dill Pickles
makes 1 small jar
Ingredients
* 3 pickling cucumbers
* chopped garlic to taste (I use 2 cloves)
* fresh or dried dill weed or seeds to taste (I use about 1 teaspoon of dried)
* mustard powder or mustard seeds to taste ( I use about 5 teaspoons of Creole mustard)
* 1 Smuckers-size jar and lid
* 1 tablespoon sugar (I use brown sugar)
* 1/2 cup water
* 1/2 cup white vinegar
* salt and pepper to taste (I use about one teaspoon)
* optional: chopped jalapeno (I use 2 slices) and chopped onion to taste ( I use 2 slices)
1. Cut cucumbers into pickle-sized spears or slices
2. Mix up spices and seasonings in a small bowl
3. Sterilize jar and lid in boiling water for 5 minutes – be careful getting it out of the water – very hot
4. Boil water and vinegar
5. Add spices, garlic, onions, peppers, and herbs in the jar, then squeeze in as many pickle spears or slices as you can leaving room for some of the liquid
6. Pour as much hot vinegar and water as will fit
7. Put on lid tightly and set aside to cool. It will seal itself as it cools
8. When cool, shake jar and refrigerate.
Wait at least 24 hours before eating if you can!
Note: These are NOT canned pickles - keep in refridgerater at all times.
Pickles may be stored in the refrigerator for up to one month.
Easy Recipe for 24-Hour
Sweet Bread & Butter Pickles
makes 1 small jar
* 3 pickling cucumbers
* 1/4 onion - thinly sliced
* 1/2 teaspoon turmeric
* 1/8 fresh sliced pepper - red, green or orange
* 1 good squirt of mustard
* 1 salsa-sized jar and lid
* 1/3 cup raw sugar
* 1/3 cup vinegar
* 2 whole cloves
* salt and pepper to taste (I use about one teaspoon each)
* 1/2 teaspoon turmeric
1. Sterilize jar and lid in boiling water for 5 minutes – be careful getting it out of the water – very hot
2. Cut cucumbers into slices
3. Sterilize jar and lid in boiling water for 5 minutes – be careful getting it out of the water – very hot
4. Boil vinegar and sugar.
5. Add spices, garlic, onions, peppers, and herbs in the jar, then squeeze in as many pickle slices as you can leaving room for some of the liquid.
6. Pour as much hot vinegar mixture - extra room is ok
7. Put on lid tightly and set aside to cool. It will seal itself as it cools
8. When cool, shake jar and refrigerate. Shake several times over the next 24 hours
Wait at least 24 hours before eating if you can!
Note: These are NOT canned pickles - keep in refrigerater at all times.
Pickles may be stored in the refrigerator for up to one month.