Best Grandma Mas French Pickles Recipes

GRANDMA'S FERMENTED DILL PICKLES

Steps:

• Trim the blossom ends off the cucumbers.
• Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it's really warm in your house, stash them in the fridge for the icing.
• Once you've set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt and water), bring to a boil and simmer for 10 minutes.
• Divide the hot brine between two sterilized 1-quart mason jars and allow to cool overnight.
• The next morning drain the cucumbers and pack them into the brine-filled mason jars, along with the dill, horseradish and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.
• Put a lid on the jar that will allow gas to escape while keeping out mould and other contaminates. (See the section above for different jar and lid options).
• Store the jar in a cool dark location.
• The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. Let them ferment for at least 1 month and up to a year.

GRANDMA'S DILL PICKLES

Steps:

• Wash cucumbers using cloth and cold water.
• Drain, Place in large crock or pot.
• Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers.
• Poor brine over cucumbers and let stand 24hrs, then drain.
• Wash and sterilize jars and lids. Keep jars in boiling hot water untill ready to use. Keep lids with seals in simmering (NOT BOILING)water untill ready to use.
• Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.
• Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water.
• Heat to boiling then discard cheese cloth.
• Pack cucumbers in clean HOT jars.
• Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tabelspoon dill seed to each jar.
• Cover with boiling water, filling jars 1/2" from top.
• Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.

GRANDMA LAVONNE'S CHRISTMAS PICKLES

Steps:

• Day 1: Wash cucumbers and place in a crock.
• Cover with boiling water 2 times a day for 2 days.
• Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
• Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
• Cover with this syrup for four days. Reboil two times a day.
• Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.

GRANDMA'S DILL PICKLES (TASTE OF HOME RECIPE)

Steps:

• In a dutch oven bring water, vinegar and salt to a boil; boil for 10 minutes.
• Pack cucumbers into quart jars within 1/2 inch of top.
• Place one dill head, two garlic cloves and two peppers in each jar.
• Ladle boiling liquid over cucumbers, leaving 1/4 inch head space.
• Place lids and screw on bands fingertip tight.
• Process for 10 minutes in a boiling water bath.