Aug 12, 2013

Amazing Crystal Chip Pickles

5day pickles-13205

 

Mama started making these pickles this year and they were immediately everyone's favorite.  My niece likes them so much it’s all she wanted to eat for dinner. So they are 4 year old approved. These pickles are the crunchiest pickles ever!

 

Here is the recipe in her own words:

 

crystal pickle chips1

 

This is a modified old-ish recipe, 1975 Women’s Household magazine, found recently by me in a lately- acquired quilting magazine, slipped in loose, and I thought I’d give it a try; I did add turmeric---I like the color and its good for you, and cloves, as I like the added flavor; I also cut the sugar to a mere 5 cups, and they are plenty sweet;     and I like that I can dispose of a load of cucumbers for several days while they do their thing and all I have to do is go out to the garden and pick another pail and refrigerate them till I get a pot-full.

 

So, Following the Recipe:   

 

crystal pickle chips3

 

Day One:   Sometime early in the day, wash the cukes and place them in a nice big bowl or pot; boil a sufficient amount of water and pour it over them and weight them with a plate and a pickle-rock (or whatever suits you and holds the cukes down;

And that evening, drain off that water and  cover again with a new batch of boiled water, and weight it all down;

Day Two: In the morning, drain and pour new boiled water over, and weight them down;  and in the evening do the same;

 

crystal pickle chips4

 

Day Three:  Drain and slice; I then lay them out on tea towels, layers of them if need be ---there’s a lot of water in them and I want them to absorb all the pickling syrup fully;

 

crystal pickle chips2

While they wait patiently, make up a spice bag with the cinnamon, celery seed, pickling spice, and cloves; tie it up well; this will be placed in the brine/syrup

 

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which is made by mixing together  the sugar, vinegar and salt, which is then brought to a boil, with the spice bag, and is then stirred and let to boil for about 10 minutes

 

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Now get all those slices into a nice big pot or bowl; remove and reserve the spice bag;  and pour the syrup/brine over the slices and again weight them down

 

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Sometimes 2 pickle-rocks are necessary

 

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Day Four:  Drain the syrup/brine into a pot, add the reserved spice bag and bring to a boil; Remove and reserve the spice bag;  Pour over the slices and again weight them down;

 

Day Five:  Exactly as Day Four

 

Day Six:  Again pour off the syrup/brine and bring to boil with the reserved spice bag;  While that is simmering , start packing your prepared jars—I like wide-mouth pints as I can reach into them and really pack the slices so there are fewer floaters and so it also requires less syrup/brine per jar;

 

crystal pickle chips9

 

Keep the jars warm---a dishpan with hot water works for me

 

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When you’ve got them all packed, start ladling the hot syrup/brine into each jar a bit at a time---a 2-ounce ladle is great if you’ve got one;  and wipe the rims, and

 

crystal pickle chips11a

 

cover with the prepared lids.

These old-fashioned-looking jars do work just fine, if you can find them and the rubbers.

 

crystal pickle chips11b

 

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Place jars in hot canner and process for 10 minutes; 

Then remove jars and let cool undisturbed

Next day label and store

 

august-13120

 

So pretty and really good and crunchy

 

 

Amazing Crystal Chip Pickles

ingredients

  • 14 dill size cukes, leave whole
  • 5 cups of sugar
  • 1 quart vinegar, white or cider works equally well
  • 1 Tbsp salt
  • 2 Tbsp turmeric

Spice bag: 

  • 4 sticks cinnamon
  • 2 Tbsp celery seed
  • 2 Tbsp mixed pickling spice
  • 2 Tbsp whole cloves

 

Directions

  • Day One:   Sometime early in the day, wash the cukes and place them in a nice big bowl or pot; boil a sufficient amount of water and pour it over them and weight them with a plate and a pickle-rock (or whatever suits you and holds the cukes down. That evening, drain off that water and  cover again with a new batch of boiled water, and weight it all down.
  • Day Two: In the morning, drain and pour new boiled water over, and weight them down;  and in the evening do the same;
  • Day Three:  Drain and slice; I then lay them out on tea towels, layers of them if need be ---there’s a lot of water in them and I want them to absorb all the pickling syrup fully; While they wait patiently, make up a spice bag with the cinnamon, celery seed, pickling spice, and cloves; tie it up well; this will be placed in the brine/syrup which is made by mixing together  the sugar, vinegar and salt, which is then brought to a boil, with the spice bag, and is then stirred and let to boil for about 10 minutes.  Now get all those slices into a nice big pot or bowl; remove and reserve the spice bag;  and pour the syrup/brine over the slices and again weight them down
  • Day Four:  Drain the syrup/brine into a pot, add the reserved spice bag and bring to a boil; Remove and reserve the spice bag;  Pour over the slices and again weight them down;
  • Day Five:  Exactly as Day Four.
  • Day Six:  Again pour off the syrup/brine and bring to boil with the reserved spice bag;  While that is simmering , start packing your prepared jars—I like wide-mouth pints as I can reach into them and really pack the slices so there are fewer floaters and so it also requires less syrup/brine per jar; When you’ve got them all packed, start ladling the hot syrup/brine into each jar a bit at a time---a 2-ounce ladle is great if you’ve got one;  and wipe the rims, and
    cover with the prepared lids.   Place jars in hot canner and process for 10 minutes; 
    Then remove jars and let cool undisturbed
    Place jars in hot canner and process for 10 minutes; 
    Then remove jars and let cool undisturbed
    Next day label and store

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