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Recipes - Pickling Cucumbers

 

This page is still under construction, and we need recipes! If you'd like to share one of your favourite recipes that uses Barrie Hill Farms products Click Here. With your permission, we'll post it on our site for others to use.


Full Sour Kosher Dills

Make in August they are especially good when new after about 4 weeks.

1 Cup + 2 tbsp pickling salt
24 Cups cold water
6 quarts fresh cucumbers 3-4 inches long
18 peeled Garlic cloves
18 big sprigs of Dill
4 hot Banana Peppers seeded and cut in strips

Place the salt and 8 cups of the water in a saucepan and heat until the salt dissolves. Cool and combine with the remaining water. Reserve. Scrub the mud and prickles off cucumbers, remove any stems and cover with cold water and 2 trays of ice cubes. Let stand for an hour Place layers of cucumber, garlic, dill and peppers in a 2 Gallon crock. Pour on the cooled brine. Invert a clean desert plate over the cucumbers and weigh down with a clean jar filled with water. The cukes must all be submerged. Cover the crock with a clean tea towel. Let stand in a cool (but not cold) place until the bubbling ceases (about a week). Divide the Cukes etc among 9 cooled sterilized quart jars. Fill with brine. Expect it to be cloudy. Store in the fridge and enjoy the schmeck


Note: Some picklers make their Dills right in the jars and when fermentation has finished top up the jars with more brine.

Sunbmitted by: Peter Watson

Bread & Butter Pickles

I used your pickling cucumbers last summer to make my Grannies old recipe for Bread and Butter Pickles. This receipe is over one hundred years old. So its not in metric measurements.  Sorry.

 
EVERYONE, I MEAN EVERYONE,     LOVED THIS RECEIPE
 
4 quarts sliced cucumbers
6 medium onions sliced
2 green peppers chopped
1/3 cup pickling salt
 
I put all these ingredients in my roasting pan(just the right size) and then mix them up and cover with cracked ice for 3 hours.  Then drain them well.
 
Sauce
 
In a large pot combine the following ingredients and heat to boiling.
 
5 cup sugar
1-1/2 tsp. turmeric
1-1/2 tsp. celery seed
2 tbsp mustard seed
3 cups vinegar
 
Once these come to a boil add the vegetables and reheat to a boil then bottle imediately
 
 
Perhaps some of your other customers will want to try this receipe.
 
Submitted by:
 
Nancy Whetstone
Alliston, Ontario