can i pickle without sterilizing jars?

Quoted message said:

(JLove98905) asks:

I bought some pickling spice (Penzey's) and I'd like to try
my hand at something basic. I have zero experience with
canning, so I'm wondering if I can just make the pickles in
a jar without sealing it sterilized.

Of course you can... seach <fermented pickles>, there are
lots of recipes... and these are leagues ahead of any
sterilized canned pickles.... pickleing cukes (kirbys) work
fine, green tomatoes are great too.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

In article <[email hidden]>,

(JLove98905) said:

I bought some pickling spice (Penzey's) and I'd like to
try my hand at something basic. I have zero experience
with canning, so I'm wondering if I can just make the
pickles in a jar without sealing it sterilized. Am I
courting disaster if I do that?

Quoted message said:

Now, the more important question - what should I pickle!
🙂 -Jen Half the people you know are below average. -
Steven Wright

Sure, for relatively short-term storage in the fridge (as
opposed to processing for long term shelf storage). Do wash
it in hot soapy water first, though, so it's clean.

What to pickle? Vegetables, some fruits. Seems to me that a
pickling spice blend is used in some dills and some sweet
pickle recipes. Check in at rec.food.preserving; that's the
place for this question, Jen.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

"JLove98905" <[email hidden]> wrote in message
"]news:[email hidden]...
: I bought some pickling spice (Penzey's) and I'd like
: to try my
hand at
: something basic. I have zero experience with
: canning, so I'm
wondering if I can
: just make the pickles in a jar without sealing it
: sterilized.
Am I courting
: disaster if I do that?
:
: Now, the more important question - what should I pickle!
: 🙂 -Jen Half the people you know are below average. -
: Steven Wright
:
: ===========

Refrigerator pickles are easy! I made them for the first
time last year and got rave reviews. Come to think of it
though I didn't even use any of my 'pickling spice' for
it. Granted, I used a lot of herbs/spices that are in the
blend but...! The Ball Blue Book (it is SO tough not
calling it the Blue Ball book!) is a great reference
source. Wal-Mart usually sells it when they start carrying
their canning jars.

I no longer remember who posted this but this is pretty much
the recipe that I used for the pickles that I made last
year, although, I do remember adding some sugar ( about 3/4
cup) to the brine and I sliced the cucumbers instead of
using them whole.

Refrigerator Dill Pickle

2.4 liters water
3.2 liters distilled white vinegar 250 g pickling salt
4.3 kg pickling cucumbers handful of fresh dill including
heads peeled garlic cloves whole mixed peppercorns

5. Put the water, vinegar and salt in a large pan and bring
to the boil. Remove from heat, and refrigerate in glass
jars overnight. The next day, scrub the cucumbers and
remove blossom ends.

6. To pack, add some dill, a few garlic cloves and about tsp
of peppercorns to each sterilized pickling jar. Add the
cucumbers, packing quite tightly, and cover with the cold
brine. Secure the lids, and refrigerate for 3 days before
eating. Keep stored in the fridge, and eat at will.

Quoted message said:

Refrigerator Dill Pickle (snipped)

This looks yummy. I printed it out, thanks. Too bad it
doesn't call for pickling spice though 🙁

It does sound like it's standard procedure to sterilize the
jars, even for the quickie recipes.

-Jen

Half the people you know are below average. -Steven Wright

JLove98905 said:

Quoted message said:

Refrigerator Dill Pickle (snipped)

This looks yummy. I printed it out, thanks. Too bad it
doesn't call for pickling spice though 🙁

It does sound like it's standard procedure to sterilize
the jars, even for the quickie recipes.

-Jen

Half the people you know are below average. -Steven Wright

Here's a USDA recipe for quick pickles that uses pickling
spices. Pack them in large jars and refrigerate instead of
canning them. You might want to cut the recipe in half:

QUICK FRESH-PACK DILL PICKLES 8 lbs of 3- to 5-inch pickling
cucumbers 2 gals water 1-1/4 cups canning or pickling salt
(divided) 1-1/2 qts vinegar (5%)
1/4 cup sugar 2 quarts water 2 tbsp whole mixed pickling
spice about 3 tbsp whole mustard seed (1 tsp per pint jar)
about 14 heads of fresh dill (1-1/2 heads per pint jar) or
4-1/2 tbsp dill seed (1-1/2 tsp per pint jar)

Yield: 7-9 pints Procedure: Wash cucumbers. Cut 1/16-inch
slice off blossom end and discard, but leave 1/4-inch of
stem attached. Dissolve 1/2 cup salt in 2 gals water. Pour
over cucumbers and let stand 12 hours. Drain. Combine
vinegar, 1/2 cup salt, sugar, and 2 quarts water. Add mixed
pickling spices tied in a clean white cloth. Heat to
boiling. Fill jars with cucmbers. Add 1 tsp mustard seed and
1-1/2 heads fresh dill per pint. Cover with boiling pickling
solution, leaving 1/2-inch headspace. Adjust lids and
process [snip]

You can also just "wing it" and make sweet pickles by
following the above procedure for salting the cukes (maybe
slice them into chucks first.) Boil equal parts water and
vinegar, with a generous measure of sugar and pickling
spices. Pack the drained salted cukes into jars, pour the
boiling syrup over, adjust lids, allow to cool, and
refrigerate for a few weeks.

Best regards, Bob

--
"When I die I'm going to leave my body to science fiction." -Steven Wright

"JLove98905" <[email hidden]> wrote in message
"]news:[email hidden]...
: >Refrigerator Dill Pickle (snipped)
:
: This looks yummy. I printed it out, thanks. Too bad
: it doesn't
call for
: pickling spice though 🙁
:
: It does sound like it's standard procedure to
: sterilize the
jars, even for the
: quickie recipes.
:
: -Jen
:
:=============

Yeah... sterilizing the jars is a good thing to do no matter
what you plan on doing with them. LOL You wouldn't want your
pickles picking up something yucky that isn't in the recipe.

--
Cyndi <Remove a "b" to reply

"JLove98905" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Now, the more important question - what should I pickle!
🙂 -Jen Half the people you know are below average. -
Steven Wright

You can pickle most anything your little heart desires,
Koreans do. John

"JLove98905" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Refrigerator Dill Pickle (snipped)

This looks yummy. I printed it out, thanks. Too bad it
doesn't call for pickling spice though 🙁

It does sound like it's standard procedure to sterilize
the jars, even for

the

Quoted message said:

quickie recipes.

-Jen

I like pickled eggs. This recipe was posted here about 3
years ago.

Charlie

PICKLED EGGS

Source: JANICA412, rfc, 10MAY01

12-16 hard boiled eggs, shells removed 2 cups white vinegar
2 tbs. sugar 1 tsp. salt 1 tbs. mixed pickling spices 1-3
medium onions, cut into rings 1 whole clove garlic

Arrange whole eggs and onion rings in alternating layers in
a large glass jar with a tight fitting lid. A whole clove of
garlic may be dropped into the jar. Put vinegar into a
saucepan, add the salt, sugar and pickling spices. Bring to
a boil, reduce heat and simmer 10 minutes. Pour the hot
pickling mixture into jar to completely cover eggs and onion
rings. Seal jar and allow eggs to set for 2 days before
eating. Refrigerate.

"Rick & Cyndi" <[email hidden]> wrote in message
news:oXlhc.169694$gA5.1979620@attbi_s03...

Quoted message said:

"JLove98905" <[email hidden]> wrote in message
"]news:[email hidden]...
: I bought some pickling spice (Penzey's) and I'd like to
: try my
hand at
: something basic. I have zero experience with canning,
: so I'm
wondering if I can
: just make the pickles in a jar without sealing it
: sterilized.
Am I courting
: disaster if I do that?
:
: Now, the more important question - what should I pickle!
: 🙂 -Jen Half the people you know are below average. -
: Steven Wright
:
: ===========

Refrigerator pickles are easy! I made them for the first
time last year and got rave reviews. Come to think of it
though I didn't even use any of my 'pickling spice' for
it. Granted, I used a lot of herbs/spices that are in the
blend but...! The Ball Blue Book (it is SO tough not
calling it the Blue Ball book!) is a great reference
source. Wal-Mart usually sells it when they start carrying
their canning jars.

I no longer remember who posted this but this is pretty
much the recipe that I used for the pickles that I made
last year, although, I do remember adding some sugar (
about 3/4 cup) to the brine and I sliced the cucumbers
instead of using them whole.

Refrigerator Dill Pickle

2.4 liters water
1.2 liters distilled white vinegar 250 g pickling salt
2.3 kg pickling cucumbers handful of fresh dill including
heads peeled garlic cloves whole mixed peppercorns

1. Put the water, vinegar and salt in a large pan and
bring to the boil. Remove from heat, and refrigerate in
glass jars overnight. The next day, scrub the cucumbers
and remove blossom ends.

2. To pack, add some dill, a few garlic cloves and about
tsp of peppercorns to each sterilized pickling jar. Add
the cucumbers, packing quite tightly, and cover with
the cold brine. Secure the lids, and refrigerate for 3
days before eating. Keep stored in the fridge, and eat
at will.

Would the vinegar interact with the metal of the pan?

JLove98905 said:

I bought some pickling spice (Penzey's) and I'd like to
try my hand at something basic. I have zero experience
with canning, so I'm wondering if I can just make the
pickles in a jar without sealing it sterilized. Am I
courting disaster if I do that?

Now, the more important question - what should I
pickle! 🙂 -Jen

It depends on what you are pickling and for how long you'd
like to keep
it.For shortterm use, we wash the jars and rinse them in
boiling water. They can't be considered sterile, but with
strong vinegar-salt solutions it's fine.

"Kswck" <& Cyndi" <
: >
: > Refrigerator pickles are easy!

<snip>

: > Refrigerator Dill Pickle
: >
: > 2.4 liters water
: > 1.2 liters distilled white vinegar 250 g pickling salt
: > 2.3 kg pickling cucumbers handful of fresh dill
: > including heads peeled garlic cloves whole mixed
: > peppercorns
: >
: > 1. Put the water, vinegar and salt in a large pan and
: > bring
to
: > the boil. Remove from heat, and refrigerate in glass
: > jars overnight. The next day, scrub the cucumbers and
: > remove
blossom
: > ends.
: >
: > 2. To pack, add some dill, a few garlic cloves and about
: > tsp
of
: > peppercorns to each sterilized pickling jar. Add the
cucumbers,
: > packing quite tightly, and cover with the cold brine.
: > Secure
the
: > lids, and refrigerate for 3 days before eating. Keep
: > stored
in
: > the fridge, and eat at will.
: >
: >
:
: Would the vinegar interact with the metal of the pan?
:
: ================

I used glass Visions so no interaction at all. <G> For that
short amount of time I don't know if aluminum pans would
suffer ill-fate or not. Stainless or enamel wouldn't have
any problems.

--
Cyndi <Remove a "b" to reply

Rick & Cyndi said:

"JLove98905" <[email hidden]> wrote in message
"]news:[email hidden]...
: >Refrigerator Dill Pickle (snipped)
:
: This looks yummy. I printed it out, thanks. Too bad it
: doesn't
call for
: pickling spice though 🙁
:
: It does sound like it's standard procedure to
: sterilize the
jars, even for the
: quickie recipes.
:
: -Jen
:
:=============

Yeah... sterilizing the jars is a good thing to do no
matter what you plan on doing with them. LOL You wouldn't
want your pickles picking up something yucky that isn't
in the recipe.

To make the process less intimidating, you can "steralize"
jars by washing them in the dishwasher. I haven't had any
problems with spoilage when using jars taken out of it while
still hot.

Practice safe eating - always use condiments

Heh, I remember finding a recipe for pickled eggs 20
something years ago... I had never eaten them (and haven't
to this day), but it sounded interesting. I made a huge jar
full for a friends house warming. Didn't sample them, but
the report was positive... and this is from an adult I would
call a picky eater.

Heck, I'll be honest, there is very little that she will
eat.

````````````````````````````````

Charles Gifford said:

I like pickled eggs. This recipe was posted here about 3
years ago.

Charlie

PICKLED EGGS

Source: JANICA412, rfc, 10MAY01

12-16 hard boiled eggs, shells removed 2 cups white
vinegar 2 tbs. sugar 1 tsp. salt 1 tbs. mixed
pickling spices 1-3 medium onions, cut into rings 1
whole clove garlic

Arrange whole eggs and onion rings in alternating layers
in a large glass jar with a tight fitting lid. A whole
clove of garlic may be dropped into the jar. Put vinegar
into a saucepan, add the salt, sugar and pickling spices.
Bring to a boil, reduce heat and simmer 10 minutes. Pour
the hot pickling mixture into jar to completely cover
eggs and onion rings. Seal jar and allow eggs to set for
2 days before eating. Refrigerate.

Practice safe eating - always use condiments