Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Question:Blue Ribbon Dill Pickles
    Lost? Site Map

    Question:Blue Ribbon Dill Pickles

    cobra32896
    Sat Oct 06, 2012 11:47 am
    Newbie "Fry Cook" Poster
    Blue Ribbon Dill Pickles
    how long do they need to go before eating? is it okay to store them in a cabinet?
    Chocolatl
    Sat Oct 06, 2012 11:52 am
    Food.com Groupie
    Most pickles take at least 3-4 weeks to "pickle".

    You can store these in a cabinet, but pay careful attention to Molly53's comment, which has a number of safety tips for this recipe.
    Zeldaz
    Sat Oct 06, 2012 12:30 pm
    Food.com Groupie
    If they are properly processed they will be shelf-stable without refrigeration for up to 2 years, but they must be processed.
    Molly53
    Sat Oct 06, 2012 3:33 pm
    Forum Host
    The method described in this recipe is called Low Temperature Pasteurization. According to the NCHFP's current guidelines, it results in a better product texture, but must be carefully managed to avoid possible spoilage. According to their directions, place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles. http://www.uga.edu/nchfp/how/can_06/low_temp_pasteur.html

    For optimum shelf-stable safety of any fresh-pack dill pickles, the jars should be processed in a boiling water bath covered by at least an inch of water. Ten minutes for pints and 15 minutes for quarts. http://www.uga.edu/nchfp/how/can_06/quick_dill_pickles.html

    Welcome to the forums. It's nice to meet a new friend. icon_smile.gif
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites