Marty’s Homestyle Dill Pickle Recipe
Ingredients Needed to make 2 1L jars of dill pickles:
250 ml Marty’s U-Pickle-it Brine
20 ml (4 tsp) Marty’s pickling spice
750 ml water
8 cloves of peeled garlic
60 ml (4 tbsp.) fresh chopped dill weed
1.2 kg fresh cucumbers (finger length)
Directions: Clean jars and lids. Add 2 tbs chopped dill, 4 cloves of garlic, 2 tsp spices to each jar. Pack cucumbers tightly into jars. Combine 250 ml of U-Pickle-it brine with 750ml of water, stir and fill jars to brim leaving 1/4 inch space from rim. Tighten lids. Place jars in canning pot (water to cover bottles), bring water to boil for 10 minutes, remove bottles with jar holder (carefully) and place on a towel on the counter to cool. Store in a dark cool place. Enjoy your P.I.Y. pickles after 3 days! Refrigerate after opening.
Marty’s Homestyle Bread & Butter Pickles
Ingredients needed to make 2 1L jars of Pickles:
250 ml Marty’s U-Pickle-it Brine
10 ml (2 tsp) celery seed
1 lb (2 cups) sugar
10 ml (2 tsp) mustard seed
Water 1.2 kg fresh cucumbers 1 ¼ inch in diameter
10 ml chopped dehydrated chili peppers (for spicy sweet pickles)
Directions: Clean jars and lids. Add 1 tsp mustard seed, 1 tsp celery seed And 1 tsp chilis (for spicy hot) to each jar. Combine 250 ml Marty’s U-Pickle-it brine, 2 cups of sugar and fill with water to the 1L mark on your measuring cup. Stir until sugar has dissolved. Slice cucumbers (@ ½ inch thick). Pack tightly into jars. Fill jars with brine to brim leaving ¼ inch space from rim of jar. Tighten lids. Place jars in canning pot (water to cover jars) and bring water to boil. Boil for 10 minutes. Remove bottles with jar holder (carefully) and place jars on a towel on the counter to cool. Store in a dark cool place. Enjoy your pickles after 3 days! Remember to refrigerate after opening!
Marty’s Homestyle Spicy Dill Pickle Recipe
Ingredients needed to make 2 1L jars of pickles:
250 ml Marty’s U-Pickle-it Brine
20 ml (4tsp) Marty’s Pickling Spice
750 ml Water
8 cloves f peeled garlic
60 ml (4tbsp) chopped dill weed
1.2 kg fresh cucumbers (finger length)
12 Dried Chili Peppers
Directions: Clean jars and lids. Add 2tbs dill, 4 cloves of garlic, 2 tsp Marty’s Spices to each jar. Pack cucumbers tightly into jars. Combine 250 ml of Marty’s U-Pickle-it brine with 750ml of water. Stir and fill jars to brim leaving ¼ inch space from rim of jar. Tighten lids. Place jars in canning pot (water to cover jars) and bring water to boil. Boil for 10 minutes. Remove bottles with jar holder (carefully) and place jars on a towel on the counter to cool. Store in a dark cool place. Enjoy your pickles after 3 days! Remember to refrigerate after opening!
Marty’s Pickled Asparagus
Ingredients to make 2 1L Jars:
375ml Marty’s U-Pickle-it Brine
10 ml 2 tsp Marty’s Pickling Spice
375 ml (1 ½ cups) sugar
Water
3 lbs Asparagus (cut stems so asparagus fits jar height)
Directions: Clean Jars and lids. Add 1 tsp of Marty’s spice to each jar. Wash asparagus. Place asparagus into jars stem down. Pack tightly! Combine 375 ml Marty’s Brine with 375 ml (1 ½ cups sugar) into measuring pitcher and add water to fill up to 1.5l (50oz). Stir until sugar is dissolved. Fill jars with brine to brim leaving ¼ inch space from rim of jar. Tighten lids. Place jars in canning pot (water to cover jars) and bring water to boil. Boil for 10 minutes. Remove bottles with jar holder (carefully) and place jars on a towel on the counter to cool. Store in a dark cool place. Enjoy your pickled asparagus after 3 days! Remember to refrigerate after opening!
Marty’s Homestyle Pickled Hot Banana or Jalapeño Peppers
Ingredients needed to make 2 1L jars of Peppers:
500 ml Marty’s U-Pickle-it Brine
500 ml water
1.2kg Peppers Hot Banana or Jalapeño
Directions: Clean jars and lids. Combine 500 ml (2 cups) of Marty’s Brine with 500 ml water and stir. Slice Peppers @ ¼ inch thickness (use gloves)! Pack peppers tightly into jars. Fill jars with brine to brim leaving ¼ inch space from rim of jar. Tighten lids. Place jars in canning pot (water to cover jars) and bring water to boil. Boil for 10 minutes. Remove bottles with jar holder (carefully) and place jars on a towel on the counter to cool. Store in a dark cool place. Enjoy your pickled asparagus after 3 days! Remember to refrigerate after opening.
Marty’s Pickled Marinated Mushrooms
Ingredients needed to make 2 1L containers.
225 ml Marty’s U-Pickle-it Brine
4 cloves peeled garlic
200 ml Sugar
10 ml (2 tsp) Marty’s Spice
575 ml water
2 Dried Chili Peppers
12 cups (3L) raw small mushrooms
10 ml Olive oil
Directions: Clean 2 1L jars or containers and lids. Add 2 cloves of garlic, 1 tsp of Marty’s spices and 1 chili pepper to each container. Combine 200 ml sugar with 225 ml Marty’s Brine and add water to fill up to 1L. Stir until sugar has dissolved. Wash mushrooms thoroughly. Place mushrooms in boiling water and let boil for 2 minutes. Remove mushrooms from burner and pour into a colander. Fill containers leaving an inch from the top with mushrooms. Pour brine into containers to brim leaving 14/inch from the top. Add 1 tsp of olive oil. Place mushrooms in your fridge! Mushrooms are ready the next day! Enjoy