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Jane's (sorta) Homemade Sweet Pickles
March 21, 2009
8:39 pm
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Pete
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Jane's (sorta) homemade sweet pickles

1 gallon dill pickles
2 c. tarragon vinegar
5 c. sugar

Dissolve sugar and vinegar over medium heat, stirring frequently, until clear. Let cool. Drain and slice pickles, and pack sliced pickles into sterilized jars. Pour the cooled syrup over to cover, leaving at least 1/2″ headspace. Quick-can with heated lids, or can according to whichever method you are accustomed to. The pickles will make their alchemical change overnight.

http://hedonia.seantimberlake.com/hedonia/2007/06/janes-sorta-hom.html

Doesn't this sound great? And relatively easy??  The commentary about the pickles is definitely worth the read, if you are into that sort of thing.

Can anyone tell me if making tarragon vinegar is any more complicated than just sticking some tarragon into a bottle of vinegar?  Then leaving it there for a couple of days, maybe??

edit: found the answer to my question here: http://sidewalkshoes.blogspot.com/2008/08/tarragon-vinegar.html

Anulos qui animum ostendunt omnes gestemus!

March 21, 2009
9:11 pm
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CindyP
Hart, MI
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This does look very easy......... and it would have that sweet/sour taste...... and I have some tarragon vinegar!!  I might make 1/2 batch see how they taste!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

March 21, 2009
9:22 pm
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Pete
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I got the gallon of dill pickles, but now need to get some fresh tarragon.  Then wait, at least until it tastes good enough.  No guarantee that will be two weeks!

Anulos qui animum ostendunt omnes gestemus!

March 21, 2009
9:28 pm
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CindyP
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I have 1 of those 1/2 gallon jar of pickles from WalMart, so that's why I'm making 1/2 batch!!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

March 21, 2009
11:43 pm
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angiecmt
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Sounds good!  Not sure I'm up to canning yet - Room and time - but if I keep coming here and seeing all these wonderful things, sure it won't be long!

March 22, 2009
7:01 am
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CindyP
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But this would be a great 1st step......... I'm sure there's others (maybe), but this is the only recipe I've seen that the canning is just putting  a hot lid on!!  Everything else needs a hot water batch, pressure canner, much more involved!  Then you can say you canned!  hehehe

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

March 22, 2009
11:25 am
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JeannieB
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My Auntie does something similar, but she takes whole dill pickles, drains, then slices.  Then she just layers pickles, a little sugar, more pickles, sugar, until her jar is full. ( She only makes a jar or 2 at a time).  She puts the new pickles in the fridge for a day or so, and they are ready to eat.  The pickles are now tart from the dill, but sweet.   The sugar melts with the vinegar that is still in the dill pickles and makes a little juice.  They are a hit with everyone!!  and so easy.

Don't cry because it's over—smile because it happened!

March 22, 2009
1:46 pm
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CindyP
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I made my 1/2 batch just now.........EASY....... and the syrup tastes great!!  Can't wait to try them!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

March 22, 2009
2:02 pm
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Pete
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The pics of these pickles are a chunky slice, somewhat irregularly sliced.  They look so rustic!  And wonderful.  Can hardly wait to acquire some tarragon and get that tarragon vinegar brewing!

Anulos qui animum ostendunt omnes gestemus!

March 23, 2009
2:50 pm
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Belladonna
Bossier City, Louisiana
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I'm all about sweet bread and butter pickles. I just hate the taste of everything, that they use High Fructose Corn Syrup in, depsite the stupid tv commercials about it - everything tastes better wtih sugar, than that mess.

March 23, 2009
3:02 pm
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CindyP
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I just cracked the jar open!!  A whole different taste!!  Not dill, not sweet, not bread/butter..... I REALLY LIKE IT!!  I'm sure the longer I let is set the better it will be, but it was bothering me sitting there on the counter!!

I think the flavoring would be good to start out with, too.  I will try that too when I harvest some pickle cukes this summer!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

March 23, 2009
6:30 pm
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Pete
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Got the tarragon vinegar going today.  It already smells great.  Am betting that I won't make it the full two weeks before trying it.  Maybe it would continue to work if I made the pickles, left the tarragon in for a couple of weeks, or as long as the pickles last.  No, I must remain strong and try the first batch as the recipe states...   I must...   I must...   Pink Rabbit

Anulos qui animum ostendunt omnes gestemus!

April 9, 2009
5:21 pm
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Pete
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Was heading out to do some yardwork and decided that these pickles needed my attention more than did the yard.  Now, in 24 hours I should be able to confirm Cindy's opinion. 

Already know that syrup is outstanding!  I packed the jars pretty tight, so there was a LOT of syrup left over.  So, I stuck it in a pint jar and sealed it, too!  Probably not necessary, but hey - the water bath was going anyway because of sterilizing the jars!

And, I was eating an apple when I tasted the syrup.  That was a dynamite combination.

Anulos qui animum ostendunt omnes gestemus!

April 9, 2009
5:26 pm
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CindyP
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I've been wondering how your tarragon vinegar was coming along!!!  The pickles do taste even better the longer they sit......after 2 weeks they were really great!!  I've been thinking of pickling with this syrup, would that be doable, do you think? 

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

April 9, 2009
5:27 pm
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CindyP
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and you remained strong!!  and let the tarragon vinegar go it's full 2 weeks!! proud of you!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

April 9, 2009
9:34 pm
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Pete
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Don't know about pickling with it, but was thinking of canning some apples with it, or using it with some apples as they fried.  Or even on ice cream!

Didn't have any white wine vinegar, so used the regular old stand-by white viengar.  As good as this tarragon vinegar is made with "wrong" stuff, cannot even imagine hwo wonderful it would be with the "right" stuff!.

Regular white vinegar may be all that I ever use.  The white wine variety seems pretty difficult to find around here.  The one bottle I found was totally outside the bounds of my frugal nature...  Cool

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April 9, 2009
9:40 pm
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Pete
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Oh, and I got exactly 6 pints, but probably should have packed them a bit less tightly.  And I found that even though I drained them coming out of the big jar, drained them again after slicing, there was still a good bit of dill juice in the pints by the time the slices were packed, so I drained each of the jars after packing and before filling with the syrup.

Anulos qui animum ostendunt omnes gestemus!

April 10, 2009
9:27 am
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jane
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Cant wait to do this.  The people at my church "pride" themselves in their pickles and NOW I will have a running shot at the blue ribbon this year - well hope so anyway.  When I looked up the sites here - the pickles looked great.  On the terragon vinegar site - to the right are some great old 50s or before canisters and a bread tin too.  I collect these and have many of them.  Hard to find in good condition for sure. 

April 10, 2009
9:38 am
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Pete
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Anyone have any ideas what to do with a half gallon of Kosher dill pickle juice???  With the pickles all repacked, there is a bunch of remaining dill vinegar!  Sure hate to just throw it away, but what does one do with it??

Anulos qui animum ostendunt omnes gestemus!

April 10, 2009
10:03 am
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CindyP
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add a shot glass full to a bloody mary!!  though with the amount of juice you have there, that would be quite a few bloody marys!!  Wink but what the heck, it's the weekend!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

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