Discussion in 'Canning & Storage' started by smokinal, Feb 9, 2016.

  1. dward51

    dward51 Master of the Pit OTBS Member

    I"m not a huge fan of pickles (in any form), but the wife loves the.  Time to dust off the foodsaver vacuum canisters and make her a batch!  Thanks for sharing this info and also thanks for those who confirmed the vac chamber works great in a few days.....
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You don't have to sterilize them. Since your keeping them in the fridge, just a wash with soap & water is all that's needed.

    Your going to be a happy man.

    Happy wife, happy life!!

  3. Hello Al.  I can only get a couple BIG name U.S. brands off the internet here.  They just ain't up to snuff.  I have been playing with a few different recipes and ideas.  None of them measure up.  Guess I am going to have to get a couple canisters for my vac sealer.  This one sounds a good 'un!  Pickled cucs (pickled gherkins they are called here) aren't popular and every brand I have tried that is made here has sugar in it.  Finding pickling cucs may be a problem but when I first came over I could not find a BBQ/Smoker/Grill with a lid.  I got around that one so I will prevail.  Thanks for posting!  Recipe sounds like an answer to a prayer.  [​IMG]   Keep Smokin!

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hey Danny,

    I hope you can find the cukes, cause you will thoroughly enjoy these dills.

  5. diamondmarco

    diamondmarco Smoke Blower


    Any chance of a description of the procedure?  I have the vac sealer and canister.

    Do you put the pickles and solution in the canister, place it under vacuum and leave it like that or

    do you vacuum, release pressure and repeat like for marinating??

    Thanks for any tips.
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I think the suck / no suck / suck method would work great...   give it a try and let us know...    I do, however, think time is a critical factor also..

    Dill Pickles Vacuum canister

    Want perfectly sour, salty, but still homemade dill pickles without the wait? Use our Vacuum Sealer Canisters for fully flavored pickles in 18 hours.

    - Ingredients -
    4 pickling cucumbers (whole or sliced, however you prefer)
    2 cups water
    2 tablespoons kosher salt
    2 cups white vinegar
    4 cloves garlic
    2 bay leaves
    6 sprigs thyme
    4 heads dill
    10 juniper berries
    2 allspice berries
    1/4 teaspoon yellow mustard seeds

    - Tools -
    Weston [canister-compatible] Vacuum Sealer
    Weston Vacuum Sealer Canister

    Boil water and salt together, stirring until salt has dissolved. Allow to cool. Pour all ingredients into a Weston Vacuum Sealer Canister. Turn the canister lid to seal and connect to your Weston or Realtree Vacuum Sealer, then press the accessory button. Once sealed, place the canister into your refrigerator.
  7. diamondmarco

    diamondmarco Smoke Blower

    Much appreciated Dave. Thanks for the rapid reply!!
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You pack the canisters with the cukes & seasoning, then fill to the top with the hot brine.

    Vacuum & leave in the fridge for 3 to 5 days. They must stay vacuumed all the time.

  9. Al;  So place in fridge while still warm or allow to cool and then in to the fridge?  OR; it doesn't make a darn bit of difference?  Thanks.

  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I let them sit on the counter for about an hour, just because I don't like to put warm things in the fridge. 

    Either way will work.

  11. dward51

    dward51 Master of the Pit OTBS Member

    Point of clarification here.....

    If you happen to have the foodsaver (or other brand) Ball jar adapter, then you can use either the pint or quart wide mouth ball jars just like the foodsaver vacuum canister, correct?  Just leave a tiny bit of space at the top for the vacuum to be formed (and as it cools the vacuum becomes even greater).  For the quart wide mouth jars, just double the pint ingredients from the recipe when you prepare each quart jar.  I know a lot of the foodsavers and other similar kits came with jar sealers but might not have included one of the vacuum canisters.  This gives another option if you have the jar adapter but not a canister.

    Just a thought....

    Also I would think you could leave a little bit of space in the pint jars and go the same route with the vacuum adapter (foodsaver makes both "wide mouth" adapters and you can also buy a "regular" ball jar vacuum adapter as an option. I have both)
    Last edited: Jun 21, 2016
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think you could use any kind of container as long as you can vacuum it. You would just have to adjust the spice content for the size jar & amount of cukes you are using.

    The spice amounts can be varied greatly depending on your individual taste. The only thing I wouldn't change is the alum. That should remain at 1/8 tsp per 1/2 lb of cukes or per pint jar.

  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sooooooo..... I put some up. Been that kinda week around here so far.

    That's 5 each pint & half pickle jars in the reefer. 
  14. Cool, we have 10 pints in for 2.5 weeks

  15. Update !!   We may never know how good they are at 6 weeks and beyond at the rate they are disappearing at just 3 weeks.

    Gunna put up 3- 4 quarts tonight.  ----    Be glad when Nesco gets Vacuum Canisters back in stock

    Again   Thanks Al    These are Damn good Pickles for sure

  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your very welcome Gary!

    They definitely are habit forming!

  17. Hey Al,  Thanks to your Damn good pickle recipe I may have to buy another fridge just for pickles

    Made another big batch last night. (We are getting lots of cukes)

  18. unclejhim

    unclejhim Smoke Blower

    I couldn't take watching any longer had to jump in.

    I picked up some nice firm pickling cuc's at the fruit stand and went to work.

    I only had quart Mason Jars and some vacuum canisters. I used the vacuum jar sealer for the Mason Jar. .

    With the left over brine I got some green tomatoes from my garden and brined them.

    Still had some brine so jarred that up for late night leg cramps, works good.

    The local paper did a article on this a couple weeks ago. They suggested using various vegetables so we'll see where this leads.

    Just got my BALL BLUE BOOK  also.....  that thing is loaded withy good stuff to make!!
    Last edited: Jun 28, 2016
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good , Jim

    Once you taste the pickles your gonna be making a bunch of them!

  20. I gotta try this and thanks for sharing.So no hot water bath?no pressure canner?seems awfully easy lol.Wondering if anyone does plain fermented pickles?these tend to be our favorite

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