Time to start Pickling!

[Too Tall]

Thanks Nic. One of my clients has been filling my ear with her family's pickling methods using only salt and water. Gotta look into that.

[mwynne]

Did a small slew of quick/fridge pickling last night with the weeks CSA harvest.
Cukes - some with pickling spice, some with random herbs from spice cabinet, fancy-sliced kind thin, packed in jar, some kosher salt on top, about 1/3c of white vinegar poured over. Shake well, shake again in 15, toss in fridge and shake periodically. Good to eat in a few hours, but improve for several days.
Carrots - parboiled, loaded in jar with a bit of brown sugar, cinnamon, about half-filled with apple cider vinegar. This is an experiment...
Beets - our same favourite quick parboil with lemon and shallot as above.

[Too Tall]

The cuke recipe. Is that how your family made them or something you've gin'd up? Sounds very good.

Did a small slew of quick/fridge pickling last night with the weeks CSA harvest.
Cukes - some with pickling spice, some with random herbs from spice cabinet, fancy-sliced kind thin, packed in jar, some kosher salt on top, about 1/3c of white vinegar poured over. Shake well, shake again in 15, toss in fridge and shake periodically. Good to eat in a few hours, but improve for several days.
Carrots - parboiled, loaded in jar with a bit of brown sugar, cinnamon, about half-filled with apple cider vinegar. This is an experiment...
Beets - our same favourite quick parboil with lemon and shallot as above.

[TTX1]

Attachment 94650

Can someone explain how to plug in the jars?

[mwynne]

The cuke recipe. Is that how your family made them or something you've gin'd up? Sounds very good.

Taken from https://smittenkitchen.com/2014/07/e...-dill-pickles/ but I tend to vary the recipe each time, depending what's on hand.
The secret Jewish family pickling recipe is for proper 8-week dills, but haven't bothered to make that one in years...

[Noteddy]

Brother documented the family sweet pickle recipe. It is kind of insane, but results in an incomparable pickle. Making: 14-day Sweet Pickles – Grathio Labs

[Too Tall]

Thank you. Home traditions are wonderful, so many have been lost to time and apathy. Kudos to you both for this and I certainly will give this a shot before snow flies.

[Noteddy]

First try at Giardinera. Could stand to up the heat a bit. It won't go to waste.

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[Too Tall]

Excellent :)

[caleb]

Does anyone have a good bread and butter refrigerator pickle that uses honey instead of sugar? The family hives did well this year.

[Too Tall]

Does anyone have a good bread and butter refrigerator pickle that uses honey instead of sugar? The family hives did well this year.

I'm going to follow this. We have friends with hives and I make pickles. This could work. If you want to get funky with it we could figure out the specific gravity of the normal sugar solution than normalize the honey by diluting it with water. Not a hard thing to do using a Brix Hydrometer (not expensive)

[Noteddy]

Haven't tried this, but did find this recipe for pickled beets using honey over on Food in Jars. Looks like a reasonable starting point. If I still had cukes, I'd be all in on this. Bread and Butter Pickles are the bread and butter of pickles. From the jar with a fork.

[Too Tall]

It has been raining Jalapenos and green peppers here.
I've got 6 lbs of Jalapeno and 1 lb of green pepper.
Let's take this pickle business to 11.
Basic apple cider vinegar/pickling spice and salt than go nuts with whole crushed garlics a peppercorn. I sampled some bits that fell on the counter and am greedily waiting for them to finish. For the record: 12 cups apple cider vinegar, 12 cups water, 12 tbl spoons pickling spice/salt mix, 1/4 cup sugar, 1/2 cup peppercorns = boiling mixture for 7 lbs of peppers sliced into rings. This perfectly filled 12 pint canning jars with brine leftover for topping.

I hear lids popping...is it too soon?

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[TMB]

It has been raining Jalapenos and green peppers here.
I've got 6 lbs of Jalapeno and 1 lb of green pepper.
Let's take this pickle business to 11.
Basic apple cider vinegar/pickling spice and salt than go nuts with whole crushed garlics a peppercorn. I sampled some bits that fell on the counter and am greedily waiting for them to finish. For the record: 12 cups apple cider vinegar, 12 cups water, 12 tbl spoons pickling spice/salt mix, 1/4 cup sugar, 1/2 cup peppercorns = boiling mixture for 7 lbs of peppers sliced into rings. This perfectly filled 12 pint canning jars with brine leftover for topping.

I hear lids popping...is it too soon?

hot1.jpghot1.2.jpghot2.jpghot4.jpghot5.jpg

Do you process the jars in that stock pot? Seems awfully small, how many jars can you do at once? Or are they 250 mi jars?

[mwynne]

Do you process the jars in that stock pot? Seems awfully small, how many jars can you do at once? Or are they 250 mi jars?

I haven't done proper shelf-stable canning in years, but growing up we had two massive pots just for sealing jars. Would fit I think 7 32oz Masons at a time.

[TMB]

I haven't done proper shelf-stable canning in years, but growing up we had two massive pots just for sealing jars. Would fit I think 7 32oz Masons at a time.

That's my question really, if I'm doing stuff that like pickled hot peppers or relish I do it in small jars, but tomatoes or dills or anything else I have to use the big canner bath and it is the single drawback to the whole process because I ma absolutely convinced it takes an hour to get that dan thing up to full boil. and gawd help you if you let it get off boil.

[Too Tall]

I fit 7 pint jars into the pots and yes I sterilize and process in these.

After sterilizing I remove the jars and store face down on a clean towel and start filling. I like to leave the lids immersed until each jar is filled.

There are many many good places for info. on safe processing.

When I do these I'll fill each jar with hot goodies, lid+ ring than process for 5 mins. of rolling boil (water over the tops of the jars) and timer does not start until you have a full boil.