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Started By
Message
Good pickling recipe
Posted on 4/5/20 at 3:10 pm
Posted on 4/5/20 at 3:10 pm
Anyone got one or should I just google?
TIA
TIA
1
Posted on 4/5/20 at 4:26 pm to SERVON225LLT
quote:
Anyone got one or should I just google?
What are you wanting to pickle?
ETA: I do a lot of it with vegetables from my garden like green beans, beets, okra, hot peppers and a medley of cauliflower/onion/carrots/garlic and spices, etc.
Most of my pickling is done in a sour brine but I do pickle some cucumbers in a bread & butter brine.
I also pickle eggs, sausage
This post was edited on 4/5/20 at 4:30 pm
Posted on 4/5/20 at 4:36 pm to gumbo2176
Share your pickled sausage recipe??
Posted on 4/5/20 at 5:41 pm to gumbo2176
Snap beans was going to be my first try.
I know nothing about how to do it.
I know nothing about how to do it.
Posted on 4/5/20 at 5:52 pm to gumbo2176
While we are on the subject, my papaw made the best bread and butter pickles from his cucumbers. Share one if you have a great recipe
Posted on 4/5/20 at 5:56 pm to 75503Tiger
quote:
my papaw made the best bread and butter pickles from his cucumbers.
Same. Wish my maw maws recipe was somewhere
I tried to pickle dill pickles one time and the flavor was great but they pickles were all mushy and not crispy
Posted on 4/5/20 at 7:01 pm to unclejhim
quote:
Share your pickled sausage recipe??
First thing is I buy a good smoke sausage and not that real cheap crap that is more like mystery meat.
I cut the links up in 2" long chunks place them in a Ball canning jar adding some sliced onion, garlic and sliced hot peppers as I fill the jar. When the jar is full and packed down pretty tight, I'll add vinegar to just past halfway up the jar and finish filling the jar with water.
I'll then dump the liquid into a saucepan, add salt to taste and also mustard seed and bring it to a boil so it blends. Then I pour the liquid back into the jar, wipe the top of the jar and place the lid cover and then the ring seal and tighten it down.
Should have put this first. Put a pot of water on the stove with enough water to cover the jar by about 1 inch and add a half cup of vinegar to the water and bring to a boil.
After your jars are filled and sealed, place them in the pot of boiling water and let them in it for 15 minutes. Remove and place on a towel on your countertop to cool and they will form a vacuum and seal. You can then store them in a pantry or refrigerate if for some reason some don't seal. Let them brine for a couple weeks before opening.
The reason for the vinegar in the pot of water is so that minerals in the water don't make the outside of your jars cloudy if you have hard water like we do in N.O.
Posted on 4/5/20 at 7:05 pm to SERVON225LLT
quote:
Snap beans was going to be my first try. I know nothing about how to do it.
Read my response about pickled sausage with the only difference being when you process them in the pot of water after the jars have been filled and sealed, only bring the water to 185 degrees and let them in that for 15 minutes before removing.
I've found if you put the beans in boiling water they will come out not near as crispy and tend to cook in the jars.
You can add peppers if you want, or pepper flakes, or no peppers at all. What you put in the jar is pretty much up to you, but salt is a must for me and I like my pickled vegetables with some zing, hence the peppers, usually habanero or Ghost peppers in slices.
Posted on 4/5/20 at 7:28 pm to Eighteen
quote:
tried to pickle dill pickles one time and the flavor was great but they pickles were all mushy and not crispy
Did you cold pack them or put them in a pot of hot water after canning them?
I've found if you just cold pack them, meaning put the room temperature slices in the jar and add the hot brine, then secure the seal and lid without putting them in the hot water bath, they will come out crisper. The only problem with that is there is about a 50/50 chance the jars will not seal with a vacuum. The jars that don't seal will need to go in the fridge and be used first.
I don't pickle whole cucumbers and you will find commercial picklers will do large volumes of whole cucumbers in huge vats and let them sit in the brine for long periods of time, THEN pack them into jars for sale.
Posted on 4/6/20 at 7:26 am to Eighteen
Calcium chloride. Round 1/4 tsp per quart or 1/8 per pint. Ball makes it called Pickle Crisp. 
Posted on 4/6/20 at 12:14 pm to moloz
Here is a link to our home made bread and butter pickle recipe they are a favorite we make them share them and gift them and they are really loved by every one
Bread and Butter Pickles
Bread and Butter Pickles
Posted on 4/6/20 at 12:26 pm to Captain Ray
Captain Ray, looks like you guys had a good time while pickling 
:
: Posted on 4/6/20 at 1:06 pm to Panny Crickets
We always make projects like that fun music blaring good tomes in the kitchen Peggy rounded up my empties put them in the pic as a surprise Thanks for reminding me. Big canning projects can seem like work unless you make it fun. That in a nut shell is what the Cajuns call Joie de Vie joy of life
Posted on 4/6/20 at 1:12 pm to Captain Ray
I love it, Ray.
You’re definitely one of my favorite F&DB posters.
You’re definitely one of my favorite F&DB posters.
Posted on 4/6/20 at 4:50 pm to Panny Crickets
Here is my jalapeño one. Whole or thin slice these are money and easy.
1 cup Apple CIDAR VINAGAR
1 cup water
1 tsp each salt and sugar
1 clove garlic smashed
1 slice red onion
stuff jars and add garlic, slice of onion
Boil water and vinagar w salt and sugar
fill jars and seal.
store in refrigerator.
1 cup Apple CIDAR VINAGAR
1 cup water
1 tsp each salt and sugar
1 clove garlic smashed
1 slice red onion
stuff jars and add garlic, slice of onion
Boil water and vinagar w salt and sugar
fill jars and seal.
store in refrigerator.
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