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(Some Food Nut)   Fark Food Thread: Do you pickle vegetables from your garden for the winter? Do you do a quick pickle for any meals you're serving up to add a flavor curveball? What are your secrets to a good pickle? Show us the goods   (almanac.com) divider line 103
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1224 clicks; posted to Main » on 06 Feb 2014 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



103 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
2014-02-06 03:44:41 PM  
I like pickles, but I am not a monster!
 
2014-02-06 03:45:24 PM  
None of the above, but I do have pickles, olives, giardiniera, and pepperocini's in my fridge.
 
2014-02-06 03:45:29 PM  
I can't remember the last time I ate a pickle.
I like them just fine, I suppose.

I'm just not that into them.
 
2014-02-06 03:45:31 PM  
What are your secrets to a good pickle? Show us the goods

Sigh...*unzips pants*
 
2014-02-06 03:46:23 PM  
I was at this bar a few weeks ago and they had giant pitchers of fresh dill pickles on every table. It was amazing, just gorging myself on them as I drank.
 
2014-02-06 03:46:39 PM  
You said pickle three times, Llama.
 
2014-02-06 03:47:08 PM  

naughtyrev: I was at this bar a few weeks ago and they had giant pitchers of fresh dill pickles on every table. It was amazing, just gorging myself on them as I drank.


I'd be back twice a week.
 
2014-02-06 03:48:54 PM  
I've never done any pickling, but brining isn't just for turkeys.  Also good for whole chickens, pork shoulders, and pork chops.  Probably other shiat too that I haven't tried yet.
 
2014-02-06 03:50:29 PM  

Purelilac: naughtyrev: I was at this bar a few weeks ago and they had giant pitchers of fresh dill pickles on every table. It was amazing, just gorging myself on them as I drank.

I'd be back twice a week.


I would too, but it was in Florida while I was on vacation.
 
2014-02-06 03:51:31 PM  

naughtyrev: Purelilac: naughtyrev: I was at this bar a few weeks ago and they had giant pitchers of fresh dill pickles on every table. It was amazing, just gorging myself on them as I drank.

I'd be back twice a week.

I would too, but it was in Florida while I was on vacation.


Drat!
 
2014-02-06 03:54:50 PM  
Pickled Brussels sprouts are amazing.

And kraut
and pickles
and cauliflower


I really love pickles
 
2014-02-06 03:55:18 PM  
Pickled carrots are amazing.
 
2014-02-06 03:56:30 PM  

Gonz: Pickled carrots are amazing.


Yusssssssssssss
 
2014-02-06 03:57:25 PM  

Solid State Vittles: turkeys. Also good for whole chickens, pork shoulders, and pork chops.


growthplates.files.wordpress.com
 
2014-02-06 04:00:42 PM  
We do pickles.  I have like 30some jars in the garage.  Also dilly beans and green tomatoes that aren't big enough to fry.  And we do fridge pickles with cucumbers and vietnamese pickled veggies for bahn mi and other sandwiches.
 
2014-02-06 04:02:45 PM  

thismomentinblackhistory: Solid State Vittles: turkeys. Also good for whole chickens, pork shoulders, and pork chops.

[growthplates.files.wordpress.com image 810x453]


Well, it appears I'm in the right city to try pickling something.
 
2014-02-06 04:03:23 PM  

Solid State Vittles: I've never done any pickling, but brining isn't just for turkeys.  Also good for whole chickens, pork shoulders, and pork chops.  Probably other shiat too that I haven't tried yet.


Dry-brine steaks sometime. You'll swear by it ever after.
 
2014-02-06 04:05:37 PM  
My pickled baby gourds where a failure but I picked them too late.
I need to get them when they are fresh and succulent.
 
2014-02-06 04:05:46 PM  
I've been experimenting with pickling here and there, but I haven't figured out how to end up with a crisp cucumber as yet.
 
2014-02-06 04:10:18 PM  

make me some tea: I've been experimenting with pickling here and there, but I haven't figured out how to end up with a crisp cucumber as yet.


Don't cook them.
I mea, Dont boil the hell out of them
 PUt them in the jar,
Pour the boiling brine on
seal jar.
 
2014-02-06 04:23:26 PM  
i.imgur.com

Surprise!!

/almost as good as a LuckyCharms reference
 
2014-02-06 04:30:59 PM  
Cucumbers aren't all that tasty and even less so after sitting in vinegar until they become translucent.
 
2014-02-06 04:38:11 PM  

vudukungfu: make me some tea: I've been experimenting with pickling here and there, but I haven't figured out how to end up with a crisp cucumber as yet.

Don't cook them.
I mea, Dont boil the hell out of them
 PUt them in the jar,
Pour the boiling brine on
seal jar.


I've done that, but they end up getting soggy in the middle. Didn't cook them at all. I read that you have to cut the end off the stem end of the cucumber because enzymes soften them up, but that didn't seem to help either.
 
2014-02-06 04:39:14 PM  
Chow chow is a wonderful thing to make if you have tomatoes that don't ripen at the end of the summer.

I also make dilly beans and cucumber pickles.
 
Making your own sauerkraut, too with potatoes and caraway seeds. very easy and good for your gut, but that's fermentation, not pickling.

 
2014-02-06 04:42:12 PM  
My niece once accidentally bought spicy pickles instead of normal dill pickles.  The little dance she did as she attempted to figure out what was going wrong with her taste buds was adorable.

/she was 9
 
2014-02-06 04:53:28 PM  

make me some tea: but that didn't seem to help eith


try cold brining then
Just have a crock of brine and drop them in as you pick them.
 
2014-02-06 05:02:13 PM  

vudukungfu: make me some tea: but that didn't seem to help eith

try cold brining then
Just have a crock of brine and drop them in as you pick them.


I'm saving a jar of brine, I'll try that.
 
2014-02-06 05:04:04 PM  
I pickle my liver, but that's all year.
 
2014-02-06 05:07:10 PM  
I find fresh ginger brings a 'what's that I'm tasting' element that I find nice.
 
2014-02-06 05:07:23 PM  
I pickle the jalapenos I grow.  I got 54 quarts this year.  You know how hard it is to eat 54 quarts of pickled jalapenos?  I give those things away like crazy.
 
2014-02-06 05:07:28 PM  
Can't believe we already have 30 replies with no reference to "The Pickle Incident"

I will proudly be the first.

For those of you unaware of the incident to which I refer, it is right in line with getting one's testicles caught in patio furniture

Ahh - the good old days of Fark.
 
2014-02-06 05:08:02 PM  

Escabeche is the tits.



2.bp.blogspot.com
Just watch out when the oil hits the anus.
 
2014-02-06 05:08:16 PM  

Gonz: Solid State Vittles: I've never done any pickling, but brining isn't just for turkeys.  Also good for whole chickens, pork shoulders, and pork chops.  Probably other shiat too that I haven't tried yet.

Dry-brine steaks sometime. You'll swear by it ever after.


What's a dry brine? I thought brine was salt and water so how does that go dry? Just salt?

And if it's just salt, isn't that curing? I have heard of cooking a salmon in a crust of salt then cracking the salt crust off later to serve supposedly the moistest bestest fish ever. I think it's done with steaks too.
 
2014-02-06 05:09:56 PM  
I just found out about pickled okra. I don't know how it took this long, but my god are they farking delicious.

/bought pickling gear last year and never used it
//growing okra this year!
 
2014-02-06 05:10:18 PM  

make me some tea: I've done that, but they end up getting soggy in the middle. Didn't cook them at all. I read that you have to cut the end off the stem end of the cucumber because enzymes soften them up, but that didn't seem to help either.


It's actually the blossom end you're supposed to cut off.

Some people also add a very small bit of alum to the brine.  Google how much.

Even so, it is hard to make fermented pickles as crisp as vinegar pickles.
 
2014-02-06 05:10:23 PM  
How has nobody mentioned the best pickle of all...the pickle incident?!!?

http://www.fark.com/comments/386982
 
2014-02-06 05:14:10 PM  
Pressure canning FTW
 
2014-02-06 05:15:11 PM  

Tarl3k: How has nobody mentioned the best pickle of all...the pickle incident?!!?

http://www.fark.com/comments/386982


329 comments in a PS thread?!?
 
2014-02-06 05:15:17 PM  
I just blend everything in a Nutribullet and drink it.

/With rum.
 
2014-02-06 05:15:18 PM  

MerelyFoolish: Can't believe we already have 30 replies with no reference to "The Pickle Incident"

I will proudly be the first.

For those of you unaware of the incident to which I refer, it is right in line with getting one's testicles caught in patio furniture

Ahh - the good old days of Fark.


Tarl3k: How has nobody mentioned the best pickle of all...the pickle incident?!!?

http://www.fark.com/comments/386982


3 minutes too late!

/shakes tiny fist of rage
 
2014-02-06 05:19:38 PM  
www.foodservicedirect.com
 
2014-02-06 05:19:54 PM  
Picking is fine for some stuff, like cucumbers, obviously.
I prefer just to can the veggies and enjoy their natural awesomeness.
Mason jars, lids and a huge pressure cooker work great.
 
2014-02-06 05:23:46 PM  
I do jalapeños and onions all the time, this year I tried giardinera, turned out fantastic!
 
2014-02-06 05:29:56 PM  
t3.gstatic.com
 
2014-02-06 05:30:05 PM  

mdeesnuts: I just found out about pickled okra. I don't know how it took this long, but my god are they farking delicious.

/bought pickling gear last year and never used it
//growing okra this year!


I tried pickled okra for the first time last year. I'm going to grow them in my garden this spring for pickling.

/where had they been my whole life?!
 
2014-02-06 05:32:07 PM  

Tarl3k: How has nobody mentioned the best pickle of all...the pickle incident?!!?

http://www.fark.com/comments/386982


On Christmas eve of all things
 
2014-02-06 05:32:36 PM  

Maud Dib: Escabeche is the tits.

[2.bp.blogspot.com image 850x637]
Just watch out when the oil hits the anus.


YESSSSS
 
2014-02-06 05:32:42 PM  
Last year's batch:

img.fark.net


These are done with a hot brine, but uncooked cucumbers.  The pickle is a kosher-style double-sour and we go through these like crazy.

The pickling spice:

  2        tablespoons  bay leaf
  1         tablespoon  cardamom
  1         tablespoon  ginger
  1                     cinnamon stick -- broken up
  2        tablespoons  mustard seed
  1         tablespoon  allspice berries
  1         tablespoon  coriander seed
  1         tablespoon  whole black peppercorns
  2                     dried hot chile, whole -- broken up
Mix all ingredients
Wrap mixture in cheesecloth bag and tie shut

The pickle:

  4             pounds  pickling cucumber
  9               cups  water
  6               cups  cider vinegar
  1              batch Pickling Spice -- See recipe
     1/2           cup  sugar
     2/3           cup  salt -- "Pickling Salt"
  1              sprig  dill -- per jar
  1              clove  garlic -- per jar
  1                     bay leaf -- per jar
     1/2      teaspoon  mustard seed -- per jar
  1                     dried hot chile, whole -- per jar

Clean and rinse cucumbers
Immerse cucumbers in ice water and store overnight in refrigerator
Combine water, vinegar, sugar and salt in large saucepan
Wrap pickling spice in cheesecloth bag and tie shut, add to brine
Bring to low boil, reduce heat and simmer 15 minutes
Pack cucumbers into hot, clean quart jars
Add dill, garlic, bay leaf, mustard seed and chili pepper to jar
Fill with hot brine to 1/2 inch of top
Seal and refrigerate jars for at least 3 weeks before opening

These get better the longer they sit.  The last few jars before it's time to do this again next year are outstanding
 
2014-02-06 05:33:47 PM  
Forget vegetables... Pickled Eggs!

http://en.wikipedia.org/wiki/Pickled_eggs

/Thank You Houghton, MI
 
2014-02-06 05:36:42 PM  

Earguy: What are your secrets to a good pickle? Show us the goods

Sigh...*unzips pants*


lamest 'show us your pickle' thread ever.
 
2014-02-06 05:37:35 PM  
Jalapeños en escabeche. Yum
 
2014-02-06 05:38:29 PM  
Never triad real pickling, but I do quick pickles alot.

1.
Make a simple vinaigrette is reverse.  1 part olive oil, 3 parts apple cider vinegar, salt, pepper.  Pour over fresh beets that have been blanched or canned beets that have been drained.  Let sit at room temperature for 30-45 min.  I guess you could use any root vegetable, but I have never tried it.  Lightens up the earthiness of the beets and pairs well with rich, heavy, meat dishes.

2.
Apple cider vinegar, touch of sugar, pepper.  Put in bowl, add shiatload of cucumbers, onions, halved cherry tomatoes, maybe some bell pepper.  Refrigerate while you smoke the chicken quarters and make the potato salad and baked beans.
 
2014-02-06 05:41:13 PM  
I am a real fan of tsukemono (Japanese pickled vegetables).
A story before a link. I was at a store looking for a press. As I was putting a screw top cheap unit into my basket, a very elderly woman who stood four foot nothing grabbed it from my hands, picked up a 10 lb plus unit and shoved it into my hands, grunted in disgust, (it was essentially a plastic covered brick in a holder) and walked off. Um, I had to buy it after that. To be honest, it does great pressed salmon as well.

A decent cookbook but not the best Link
 
2014-02-06 05:41:17 PM  
My favorite pickle:
jabberwockystew.files.wordpress.com
 
2014-02-06 05:46:24 PM  
mmmm, pickles and ferments......

for anyone wanting to learn, i highly recommend two books by sandy katz 'wild fermentation' and 'the art of fermentation'.

just put up up another crock of sauerkraut, and started pickling 2 qts of garlic. have kvass, jun, kimchi all going strong in the pantry. mead in the basement.
 
2014-02-06 05:49:54 PM  
Slice a fresh cucumber thinly, drop into leftover juice from sweet pickles, and leave it for a week or so. Keeps indefinitely in the refrigerator. It has that nice bite from pickles, and still has a lot of the fresh cucumber taste.
 
2014-02-06 05:53:37 PM  
HOLY CRAP

NOT MINE PLEASE ERASE
 
2014-02-06 05:57:57 PM  
Best pickles I never had.

http://therealdill.com
 
2014-02-06 06:03:09 PM  
Last year I experienced "Crystal Pickles" for the first time. They were tasty, very crisp but also strangely green and .. Idk, just weird. Compliments of an elderly homemaker in Nebraska, not sure how common they are. Here is the closest recipe I've found.

25 clean cucumbers
1 gal. water
2 c. canning salt
1 tbsp. alum
1 qt. vinegar
2 qt. sugar
1-2 tbsp. green food color
1 tbsp. whole cloves
2 cinnamon sticks
Pour water and canning salt over cucumbers. Put a plate over them to submerge this time for 3 days. After 3rd day remove wash and slice 1/2 inch thick. Cover with boiling water and 1 tablespoon alum. Set 24 hours; drain.
Bring to boil: 1 quart vinegar, cloves, sugar, 2 sticks cinnamon, green food coloring. Pour mixture over pickles after 24 hours. Pour off liquid reboil and cover pickles another 24 hours. Do this 3 times. Fourth day pack in hot sterile jars with reheated liquid poured over. Seal with lids.
 
2014-02-06 06:06:46 PM  
About the only home pickling we do is pickled daikon and carrotw for banh mi sandwiches. Yum.
 
2014-02-06 06:08:19 PM  

Dazrin: .. carrotw ...


Doh. I guess I shouldn't be farking while wishing I could leave work early due to the snow.
 
2014-02-06 06:11:25 PM  
I dabble.
In so much stuff. I don't keep trying to perfect things, because usually these things stay a long whole in my mind (pickle in brain juice, if you will) that when I do implement, things turn out good enough, and I've scratched that specific itch.

So once I get this urge to try my hand at pickling.
Mind you, I don't really like pickles. At least that green stuff they throw onto McCheap burgers. I do enjoy the occasional mini pickles.

Anyways, I got two large plastic jugs of white vinegar, about a pound each of green and red chilli peppers, peppercorns, mustard seeds and last but not least, cherry tomatoes.
Tossed everything into two large mason jars. Added about (I'm guessing here) 8 spoons of salt to each jar.
Tossed the jars somewhere where they get a lot of sunlight.
Forgot about them for a month.

If, you are like me, and enjoy the pickled chillies they have on the tables of Chinese restaurants, you'll enjoy this.
The spiciness from the chillies seeps into the vinegar, so you can pour the vinegar onto your meal like tangy hot sauce (damn, my mouth started watering), you can enjoy the chillies, since they aren't as hot anymore, the peppercorns and mustard seeds have picked up these amazing extra flavors.

But the best was picking up one of those tomatoes mid-meal and biting into it and it's like a hand-grenade just went off in your mouth.


/HomerDrooling.jpg
 
zez
2014-02-06 06:13:23 PM  
Came for pickle surprise

/that sounds horrible reading it
 
2014-02-06 06:18:54 PM  
Do YOU do a quick pickle?

What the hell is a quick pickle?
 
2014-02-06 06:25:19 PM  
I do a japanese style pickle, using chunks of cucumber, daikon radish, and carrots. The brine is equal parts soy sauce, mirin, and rice vinegar. Add a whole clove of garlic, and a whole dried chili if you want it a bit spicy.  Use the hothouse type of cucumbers if you can get them. Otherwise, peel and seed the cucumber. This stuff is so good you want to eat the brine with a spoon.
 
2014-02-06 06:27:01 PM  
I've done kimchi in a ziploc bag - that worked great. Works well with sauerkraut, too.

I've done brined lactic-ferment cucumber pickles - half the time, it works great. You end up with really crispy pickles. If it's too hot while they ferment, though, they end up mushy.

I feel like I need to learn hot brine pickling and canning from an old lady who wins county fair prizes.
 
2014-02-06 06:31:03 PM  
Mustard Pickle (New England)

Ingredients

Brine:
4 dozen pickling cucumbers
2 heads of cauliflower
3 pounds white (pearl) onions
1 cup salt
Cold water

Pickles:
2 qts white vinegar
1 Tin of Colman's Mustard (this is yellow powder in a 4 oz. metal can, not paste in a glass jar)
3 tablespoons salt
4 cups packed brown sugar
1 tablespoon Tumeric Powder
1 tablespoon yellow Curry Powder
1 tablespoon Celery Seed
1 tablespoon Ginger Powder
1 cup flour 
2 red peppers

Blanch onions and peel.
Chop cauliflower into small florets.
Slice cucumbers into thick slices.
Add cukes, onions, and cauliflower to a big bowl or pot.
Cover with cold water and add cup salt. Mix and soak overnight.
Next day, drain vegs in a colander (the salt water could be useful for something) and rinse.

Put all the vegs in a big stainless steel pot.
Add vinegar and boil.
Add mustard, salt, sugar and other spices. Mix.
Add some flour and mix, add some flour and mix ....
When all flour is mixed in, boil again.
Add chopped red pepper and simmer 1 hour.

Fit a wire canning rack into a big blue water bath canner speckled with white.
Can in pint jars.
 
2014-02-06 06:34:52 PM  
So, the Devil let go of his pickle, and out come my girl
There were tittays flop flopin' all around the world
 
2014-02-06 06:36:47 PM  
On one of my trips getting ingredients, I saw a $1k (us) automatic kimchee unit. Just astounding. My (someone on fark hates my calling her this) my better two thirds saw the look in my eye and informed my that only after we hit the lottery.
About the size of a very small chest freezer.
 
2014-02-06 06:42:24 PM  

exvaxman: On one of my trips getting ingredients, I saw a $1k (us) automatic kimchee unit. Just astounding. My (someone on fark hates my calling her this) my better two thirds saw the look in my eye and informed my that only after we hit the lottery.
About the size of a very small chest freezer.


img0.etsystatic.com
About $65.00
 
2014-02-06 06:44:39 PM  
I tried my hand at canning at the end of last summer and into October. I did garlic dills and pickled carrots. I also tried my hand at fermenting on the counter, two jars out of three attempts turned out fantastic. I'll stick to using the canner to pickle. I can't wait to do more this year. I still have about 14 jars left. I did many more after this photo.

scontent-b-ord.xx.fbcdn.net
 
2014-02-06 06:46:03 PM  
I like pickles and it sounds like there are a lot of good ideas to try, but I've seen the Good Eats episode on pickling and it seems like a whole lot of work. Plus, I use my Ball canning jars to make flavored vodka.
 
2014-02-06 06:48:26 PM  

MerelyFoolish: Can't believe we already have 30 replies with no reference to "The Pickle Incident"

I will proudly be the first.

For those of you unaware of the incident to which I refer, it is right in line with getting one's testicles caught in patio furniture

Ahh - the good old days of Fark.


Yeah, I was a bit scared to click, fearing it would be a trap
 
2014-02-06 06:51:28 PM  

OhioUGrad: Plus, I use my Ball canning jars to make flavored vodka


I just use the vodka bottle :)  I've got black peppercorn, tomato, and vanilla bean vodka going on.  Just pour off a shot or two to toast your sense of adventure, and put the flavoring agent right in the bottle.  After a couple weeks, strain into a big bowl or 4 cup measure and then funnel right back into the bottle.

I use the jars for condiments as much as canning, though.  Homemade blue cheese or ranch dressing is, as they say, the bomb, and once you've done your own ketchup and mustard you'll never buy it from the store again.
 
2014-02-06 06:51:42 PM  
The automatic kimchee unit I saw was a continuous "quick" unit. Astounding for commercial use.
 
2014-02-06 07:05:12 PM  

praxcelis: These get better the longer they sit


That looks like a great recipe, thanks, I'm gonna try it next summer.
 
2014-02-06 07:11:48 PM  
I know it's not veggies, but I pickled a dozen eggs just last night.
 
2014-02-06 07:14:30 PM  

Semper IvXx: Gonz: Solid State Vittles: I've never done any pickling, but brining isn't just for turkeys.  Also good for whole chickens, pork shoulders, and pork chops.  Probably other shiat too that I haven't tried yet.

Dry-brine steaks sometime. You'll swear by it ever after.

What's a dry brine? I thought brine was salt and water so how does that go dry? Just salt?

And if it's just salt, isn't that curing? I have heard of cooking a salmon in a crust of salt then cracking the salt crust off later to serve supposedly the moistest bestest fish ever. I think it's done with steaks too.


A dry brine is when you coat the top of a steak with kosher salt. You then put the steak into the fridge for four hours. The steak will absorb the salt and then release it. It shows up as a layer of film on top of the steak. After four hours take the steak and rinse it under water. That's a dry brine. Can't remember the science behind it ATM, but it is the first step of about seven in creating the perfect steak.
 
2014-02-06 07:28:49 PM  
I pickle Lucky Charms.
 
2014-02-06 07:30:22 PM  

praxcelis: OhioUGrad: Plus, I use my Ball canning jars to make flavored vodka

I just use the vodka bottle :)  I've got black peppercorn, tomato, and vanilla bean vodka going on.  Just pour off a shot or two to toast your sense of adventure, and put the flavoring agent right in the bottle.  After a couple weeks, strain into a big bowl or 4 cup measure and then funnel right back into the bottle.

I use the jars for condiments as much as canning, though.  Homemade blue cheese or ranch dressing is, as they say, the bomb, and once you've done your own ketchup and mustard you'll never buy it from the store again.


I've found it's easier to use the jars. I can make multiple flavors from one bottle and I can control the ABV (for instance I can get Everclear and dilute it with filtered water and get a lot of flavors of 80 proof from one bottle. How did you make tomato and are you going to just use it in Bloody Marys?

The one that I wished had turned out better that I made was Chamomile tea, and jalapeno was pretty interesting. I've made a bunch just from candy and everyone always likes them the best (probably because they are sweet).

/wants to try making homemade ketchup, I already buy the reduced sugar kind because I like the taste of tomato not sugar
 
Ant
2014-02-06 07:34:14 PM  

Dazrin: About the only home pickling we do is pickled daikon and carrotw for banh mi sandwiches. Yum.


My favorite sandwich. I had one for lunch today.
 
2014-02-06 08:05:58 PM  
I made refrigerator giardiniera in December.  You'll need to save the juice from a big half-gallon jar of jalapenos.

Giardiniera

Makes 2 quarts. Prep time 20 minutes. Total time 2 weeks.

Jalapeño juice (a half-gallon jar of sliced jalapeños should yield about 1 quart of liquid)
12 oz frozen cut green beans
1/2 head cauliflower, cut into small florets and washed
2 carrots, washed, peeled, and sliced thin
1 bell pepper, washed, cored, and diced
White balsamic vinegar to top off (white balsamic is mild and sweet-tart; Trader Joe's has a good one)

Place all vegetables in the jar of jalapeño juice - pack them in firmly. Top off with vinegar if necessary.
Place in refrigerator.
Shake vigorously once a day, for 2 weeks.
Open and enjoy as a snack or antipasto.

This version is medium-spicy. You can punch it up by adding pepperoncini or cherry peppers. Or you can make it more mild by removing some of the jalapeno juice and adding extra vinegar and a quarter-cup of sugar.
winemeupblog.files.wordpress.com
 
2014-02-06 08:10:55 PM  

OhioUGrad: praxcelis: OhioUGrad: Plus, I use my Ball canning jars to make flavored vodka

I just use the vodka bottle :)  I've got black peppercorn, tomato, and vanilla bean vodka going on.  Just pour off a shot or two to toast your sense of adventure, and put the flavoring agent right in the bottle.  After a couple weeks, strain into a big bowl or 4 cup measure and then funnel right back into the bottle.

I use the jars for condiments as much as canning, though.  Homemade blue cheese or ranch dressing is, as they say, the bomb, and once you've done your own ketchup and mustard you'll never buy it from the store again.

I've found it's easier to use the jars. I can make multiple flavors from one bottle and I can control the ABV (for instance I can get Everclear and dilute it with filtered water and get a lot of flavors of 80 proof from one bottle. How did you make tomato and are you going to just use it in Bloody Marys?

The one that I wished had turned out better that I made was Chamomile tea, and jalapeno was pretty interesting. I've made a bunch just from candy and everyone always likes them the best (probably because they are sweet).

/wants to try making homemade ketchup, I already buy the reduced sugar kind because I like the taste of tomato not sugar


For the tomato I get the liquid by running a couple good quality tomatoes through a juicer, then straining it through cheesecloth to get a mostly clear liquid.  Add the tomato water to your taste, but the longer it sits the more muted the tomato flavor gets so plan accordingly.  I use the tomato vodka in my red sauces, for a Bloody Mary I use the black peppercorn (about two tablespoons of lightly crushed peppercorns per bottle of vodka--let this one sit until it turns a smoky color, then strain)

The tea infusion sounds interesting, but chamomile is probably far too subtle to stand up to the alcohol.  I'd try it with something more robust like oolong or earl grey or a good strong english breakfast tea.  That last would go good in one of those Southern tea-and-lemonade-and-vodka concoctions I've seen but not tried.

My ketchup recipe uses honey, and I have to make a batch about once or twice a month in the summer because it goes so fast.
 
2014-02-06 08:38:48 PM  

bjmooren: Forget vegetables... Pickled Eggs!

http://en.wikipedia.org/wiki/Pickled_eggs

/Thank You Houghton, MI


fark YES. My ex-wife's kid went to Tech and I went up for the Winter Carnival. Never had had pickled eggs before, but holy shiat, they are GREAT.

/I make homemade kimchi as well
//Best pickles in teh world? Freestone pickles from MI!
 
2014-02-06 09:03:59 PM  

Got kerosene?


img.fark.net
 
2014-02-06 09:16:50 PM  
Does anyone have a good banana pepper recipe? I just moved to the west coast and can't seem to find hot banana pepper rings. I tried to make some out of wax peppers, but it doesn't quite taste the same (maybe because I'm missing yellow #5).
 
2014-02-06 09:26:16 PM  

make me some tea: I've been experimenting with pickling here and there, but I haven't figured out how to end up with a crisp cucumber as yet.


Tannic acid. Tea, grape leaves or oak leaves. I used some tea in my fermented pickles, it crisped them up decently.
 
2014-02-06 09:44:00 PM  
It's the same old story:

Boy meets girl.
Girl gets boy into pickle.
Boy gets pickle into girl.

GI Joe sez.
 
2014-02-06 09:54:32 PM  

ginkor: It's the same old story:

Boy meets girl.
Girl gets boy into pickle.
Boy gets pickle into girl.

GI Joe sez.


Girl buys her own pickle and returns the favor.
 
2014-02-06 10:26:04 PM  

fnordfocus: Even so, it is hard to make fermented pickles as crisp as vinegar pickles.


Indeed, but adding a grape or bay leaf helps. Wifey poo put ut a few jars of mixed lacto fermented veggies last month. Getting better every day. And still crisp. The pickled garlic cloves are awesome and not for the timid. Sinus clearing fire and future garlic farts.
 
2014-02-06 10:29:27 PM  

brainiac-dumdum: I know it's not veggies, but I pickled a dozen eggs just last night.


We put up a dozen vinegar, spice, red pepper, roasted garlic eggs last month also. It may take a year to get real good. I'll wait.
 
2014-02-06 10:35:46 PM  
Another food thread?
 
2014-02-06 11:59:38 PM  
I've always wanted to know the secret of how to make polish dills.  They are my favorite.
 
2014-02-07 07:45:34 AM  

katerbug72: I tried my hand at canning at the end of last summer and into October. I did garlic dills and pickled carrots. I also tried my hand at fermenting on the counter, two jars out of three attempts turned out fantastic. I'll stick to using the canner to pickle. I can't wait to do more this year. I still have about 14 jars left. I did many more after this photo.

[scontent-b-ord.xx.fbcdn.net image 850x566]


That looks GODlike!
 
2014-02-07 07:49:17 AM  

PaLarkin: Got kerosene?
[img.fark.net image 588x392]


Find something to do?
 
DGS [TotalFark]
2014-02-07 09:07:46 AM  

praxcelis: Last year's batch:

[img.fark.net image 850x480]


These are done with a hot brine, but uncooked cucumbers.  The pickle is a kosher-style double-sour and we go through these like crazy.

The pickling spice:

  2        tablespoons  bay leaf
  1         tablespoon  cardamom
  1         tablespoon  ginger
  1                     cinnamon stick -- broken up
  2        tablespoons  mustard seed
  1         tablespoon  allspice berries
  1         tablespoon  coriander seed
  1         tablespoon  whole black peppercorns
  2                     dried hot chile, whole -- broken up
Mix all ingredients
Wrap mixture in cheesecloth bag and tie shut

The pickle:

  4             pounds  pickling cucumber
  9               cups  water
  6               cups  cider vinegar
  1              batch Pickling Spice -- See recipe
     1/2           cup  sugar
     2/3           cup  salt -- "Pickling Salt"
  1              sprig  dill -- per jar
  1              clove  garlic -- per jar
  1                     bay leaf -- per jar
     1/2      teaspoon  mustard seed -- per jar
  1                     dried hot chile, whole -- per jar

Clean and rinse cucumbers
Immerse cucumbers in ice water and store overnight in refrigerator
Combine water, vinegar, sugar and salt in large saucepan
Wrap pickling spice in cheesecloth bag and tie shut, add to brine
Bring to low boil, reduce heat and simmer 15 minutes
Pack cucumbers into hot, clean quart jars
Add dill, garlic, bay leaf, mustard seed and chili pepper to jar
Fill with hot brine to 1/2 inch of top
Seal and refrigerate jars for at least 3 weeks before opening

These get better the longer they sit.  The last few jars before it's time to do this again next year are outstanding


And this is why I watch for your posts.
 
DGS [TotalFark]
2014-02-07 09:09:16 AM  

eris523: mmmm, pickles and ferments......

for anyone wanting to learn, i highly recommend two books by sandy katz 'wild fermentation' and 'the art of fermentation'.

just put up up another crock of sauerkraut, and started pickling 2 qts of garlic. have kvass, jun, kimchi all going strong in the pantry. mead in the basement.


Thanks for the tip, I'll look those up.
 
DGS [TotalFark]
2014-02-07 09:14:29 AM  
 
2014-02-07 12:14:21 PM  
Once you are a pickle, you can't go back to being a cucumber.
 
2014-02-07 12:40:50 PM  

Ant: Dazrin: About the only home pickling we do is pickled daikon and carrotw for banh mi sandwiches. Yum.

My favorite sandwich. I had one for lunch today.


Mine too. Unfortunately the place across the street from me has been "temporarily closed" for over a month. I has the sad. :(
 
2014-02-07 02:47:55 PM  
You know you can pickle vegetables other than cucumbers.  It sounds bad but a pickled, sweet onion is really good.


img.fark.net
 
2014-02-07 03:05:02 PM  
Pickled eggs are pretty yummy too

food-fun.wisconsinfood.com
 
2014-02-07 03:12:08 PM  
Or Pickled Artichoke Hearts

img.fark.net

$5 for anybody can name where this is from.
 
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