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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 5
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1179 clicks; posted to Main » on 06 Feb 2014 at 5:00 PM (24 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-02-06 06:44:39 PM
1 votes:
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.

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2014-02-06 05:32:42 PM
1 votes:
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 05:09:56 PM
1 votes:
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 05:07:28 PM
1 votes:
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 04:23:26 PM
1 votes:
i.imgur.com

Surprise!!

/almost as good as a LuckyCharms reference
 
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