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Author Topic: Pickling  (Read 4814 times)

870policemag

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Pickling
« on: October 25, 2014, 02:33:17 pm »
I grew up canning but never pickled anything before. Lately I've been cheating by cold pickling or refrigerator pickling AKA reusing pickle brine and now I'm ready to give it a go full swing.

I think pickling would be good way to stock up on veggies. So far I've bought boiler onions, carrots, garlic cloves, assorted pepper(including habaneros), cauliflower, pickling vinegar(5% acidity white vinegar), pickling/canning salt(kosher salt) and cucumbers.

I plan on doing a couple of batches next week. I haven't bought any seeds or spices to ad. Any pointers WTA?
Arizona''War is God's way of teaching Americans geography"-Jeff Cooper

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    Deer Hunter

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    Re: Pickling
    « Reply #1 on: October 25, 2014, 04:24:28 pm »
    Nice!

    I've made sourkraut pretty successfully in my basement.  Been looking to get into more pickling adventures.  Let me know how the veggies turn out.

    Plebian

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    Re: Pickling
    « Reply #2 on: October 25, 2014, 05:03:22 pm »
    My family pickled/canned the great majority of the produce from our gardens when I was growing up. I still love pickling as a good solid method of food storage, and it is just plain tasty offerings.

    I will offer a tip for avoiding doing the old lime routine for super crisp pickles. Just use freshly picked cucumbers and immediately soak the soon to be pickles in ice water for 4-5 hours before going thru the pickling process. I do not know exactly what it does, but it works just as well as lime for making super crisp pickles.

    Pickling is somewhere between a science and some sort of art. So feel free to play with recipes as you see fit.

    My wife loves sweet pickled zucchini squash. I thought it heresy to do such a thing to a perfectly good squash the first time we tried. They are quite tasty tho. 
    Oklahoma"If all our problems are solved, we'll find new ones to replace them. If we can't find new ones, we'll make new ones."

    870policemag

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    Re: Pickling
    « Reply #3 on: October 25, 2014, 06:06:43 pm »
    Thank you sir  for that pickling gold. :thumbup1 I'm definitely trying the ice bath trick. Lime crossed my mind last night but then wasn't sure how it would affect the acidity level.
    Arizona''War is God's way of teaching Americans geography"-Jeff Cooper

    870policemag

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    Re: Pickling
    « Reply #4 on: October 25, 2014, 06:10:53 pm »
    Any recommendations on herbs or spices? I forgot to buy dill so it looks like I'll have to make another trip to the store.
    Arizona''War is God's way of teaching Americans geography"-Jeff Cooper

    Plebian

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    Re: Pickling
    « Reply #5 on: October 25, 2014, 07:05:24 pm »
    Any recommendations on herbs or spices? I forgot to buy dill so it looks like I'll have to make another trip to the store.

    Mustard seeds are basically a requirement in dill pickling here. It seems to be a cultural thing by area tho.

    Oklahoma"If all our problems are solved, we'll find new ones to replace them. If we can't find new ones, we'll make new ones."

    booksmart

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    Re: Pickling
    « Reply #6 on: October 25, 2014, 07:09:18 pm »
    Alton Brown did an episode of Good Eats on pickling, and had some good recipes - including 'firecrackers': carrots pickled with red pepper slivers for zing.

    Plebian

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    Re: Pickling
    « Reply #7 on: October 25, 2014, 07:14:30 pm »
    Thank you sir  for that pickling gold. :thumbup1 I'm definitely trying the ice bath trick. Lime crossed my mind last night but then wasn't sure how it would affect the acidity level.

    If you lime. Wash the veggies before you pickle them very thoroughly with water. You will mess up your acidity of your pickling solution if you do not rinse the lime out well.

    Be sure and use soft water as well for your homemade pickling solutions.

     Hard water is a menace here in OK. So it is common knowledge here to get 'good' water. If you are lucky you do not know what it means to have 'gyp water', but if you do. Then be sure and not use that stuff for pickling at all.

    Gyp water is a fun surprise around here with the added benefit of completely cleansing your colon in about an hour. IF your body is not used to the stuff. 
    Oklahoma"If all our problems are solved, we'll find new ones to replace them. If we can't find new ones, we'll make new ones."

    Deer Hunter

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    Got my first few jars done
    « Reply #8 on: October 26, 2014, 05:11:53 pm »
    Picked up some cauliflower, peppers, cucumber, and carrots at a farmer's market today.  I had some spices sitting around (Rosemary, Peppercorn, Dill, and some other one I used for sourkraut).  I sterilized some jars, put together some brine, and cut up some veggies.

    Finger's crossed that this turns out edible. I've got two in my fridge, and will be keeping one on the shelf to see if I was clean enough during the process.

    coelacanth

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    Re: Pickling
    « Reply #9 on: October 26, 2014, 05:20:39 pm »
    They should be fine - its hard to screw up pickles.   We made some kimchee a few years back from a recipe scrawled on the back of an old envelope - came from a Korean lady at the daycare - and it turned out fine.  Call it beginners luck if you want but pickles are easy.   ;)
    Arizona" A republic, if you can keep it."

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    Deer Hunter

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    Re: Pickling
    « Reply #10 on: October 26, 2014, 05:38:24 pm »
    What's the average wait time on a jar like mine?

    870policemag

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    Re: Pickling
    « Reply #11 on: October 26, 2014, 05:58:18 pm »
    What's the average wait time on a jar like mine?

    I've heard anywhere from 2 weeks to 6 weeks so I'm just as curious.
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    coelacanth

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    Re: Pickling
    « Reply #12 on: October 26, 2014, 06:25:08 pm »
    Yeah, 2-3 weeks depending on the conditions ( ph of the water, condition of the veggies, temp., etc. ).  Check them after about 18 days and if they taste good go for it.  Longer in the jar will make them a little more sour but its not an exact science with the home projects in the 'fridge. 
    Arizona" A republic, if you can keep it."

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    Deer Hunter

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    Re: Pickling
    « Reply #13 on: October 26, 2014, 10:01:39 pm »
    As soon as I grab some more jars, I can try it all again.  If it works out well, all the better.

    870policemag

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    Re: Pickling
    « Reply #14 on: November 06, 2014, 12:51:08 pm »
    I tried my first batch yesterday.
    Arizona''War is God's way of teaching Americans geography"-Jeff Cooper

    870policemag

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    Re: Pickling
    « Reply #15 on: November 06, 2014, 01:31:22 pm »
    I forgot to mark each can. :facepalm Some have extra dill, garlic or habanero. This shall be interesting.
    Arizona''War is God's way of teaching Americans geography"-Jeff Cooper

    booksmart

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    Re: Pickling
    « Reply #16 on: November 06, 2014, 02:56:24 pm »
    I'm sure you'll figure it out...

    coelacanth

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    Re: Pickling
    « Reply #17 on: November 09, 2014, 10:10:25 pm »
    So far, so good.   :thumbup1
    Arizona" A republic, if you can keep it."

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    Deer Hunter

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    Re: Pickling
    « Reply #18 on: November 09, 2014, 11:30:15 pm »
    I tried some today.  All good so far.  I say it could go for a little longer, but it's tasting pretty good so far.

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