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Post by Jim on Jul 26, 2009 13:22:39 GMT -5
I'm getting my favorite recipe from my mom for pickled peppers. I'll post it as soon as I get it.
Please post your favorite pickling recipes..
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Post by grungy on Jul 27, 2009 0:04:27 GMT -5
Sweet Pickles in this household starts with simmering veggies till they are a la dente. (still slightly crisp, except cukes which are just scrubbed and cut into chunks) packing them in jars, and then covering them with the following brine and processing them for 10 minutes at 5-10 psi to seal.
1 cup vinegar, 1 cup sugar, 1 cup water, 1 TBSP. pickling spices, 1/4 tsp. salt (if you are doing larger batches, just keep the portions. the old 1-1-1-1 formula. I add the salt but many cooks don't. I figure it brings out the flavors quicker.)
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Post by bunkie on Jul 27, 2009 8:50:10 GMT -5
our favorite....crunchy! Dill Pickles allrecipes.com/Recipe/Dill-Pickles/Detail.aspx "This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills." Original recipe yield: 8 - 1 quart jars INGREDIENTS 8 pounds 3 to 4 inch long pickling cucumbers 4 cups white vinegar 12 cups water 2/3 cup pickling salt 16 cloves garlic, peeled and halved 8 sprigs fresh dill weed 8 heads fresh dill weed DIRECTIONS Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. |
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Post by grungy on Jul 27, 2009 10:48:46 GMT -5
thanks, Bunkie.
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Post by Jim on Jul 28, 2009 12:41:58 GMT -5
Pickled peppers
for 1 quart
Combine
2 cups vinegar
1 cup water
1 1/2 cups sugar
handful salt
Bring the abouve ingredients to a boil
Wash and clean the peppers. Cut the tops off and
scrape the seeds out. To make hotter peppers
leave the seeds in. I put one Hungarian banana pepper with
seeds in per quart jar. slice the peppers into rings and
pack the jars. pour the boiling liquid over the peppers in a
sterlized jar. Warm the lid in hot water and put it into the cap
and hand tighten the jar. The lid will pull down as it cools.
Done!!!
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Post by Penny on Jul 28, 2009 13:04:31 GMT -5
Good recipes Jim, Val and Bunkie, thanks.
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Post by clarkfoodfarm on Jul 28, 2009 14:20:18 GMT -5
Here's the recipe I've been using for pickled red onions this year. This is a favorite condiment back home in Texas. You'll see it on the counter at many BBQ & Mexican restaurants. This recipe is a bit more complex than what's commonly used to make pickled red onions, but I really like the addition of the citrus. I found this version on the blog Gastronomy Domine last fall.
2 medium red onions
Juice of 1 orange
Juice of 3 limes
Juice of 2 lemons
2 tablespoons habanero vinegar (white wine vinegar in which you've steeped a few habanero chillies or any hot chillies for a week or so)
1 teaspoon cumin
1 tablespoon sea salt
1½ tablespoons fine sugar
Halve the onions, and cut into slices. Bring a saucepan of water to the boil and drop in the onion slices. Count to twenty and drain the onions, and set aside in a large bowl.
Stir the citrus juices, vinegar, cumin, salt and sugar together in a saucepan and bring to the boil, stirring until the sugar and salt has dissolved. As soon as the mixture starts boiling, remove it from the heat and pour it over the onions. Cover the bowl and refrigerate until cold (a couple of hours).
They're even better the second day or the second week. I've got an abundance of Red Torpedo Onions this year and they've worked nicely in this recipe.
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Post by Jim on Jul 28, 2009 14:40:40 GMT -5
those sound great.
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Post by Penny on Jul 29, 2009 5:55:27 GMT -5
Oh wow, another good one, thanks,
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Post by bunkie on Jul 29, 2009 8:58:59 GMT -5
here's a recipe I use every year from Carla Emery's book...(relish, sort of like pickling!)...
Rosy (red) Radish Relish (2 1/2 pints)
3 cups radishes
2 large ribs celery
1 large red onion
2 teaspoons salt
1 cup sugar
1 tablespoon mustard seed
2 tablespoons dill seed
1/2 tablespoon celery salt
1 cup sider vinegar
put the radishes, celery and onion through the coarse blade of a grinder or chop them finely. mix with remaining ingredients and allow to stand for 3 hours.
bring to a boil in a large pan and cook ten minutes.
pour into hot jars, leaving 1/2 inch head space. seal and process in a boiling water bath for 20 minutes.
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Post by Penny on Aug 4, 2009 6:10:44 GMT -5
That one sounds so good too.
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