Pickles - Page 6

Alpinejs · February 18, 2012

Our local farmer's market sells pickled garlic. We tried it and are now addicted to it.
It makes a great any-time snack and, according to my wife, it is very good for you.

stormymater · February 18, 2012

we pickle our own - we use Kung Pao or cayenne peppers and a bit of sugar & pickling salt in 1/2 distilled water & 1/2 white vinegar. they are FABULOUS! We hot water bath process them but they stay crunchy delicious - very morish for snacking & great in cooking.

dustyrivergarden · February 20, 2012

Garlic I love it pickled I also oil pack a few cases half olive oil & half distilled vinegar. I love this mix... yum... garlic i don't even want to be around people that don't love garlic...lol just like stormymater I add a pepper to it. there awesome

peppero · February 28, 2012

Quote:

Originally Posted by PennyM

Try adding a Dash of Turmeric to your pickled peppers. It not only adds flavor, but kicks in as an added preservative.

I'm Tomato-Ly Yours,
Penny

does anyone have or know where you can get seeds for the curcuma longa plant which is the source of turmeric? jon

bitterwort · February 29, 2012

Jon, I don't know where to get seeds for turmeric, but you should be able to get rhizomes in the fresh produce section of an Asian grocery store, if you have access to that, and (with patience) start plants from those, just as you might with fresh ginger.

peppero · February 29, 2012

Quote:

Originally Posted by bitterwort

Jon, I don't know where to get seeds for turmeric, but you should be able to get rhizomes in the fresh produce section of an Asian grocery store, if you have access to that, and (with patience) start plants from those, just as you might with fresh ginger.

thanks for the quick reply. we do not have an asian store here but the next time i am in memphis i can check there. jon

Lilith · October 6, 2012

I've planned on trying pickled garlic this year, and think that this weekend will be a good time to give it a try. Since we had our first frost last night, I believe the tomato season is finally over.

So off I go to happily preserve my garlic and green tomatoes I picked yesterday afternoon. By the way, I picked a ton of green grape-sized tomatoes (Tami-G) yesterday in anticipation of the frost, so now what can I do with them? I was thinking perhaps pickling might work but I have so many larger green tomatoes to pickle. I'm open to any ideas!

Sundrops · October 13, 2012

Does anyone have a special recipe they would share? I have lots of garlic that may go to waste if I don't do something about it.

Thanks much.

Sundrops

Redbaron · October 13, 2012

I don't know how special it is. But I make something I personally really like with Garlic. Peal several cloves of garlic but leave them whole. (about a cup) And pull the plastic flow spout off the empty end of a extra virgin olive oil bottle. Fill the bottle 1/2 full of Garlic cloves and 1/2 full of hot peppers. Pour Balsamic vinegar and salt over the whole thing and cap. I never actually use the garlic or the peppers, but I use the vinegar as a seasoning. Better than Tabasco once it ages a bit.

*WARNING*
This recipe has not been approved by the food police. Please use whatever canning method has been approved for your state or country. This recipe is intended only to serve as an ingredients suggestion, not as a canning or preservation method.

Lilith · October 15, 2012

I'm unsure how tasty the pickled garlic will be (I haven't tried it yet), but I had good results with the recipe for Pickled Garlic in the Ball Blue Book, page 56. As far as the recipe goes, it was easy and quick to complete.

The Blue Book recipe goes as follows:
Yield: about 6 half-pints

6 cups Peeled cloves of garlic
1 cup Sugar
1 tsp Ball salt
3 cups Vinegar
Ball pickle Crisp (optional)

Blanch garlic in boiling water for 1 minute. Combine sugar, salt, and vinegar in a large sauce pot. Bring to a boil. Pack hot garlic into hot jars, leaving 1/2-inch headspace. Add Pickle Crisp to each jar, if desired. Ladle hot liquid over garlic, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

I hope you enjoy the recipe, I'm looking forward to trying mine.

Hotwired · February 8, 2013

I pickle everything. Onions & peppers, green beans, beets, and cukes. I prefer the sweet pickle brine to dill. I've not pickled asparagus, but that sounds interesting. I found an interesting recipe for dill asparagus pickles. http://allrecipes.com/Recipe/Pickled-Asparagus/

Here's my grandmother's sweet pickle recipe... http://www.hotwiredgardens.com/pdf/H...et_Pickles.pdf

They are my all time favorite.

peppero · February 8, 2013

i have not heard of pickled asparagus before but it does sound good. i eat a lot of mine raw because i like the crunch. thanks for sharing.

jon

Tracydr · February 8, 2013

I've not pickled asparagus yet but I buy and asparagus "ends" pickled from our produce store. It's made by a small farmers market type of place and they make a hot, garlic, mild, and sweet. I like all the flavors. Very good on top salads or sandwiches.
I keep meaning to save my own asparagus ends instead of feeding them to the dogs and chickens but I always forget.

Skyking · June 22, 2013

we have 2 batches of pickle failure....soft limp tasty pickles..why ?
We used a standard brine mix,,cut the tips off the pickles as we picked them and 15 min water bath ,50-50 water vinegar and 1/3 C of salt to a 1/2 gal liquid.
We used mostly Marketmore cukes and several Yard Longs which turned out terrible.

We used Realsalt {Redmans sea salt}????

any thoughts ?

crocee · June 22, 2013

Its been my experience that most pickles will be kinda soft unless you add Pickle Crisp to each jar before canning.

February 20, 2012	#78
dustyrivergarden Tomatovillian™ Join Date: Nov 2011 Location: Holbrook, Az zone 5 Posts: 157	Garlic I love it pickled I also oil pack a few cases half olive oil & half distilled vinegar. I love this mix... yum... garlic i don't even want to be around people that don't love garlic...lol just like stormymater I add a pepper to it. there awesome __________________ “The yield of a crop is LIMITED by the deficiency of any one element even though all of the other necessary elements are present in adequate amounts”. J. Von Liebig's law of the minimum. Last edited by dustyrivergarden; October 14, 2012 at 07:16 PM. Reason: changed recipe

February 29, 2012	#80
bitterwort Tomatovillian™ Join Date: Feb 2006 Location: MN Zone4b Posts: 292	Jon, I don't know where to get seeds for turmeric, but you should be able to get rhizomes in the fresh produce section of an Asian grocery store, if you have access to that, and (with patience) start plants from those, just as you might with fresh ginger. __________________ Bitterwort

October 6, 2012	#82
Lilith Tomatovillian™ Join Date: Apr 2012 Location: Aurora IL - zone 5b Posts: 10	Help Please - Ideas Needed I've planned on trying pickled garlic this year, and think that this weekend will be a good time to give it a try. Since we had our first frost last night, I believe the tomato season is finally over. So off I go to happily preserve my garlic and green tomatoes I picked yesterday afternoon. By the way, I picked a ton of green grape-sized tomatoes (Tami-G) yesterday in anticipation of the frost, so now what can I do with them? I was thinking perhaps pickling might work but I have so many larger green tomatoes to pickle. I'm open to any ideas!

October 13, 2012	#84
Redbaron Tomatovillian™ Join Date: Sep 2012 Location: Oklahoma Posts: 4,488	I don't know how special it is. But I make something I personally really like with Garlic. Peal several cloves of garlic but leave them whole. (about a cup) And pull the plastic flow spout off the empty end of a extra virgin olive oil bottle. Fill the bottle 1/2 full of Garlic cloves and 1/2 full of hot peppers. Pour Balsamic vinegar and salt over the whole thing and cap. I never actually use the garlic or the peppers, but I use the vinegar as a seasoning. Better than Tabasco once it ages a bit. WARNING This recipe has not been approved by the food police. Please use whatever canning method has been approved for your state or country. This recipe is intended only to serve as an ingredients suggestion, not as a canning or preservation method. __________________ Scott AKA The Redbaron "Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system." Bill Mollison co-founder of permaculture Last edited by Redbaron; October 16, 2012 at 09:39 AM.

February 8, 2013	#86
Hotwired Tomatovillian™ Join Date: Nov 2012 Location: Ithaca, NY - USDA 5b Posts: 241	I pickle everything. Onions & peppers, green beans, beets, and cukes. I prefer the sweet pickle brine to dill. I've not pickled asparagus, but that sounds interesting. I found an interesting recipe for dill asparagus pickles. http://allrecipes.com/Recipe/Pickled-Asparagus/ Here's my grandmother's sweet pickle recipe... http://www.hotwiredgardens.com/pdf/H...et_Pickles.pdf They are my all time favorite. __________________ Give a man a fish and he eats for a day - Teach him to fish and he eats for a lifetime.

February 18, 2012	#76
Alpinejs Tomatovillian™ Join Date: Feb 2011 Location: Alpine, Calif. in winter. Sandpoint Lake, Ont. Canada summers Posts: 850	Our local farmer's market sells pickled garlic. We tried it and are now addicted to it. It makes a great any-time snack and, according to my wife, it is very good for you.

February 18, 2012	#77
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,162	we pickle our own - we use Kung Pao or cayenne peppers and a bit of sugar & pickling salt in 1/2 distilled water & 1/2 white vinegar. they are FABULOUS! We hot water bath process them but they stay crunchy delicious - very morish for snacking & great in cooking.

October 13, 2012	#83
Sundrops Tomatovillian™ Join Date: Jan 2011 Location: Southern Indiana Posts: 36	Does anyone have a special recipe they would share? I have lots of garlic that may go to waste if I don't do something about it. Thanks much. Sundrops

October 15, 2012	#85
Lilith Tomatovillian™ Join Date: Apr 2012 Location: Aurora IL - zone 5b Posts: 10	I'm unsure how tasty the pickled garlic will be (I haven't tried it yet), but I had good results with the recipe for Pickled Garlic in the Ball Blue Book, page 56. As far as the recipe goes, it was easy and quick to complete. The Blue Book recipe goes as follows: Yield: about 6 half-pints 6 cups Peeled cloves of garlic 1 cup Sugar 1 tsp Ball salt 3 cups Vinegar Ball pickle Crisp (optional) Blanch garlic in boiling water for 1 minute. Combine sugar, salt, and vinegar in a large sauce pot. Bring to a boil. Pack hot garlic into hot jars, leaving 1/2-inch headspace. Add Pickle Crisp to each jar, if desired. Ladle hot liquid over garlic, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. I hope you enjoy the recipe, I'm looking forward to trying mine.

February 8, 2013	#87
peppero Tomatovillian™ Join Date: Jan 2009 Location: selmer, tn Posts: 2,944	i have not heard of pickled asparagus before but it does sound good. i eat a lot of mine raw because i like the crunch. thanks for sharing. jon

February 8, 2013	#88
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	I've not pickled asparagus yet but I buy and asparagus "ends" pickled from our produce store. It's made by a small farmers market type of place and they make a hot, garlic, mild, and sweet. I like all the flavors. Very good on top salads or sandwiches. I keep meaning to save my own asparagus ends instead of feeding them to the dogs and chickens but I always forget.

June 22, 2013	#89
Skyking Tomatovillian™ Join Date: Jan 2010 Location: Kentucky Posts: 19	Pickle Failure ? we have 2 batches of pickle failure....soft limp tasty pickles..why ? We used a standard brine mix,,cut the tips off the pickles as we picked them and 15 min water bath ,50-50 water vinegar and 1/3 C of salt to a 1/2 gal liquid. We used mostly Marketmore cukes and several Yard Longs which turned out terrible. We used Realsalt {Redmans sea salt}???? any thoughts ?

June 22, 2013	#90
crocee Tomatovillian™ Join Date: Jun 2013 Location: Arkansas Posts: 27	Its been my experience that most pickles will be kinda soft unless you add Pickle Crisp to each jar before canning.