Pickles

piegirl · March 30, 2008

Has anyone every made this? A small company in the state makes this - about $6.50 for a small tall jar. They are devine and the ingredients look rather straight forward. Their's are still crisp-ish, not soggy. I found a recipe but wonder if anyone has tried to pickle asparagus, mine is usually devoured immediately-lightly steamed or sauteed! Piegirl

**coronabarb** · April 26, 2008

Piegirl,

I love asparagus. The season is winding down here so I doubt I'll be buying anymore. I've never had asparagus pickles. I will look at some reliable sources for recipes. It would be a good way to extend the harvest when you grow your own or find a good deal at the store.

maryinoregon · May 29, 2008

Asparagus pickles are great. Have never made them myself, but if you grow a lot of them, it would probably be worth the effort.

I'm trying to remember if Costco has pickled asparagus or green beans. Seems to me it was asparagus and for a more reasonable buy than what you listed, but I haven't bought it for a while so not sure what the cost is.

jej826 · September 7, 2008

About a week ago I canned some pickled peppers,making sure to get the air bubbles out before putting on the lids.Now a week later,if I rotate the jars small air bubbles float to the top.The jars are all sealed properly.What went wrong?Are they safe to eat?

Thanks Jim

Zana · September 7, 2008

Should be. Sometimes the air bubbles were from the air pockets in the peppers - especially if packed whole. You might want to try slitting them first, next time.

If they turn greyish, then I would be concerned or if they start oozing from the jars and break the seal. Or if they smell off when you open the jar too.

jej826 · September 7, 2008

The peppers weren't whole the were sliced lengthwise.

jej826 · September 9, 2008

Quote:

Originally Posted by jej826

The peppers weren't whole the were sliced lengthwise.

Anyone else want to chime in on this?

**Dukerdawg** · September 9, 2008

If you are concerned freeze them and then you won't have a problem. That is if you have room in a freezer. You can also store a few in the fridge if you eat them within a few weeks. There is usually so much vinegar that they are pretty safe for quite a while.

Duane

jej826 · September 9, 2008

Thats the problem,freezers are full of peppers eggplant,beans,turnips etc....No room for any meat.LOL
So now everything else gets canned.
Thanks for the info.I also thought with all the vinegar they would be OK.

piegirl · October 19, 2008

Haven't done a search yet but does anyone have a good recipe for these? My grandmother's were the best but we couldn't find the recipe. They had no or little citrus, turned lightly brown from the spices. They were not a crisp pickle, nor were they overly sweet. I tried several recipes years back and they were too sweet. Thanks - piegirl

Worth1 · October 20, 2008

My mother made these things and she more than likely got the formula from the Kerr or Ball book.

In pickling the only thing you need to worry about is the acid content.

You can ad hot pepper or add more or less sugar as your tastes dictate.

A pinch of salt is added to stop fermentation.
this can go up or down considerably as to your taste.

If you don't like the sweetness of the pickles then just cut back on the sugar and taste the brine.

I remember many times how my mother and I would make pickles and adjust the spices to our taste as none of them were right on as to our liking.

Just experiment and you will find the flavor you want and then it will be yours from now on.
Remember a recipe of any kind is just a starting point.

I hope this helped as a good pickle is a beautiful thing to behold.

Worth

Polar_Lace · October 21, 2008

Try the Watermelon Recipes at The Old Farmer's Almanac: http://www.almanac.com/recipes/searc...ord=watermelon

ContainerTed · October 21, 2008

If you've never been to this site, you just gotta go. This is recipe central IMHO. And it is free.

This was the first of many recipes for watermelon rind pickles.

http://chef2chef.net/recipes/search_...atermelon+rind

brokenbar · January 19, 2009

I have a foodsaver vacuum sealer that has a canning jar attachment (they have both "regular" & "wide mouth". Please note that vacuuming on the canning lids IS NOT a replacement for processing either in a HWB or pressure canner. My point is, if I vacuum the lids on the jars before processing, it removes much more of the air in the jar and "pulls" the brine into the peppers (speaking more about whole peppers here.) After making the brine following whatever recipe you choose, I don't process my pickled peppers but just put them in jars, vacuum the lids on and store in the refrigerator. Processed peppers just get too soft. But again THEY MUST BE REFRIGERATED. Once you do them this way, you will agree that this is a much superior pickled pepper.

Bitwise Gamgee · January 19, 2009

I don't want to steer off the topic of Jim's bubbles (I'm afraid I can't help), but I have to ask ... brokenbar, how long do your pickled peppers in the vacuumed jars keep in the fridge?

Thanks,
Bitwise

March 30, 2008	#1
piegirl Tomatovillian™ Honoree Join Date: May 2006 Location: Lincoln, NE Posts: 791	Pickles Has anyone every made this? A small company in the state makes this - about $6.50 for a small tall jar. They are devine and the ingredients look rather straight forward. Their's are still crisp-ish, not soggy. I found a recipe but wonder if anyone has tried to pickle asparagus, mine is usually devoured immediately-lightly steamed or sauteed! Piegirl

April 26, 2008	#2
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Piegirl, I love asparagus. The season is winding down here so I doubt I'll be buying anymore. I've never had asparagus pickles. I will look at some reliable sources for recipes. It would be a good way to extend the harvest when you grow your own or find a good deal at the store. __________________ Corona~Barb Now an Oregon gal

September 7, 2008	#4
jej826 Tomatovillian™ Join Date: May 2007 Location: Waterbury Ct Posts: 6	air bubbles in my pickled peppers About a week ago I canned some pickled peppers,making sure to get the air bubbles out before putting on the lids.Now a week later,if I rotate the jars small air bubbles float to the top.The jars are all sealed properly.What went wrong?Are they safe to eat? Thanks Jim

September 9, 2008	#8
Dukerdawg Growing for Market Moderator Join Date: Jan 2006 Location: Westland, Michigan Posts: 861	If you are concerned freeze them and then you won't have a problem. That is if you have room in a freezer. You can also store a few in the fridge if you eat them within a few weeks. There is usually so much vinegar that they are pretty safe for quite a while. Duane __________________ May I aspire to live my life so that I may be the man my dog thinks I am.

October 19, 2008	#10
piegirl Tomatovillian™ Honoree Join Date: May 2006 Location: Lincoln, NE Posts: 791	watermelon rind pickle recipes Haven't done a search yet but does anyone have a good recipe for these? My grandmother's were the best but we couldn't find the recipe. They had no or little citrus, turned lightly brown from the spices. They were not a crisp pickle, nor were they overly sweet. I tried several recipes years back and they were too sweet. Thanks - piegirl

May 29, 2008	#3
maryinoregon Tomatovillian™ Join Date: Feb 2007 Location: Oregon Posts: 361	Asparagus pickles are great. Have never made them myself, but if you grow a lot of them, it would probably be worth the effort. I'm trying to remember if Costco has pickled asparagus or green beans. Seems to me it was asparagus and for a more reasonable buy than what you listed, but I haven't bought it for a while so not sure what the cost is.

September 7, 2008	#5
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Should be. Sometimes the air bubbles were from the air pockets in the peppers - especially if packed whole. You might want to try slitting them first, next time. If they turn greyish, then I would be concerned or if they start oozing from the jars and break the seal. Or if they smell off when you open the jar too.

October 20, 2008	#11
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	My mother made these things and she more than likely got the formula from the Kerr or Ball book. In pickling the only thing you need to worry about is the acid content. You can ad hot pepper or add more or less sugar as your tastes dictate. A pinch of salt is added to stop fermentation. this can go up or down considerably as to your taste. If you don't like the sweetness of the pickles then just cut back on the sugar and taste the brine. I remember many times how my mother and I would make pickles and adjust the spices to our taste as none of them were right on as to our liking. Just experiment and you will find the flavor you want and then it will be yours from now on. Remember a recipe of any kind is just a starting point. I hope this helped as a good pickle is a beautiful thing to behold. Worth

October 21, 2008	#12
Polar_Lace Tomatovillian™ Join Date: Jul 2006 Location: Z8b, Texas Posts: 657	Try the Watermelon Recipes at The Old Farmer's Almanac: http://www.almanac.com/recipes/searc...ord=watermelon __________________ It's not how many seeds you sow. Nor how many plants you transplant. It's about how many of them can survive your treatment of them.

October 21, 2008	#13
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	If you've never been to this site, you just gotta go. This is recipe central IMHO. And it is free. This was the first of many recipes for watermelon rind pickles. http://chef2chef.net/recipes/search_...atermelon+rind __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

January 19, 2009	#14
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	I have a foodsaver vacuum sealer that has a canning jar attachment (they have both "regular" & "wide mouth". Please note that vacuuming on the canning lids IS NOT a replacement for processing either in a HWB or pressure canner. My point is, if I vacuum the lids on the jars before processing, it removes much more of the air in the jar and "pulls" the brine into the peppers (speaking more about whole peppers here.) After making the brine following whatever recipe you choose, I don't process my pickled peppers but just put them in jars, vacuum the lids on and store in the refrigerator. Processed peppers just get too soft. But again THEY MUST BE REFRIGERATED. Once you do them this way, you will agree that this is a much superior pickled pepper.

January 19, 2009	#15
Bitwise Gamgee Tomatovillian™ Join Date: Jan 2007 Location: TN z6 Posts: 103	I don't want to steer off the topic of Jim's bubbles (I'm afraid I can't help), but I have to ask ... brokenbar, how long do your pickled peppers in the vacuumed jars keep in the fridge? Thanks, Bitwise