Pickling

Discussion in 'Skills and Smarts' started by 1mach1, Apr 12, 2018.

  1. 1mach1

    1mach1

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    Arlington, Virginia
    Does anyone have a good pickling recipe? I have tried it myself a few times with garlic and small pearl onions, both of which I enjoy emensly. The results are just OK. I have never researched a recipe, but mine always end up too "vinegary". Maybe I am using the wrong type vinegar (I have used white), or too much? I also use mustard seed, dill seed, celery seed, salt, and a little sugar. And thoughts and help would be appreciated.
     
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  2. Desert dog

    Desert dog My Mail is Forwarded Here

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    I had the same problem when making pickled green tomatoes. The last pickling I did was some beets from the garden. I used 50/50 vinegar to water, with spices, and they were perfect. Pinterest has canning recipes that are helpful.

    Sent from my SM-G920V using Tapatalk
     
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  3. AbbaDatDeHat

    AbbaDatDeHat I'll Lock Up

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    Man i know what you’re talking about! If i can ever get my neighbor to give up his two family secret, regular to die for and spicy (hot) i’ll share them. By far the best i EVER had.
    I prob will have to find something for him to smoke before he will though.
    B
     
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  4. scotrace

    scotrace Head Bartender Staff Member

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    I've actually been experimenting with this for a few months, with cucumbers, radishes, onions, etc. As mentioned above, 1/2 (cider) vinegar, half water is a good mix. I get it to the boil with the spices (some combination of dill seed, dill weed, coriander seed, mustard seed, a few cloves of garlic and a couple of dried red chilies, and some salt and a little sugar. When doing hot peppers, I add a tablespoon or two of olive oil to the jar after filling it.
    Put the vegetables in the jar(s), pour over the boiling liquid, and cap a bit loosely. When cooled, tighten and refrigerate. I only do one jar at a time and don't fuss with preparing them for long term shelf storage. They're gone in a week...
    ...except radishes. They smelled too bad to eat.
    Let them sit in the fridge for a couple days before serving.
     
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  5. 1mach1

    1mach1

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    Thanks fellas. I appreciate the input. Im going to give it another go in the near future.

    @scotrace maybe my mistake was not boiling the mix. That makes sense. Thanks!
     
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  6. scottyrocks

    scottyrocks I'll Lock Up

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    The only thing I've ever pickled have been hard boiled eggs. 50/50 mix vinegar and water. Let sit for 3 days.

    Slice eggs in half and sprinkle with your choice of garnish. I think I've tried paprika, cinnamon, bacon bits, pepper, but not at the same time.
     
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  7. scotrace

    scotrace Head Bartender Staff Member

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    YEs, 1mach1, getting the liquid hot is the key. Good luck!
     
  8. 1mach1

    1mach1

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    Location:
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    I'm glad to know this information. Thanks again!
     
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  9. ClassyMica

    ClassyMica New in Town

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    Location:
    Houston, TX
    The way that I make my brine is simple yet delicious. I think using apple cider vinegar is the best because you can pickle anything. White wine and Rice vinegar are just as good I just personally prefer the apple cider. The way that I make my brine is: vinegar (About 1 Cup sometimes a little more), water(1 Cup), salt(2 teaspoons - I use pickling salt here -- You can get it at any supermarket), and sugar (1 Tablespoon). I combine all of the ingredients in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. I usually let whatever I am pickling to sit in the refrigerator for a little over a week. Usually stick to cucumbers and carrots because they are my favorite. Sometimes I throw a few slices of jalapino peppers in for a little spice.
     
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  10. Paisley

    Paisley I'll Lock Up

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    I just pickled cherry tomatoes and onions with vinegar, salt, a little sugar, rosemary and peppercorns. The recipe, along with lots of other good ones, is in The Better Homes and Gardens Complete Canning Guide. Mostly, I use their recipe for drying cherry tomatoes in the oven.
     
  11. Pickling? I got two words for you: quail eggs.
     
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  12. Colin G

    Colin G Practically Family

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    Location:
    Canada
    Do not use softened water when pickling. If you have a water softener, put it in bypass and use hard water to pickle. Not sure why, but my mom and grandma told me this so I listened.

    I'll have to check but I am sure the brine I use is 4 cups water, 2 cups pickling vinegar, and one 1/4" cup pickling salt.

    I don't do pickles any longer but I still like making dilled carrots and dilled green beans.
     
  13. belfastboy

    belfastboy I'll Lock Up

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    I am such a dufus I thought this thread was going to be about a special way of tanning leather!!
     
  14. DaveProc

    DaveProc A-List Customer

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    Location:
    Rhode Island
    If you google "Ball Blue Book Michigan State" you will find a pdf of the recipe book that has been put out for probably 3 quarters of a century by the Ball Mason Jar company. It has every old pickling recipe you could ever want.
     
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