Whos pickling?

[grundy53]

Im going to start pickling shortly. I was wondering all of different things everyone likes to pickle? I love variety.

sent from my typewriter

[Kc_Kracker]

asparagus, carrots, green beans, eggs, beets, cucumbers, jalapenos, peppercinis, other peppers, pumpkin rhine, cauliflower, okra, pigs feet  mushrooms like chantrelles, olives, turnips, maters, kimche,

mmmmmmmmm!

[MacAttack]

Pickled eggs in no way sounds appetizing    My parents are visiting from AZ this summer and my mom is going to bring my grandma's pickle recipe and teach. Can't wait 

[Southpole]

I'll be pickling cucumbers only this year. I don't have any special recipes, but I do follow a strict pickling regiment that most people would not have patience for. I grow my own picking cucumbers. I keep a close eye on them until they get to be around 1 1/2 to 2 1/2 inches long, anything bigger get's turned into slicers. The very day they get picked is the very day they get pickled, again, I'm super picky about this. Then I wash each and every one of those little buggers with tooth brush, I want to wash off the light colored film coating on the outside but careful not to scratch their delicate, little hides. I treat every little cucumber like a new born baby, yeah I know pretty stupid . Then I pick some good sized, bright, fresh green grape leafs that I have growing on the fence line. I mix up the pickling brine of choice, place one grape leaf at the bottom of each pint jar, pack with cucumbers and what ever spices or herbs I want to add that day. I used to add a whole garlic clove or 2 in each jar, but last year I decided to try chopped garlic instead and it made a world of difference with getting a strong garlic flavor. Pour in the boiling brine, put on the lids and water bath for 5-10 minutes and no more than that. Pluck them out of their baths and listen for the music of popping lids. I usually wait at least a month and a half or two months before I crack a jar open for consuming to ensure all has been pickled and flavors have melded. I believe the handling and preporation of the pickled product is as important if not more important as the pickling process itself. I call myself the pickling snob , but I'm sure my family and friends have a different name they call me

[Kc_Kracker]

macattack youv never eaten a bar egg?

[Southpole]

macattack youv never eaten a bar egg?

They're delicious. A few years ago the thought of a pickled egg sounded horrible, but fortunately I got brave and ate one. Yummy! Don't waste your good pickled egg eating years by thinking that they sound gross, eat one today!

[grundy53]

macattack youv never eaten a bar egg?

They're delicious. A few years ago the thought of a pickled egg sounded horrible, but fortunately I got brave and ate one. Yummy! Don't waste your good pickled egg eating years by thinking that they sound gross, eat one today!

they are delicious!

sent from my typewriter

[Kc_Kracker]

just be warned pickled eggs and beer make for a stinky bedroom when you wake up  as a kid i rememeber my folks would go hang at the bar on the weekends and the next morning mom would get up and go put on coffee, and walk back in the bedroom after breathing fresh air and yell " Jesus **** William im gonna puke!!!" , me and my brother knew that was our cue to haul tail to the tv for bugs cartoons because it was saturday!

[Southpole]

I'll be pickling cucumbers only this year. I don't have any special recipes, but I do follow a strict pickling regiment that most people would not have patience for. I grow my own picking cucumbers. I keep a close eye on them until they get to be around 1 1/2 to 2 1/2 inches long, anything bigger get's turned into slicers. The very day they get picked is the very day they get pickled, again, I'm super picky about this. Then I wash each and every one of those little buggers with tooth brush, I want to wash off the light colored film coating on the outside but careful not to scratch their delicate, little hides. I treat every little cucumber like a new born baby, yeah I know pretty stupid . Then I pick some good sized, bright, fresh green grape leafs that I have growing on the fence line. I mix up the pickling brine of choice, place one grape leaf at the bottom of each pint jar, pack with cucumbers and what ever spices or herbs I want to add that day. I used to add a whole garlic clove or 2 in each jar, but last year I decided to try chopped garlic instead and it made a world of difference with getting a strong garlic flavor. Pour in the boiling brine, put on the lids and water bath for 5-10 minutes and no more than that. Pluck them out of their baths and listen for the music of popping lids. I usually wait at least a month and a half or two months before I crack a jar open for consuming to ensure all has been pickled and flavors have melded. I believe the handling and preporation of the pickled product is as important if not more important as the pickling process itself. I call myself the pickling snob , but I'm sure my family and friends have a different name they call me

Oh! I forgot to mention why I take all these tedious steps. The pickles at the end result are most excellent. Not because I loved the cucumbers like they were my babies but fresh and quick processing results in crispy, snappy, flavorful pickles that I get a lot of compliments for. There is nothing worse than a limp, soft pickle for this gal 

[MacAttack]

macattack youv never eaten a bar egg?

Nope, I will definitely try one though, they just really don't sound good.

[quadrafire]

just be warned pickled eggs and beer make for a stinky bedroom when you wake up  as a kid i rememeber my folks would go hang at the bar on the weekends and the next morning mom would get up and go put on coffee, and walk back in the bedroom after breathing fresh air and yell " Jesus **** William im gonna puke!!!" , me and my brother knew that was our cue to haul tail to the tv for bugs cartoons because it was saturday!

Kracker that is hilarious!!! 

[wildweeds]

You won't be able to stop at one KC,the first thing my buddies do is head to the man cave shop fridge and assault the eggs and beer.Be forewarned the heat  in them is hotter on the way out than down!Wait at least 2 weeks before you try one.I flipped them from lid to bottom in the fridge twice a day as that was in the directions I was given.The recipe just happens to be on that recipe website and is exactly the same,except for the turning.

i opened the satans eggs and smelled them, man i dont know if i can eat one of these 

[Kc_Kracker]

well 48 hrs after canning my 11 and 4 yr old girls opened them, and the 11 yr old daughter (we call her miss jalapeno so dont be fooled boys) inhaled a whole satans egg  ARE YOU $#%$#@@%$  KIDDING ME? and her 4 yr old sister scarfed down 1/2 of one but then drank a little water, without a word other then " yummy daddy", 
But then again my girls eat very hot stuff daily, so grown men should not use that as a safe scale, Ive seen them eat hot stuff like candy then a grown man follows their lead and ends up holding his gut gulping milk like he was dying  I did try a bite, and man, pretty tasty but definitely hot, like burn your @$$HOLE on the way out kinda hot, I'll let ya know after I have coffee tomorrow If it kills me 

[Blacklab]

Hey guys this is last years pickeling. Those are just store bought chicken eggs and hilshire kielbasa. All in the same pickeling as a bove. The asparagus is my last jar from last year. A friends mother made a case of it for me. There so good and the juice rocks a bloody mary 
Friends of mine are getting loads of duck eggs. That will be the next pickle 

[Southpole]

Pickled kielbasas, hummm, I might have to try that one since I'm a fan of hot mamas.