Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Gobble Doc on September 25, 2017, 07:06:34 PM
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I'm into a mult-day task of making sweet chunks. Grannys recipe. Just got done with first week of brining and soaking. Cut up cukes tonight and doing another 2 day soak. Should be done a week from now. 3 double batches.(https://uploads.tapatalk-cdn.com/20170926/bc99cd1c31111746264c8d45675a0546.jpg)
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We made pickles for the first time this year. Looking forward to making them next year already so we can tweak our recipe a little further, and use grape leaves to keep them crunchier.
I would love to look at your recipe if you are willing to share.
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Weazle,
I can send you the recipe for sure. It's not a lot different than the one at this website. I think the ones I'm doing take a couple weeks when it's all said and done.
http://www.grumpyshoneybunch.com/2016/08/7-day-sweet-pickles.html
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A coworker of mine has given me some Armenian cucumber that he grew. They make nice crunchy refrigerator pickles even as slices. I was impressed.
https://en.m.wikipedia.org/wiki/Armenian_cucumber
Strangely, they're musk melons instead of cucumbers, but they taste like a mild cucumber when eaten raw.
Add garlic, vinegar, salt to taste and peppers if desired. Turn upside down after several hours.
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Looks good. I had a horrible pickle/ cuke season. Had to buy some pickles just to make a couple gallons.