Post by: Twispriver on July 27, 2018, 05:48:07 PM
Post by: Fl0und3rz on July 27, 2018, 06:19:12 PM
Post by: getreal711 on July 27, 2018, 06:20:15 PM
Post by: Twispriver on July 27, 2018, 06:35:02 PM
I heat the jars to 180 in the oven before I start and once you have the jars stuffed pour the boiling brine over the top, wipe the rim and place the lid and band - some people process the jars for 10 minutes in a boiling water bath but I don't - put the filled jars in a cool place and let them seal - let them sit for a minimum of six weeks to cure
Post by: rasbo on July 27, 2018, 06:58:46 PM
Post by: tracksoup on July 27, 2018, 07:00:48 PM
How does one get on your Christmas gift list? :chuckle:
Post by: elkaholic123 on July 27, 2018, 07:05:28 PM
Post by: Igor on July 27, 2018, 07:09:54 PM
I have to do whatever I run into first at the produce stand, so this year it was beans. They were picked Monday
morning in the Skagit Valley, and were Dilly Beans by late that afternoon.
(https://i.imgur.com/DV1UZ76h.jpg)
Post by: danderson on July 28, 2018, 08:06:50 AM
Post by: The scout on July 28, 2018, 08:15:07 AM
Post by: jennabug on July 28, 2018, 08:25:43 AM
Post by: Igor on August 03, 2018, 12:08:54 PM
Post by: Evil_EdwardO on September 06, 2018, 08:14:15 AM
The recipe couldn't be simpler - the brine is 3 quarts of water and 1 quart of white vinegar with up to 1 cup of canning salt (I use a little less) - In the jar I put dill, garlic and a dried Thai pepper but you can experiment with whatever you want - some add grape leaves, peppercorns etc..
I heat the jars to 180 in the oven before I start and once you have the jars stuffed pour the boiling brine over the top, wipe the rim and place the lid and band - some people process the jars for 10 minutes in a boiling water bath but I don't - put the filled jars in a cool place and let them seal - let them sit for a minimum of six weeks to cure
Didn't realize how easy this is. I just tried this but used peppercorns instead (since the store was out of thai chiles). I just opened the first jar last night and they turned out awesome :drool:. Thanks!! :hello:
Post by: lokidog on September 16, 2018, 09:59:55 PM
If you would like to try something different, when all of the pickles are gone, retain the liquid and spices in the jar. Boil about a dozen eggs. Peel the eggs and put them in the vinegar solution in the jar. Put them in the refrigerator for 4-5 days, and they are ready to eat !!!
I do this as well.
I canned 28 quarts of dill beans this year. Another really tasty dill item is Brussel Sprouts, delicious. I do 50/50 white vinegar and water. I add a little less than 1 T sea salt, 1 t. crushed garlic, 1 T pickling spices and 4-5 dill florets to each quart jar for all of my pickling. I water bath can them.
I did some cukes last year, but come to think of it, don't remember trying any of them yet....
Post by: Igor on August 20, 2020, 03:04:35 PM
Post by: Twispriver on August 21, 2020, 09:55:57 AM
Post by: Jason on August 21, 2020, 10:16:35 AM
Post by: b0bbyg on August 21, 2020, 11:13:26 AM
It's that time again......just got done with 12 quarts of Dilly Beans......next up is pickled asparagus.
Talking with the neighbor and they mentioned dilly beans the other day, think we might try that later this year if we have enough beans.
I think we are at 10-12 pints of Cukes this year. Some from a recipe I found online and some from advice I got from Twisp :tup:. I need to get back out there and pick again as I know there are more that need processed.
Post by: Jason on August 23, 2020, 09:05:48 PM
Post by: Fl0und3rz on August 24, 2020, 02:48:48 PM
I'm done for the season (I think) the count is 78 quarts of cukes and 30 quarts of pickled beans
Nice.
Post by: Tenkara on August 26, 2020, 04:47:42 PM
Post by: Badhabit on August 26, 2020, 04:55:47 PM
Post by: Twispriver on August 26, 2020, 05:17:12 PM
I think the most important thing for the cucumbers is to keep them as cold and fresh as possible. I grow my own so I like to pick them early in the morning, before the sun is on them, wash them and get them pickled an hour or so after picking. If I can't do that they go right into an ice water bath in an ice chest. You can keep a cucumber fresh and crunchy for a while but you can't resurrect one that's soft and wilted.
Post by: BD1 on August 26, 2020, 07:28:48 PM
Post by: Fl0und3rz on August 26, 2020, 10:58:50 PM
Post by: Tenkara on August 27, 2020, 09:19:14 AM
Just wash them and remove any stems and or blossoms.Thanks.
I think the most important thing for the cucumbers is to keep them as cold and fresh as possible. I grow my own so I like to pick them early in the morning, before the sun is on them, wash them and get them pickled an hour or so after picking. If I can't do that they go right into an ice water bath in an ice chest. You can keep a cucumber fresh and crunchy for a while but you can't resurrect one that's soft and wilted.
Post by: AL WORRELLS KID on September 07, 2020, 12:26:36 AM
Now back in the 1960's "Nalley Valley" in Tacoma had rows of Huge (Open) Oak Pickle Tanks. As Kids we always enjoyed watching the Rows of Seagulls, Sitting along (and into) the tops of the Pickle Tanks. :yike:
Those Pickles still have that special flavor that can't be matched! :chuckle:
Doug