Pickles

[WildBill]

I have been busy making pickles.
Back row: Dilly Beans, Pickled Eggs, Kosher Dill Halves
Front row: Spicy Garlic Dills, Dill Pickle Chips, Baby Organic Carrots, Blackberries in Cognac
and Red Stone Peaches in Peach Vodka and Dark Rum.

[eureka40]

Very nice, good job!!!

[Abraham]

Wow, very impressive.

Care to share recipe's for doing such?

[MoJo]

What??? No samples?

Recipes please?

[WildBill]

Wow, very impressive.

Care to share recipe's for doing such?

You won't be too impressed after you find out how easy it is.
I found a couple of recipes on the internet for refrigerator pickles and modified them. I like tart pickles and don't like them very sweet.
These pickles are not sterilized and must be stored in a refrigerator.
I like them better than cooked pickles because they remain crisp and retain the taste of the fresh vegetable.

This is the basic recipe for green beans [haricot vert, available at Walmart are best].
They are thinner than most other green beans so they absorb the flavors faster.
They are straight so they are easier to pack in a jar.
The organic baby carrots [from Randall's] IMO tend to be a little softer and absorb the spices better.
Pickling cucumbers [Randall's, Target, HEB], hard boiled eggs, cauliflower, mushrooms, etc.

To a one quart jar add:
3 tablespoon Kosher Salt
3-4 cloves fresh garlic, crushed
1 1/2 tablespoon Pickling Spice [I use Penzey's brand for all my spices, but any other brand will suffice.]
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon dried Dill [fresh is better if you can find it].
1/4 teaspoon Ball Pickle Crisp [buy at Kroger's]. This is optional.
Heinz Distilled White vinegar. Other vinegars such as white wine vinegar are better, but more expensive. Some pickle use cider vinegar too.

Some people add 1 tablespoon [or more] of sugar.
I stopped using sugar and didn't really notice any difference in taste.
Carrots already have plenty of sugars, so no need to add more.

Add the vegetables and pack into the jar.
Fill the jar almost to the top with white vinegar.
Put on the top and keep turning the jar over until the salt is dissolved.
Top off the jar with vinegar so that all of the vegetables are covered.
Store in the refrigerator. They will be ready about 3-5 days. They last for months.

For pint jars I use the following:
1 tablespoon Kosher Salt
2 cloves fresh garlic, crushed
1/2 tablespoon Pickling Spice
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon dried Dill
1/8 teaspoon Ball Pickle Crisp

Bon Appetit

Edited some measurements to make for more mild pickles

[Abraham]

WildBill,

Thank you very much for the recipes.

My mouth's watering thinking about my own upcoming pickles!

Thanks again!!

[saltydog452]

Last week I was totally out of my comfort zone and into a sit-down dress-up dinner (aka 'supper'). Most of the food was tolerable. There was this one item that was flat out wonderful. That was pickled cherries, stone included.

They had a serious 'peppery' taste that carried over to after taste.

It was kinda interesting to see how the other guests disposed of the cherry stones.

Thanks for the post and 'how to' suggestions.

salty

[Abraham]

Salty,

May I suggest, according to Ms. Manners, when one happens upon a cherry stone in such situations, line up said stone in mouth, lean back and see how far you can launch the stone. Good lip and lung power are a plus.

If you get enough distance, everyone will appreciate it and will generously applaud your unique talent.

P.S. When leaning back be certain not to inhale stone. If you do, hope all present are familiar with the heine maneuver...

[WildBill]

Salty,

May I suggest, according to Ms. Manners, when one happens upon a cherry stone in such situations, line up said stone in mouth, lean back and see how far you can launch the stone. Good lip and lung power are a plus.

If you get enough distance, everyone will appreciate it and will generously applaud your unique talent.

P.S. When leaning back be certain not to inhale stone. If you do, hope all present are familiar with the heine maneuver...

I think Ann Landers would agree.

[Selina Kyle]

That all looks delicious!