What are you pickling?

[Mad Trapper]

I learned to do pickles a while back, the ones not cooked but are still crunchy.

Also same way with kraut/cabbage I have ~ 25 cabbages getting going now. Some are early some real late. I do 5-gal buckets. Kraut, if you don't process/boil it has great stuff for your guts. Boil it and that's gone.

I'm 1/2 Polish so cabbage carrots potatoes, along with kielbasa, sausages,........ are my heritage

This place is about far from bASStun, in mASSachusetts you get, without being next to New Dork. I bring >$100 and a cooler when I visit

https://pekarskis.com/ The Hawg would approve

[hawgrider]

I also do a no process dill pickle from grandma recipes. Some folks call them Alum pickles. They are nice and crunchy like you say vs a waterbath processed pickle.

Yeah the fermented cabbage is fun to make and fermented dills pickle in a crock are fun to play with.

Consider yourself one of the few remaining people on the planet that has the skills to can and ferment. Not many people do it any more its becoming a lost skill.

[hawgrider]

Did these yesterday. 2 qts of pickled taco eggs.

[Dwight55]

Only pickling I'm doing this year is some pickled beans. And . . . well . . . maybe some pickled corn. But that's a maybe.

Green beans basically heated up . . . cooled . . . and canned like kraut.

Good stuff . . . fried on a cold winter day.

May God bless,
Dwight

[Mad Trapper]

Notes from pickeled beans I did a few years ago:

Dilled Beans 2016

Used recipes in Back to Basics , Center for Food Preservation (UGA) and Keeping the Harvest as models.

Ingredients

Almost ½ bushel Blue lake bush beans (had some/few with spots of rot that were culled or carved out not too many)
White vinegar
Canning Salt
Pepper corns
Mustard seed
Dried cayenne pepper (hot old stock)
Cloves
Allspice
Fresh Dill
Fresh Garlic

Brine

Recipes calls for 5 cups water 5 cups vinegar and 5/8 cup salt for 7 pints (UGA). I doubled this for 8 26 oz canning jars (cleaned and packed from bushel w/spices) and was about ¼-1/3 too much brine. Saved excess brine for next batch.

Beans soaked /rinsed in water a few hours then soaked rinsed in fresh water before cutting ends. This was just enough for 8 26 oz jars.

To jars were added ½ of large dill head (stalks too) and ½ FAT clove of garlic followed by a tight pack of cleaned whole beans. Near top added ~ 20 peppercorns 1 tsp mustard seed remaining dill/garlic head/clove and 1 large dried crushed cayenne pepper . To 4 were also added 3 allspice and 1 clove, then all topped off with cut beans.

The jars were filled to ¾” from top with hot pickling solution and added to warm/hot Large P-canner (full). Took ~ 10 min to steam and 5 more to clear steam. Jiggler set at 10psi and 17 min to jiggle (may need new canner gasket?) then cooked 10 min and allowed to cool ( long time/hour). (Note can do this in water bath canner, 10 minutes after full boil)

All sealed well. Will see how they taste and spiced vs non-spiced (allspice/cloves)

Did a 2nd 1/2 bushel batch but added horseradish ~ 1tsp each jar for some more bite.