Gardening, canning, pickling and everything related
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I checked again just the other day & they were completely wiped out of anything canning, jars, lids, anything. Oh the only thing they had was Ball books & it looked like no one had even touched those good books.
calldoctoday Had to go to the store for a few things and the few wide mouth lids they had yesterday were gone. One big empty isle. Not sure anyone but a Star Trek fan would understand this prase, but “message Spock?”
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calldoctoday Had to go to the store for a few things and the few wide mouth lids they had yesterday were gone. One big empty isle. Not sure anyone but a Star Trek fan would understand this prase, but “message Spock?”
Chef sometimes your local hardware store will have canning supply’s
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craigrice I bought them out 2 months ago
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Well I got after the canning this weekend pickles, salsa, and pizza sauce.
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Started a new project today making some fermented pickles.
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I did a little research on using grape leafs in making pickles and found out it is the tannins in them that keep pickles crisp. Other things more readily available I found you can use are bay leafs, coffee and even tea bags. I went with bay leafs so I’ll see how that works.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 growing up I never knew that pickles came in a jar, always went to get pickles and veggies from great grandma’s crocks. Her cold storage area reminded me of a mad scientist lab, sort of like the old Boris Karloff Frankenstein movies, but I can still remember all the smells of fermenting veggies.
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Getting ready to make horshradish and looking for some advice.I have been making it for years but it is always good at the beginning but looses its punch fairly quickly.Am I missing something?
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I did a little research on using grape leafs in making pickles and found out it is the tannins in them that keep pickles crisp. Other things more readily available I found you can use are bay leafs, coffee and even tea bags. I went with bay leafs so I’ll see how that works.
Tex_77 Wow, been meaning to took that up but that’s great. If it is the tannins, wonder if an acorn would work?
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Tex_77 Wow, been meaning to took that up but that’s great. If it is the tannins, wonder if an acorn would work?
Chef possible i suppose but didn’t see anything about that.
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Back at it today since the kids babysitter had an emergency. Finishing up some dill pickles I started yesterday.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Back at it today since the kids babysitter had an emergency. Finishing up some dill pickles I started yesterday.
Tex_77 - Those look great
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Back at it today since the kids babysitter had an emergency. Finishing up some dill pickles I started yesterday.
Tex_77 They do look very good. Do you have a specific recipe? I see you are using bay leaf, I have never tried that.
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Tex_77 - Those look great
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Tex_77 They do look very good. Do you have a specific recipe? I see you are using bay leaf, I have never tried that.
Chef It’s a new recipe out of a cookbook I have, Pigs, Pickles and Whiskey. The recipe called for 6 bay leafs.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Chef It’s a new recipe out of a cookbook I have, Pigs, Pickles and Whiskey. The recipe called for 6 bay leafs.
Tex_77 bay leaves make them crispy
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lkrfletcher Chef I worked up this recipe years ago. They don’t last long when I make them. Large and jumbo eggs will work, but the medium eggs pickle more quickly and have more of the flavor. Medium eggs also are a better snack size, and a dozen fit nearly perfectly in a quart-sized, wide mouth Mason jar.
Gochujang Pickled Eggs
12 medium eggs
¾ cup water
1 ¼ cups white vinegar
2 tsp salt
¼ tsp garlic powder
½ tsp mustard seed
½ tsp turmeric
2 tbsp gochujang (Korean chili paste)
2 half-dollar sized slices ginger, julienned
Thinly sliced onion to taste
¼ tsp dill seed
½ tsp dry mustard
¼ tsp black pepper
Pinch of dry oregano-
Boil eggs—place in pot and cover with water; bring to boil; cut fire, cover, and remove from heat; after 10 minutes, cool under running cold water (and make ice bath); remove shells. Place eggs in large jar (1 dozen medium eggs fits perfectly in a 1-quart, wide mouth mason jar) or other container of choice.
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Add remaining ingredients to saucepan and bring to a boil, stirring frequently until salt is dissolved. Simmer for 5-7 minutes. Pour over eggs in jar.
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Close jar and refrigerate for at least 4 days (2 weeks is better).
TexLaw Well, I waited 2 weeks and opened the jar this morning. Not sure just what I expected, but it really had no flavor, tasted like a very firm hard boiled egg. I was expecting much more of a seasoned flavor. Any thoughts as to what I might have done wrong?
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TexLaw Well, I waited 2 weeks and opened the jar this morning. Not sure just what I expected, but it really had no flavor, tasted like a very firm hard boiled egg. I was expecting much more of a seasoned flavor. Any thoughts as to what I might have done wrong?
Chef I looked back for your recipe, what was it?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Chef Looks like it should work, I would probably go with a tablespoon of salt
Did the salt come through? if mixed with the other spices it should have carried the flavor in
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