Gardening, canning, pickling and everything related
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Bob Stehlik I was thinking it was when the tops fell over. Or is that the cue for harvesting onions?
Ridley Acres Onions will start to droop when they are ready to harvest, but you don’t need to wait that long. You can harvest onions at almost any stage of growth. Naturally the taste will vary as well as the size. Check out the link from keeneorganis.com. It’s out of the Madison area. Under their “How to grow Garlic” tab there is a lot of useful info. They also have planting garlic available. GO BUCKS!!! & BREWERS!!!
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HOT GERMAN DILLS 1QT 1Tbl Pickling Salt 1/8tspred pepper flakes 1/2 tsp pickling spice 2 toes garlic (canned minced alsoworks) 2 slices onion 2 heads of dill (or 2 tsp of dill seed) 1dried chile pepper (or 1/8 tsp cayenne pepper) 1/4 cup white vinegar fill the jar with boiling water put lid & ring on & hand tighten put towel on counter set jars on towel shake up daily if brine gets a little cloudy thats ok eat after 2 wks for lightly sour or 1 month for reg sour My family has done these for close to 100yrs You can also add peppers or carrots if you like to experiment enjoy some times I even drink the juice
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.
lkrfletcher That is terrible. I cannot even begin to imagine what I would do if that happened. Time to switch over to Drink of Choice, I know that much!
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Ridley Acres Onions will start to droop when they are ready to harvest, but you don’t need to wait that long. You can harvest onions at almost any stage of growth. Naturally the taste will vary as well as the size. Check out the link from keeneorganis.com. It’s out of the Madison area. Under their “How to grow Garlic” tab there is a lot of useful info. They also have planting garlic available. GO BUCKS!!! & BREWERS!!!
Bob Stehlik thanks for the link. I’ll give it a read.
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Bob Stehlik thanks for the link. I’ll give it a read.
cdavis
Just made saurkraut with these for first time.Worked pretty well -
I did a quick pickle last night of a quart size jar of banana peppers, jalapenos(red and green), some other hot pepper I forgot the name of, whole garlic, sweet onions and carrots. I plan to light my stomach on fire tonight…well really over the next two weeks.
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I did a quick pickle last night of a quart size jar of banana peppers, jalapenos(red and green), some other hot pepper I forgot the name of, whole garlic, sweet onions and carrots. I plan to light my stomach on fire tonight…well really over the next two weeks.
HerbcoFood sounds like a good spicy mix.
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cdavis
Just made saurkraut with these for first time.Worked pretty wellRON PARRISH I love homemade sauerkraut, usually make a 40-50 lb batch in January. I let it ferment 7 weeks. Check it at 6 weeks but I like it better at 7 weeks.
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cdavis
Just made saurkraut with these for first time.Worked pretty wellRON PARRISH bocephus love homemade sauerkraut. Much better taste in my opinion than the stuff in the stores. Although there are some new raw ones popping up which are decent. Makes me wanna start a batch today.
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I did a quick pickle last night of a quart size jar of banana peppers, jalapenos(red and green), some other hot pepper I forgot the name of, whole garlic, sweet onions and carrots. I plan to light my stomach on fire tonight…well really over the next two weeks.
HerbcoFood reminds me of a spicy vinegar dip one of my Filipino friends made for me. She had mixed most of that stuff together in one jar with some habanero‘s in there as well. Spicy as hell but delicious. If you used vinegar for the quick pickle consider using that as a dipping sauce for some Filipino pork barbecue
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cdavis
Just made saurkraut with these for first time.Worked pretty wellRON PARRISH said in Gardening, canning, pickling and everything related:
cdavis
Just made saurkraut with these for first time.Worked pretty wellHere are what I use,
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cdavis
Just made saurkraut with these for first time.Worked pretty wellRON PARRISH never seen such a thing. what are they called? I still use a redwing crock when I do my kraut.
hey vegetarians, my food poops on your food!
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cdavis
Just made saurkraut with these for first time.Worked pretty wellRON PARRISH I need to drive down and take lessons. The kraut is looking good. If the white flies lay of of the cabbage, I should have enough to do some
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RON PARRISH I need to drive down and take lessons. The kraut is looking good. If the white flies lay of of the cabbage, I should have enough to do some
GWG8541 Bugs were a big problem this year .They probably got as much as I did LOL!
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RON PARRISH never seen such a thing. what are they called? I still use a redwing crock when I do my kraut.
kyle Found them on amazon .Dont remember what they were called.I like the ones Dennyo posted.I think they may be a little messy but I had a problem with air lock plugging up on mine. I usually make mine in a stone crock also but didn’t have enough to fill it so did a small batch
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RON PARRISH never seen such a thing. what are they called? I still use a redwing crock when I do my kraut.
kyle They are called “Fermentation Jars”. Ball makes one one that I have seen in the grocery stores. Ball’s jar runs $11.99 at King Soopers, (Kroger).
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cdavis
Just made saurkraut with these for first time.Worked pretty wellRON PARRISH never saw
air locks like that. Good looking kraut -
RON PARRISH said in Gardening, canning, pickling and everything related:
cdavis
Just made saurkraut with these for first time.Worked pretty wellHere are what I use,
@dennyo said in Gardening, canning, pickling and everything related:
Here are what I use,
When I posted about these a year or so ago they were called Burp Lids, easily found and they work great, just make sure to squeeze them the first time to make sure the opening is free
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RON PARRISH I need to drive down and take lessons. The kraut is looking good. If the white flies lay of of the cabbage, I should have enough to do some
GWG8541 Kraut is easy to make although I will admit the first time I made it I was a little nervous trying it after letting it sit at room temp. for 6-7 weeks.
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HerbcoFood reminds me of a spicy vinegar dip one of my Filipino friends made for me. She had mixed most of that stuff together in one jar with some habanero‘s in there as well. Spicy as hell but delicious. If you used vinegar for the quick pickle consider using that as a dipping sauce for some Filipino pork barbecue
Surg Well now the gears are turning in the food brain. My local grocer has Fresh Beef Chuck Shoulder Flanken Style Ribs Bone-In on sale this week. So I am going to marinate the meat in with the vinegar and peppers. Then I will bbq them and turn it into some stellar enchiladas…
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