Gardening, canning, pickling and everything related
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Chef Yes I have, we are still eating them from a couple of years ago. They are not hard to do. The worse part is putting them in the jar. You want them fairly compact because they do shrink when you process them. I also trim them to fit pint jars with the bigger beans since they are usually tougher anyhow and the pickle tenders them up. You have to experiment on how you want them, how much heat, pucker or garlic.
johnsbrewhouse Would you share your pickling recipe?
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Chef Yes I have, we are still eating them from a couple of years ago. They are not hard to do. The worse part is putting them in the jar. You want them fairly compact because they do shrink when you process them. I also trim them to fit pint jars with the bigger beans since they are usually tougher anyhow and the pickle tenders them up. You have to experiment on how you want them, how much heat, pucker or garlic.
johnsbrewhouse I do mine in quart wide mouth jars. I find it to be a lot easier
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RON PARRISH I used ghost peppers before, but I give alot of stuff away and some people didnt like it that hot. Now I dry them and grind them into powder. When I want extra heat, I open a jar and put some in and let them sit in the fridge a couple weeks
kyle Thats the main reason I make 2 kinds.I am the only one that eats the ghost pepper ones.I grow red and white ghosts,carolina reaper.scorpion ,cayenne and hot wax peppers every year.Most get dehydrated and ground
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kyle Thats the main reason I make 2 kinds.I am the only one that eats the ghost pepper ones.I grow red and white ghosts,carolina reaper.scorpion ,cayenne and hot wax peppers every year.Most get dehydrated and ground
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johnsbrewhouse I do mine in quart wide mouth jars. I find it to be a lot easier
kyle So do I and whatever other jar the wife hasn’t hidden on me. I buy them and wash them when she is done with them. She hoards them for jam.
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johnsbrewhouse Would you share your pickling recipe?
Chef Let me dig it up Chef. I have to remember where I put it and which one it was. There are two different ones. One was one my mom used for dill pickles and the other I believe was a old Ball Blue Book canning recipe modified.
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Red, White, and Blue“A smooth sea never made a skilled sailor.”
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Anyone got a pickled beet recipe? My uncle was the the one in our family that did the marvelous pickled beets. He has now passed on and no family member has it so, if you are willing,
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50 pounds of cabbage now, In 3-5 weeks sauerkraut. Cabbage got done way early this year in the garden. Made pigs in a blanket (cabbage rolls) last night for supper.kyle call them gołąbki in my house. Great fall/winter dish. Bigos is another good dish for cabbage/kraut and mushrooms.
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YooperDog
Not a bad first picking. Will keep me busy a couple days!RON PARRISH Looks like a great harvest. My tomatoesare as green as those beans.
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lkrfletcher do you grow your own horseradish? That’s something I want to try next year
kyle if you are going to grow horseradish keep it enclosed in a buried container or you will have horseradish everywhere in your garden coming up after you till. It is a pretty prolific grower.
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kyle if you are going to grow horseradish keep it enclosed in a buried container or you will have horseradish everywhere in your garden coming up after you till. It is a pretty prolific grower.
YooperDog thanks. That’s good to know
hey vegetarians, my food poops on your food!
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kyle It took me a year or two to really get my HR established. I’ve had it for over 25 years. As YooperDog says, keep it contained/under control or it will get out of control. I have found that harvesting in the Fall; mid-October, seems to be the best time for my HR, less fibrous/woody. As you undoubtedly know that Eau Claire, WI is the HR capital of the World. Silver Spring is located there. The Milwaukee J-S just had a story about the family that started the farm and company. Nothing like a good snoot full of strong HR to clear your head. We always had it on the table for Sunday morning breakfast after Mass for our fresh Kielbasa or Polish sausage with hard rolls.
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Surg Looks like some great tomatoes from the Garden State. There is a reason for that I found out a long time ago & I know you are proud of them. It has mostly gotten too hot & humid here for them. Our San Marzanos just never produced enough at one time to make that sauce this year. The others were just about right for a tomato or two a day for two months & that was about it. Now we have to watch them carefully.
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kyle It took me a year or two to really get my HR established. I’ve had it for over 25 years. As YooperDog says, keep it contained/under control or it will get out of control. I have found that harvesting in the Fall; mid-October, seems to be the best time for my HR, less fibrous/woody. As you undoubtedly know that Eau Claire, WI is the HR capital of the World. Silver Spring is located there. The Milwaukee J-S just had a story about the family that started the farm and company. Nothing like a good snoot full of strong HR to clear your head. We always had it on the table for Sunday morning breakfast after Mass for our fresh Kielbasa or Polish sausage with hard rolls.
Bob Stehlik thanks for the info. I will have to figure out where to put it. whats the best thing to use to contain it? Maybe sections of a barrel or similar.
hey vegetarians, my food poops on your food!
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kyle, YooperDog is right about the growth. I grow mine in a raised bed to control it. You can toss in other herbs or annuals nearby if you like. Like Bob Stehlik mentioned it takes a few seasons to get it rolling. It can be harvested in fall or early spring.
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Ridley Acres I wear a glove most of the time (when I remember) when picking and processing. Also gotta be careful rinsing the dishes out after with hot water. Have choked myself and the fam a few times.
Surg nothing like homemade pepper gas.
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YooperDog I put out a mushroom bed about 7 months ago.I had a small flush last week to get a little taste.I had always wanted to do it so gave it a shot. Hopefully i does ok.
RON PARRISH what kind of mushrooms are you growing here in our neck of the woods?
“You never really die until you end up on the wall at a Cracker Barrel”
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RON PARRISH what kind of mushrooms are you growing here in our neck of the woods?
Working on some Chipotle’s sliced and whole.
“You never really die until you end up on the wall at a Cracker Barrel”
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Bob Stehlik thanks for the info. I will have to figure out where to put it. whats the best thing to use to contain it? Maybe sections of a barrel or similar.
Wife just picked a little over a bushel of green and wax beans tonight.
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