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pickling Pickling Tips

Can anyone help me in the right direction for pickling. I'm eager to do a bunch this year but have no experience.
 
basic brine of 50/50 vinegar/water with 5% salt, pack peppers tightly in a jar, pour hot liquid over, shake to remove air bubbles, top off again, seal, let age at least 2 weeks.
 
But yeah, that's a really broad question and this is the most super basic.
 
Depends. You making refrigerator or shelf stable? Brine pickles (fermented, no vinegar) or vinegar pickles? Fresh, half sour, sour, garlic, or dill? lol
 
Shelf stable. I'm good at canning already.

Specifically I was growing a lot of plants specifically to pickle tongs of banana peppers and jalapeños together. As for pickles I have pickling cucumbers growing and my girlfriend likes dill. So dill would bt great.
 
Check out university extension service recipes. Colorado state has some good recipes.

All can be boiling water bathed, orif you have room in the refer, do a cold pack.crispyier veggies.

6 cups vinegar
3 cups water
2 tbsp salt
2tbsp sugar optional
 
salsalady said:
Check out university extension service recipes. Colorado state has some good recipes.

All can be boiling water bathed, orif you have room in the refer, do a cold pack.crispyier veggies.

6 cups vinegar
3 cups water
2 tbsp salt
2tbsp sugar optional
 
I tried to do a water bath version of escabeche last year and it was no bueno - the veggies were very mushy.  Best to just make refrigerator pickles - they'll still last months.  My problem is I love escabeche on hot dogs and anything pork-related so it's tough to have any ready for summer barbeques.  I may resort to [gasp] supermarket jalapenos next year for June hotdogs.
 
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