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TheGreenChileMonster Makes Pickles


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#1 Thegreenchilemonster

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Posted 15 May 2018 - 03:59 PM

I figured I'd share the way I pickle most veggies. It's super simple, but I end up with super crunchy, and delicious pickles every time.

For the brine, I use 2 of cups water, 1 cup white vinegar, and 2 tablespoons of pickling salt. I multiply that ratio by as many times as I need to reach my desired volume.

I slice one lemon, crush 3-4 cloves of garlic, and put that on the bottom of a half gallon jar. I then slice one rocoto into strips, and pick whatever fresh herbs from my garden I like. I usually throw in some bay leaves as well. In this case I cut some fresh italian oregano and lemon thyme from my plants. Dry herbs work well too, in the Winter.

Ultra crucial is to boil the brine, pack the jars, then pour the brine while boiling onto the veggies in the jar. The veggies will not be as crispy, if you let the brine come off of a boil!

I give these jars a water bath , and pop them a few weeks minimum down the road, but sometimes months. The longer I wait, the spicier the veggies. An added bonus, is the crisp rocoto slices in the jar😁

First up, tandori squash.

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Edited by Thegreenchilemonster, 15 May 2018 - 04:14 PM.


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#2 Thegreenchilemonster

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Posted 15 May 2018 - 04:03 PM

Indian Okra. These are suuuper crunchy and delicious when done this way, no typical okra slime whatsoever.

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#3 Thegreenchilemonster

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Posted 15 May 2018 - 04:05 PM

American okra. So ridiculously crunchy😀

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#4 Chorizo857_62J

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Posted 15 May 2018 - 04:17 PM

Lookin' Good!



#5 ShowMeDaSauce

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Posted 15 May 2018 - 04:34 PM

Our market gets those tindora. I did make pickles from a few although not the traditional Indian style pickled tindora. They can be very invasive if you are growing them. Im growing Burr Gherkins again this year for pickles. They are fast becoming my favorite even for cukes and onions. Im probably going to have to let some mature this year and try to save seeds. Baker Creek no longer carries them and i have 1 pack left.

 

Last year i added some dried lime basil to a vinegar. I used the dried "flower tops" i pinched off. They added a nice flavor.



#6 Thegreenchilemonster

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Posted 15 May 2018 - 07:05 PM

Lookin' Good!

Thanks man, going to be tasting good in a few weeks as well.

I'm still eating through some pickled snap peas right now.

Yesterday my wife was like, "are we seriously out of pickled okra!?"

Giving me the queue to get some more pickles in the works😉

#7 Thegreenchilemonster

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Posted 15 May 2018 - 07:09 PM

Our market gets those tindora. I did make pickles from a few although not the traditional Indian style pickled tindora. They can be very invasive if you are growing them. Im growing Burr Gherkins again this year for pickles. They are fast becoming my favorite even for cukes and onions. Im probably going to have to let some mature this year and try to save seeds. Baker Creek no longer carries them and i have 1 pack left.
 
Last year i added some dried lime basil to a vinegar. I used the dried "flower tops" i pinched off. They added a nice flavor.

Tindora squash make great pickles! The plant is a major PITA, I agree with you there.

Dried lime basil sounds like a great addition. I like to add any herb I enjoy ro my pickles. Sweet basil always hits the spot but my basil plants are still too small to start trimming off of. Maybe in another couple of weeks😄

Edited by Thegreenchilemonster, 15 May 2018 - 07:13 PM.


#8 t0mato

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Posted 15 May 2018 - 07:30 PM

#pickleporn

You're singing my song man!

Pickles like those never last long enough around here to mature. Lemon cucumbers with a couple naga morich pods are my personal favorite homemade pickles.
I am the Pickle Princess ¯\_(ツ)_/¯

#9 Thegreenchilemonster

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Posted 15 May 2018 - 09:44 PM

#pickleporn

You're singing my song man!

Pickles like those never last long enough around here to mature. Lemon cucumbers with a couple naga morich pods are my personal favorite homemade pickles.

Pickles don't last long here either. I have a lemon cucumber vine that is stretching it's legs right now. Lemon cucumber pickles are bound to ensue this Summer!

#10 dragonsfire

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Posted 16 May 2018 - 08:32 AM

Great Looking Jars ! :)



#11 ShowMeDaSauce

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Posted 16 May 2018 - 12:09 PM

I cold pack lots of times. Grandma called them refrigerator dills. It takes awhile but i love them. Brine is boiled first and allowed to cool covered until right before you fill the jar. Then in the fridge it goes for a month. They seem to keep very well. The wait though is a killer.



#12 The Hot Pepper

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Posted Yesterday, 11:15 AM

Brine pickles are the old NYC way... no vinegar! 
 
Guss' no more :mope:
 
guss_pickles.jpg
 
http://www.gusspickle.com/
 
Whomever bought the biz I believe is upholding tradition, if anyone was interested in mail order...



#13 Thegreenchilemonster

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Posted Yesterday, 11:33 AM

I like vinegar a lot, what can I say?

#14 The Hot Pepper

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Posted Yesterday, 11:35 AM

Me too! Sorry I thought I was in the preservation thread :lol:

 

I like all styles.



#15 Walchit

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Posted Yesterday, 06:03 PM

I need to go pick these cukes before they turn yellow. Invasive tandoori squash doesn't sound like a bad thing

Edited by Walchit, Today, 08:23 AM.


#16 Thegreenchilemonster

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Posted Yesterday, 07:08 PM

I'm making some pickles tonight, since I have such an abundance of cucumbers right now. I just ran out in the rain with an umbrella to pick some peppers for the pickles.

#17 Thegreenchilemonster

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Posted Today, 09:49 AM

Time for some spicy pickle making! I used a bunch of fresh dill, along with my normal recipe. I can't wait to crack into these jars.

Here is a jar with a whole fresh peach bhut. I made a slice all the way through the pepper, then dropped it on whole on the bottom.

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#18 Thegreenchilemonster

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Posted Today, 09:51 AM

My wife wanted a jar of non spicy, so I sliced up 4 fresh aji dulce into this jar, to give it that chinense flavor, without the heat.

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#19 Thegreenchilemonster

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Posted Today, 09:54 AM

The final jar is going to be blisteringly hot. I sliced a whole fresh Bhut×Reaper cross, into the jar. These Bhut×Reaper pods are absolute scorchers. I have a feeling these pickles will be my favorite of the bunch.

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#20 cone9

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Posted Today, 09:56 AM

I'd bet a handful of Lemon Drops would be a nice variation.


So many peppers, so little time!             GO  BUCKEYES !            Anymore, it seems the only thing I get done quickly is get older





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