Jump to content

  •  

Masher

Member Since 11 Oct 2016
Offline Last Active Yesterday, 08:48 PM
I'm 18 bottles into a few Cervases.. burned the chicken and enjoying the fine crisp texture. Life is grand. Bring on Summer!!! Updated 12 May · 2 comments

Community Stats


  • Group Extreme
  • Active Posts 1,529
  • Profile Views 6,512
  • Member Title Smokin' Hot
  • Age 55 years old
  • Birthday December 1, 1962
  • Real Name
    Dan
  • Gender
    Not Telling Not Telling
  • Location
    PNW Zone 8b
  • Interests
    Fishing, Indoor/Outdoor Gardening, Canning, Pickling.

Food Stuff


  • Favorite Hot Pepper
    Goatweed
  • Favorite Hot Sauce
    Siracha
  • Favorite Food
    Curry
  • Favorite BBQ Food
    Beef Ribs, Burgers, Chicken
  • Favorite BBQ Sauce
    Homemade
  • Chili... Beans or No Beans?
    Beans
  • Favorite Beverage with Fiery Food
    Bloody Caesar
  • Share a Recipe
    Cold Pack Pickles *Can be stored up to 2 yrs.
    I have been using this Recipe since 1988 exclusively.

    Excellent recipe for same day harvest/preserving

    Recipe is for 1 wide mouth Quart Jar

    Ingredients:
    1.5 TBLS Canning Pickling Salt
    1/2 Cup Cider Vinegar
    1 TBLS Pickling Spice
    2-4 Whole Garlic cloves - peeled
    4-5 Whole Dried Hot Peppers (Thai or similar) OR REAPERS
    1/4 tsp pickle crisp (easily found in canning section)
    Fresh dill fronds (optional) I no longer use the dill.
    COLD Filtered water to top off before sealing.

    Fresh picked Pickling Cucumbers, washed, rinsed and bottom flower tip trimmed off.

    Directions:

    1.Gently wash fresh picked pickling cucumbers, set aside.

    2.Wash & Sterilize Wide mouth quart Mason/Canning jar.

    3. Combine, Salt, Garlic, Pickling spice, dried peppers, pickle crisp into bottom of jar.

    4.Pack jars firmly with washed cukes...do not smash cukes, vary sizes as needed to fill jar. DO NOT USE SOFT CUKES.

    5. Add sprig of dill, and vinegar.

    6. Fill remaining space in jar to within 1/8" of top with filtered water.

    Seal with heated lid and place tightening band on hand tight and snug. do not over tighten.

    Shake jar vigorously and store upside down for 24hrs.
    Check jars daily and invert daily for 10 days. Bottom one day, top the next.

    After 10 days store in cool dark place...pickles will be ready in 6-8 weeks.

    These make a very crisp, slightly spicy pickle.

Growing Stuff


  • Grow List
    2018 list
    Stavros pepperoncini
    Red Rocoto
    Orange Rocoto
    Aji Oro Rocoto
    Pineapple Rocoto
    Ecuadorian Sweet Rocoto
    Arequipa Red Peru Rocoto
    Yellow Sausage Pube
    PDN x bonda F6 2 phenos
    BBG7 Red
    BBG7 White F2
    Guyana Tragedy
    Short Yellow Tobasco
    Brainstrain Yellow THP GDTD

3983 Legend

User Tools

Friends

Latest Visitors