pickling My Pickles

dragonsfire

dragonsfire

Was not sure were to post this since I dont have a step by step recipe.
I did this a couple years ago. Generally the same, Pure Org ACV (Braggs) and then the Cukes, Yellow Hab and regular Red Bell Peppers with Dill and seasoning mix.
great heat, crunch to the pickle even after two years, pickle keeps its shape, just like the beetroot ones I did.
 
 
 
P3118999_Pickles-600_zpsrotsguhg.jpg
 
dragonsfire said:
Was not sure were to post this since I dont have a step by step recipe.
I did this a couple years ago. Generally the same, Pure Org ACV (Braggs) and then the Cukes, Yellow Hab and regular Red Bell Peppers with Dill and seasoning mix.
great heat, crunch to the pickle even after two years, pickle keeps its shape, just like the beetroot ones I did.
 
 
 
P3118999_Pickles-600_zpsrotsguhg.jpg
Click to expand...
Any way to give us the process on how you make them ? The cucumber type, amounts of seasonings/ingredients etc.......
 
Id be guessing.
Wash and Halve cukes, stuff jar to capacity keeping them straight, then add flavors, one cut Habanero normally then 1tbsp seasoning, stuff dill down some spaces, usually a 1/2 cups worth, then fill with Braggs Vinegar to the top and cap, shake and place in cupboard and forget :)
 
dragonsfire said:
Id be guessing.
Wash and Halve cukes, stuff jar to capacity keeping them straight, then add flavors, one cut Habanero normally then 1tbsp seasoning, stuff dill down some spaces, usually a 1/2 cups worth, then fill with Braggs Vinegar to the top and cap, shake and place in cupboard and forget :)
Click to expand...
100 % vinegar and no water correct ? Vinegar is the only liquid that you are using for the pickles.
 
Also how long before they are ready to eat ?
 
Do you store them in the refrigerator or on the shelf in the pantry ?
 
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