pickling My Pickles

[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.
 
 
 

 

[The Hot Pepper]

Whoa all vinegar no water?

 

[dragonsfire]

Nope, 5%, keeps them crisp
and dont have to heat them up.

 

[The Hot Pepper]

Wow must be pretty vinegary/sour. I don't think I've ever seen all vinegar used for pickles. Usually half/half with water, or brine pickles, no vinegar.

 

[Scovie]

Ceviche Pickles!
 
er... um...
 
"Pickle shot concentrate".

 

[tctenten]

Are they shelf stable or do they need to be refridgerated?

 

[t0mato]

Those pickles look goooood.
 
I love the addition of the peppers.  Pickled peppers are excellent as well.

 

[Burning Colon]

good job, pickles are hard to do..... to keep the crispness. i have had tons of people give me their pickles and well.... just plain mushy...... i don't do pickles!
again good job.

 

[pepperguy1]

good job, pickles are hard to do..... to keep the crispness. i have had tons of people give me their pickles and well.... just plain mushy...... i don't do pickles!
again good job.

     

 

[dragonsfire]

Thanks!
Big difference in Org and the chemical Heinz stuff, the chemical stuff will rip your throat but the organic natural stuff you can be smooth.
I don't and they don't need refrigeration.

 

[oldsalty]

I wana eat one!!! YUMMY
I wana eat one!!! YUMMY

 

[dragonsfire]

A couple more I found, they tend to get loast in the cupboard so thats why their over two years old
Gonna make relish out of the one on the right.
 

 

[SavinaRed]

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.
 
 
 

Any way to give us the process on how you make them ? The cucumber type, amounts of seasonings/ingredients etc.......

 

[dragonsfire]

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

 

[SavinaRed]

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

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 ?

 

[dragonsfire]

Their ready in 3 months, wouldn't try earlier.
No dilution. 100 %
Cupboard only, no fridge required, and it gets hot here in summer.
 
http://www.bragg.com/products/PDFs/ACV%20_Brochure.pdf