pickling Pickled "Everything"

Haha! I would. I have a half gallon of it fermenting (my first time) since last summer, lol. I'm afraid to "can" it (BWB) because I don't want to lose the crunchy texture. I just keep putting off processing it, and just keep refilling the airlock. I'll tell my wife to keep topping off the airlock after I die :rofl:

Maybe I should just "hot pack" it w/ 50/50 water/vinegar?
 
WarrantMan said:
 
tctenten,
 
I've gone as far as PA with the pickled meats, is there no such thing further in the great white north?
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I'm in Minnesota and there is pickled pigs feet here too. Also chicken feet. And I know quite a few ppl that pickle their venison as well. I like pickled eggs myself, and my homemade spicy pickled cucumbers lol with Carolina reapers in them. Extremely hot but they're so delicious you have to eat it all.

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MikeUSMC said:
How has nobody mentioned "PICKLESE" yet?! WTF?! That stuff is sooooooooooo freakin' good!

Warrant Man, check out this thread:
http://thehotpepper.com/topic/22119-pickleseyou-have-to-try-this/

A lot of the pics are gone, but the recipes are still there
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Just ran through the thread, thank you! Never tried it before, but no so far away I won't be able to say that. Sounds great.
 
DrOwl said:
I'm in Minnesota and there is pickled pigs feet here too. Also chicken feet. And I know quite a few ppl that pickle their venison as well. I like pickled eggs myself, and my homemade spicy pickled cucumbers lol with Carolina reapers in them. Extremely hot but they're so delicious you have to eat it all.

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Click to expand...
 
Ha! I just knew it had to be broader than I initially suspected. I have yet to try pickled fish of any sort, but if opportunity presents itself I will give it a whirl. Pickled venison, I've honestly never heard of. But, again I would try it.  Thanks for sharing. 
 
Got a HOW NOT TOfor you all. Many years ago I wanted to make pickled eggs, only recipe I had was for canned pickled pike. I hard boiled 1 1/2 dozen eggs, made the brine for pike and put the eggs in my mason jars, proceeded to pour the brine into the jars. I wasn’t smart enough to shell the eggs after cooking them. The chemical reaction from the vinegar and egg shells was something else. Had a fun time pulling the eggs out of the jars to shell them so I could finish the project. “Homemade gas bomb “



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PtMD989 said:
Got a HOW NOT TOfor you all. Many years ago I wanted to make pickled eggs, only recipe I had was for canned pickled pike. I hard boiled 1 1/2 dozen eggs, made the brine for pike and put the eggs in my mason jars, proceeded to pour the brine into the jars. I wasnt smart enough to shell the eggs after cooking them. The chemical reaction from the vinegar and egg shells was something else. Had a fun time pulling the eggs out of the jars to shell them so I could finish the project. Homemade gas bomb



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Click to expand...
... did you eat them?
 
Muckyai,
 
Didn't feel like cooking, so I went back to the store. They had several other brands that didn't indicate any cooking was needed. When I asked the difference, no one really had an answer. So I ate it straight out of the bag cold. The outer leaves were a little tough and chewy, but beyond that it was great! A real intense flavor, not like sauerkraut as I kinda expected, very unique. Very salty but right up my alley/palette. Thanks again for sharing. It is delicious and very cheap, I might pack some in my lunchbox. Provided that it doesn't "hurt my feelings" later tonight.
 

 

 
 
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