Pickling season

[diggerrigger]

Well Riggers kitchen is full of jars and beets beans and of course cucumbers . I lost my stepdad a few years back with him a ton of knowledge . What is on my mind today is a recipe for what he called cold water pickles .

It was similar taste to a kosher pickle, a little hot and tangy and I still remember a whiteish cloud on the bottom of the jars . He came from a Ukrainian background if that helps.

Can someone help me with recipe and perhaps more pickling suggestions as the garden is pumping out more than we can eat .

[recce43]

i wish my garden was pumping it out but the hail took everthing except my root veggies

[Lornce]

I use Gallon Glass Jars, ready in 24 hours.

Rinse the cukes; trim stems and roots. The cukes should be of the same size.

Put in dill, black pepper, sliced chili pepper, garlic on the bottom of the glass jar. Then put cucumbers and cover them with dill.

Boil 0.5 l of water; add the salt.

Pour the hot water into the glass jar with cucumber. Put the lid on (don't seal just cover); set aside for 24 hours to get salted at a room temperature (under the sink in hte dark is good). Thereafter, the new pickles can be served.

[HunterDave]

I can't help you out with the recipe that you're looking for but my Wife has started her pickling and here's a little pickling porn for you.

Half of the beets were done last night and she'll finish the rest tonight.



Sweet Mustard Pickles



Might as well make some pickled weiners while we're at it.....LOL!

[7mm08]

Pickled wieners? Wow. Could i get your recipe, please?

[diggerrigger]

That's so sexy canning fella , good work from you and the missus . I have to go stuff jars now before the hollering starts . Thanks

[silverdoctor]

Originally Posted by 7mm08

Pickled wieners? Wow. Could i get your recipe, please?

Yes please! Me too.

[Towerman]

OMG -- i was making beans yesterday and had my last jar all packed and hot and ready... and just as i poured the brine in BOOM. Bottom shattered. Glass and boiling vinegar everywhere.

Kinda heartbreaking. Now my garden has no beans and i have no jars left... I got other jars of other stuff done but still... Crappy way to end my canning session.

Googling "cold water pickles" brought up a few results but I'm not familiar with them and i never trust anything from cooks.com.

What i tried this year:
Pickled tarragon snap peas
Dilled carrots (soooo good)
a jar of spicy beans -- Atleast i got one right? so much for sharing...
sweet dill zucchini
And a massive jar of maple beets.

My cucumbers just never took off. Bummer but my tower neighbour gave me some great advice for next year to use survey laths and clear garbage bags to make them hot houses on the cheap.

I would be very interested in these "pickled weaners" You speak of...

[omega50]

Basically to be safe to eat over time pickles need to be in an acidic environment.
The simplest method has the addition of vinegar and salt.
Many Ukrainians prefer Naturally fermented pickles with no vinegar added, but then they need to ferment over time in a dark place and the brine will grow more and more acidic as it ferments. These are not so much sour as they are subtle and tangy.
Some soak the pickles overnight in cold water first to ensure crispiness.

[hayseed]

I love being pickled...LOL.. ask my liver...

Just did up my famous pickled eggs and onions... to die for yummy, do it twice a year, pickled wieners sounds great!!!

[fishtank]

pickel pike

[bagwan]

Anybody needing a few beets and carrots in the vicinity PM me.

[norwestalta]

[QUOTE=silverdoctor;2518941]Yes please! Me too.[/QUOTE
Me aswell hunter Dave. Please. Could take off like abtuffs donair recipe.

[leeaspell]

Originally Posted by silverdoctor

Yes please! Me too.

Yes, recipe please. Nothing like a cold beer and a pickled weeny

[Fisherpeak]

Originally Posted by leeaspell

Yes, recipe please. Nothing like a cold beer and a pickled weeny

I got the cold beer,my wife is still at the sisters wedding so no weenie time for me.(I hate the POS she married,stayed till the vows and booked.)
I made pickled trout rollmops.Excelent.Trick is to fillet the trout and pack them in salt for at least a week,then soak them in cold water and then pickle them in a vinager/sugar brine.If you don`t salt them first then they just turn to mush in the jar.

[HunterDave]

I'll ask my Wife for the recipe tomorrow. We tried a jar this weekend and they were very good. The flavour was nice but mild because they had only been in the jar for 5 days. I'm thinking that they'll be at their best with 2 weeks in the jar.

Originally Posted by HunterDave

[norwestalta]

Pickled polish sausage at the beaverlodge butcher shop. $17.99 Ouch. But it's so good.

[leeaspell]

Any update on that recipe Dave?

[ESOXangler]

Hahahaha all the newfs are just lighting up the pickled wiener recipe!, I love it!!
I tried some awhile ago amazing. My uke wife does an heart stopping ass dropping pickle egg recipe. I'll grab it and post it!

[WhistlePig]

First attempt at pickling. Attachment 95163ImageUploadedByTapatalk1409106494.647498.jpgImageUploadedByTapatalk1409106526.257011.jpgImageUploadedByTapatalk1409106526.257011.jpg

[HunterDave]

Originally Posted by leeaspell

Any update on that recipe Dave?

PICKLED WIENER RECIPE!!!! Finally.

My Wife got the recipe from a Facebook site called, "Hillbilly CAST IRON Cooking". She didn't copy the recipe so I had to search for it for a bit. I found the flavour to be very mild as opposed to very spicy/hot (we used jalapeno peppers) but it was only a week old and I suppose that it will improve with age. Also, She used the large sized wieners as opposed to the regular small sized ones. Pack them lightly in the jar as they do expand.....The first one was a little hard coming out.

SPICY PICKLED HOT DOGS

A clean wide mouth jar (I used a mayonnaise jar)
1 or 2 packs of Hot Dogs depending on size
(Buy the cheap ones they are the best for this recipe)
1 teaspoon pickling spice
2 teaspoons hot pepper flakes
1 teaspoon Italian seasoning
1 teaspoon dried minced garlic
1/2 teaspoon salt
1 1/4 cups vinegar
3/4 cup water
Jalapeno, Habaneras or other hot peppers, sliced lengthwise and several cloves of fresh Garlic

Pour the vinegar and water into a medium sized saucepan, add spices, bring to a boil, reduce heat and simmer for about 5 to 10 minutes while you are packing the jar.

Stand the hot dogs up in a wide mouth jar, tightly packing the jar, filling open spaces with the peppers

[silverdoctor]

Originally Posted by HunterDave

PICKLED WIENER RECIPE!!!! Finally.

My Wife got the recipe from a Facebook site called, "Hillbilly CAST IRON Cooking". She didn't copy the recipe so I had to search for it for a bit. I found the flavour to be very mild as opposed to very spicy/hot (we used jalapeno peppers) but it was only a week old and I suppose that it will improve with age. Also, She used the large sized wieners as opposed to the regular small sized ones. Pack them lightly in the jar as they do expand.....The first one was a little hard coming out.

SPICY PICKLED HOT DOGS

A clean wide mouth jar (I used a mayonnaise jar)
1 or 2 packs of Hot Dogs depending on size
(Buy the cheap ones they are the best for this recipe)
1 teaspoon pickling spice
2 teaspoons hot pepper flakes
1 teaspoon Italian seasoning
1 teaspoon dried minced garlic
1/2 teaspoon salt
1 1/4 cups vinegar
3/4 cup water
Jalapeno, Habaneras or other hot peppers, sliced lengthwise and several cloves of fresh Garlic

Pour the vinegar and water into a medium sized saucepan, add spices, bring to a boil, reduce heat and simmer for about 5 to 10 minutes while you are packing the jar.

Stand the hot dogs up in a wide mouth jar, tightly packing the jar, filling open spaces with the peppers

Now that sounds good, project for next week. I imagine the jars should be sealed?

[7mm08]

I printed this. Will try this when we begin pickling. Thanks!!!!!

[HunterDave]

Originally Posted by silverdoctor

Now that sounds good, project for next week. I imagine the jars should be sealed?

My wife sealed them but I don't think that it is required unless you don't plan on eating them for months. If you make small batches of a jar or two at a time you don't even need to use a proper mason jar. Just fill up an old mayonnaise jar and keep them in the fridge. Ours are not lasting very long.....LOL!

[Red Bullets]

This isn't a vegetable pickle but is a good recipe for a wild edible that will be coming into season in a couple months.

High Bush Cranberry Ketchup

Wild high bush cranberries get better after they have a frost on them. The berries stay on the trees into the winter until the grouse, birds and squirrels (and me) clean them up.

6 cups highbush cranberries
1½ teaspoons celery salt
1½ teaspoons salt
1½ teaspoons cinnamon
½ teaspoon pepper
2 cups sugar
1½ teaspoons allspice
½ cup water
1½ cups onions, chopped fine
1 cup cider vinegar
1½ teaspoons ground cloves
Prepare jar lids. Cook the cranberries in the water until soft, then put through a food mill or a sieve to remove seeds. Add the onions, vinegar, sugar and spices. Boil until the mixture thickens and reaches the proper consistency. Immediately pour ketchup into hot canning jars, leaving ¼ inch headspace. Wipe jar rims and cover with prepared two-piece lids. Process for 10 minutes in a boiling water bath. Serve this cranberry sauce with poultry or meat or use in baked beans.

[Red Bullets]

I have an old BC Fruit publication that has a recipe I will be making next week.
Make it while the fruit is in season.

BC Fruit Pickle

8 to 10 firm ripe peaches
6 large firm pears
6 firm tart apples
18 to 20 ripe tomatos
6 large onions
3 cups fined diced celery
3 1/2 firmly packed cups light brown cane sugar
1 tablespoon salt
1/4 cup whole mixed pickling spice
1 1/2 cups cider vinegar
8 small chili peppers

Peel peaches, pears, apples and tomatoes and cut into eighths. Peel and slice the onions thinly. Dice Celery. Put all together in a kettle and blend well together. Add light brown sugar, salt, whole pickling spice tied in a cheescloth, cider vinegar and chili peppers. Stir all well and cook on low heat until the sugar dissolves completely. Bring to a hard boil and cook steadily until well thickened down and most of the liquid is boiled away. About 45 minutes. Remove pickling spice bag and put in sterilized jars while boiling hot and seal airtight. A person can vary the salt or peppers to taste. Not quite sure how many quarts or pints to have ready for this recipe.

[Red Bullets]

One more I haven't had for a while. My Mom used to make this recipe.

Don't break the stems off of the apples.

9 lbs. crabapples
3 lbs. sugar
3 cups white vinegar & 1 cup water
2 oz. whole cinnamon stick
2 oz. whole cloves
Always best to have firm crabapples. Tie the cinnimon and cloves in a cheesecloth. Put vinegar, sugar and water. Stir until the sugar is totally dissolved. hen bring to a boil and steady boil for 5 minutes. Drop the fruit in a small quantity at a time, and cook gently till tender but not soft. Put in sterilized jars and seal.

[Red Bullets]

DiggerRigger: The old farmers almanac has some good recipes for things from the garden.

http://www.almanac.com/content/pickl...ps-and-recipes

[Pudelpointer]

Originally Posted by diggerrigger

Well Riggers kitchen is full of jars and beets beans and of course cucumbers . I lost my stepdad a few years back with him a ton of knowledge . What is on my mind today is a recipe for what he called cold water pickles .

It was similar taste to a kosher pickle, a little hot and tangy and I still remember a whiteish cloud on the bottom of the jars . He came from a Ukrainian background if that helps.

Can someone help me with recipe and perhaps more pickling suggestions as the garden is pumping out more than we can eat .

The pickles your stepdad made were fermented/soured pickles, as Omega50 has pointed out.

Basically you just brine the cucumbers with whatever spices float your boat, and let them ferment. Lots of recipes on the net; avoid any using whey or other dairy to kick start your ferment.

Tips: use a handful of grape leaves to keep the pickles crunchy (other leaves such as oak and cherry can apparently be use as well, but I have no experience with them).

Try a couple different brine strengths; most are way too salty for my taste, but you need enough to inhibit microbes you don't want.

Once the pickles reach the sourness you like, transfer to jars and keep them refrigerated or in a cool place. I have a cool area in my basement where jars on the concrete floor stay quite cool; this is where I store most of my fermented goodies.

For those who are interested in trying fermentation, sourkraut is a great way to start.

[diggerrigger]

Thank you all for the great replies , I had forgotten how much fun it is to on two vinegar runs in one day cause 2 gallons a night isn't enough . Another 2 weeks to do a few more pickles, then tomatoes and finally salsa . By then Mrs. Rigger will have had enough of me and I can go back to drilling holes in the earths crust in mans everlasting search for oil and gas .

And I am gonna do some hot dogs , it just sounds so neat !