Marshal Mo Hare, SASS #45984 Posted September 30, 2021 Share Posted September 30, 2021 I just don’t have storage capacity to do canning, but I’d like to pickle some things for a few months just to say that I did it and of course sample the results. Any favorite recipes? Link to comment Share on other sites More sharing options...
Wallaby Jack, SASS #44062 Posted September 30, 2021 Share Posted September 30, 2021 Go to market and buy some already done, hide them in the back of your fridge, "discover" them in about six months. ..... you might want to tear the labels off before you hide them Link to comment Share on other sites More sharing options...
G W Wade Posted September 30, 2021 Share Posted September 30, 2021 I have one you redo store bought and just add your spices if your interested, Sweet horseradish GW Link to comment Share on other sites More sharing options...
Father Kit Cool Gun Garth Posted September 30, 2021 Share Posted September 30, 2021 7 hours ago, Wallaby Jack, SASS #44062 said: Go to market and buy some already done, hide them in the back of your fridge, "discover" them in about six months. ..... you might want to tear the labels off before you hide them Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 30, 2021 Author Share Posted September 30, 2021 7 hours ago, Wallaby Jack, SASS #44062 said: Go to market and buy some already done, hide them in the back of your fridge, "discover" them in about six months. ..... you might want to tear the labels off before you hide them I detect that you have no sense of culinary adventure. Link to comment Share on other sites More sharing options...
Derringer Dan Posted September 30, 2021 Share Posted September 30, 2021 The Mrs has started doing this by making a brine of sorts and waffle slicing fresh cucumbers and letting it all get yummy in the fridge. Don’t know if she has any specific recipe for it however Link to comment Share on other sites More sharing options...
Wallaby Jack, SASS #44062 Posted September 30, 2021 Share Posted September 30, 2021 7 hours ago, Marshal Mo Hare, SASS #45984 said: I detect that you have no sense of culinary adventure. I'm not the one that's trying to make un-eatable things less edible ... Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 30, 2021 Author Share Posted September 30, 2021 46 minutes ago, Wallaby Jack, SASS #44062 said: I'm not the one that's trying to make un-eatable things less edible ... the vegemite lover refers to pickles as un-eatable! Hah! Link to comment Share on other sites More sharing options...
Wallaby Jack, SASS #44062 Posted September 30, 2021 Share Posted September 30, 2021 12 minutes ago, Marshal Mo Hare, SASS #45984 said: the vegemite lover refers to pickles as un-eatable! Hah! ..... I knows of what I speak .... Link to comment Share on other sites More sharing options...
MizPete Posted September 30, 2021 Share Posted September 30, 2021 Basic "brine": 1 cup sugar (or equivalent), 2/3 cup vinegar (I use ACV), 1 tsp salt - heat until sugar dissolves. No need to boil. Then add seasonings while mixture is still hot. For dill, use dill seed (obviously). For bread & butter, use whole allspice, clove, little bit of stick cinnamon (I like more clove than cinnamon). Basically, it's like Justin Wilson's Cajun cooking: use what you like and what you got. Slice your cukes (and onion) into the cooled mixture, put in fridge in glass container (Mason jar), and let rest 12 hours. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.