Red Mosquito

Gherkin

My Chinese neighbor gave me some peppers yesterday. She says she doesn't know what they are, something Chinese, VERY hot.

I'm gonna make this Dill Pickle Hot Sauce with them.

https://www.cravethegood.com/dill-pickle-hot-sauce/

my 78-year-old father in law feels the need to irrelevantly point out the race or nationality of every person in every one of his stories too

tragabigzanda wrote:

tragabigzanda wrote:Harvested my cukes today -- BIG haul. Have five different recipes I'm looking at trying. Will get ingredients tomorrow and pickle on saturday.

Sanitized my jars at lunch today. Pickling tonight while my girls have a play date. Will post pics of the pickles.

hell yeah, let's go.

I bought some more cukes and will look at doing some pickling in the next couple of days. Might pickle some red onions too.

tragabigzanda wrote:Take that, tonkotsu!



Made a basic dill and garlic brine, then did six variations as I was packing:

Classic Dill
Spicy
Spicy-Sweet
Aromatic #1
Aromatic #2
Aromatic Sweet Onion

tragabigzanda wrote:Take that, tonkotsu!



Made a basic dill and garlic brine, then did six variations as I was packing:

Classic Dill
Spicy
Spicy-Sweet
Aromatic #1
Aromatic #2
Aromatic Sweet Onion

how do you make them shelf stable for long-term storage?

and where's the giardiniera (which, by the way, i'm making this weekend)?

Chris_H_2 wrote:

tragabigzanda wrote:Take that, tonkotsu!



Made a basic dill and garlic brine, then did six variations as I was packing:

Classic Dill
Spicy
Spicy-Sweet
Aromatic #1
Aromatic #2
Aromatic Sweet Onion

how do you make them shelf stable for long-term storage?

and where's the giardiniera (which, by the way, i'm making this weekend)?

That’s basically what canning does: high acid, get all the oxygen out.

Giardiniera is a great idea! I’ll pencil it in for next summer.

Cracked open a jar of dill pickles today and they were perfect. My in-laws claim the Spicy Sweet are also excellent. Immensely rewarding.

i pickled some cauliflower, carrots, celery, serrano peppers, and garlic about a week ago. i noticed the garlic turning blue and had no idea what was going on and threw it away. turns out it's normal. i'm quite the pickling rube.

Chris_H_2 wrote:i pickled some cauliflower, carrots, celery, serrano peppers, and garlic about a week ago. i noticed the garlic turning blue and had no idea what was going on and threw it away. turns out it's normal. i'm quite the pickling rube.

You making homemade Giardiniera?

Giarden

Don’t Gimme No Dip

I Am Brine

1/2 Dill

Gherkin Ball