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I've been getting into this scene recently. I made a batch of fridge pickles which turned out great (I put way too much garlic and it burns like looking at the face of an angel) and now I'm hooked. This is my latest batch that's ready; it's still fridge because I'm scared of boiling the jars (I might do the 180F for 30 minute method next time).  On the left I have sriracha pickles. Extremly simple, I just used the normal recipe and squirted in a ton of the sauce. I also used white vinegar instead of apple, which I usually use, just to see how it'd turn out. They are fantastic and have a perfect heat. I'll be bringing these into work so I can a) put them on my sandwiches and b) so my roommate doesn't go and eat them all in a day. On the right I experimented with adding red peppers. Unfortunately I didn't realize afterwards that they're really suited to sweet pickles (so no added sugar in my batch) and as a result they're a little bland. Adult Sword Owner fucked around with this message at 00:52 on Oct 10, 2012 |
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Oct 10, 2012 00:49
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| # ¿ Apr 24, 2024 10:16 |
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Mizufusion posted:Don't be scared of boiling your jars! Canning jars like the ones in your picture are designed for that sort of treatment. Just make sure to follow all the instructions for your recipe, and don't put cold jars in hot water. Also helps to have something under the jars in the pot, like a tea towel or a jar rack. Thanks! They look better when you can actually see them. When they were in the fridge the sraichia jar was layered as pickles, then the spices, then a cloud of red. When I picked it up it all went to hell. A question for everyone, I'm still not sure if white vinegar or apple is best. Nobody can give me a straight answer on the internet as to the difference and some have even said "there is really no difference," but with my limited experience I don't know if I believe that. Either way I plan to do some ginger tonight, should be delicious in a week.
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Oct 10, 2012 15:53
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Mizufusion posted:I think that depends on whether or not you want everything to taste like apple cider. Now that I think about it, the peppers I did at the same time were done with white vinegar and that came out pretty unimpressive, even though I used the usual huge pours of dill, the tons of smashed garlic, and the 3 seconds of peppercorn pours. They were extremely underwhelming, so I guess that was the problem. Guess I'm sticking to apple because it makes my other garlic dill pickles so strong I tear up, which is exactly what I wanted.
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Oct 12, 2012 16:24
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drat, that looks awesome. I just remembered I bought a head of califlower from a local farm just for the purpose of pickling, I better get on that tonight!
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Oct 18, 2012 22:37
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Oops I got this done on Friday but forgot to get the photos On the left, califlower and peppers On the right, califlower and carrots. Hells to the yeh?
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Oct 23, 2012 18:29
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TerryLennox posted:I started some dill pickles, pickled onions, pickled mushrooms and some carrots to round it out. Its been about 3 weeks since I closed them. How long should I wait before tasting them? Is there a set time to leave them alone? Wow, I usually can't wait a full week. I haven't found them to really seem any better if I wait longer. Also I guess I need to make another batch of dills. I bought some pickles a while ago but never got around to using them and now they've gone squishy. I've been eyeing this recipe since I've been getting into fermented products http://fakeitfrugal.blogspot.com/2011/08/fake-new-york-deli-style-half-sour.html Any thoughts? Just to throw a third wheel on this post, how necessary is fish sauce in kimchi really? I have a head of cabbage I am going to get going, but for some reason the stuff I make tastes just weird with the fish sauce. Commercial stuff I buy doesn't taste of it but it seems noticeable, even with the small amounts I use. It could be psychosomatic of course. Adult Sword Owner fucked around with this message at 05:52 on Mar 28, 2013 |
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Mar 28, 2013 05:50
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| # ¿ Apr 24, 2024 10:16 |
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Highspeeddub posted:If these are refrigerator pickles they need a minimum of 6 weeks before they're ready. When cucumbers in my garden are ready for pickling my rule is don't open them before Halloween. For the half sours or pickles in general? If in general I absolutely disagree. One week usually gives a great, strong flavor. I usually can't even wait the full week 
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Apr 15, 2013 15:09
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