i've never pickled anything before but i wanted to pick up some cuc's and make some spicy pickles with jalepenos from the garden. anyone have a basic recipe for a newb?
Basic Pickling Recipe/Method
- Thread starter dougmays
- Start date
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Here's a link to the USDA home preservation library.
There are several safety factors involved with home preservation that you might read up on first, that cannot be fully explained here, adequately.
If you want fresh "pickled" cukes, onions, etc.start with 1 cup vinegar/ 1 cup sugar/ salt/ pepper to taste. Slice the cukes very thin, same with the onions. You can add chiles, cauliflower, almost anything and any spices......
place in a SS or Glass bowl in the fridge for a few days. The longer the better the flavor......Adjust everything for personal preference and you are on your way to great fresh pickle.............
http://www.canningpantry.com/home-canning-guides.html
[font=arial, helvetica, sans-serif]Canning Fermented Foods and Pickled Vegetables[/font]
There are several safety factors involved with home preservation that you might read up on first, that cannot be fully explained here, adequately.
If you want fresh "pickled" cukes, onions, etc.start with 1 cup vinegar/ 1 cup sugar/ salt/ pepper to taste. Slice the cukes very thin, same with the onions. You can add chiles, cauliflower, almost anything and any spices......
place in a SS or Glass bowl in the fridge for a few days. The longer the better the flavor......Adjust everything for personal preference and you are on your way to great fresh pickle.............
http://www.canningpantry.com/home-canning-guides.html
[font=arial, helvetica, sans-serif]Canning Fermented Foods and Pickled Vegetables[/font]
Last edited:
southernsausage
Meat Mopper
Yes it is..... having pickled cukes and onions daily..... Sooo good.... Dave
how do you guys do your onions? i made some with some dill, chipotle powder and black pepper. they were alright, nothing to write home about. oh and i used Sweet onions.
Doug, morning.... We slice the cukes and onions thin on a mandolin.... add the vinegar and sugar and eat....
I use the same basic recipe for pickled fish with the addition of a pinch of ground allspice....
This was in the fridge so I grabbed a pic for you..... As you might be able to see, the skin on the cuke has been scored using a fork...
supposed to release the bitterness from under the skin or something like that, then rinse the cuke under running water to wash the bitterness down the drain...
By the way, some cukes are so bitter, nothing helps....
Dave
I use the same basic recipe for pickled fish with the addition of a pinch of ground allspice....
This was in the fridge so I grabbed a pic for you..... As you might be able to see, the skin on the cuke has been scored using a fork...
supposed to release the bitterness from under the skin or something like that, then rinse the cuke under running water to wash the bitterness down the drain...
By the way, some cukes are so bitter, nothing helps....
Dave
ah ok i gotcha! i'll try sugar to cut down the acidity of the vinegar. do you keep them in the tupperware for a few weeks to pickle? i've been using glass jars
Glass jars work very well.... They never last a few weeks.... We start eating after a few days and they may last 2 weeks.... maybe.....
Then a new batch is started.... we eat them as a side with pretty much any meal... start with 1:1 sugar vinegar.... Dave
Then a new batch is started.... we eat them as a side with pretty much any meal... start with 1:1 sugar vinegar.... Dave
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