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Kosher Dills and Peeling Garlic ..... finished jars....

post #1 of 9
Thread Starter 

Bride said it is time to can pickles.... get some garlic from the shed.... OK dear.....  Some time back one of our esteemed members posted a trick way to peel garlic....  Since I have lots of garlic and we peel, slice and dry it, I thought it was worth remembering....  Well, peeling garlic for dills is a pain and I gave his method a try....

 

First in a pair of large mated SS bowls....

 

 

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That worked well... But the bowls were too heavy to shake very rapidly..... So I switched to

2 smaller bowls..... 

 

 

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The increased shake speed worked much better.... That bowl of peeled garlic took maybe 

1 minute of shaking......  I AM IMPRESSED.....  so many times you get tips that are suspect....

Not this tip.....  IT WORKS VERY WELL.......  

 

Pickling Cukes getting ready.......

 

 

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They are in ice water now.....  Time to go to the store.....  Bride is missing ingredients.....  

 

thanks for looking....   Who was it that posted the Garlic Peeling Tip ????  I know I have been told twice......

At least I remembered the tip.......(CRS again)

 

Fess up..... take credit for the tip.....   


Edited by DaveOmak - 8/1/12 at 1:01pm
post #2 of 9

It was Craig (FPNMF) 

http://www.smokingmeatforums.com/t/116221/how-to-peel-a-head-of-garlic-in-less-than-ten-seconds

 

Looking forward to the cuke tutorial 

post #3 of 9
It does work great !! Fast and easy way to peel garlic
post #4 of 9

Nice...handy tip! Looking forward to the cuke tutorial!!! Kosher dills are a fav.

post #5 of 9

Gotta love pickle season. I do a lot of okra and garlic & jalapeno's. I gotta try that garlic trick.

post #6 of 9
Thread Starter 

Craig, thanks for the garlic peeling tip.....  I'm gonna remember that now !!!

 

Thai Reds for a little heat.......   

 

 

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Garlic from the garden........  Nicely and easily peeled thanks to FPNMF (Craig) .....

 

 

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Now for the wait......

 

 

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If you have a few extra cukes, slice 'em and stuff 'em in a jar.....  

 

 

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The recipe Bride uses...... It was doubled for this batch, 7 quarts....  

Distilled water.............................   6 C

Heinz Vinegar.............................   3 C

Pickling Salt .............................  1/2 C

Thai Reds.....................................  2 per Qt

Garlic........................................... lots

Dill Seed ..................................... 1 tsp

Dill Weed...................................... 1/2 tsp

 

Pre sterilize jars, bands and lids.....

 

Water, vinegar and salt, bring to boil .....  add to the jars that have the other ingredients in them along

with the cukes......   cover the cukes with the hot brine..... Install lids and bands, finger tip snug.... Place jars in water bath and hold at 

185 deg F for 15 minutes.... set aside to cool.....  refrigerate after opening....  

We like this recipe.... has more vinegar than some....  there are thousands of different ingredient ratios.....  vinegar/water ratios....   more vinegar can be added..... acidity and salt is important to stop bacterial growth....   Dave

post #7 of 9

Looks great Dave 

post #8 of 9
Lookin' good!



~Martin
post #9 of 9
Quote:
Originally Posted by DaveOmak View Post

Craig, thanks for the garlic peeling tip.....  I'm gonna remember that now !!!

 

Thai Reds for a little heat.......   

 

 

1000

 

Garlic from the garden........  Nicely and easily peeled thanks to FPNMF (Craig) .....

 

 

1000

 

Now for the wait......

 

 

1000

 

If you have a few extra cukes, slice 'em and stuff 'em in a jar.....  

 

 

1000

 

 

The recipe Bride uses...... It was doubled for this batch, 7 quarts....  

Distilled water.............................   6 C

Heinz Vinegar.............................   3 C

Pickling Salt .............................  1/2 C

Thai Reds.....................................  2 per Qt

Garlic........................................... lots

Dill Seed ..................................... 1 tsp

Dill Weed...................................... 1/2 tsp

 

Pre sterilize jars, bands and lids.....

 

Water, vinegar and salt, bring to boil .....  add to the jars that have the other ingredients in them along

with the cukes......   cover the cukes with the hot brine..... Install lids and bands, finger tip snug.... Place jars in water bath and hold at 

185 deg F for 15 minutes.... set aside to cool.....  refrigerate after opening....  

We like this recipe.... has more vinegar than some....  there are thousands of different ingredient ratios.....  vinegar/water ratios....   more vinegar can be added..... acidity and salt is important to stop bacterial growth....   Dave

drool.gifLooks-Great.gif

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