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refrigerator pickles

post #1 of 7
Thread Starter 

I have a lot of cukes coming in from the garden, and I want to make use of them. So, I'm making pickles.

 

2 cups water
1 cup seasoned vinegar
1 level teaspoon each sugar and kosher salt
1-1/2 cukes (all that would fit)
slice of red onion
1/2 red pepper (mild)
1 dill flowerhead
~12 each garlic chive cloves (smashed) coriander and mustard seeds

 

 

 

I used this zigzag knife which I suspect is actually a pastry cutter, and not made for this kind of use. Based on an earlier batch, I peeled the top and bottom of the cukes so the blade could bite in more easily. It's tricky to cut a uniform thickness. I also used the knife for the pepper.

 

 

 

Red onion

 

 

 

Final result

 

post #2 of 7
Looks good...... As a safety question, what was the acidity of the "Seasoned Vinegar"... It is usually less than the 5% the USDA recommends for pickling veggies....


Interesting article about using seasoned vinegar in pickling..
http://agardenerstable.com/2012/06/02/rice-vinegar-for-home-canning/
post #3 of 7

Looks great, how long do you have to wait to eat them 6 weeks or so??

 

DS

post #4 of 7
Thread Starter 

The vinegar was cider vinegar that I flavored with herbs last year. I have a pH meter but it hasn't been used in a long time and I assume the probe is shot (again ... everything measures as 7.0).

 

I just made them this morning, so now I wait.

 

After that batch, I sliced up the other half cuke and made a sweet batch like "bread and butter chips" as a simpler recipe with coriander, mustard seed, and one whole clove.

post #5 of 7
Quote:
Originally Posted by BlueWhisper View Post

The vinegar was cider vinegar that I flavored with herbs last year. I have a pH meter but it hasn't been used in a long time and I assume the probe is shot (again ... everything measures as 7.0).

I just made them this morning, so now I wait.

After that batch, I sliced up the other half cuke and made a sweet batch like "bread and butter chips" as a simpler recipe with coriander, mustard seed, and one whole clove.


OK..... I assumed the vinegar was something like "Seasoned Rice Vinegar". which can have an acidity of 4.0.... a little light on the acid for insuring safe pickled veggies....

Sorry about that misconception on my part......

Dave
post #6 of 7
Thread Starter 

I'm fortunate to have an excellent Japanese grocery about 1/2 mile from my home. Any kind of vinegars or mysterious sauces can be found there.

 

Have you ever played with the 70% vinegar you can find in some Russian stores? I have a bottle, not this brand but the same sort of product.

 

My bottle has a rubber cap with a pinhole in it. You don't pour this stuff, you squirt it sparingly over something like cooked cabbage.

post #7 of 7
Never seen anything like that.... WOW.... that stuff would be strong.....

Dave
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