Hot Mammas

[browneyesvictim]

Firecrackers!

They took their sweet time getting to internal temp in the smoker. It was a long night but oh so worth it!

 

[browneyesvictim]

Getting the pickle on!

jalapenos in one of them.

Per jar added 1/4 cup Frank's, 2 tbs red pepper flake and 1 tsp cajun seasoning to the brine listed earlier.

Sealed some pickled some, left 6 out and ate 4.
Now I wait....

 

[ab canuck]

Those look great, I definitely would like to try those, Copied this to try in the future. Like for sure.

 

[browneyesvictim]

Forgot to post the pickled eggs.

 

[chopsaw]

Eggs look good . You have a lid sealer for the jars ?

 

[browneyesvictim]

I do, but you don't need to seal them. At least i dont. I keep them refrigerated and i doubt they will last very long anyway. When the final hot pickling brine gets poured in the jar and put the lid and ring on i just leave them out to cool and they will seal themselves.

 

[chopsaw]

I'm thinking more to speed up the pickle . Don't need it for eggs I guess .

 

[browneyesvictim]

I s'pose it wouldn't hurt. The increased vacuum would likely speed it up but I never have. Like I said the lids pop on their own. I don't know what vacuum that gives. Maybe I will try.

The process I use for eggs (and fish) is to brine them in pickling salt and water for 48 hours then are drained. Then covered in vinegar for another 48 hours. Then that is drained and the pickle juice is poured on to cover and lids go on. 2 week wait after that if you can!

 

[chopsaw]

Interested in the eggs , never had one .
I do the garlic dills under vacuum . Ready in 3 days .