All the posts in "pickles"

Early Spring “Taco” Pickles


Lost my mind when I saw fresh garlic as early as February, so I bought a ton of it; I put all of the things that are good pickles on tacos, added some peppers for zip and put them in the crock. First time using my new 2 gallon crock, went for 8 days.

Veggies

  • 1 bunch of green garlic
  • 1 bunch of green onions
  • 1 head of Romanesco
  • 1 head of purple cauliflower

Spice Kit

  • 1 tbsp coriander
  • 1 tbsp epazote
  • 2 tsp yellow mustard seeds
  • 1 tbsp Urfa biber
  • 1 tsp Aleppo pepper

Brine

  • 128oz Water
  • 1.5 Cup salt

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Pickled Red Onions


Ingredients

  • 1.5 Apple Cider Vinegar
  • 1 White Wine Vinegar
  • 1 Salt
  • 3 Sugar
  • 2 Bay leaves
  • 4 Cloves
  • 6 Allspice berries
  • 1 Coriander Seed
  • 1 Peppercorn
  • 3 Tbsp Home-made Red Wine Vinegar
  • 2 Cloves Garlic
  • Onions

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Natural Pickles #1


Spices

  • 1 tsp yellow mustard
  • 1 tsp dark mustard
  • six allspice berries
  • 4 cloves
  • 5 juniper berries
  • teaspoon black pepper

Pickles

  • 376 g carrots
  • 213 g snap peas
  • 21 g fresh garlic
  • 2 cloves dried garlic

Covered with a 5% brine and weighed down with a terra-cotta pot saucer.

After Fermentation

The juniper was way too much. Flavor was awful. The consistency of the veg was amazing though — super crisp and clean.


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Assorted Veggie Kimchi


abandoned

Ingredients

  • 182 garlic scapes & leeks
  • 900 Assorted lettuce & cabbage

1012 g in all

Got lazy and left this for 5 days and it made the house smell like death, so this got abandoned.


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Canned Garlic Scapes


Used the same brine as the canned Onions, which I got from the Pickled Red Onions recipe in Put ‘em Up!.

Ingredients

  • 2 Cups Distilled White vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 1 Garlic Clove, Sliced (per jar)
  • A sprig or two of dill weed (per jar)
  • 0.2 tablespoons yellow mustard seed (per jar)
  • 0.2 tablespoons black peppercorns (per jar)
  • 5 bunches of scapes, tops chopped off and roots thoroughly washed

Doubled the recipe to cover both sets of veggies.

Removed tops, added mustard seed, peppercorns, and sliced garlic to the jar. Brought the brine to a boil, poured over the scapes, and processed for 5 minutes.


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Canned Onions


Used the same brine as the canned Garlic Scapes, which I got from the Pickled Red Onions recipe in Put ‘em Up!.

Ingredients

  • 2 Cups Distilled White vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 1 Garlic Clove, Sliced (per jar)
  • A sprig or two of dill weed (per jar)
  • 0.5 tablespoons yellow mustard seed (per jar)
  • 0.5 tablespoons black peppercorns (per jar)
  • 3 White Onions
  • 3 Red Onions

Doubled the recipe to cover both sets of veggies.

I sliced the onions, added mustard seed, peppercorns, and sliced garlic to the jars; put 2 white 1 red and 2 red and 1 white onion in jars, accordingly. Brought the brine to a boil, poured over the onions, and processed for 5 minutes.


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Canned Asparagus


Pulled recipe from Sherri Brooks Vinton. “Put ’em Up!.”

Bought 6 bunches of asparagus at farmers market, processed day-of.

  • 4 pounds asparagus, washed and dried
  • 4 cups cider vinegar
  • 1 cup water
  • ¼ cup salt
  • 2 tablespoons sugar
  • 4 garlic cloves, sliced
  • 1 tablespoon mustard seed
  • 1 teaspoon peppercorns

Doubled the brine.

Asparagus smelled really briny, almost fishy, it got somewhat overwhelming at one point. Washed and cut asparagus to size. Filled 2 jars with the remaining ends. Brought brine to a boil and poured over asparagus. There was a little more brine needed so I topped of the 2 jars of random asparagus with some distilled white vinegar.

Processed for 15 minutes


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Canned Carrots


Used the same brine as the Canned Leeks. Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.

Ingredients

  • 440 ml vinegar
  • 440 ml water
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 preserved lemon
  • 2 tbsp peppercorns

Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Carrots.


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Canned Leeks


Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.

726 g leeks before canning (tops might loose a little).

Ingredients

  • 440 ml vinegar
  • 440 ml water
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 preserved lemon
  • 2 tbsp peppercorns

Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Leeks.


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