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Doc_Eggerton
Posts: 5,321
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Check your list. I've been nice.
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Most eggcellent work and advance planning right there. Well done.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looks great. Would you mind providing your recipes?
I have an interest in this, but don't know where to start.
There's probably 2.5 million recipes on the web, but it would be nice to have one that works. -
Basic brine is, 2 cups water, 5 cups white vinigar, 5 tablespoons canning salt. Heat gently until the salt goes into solution. It will not come back out of solution. Fill half the jar then 2 heaping tablespoons of chopped garlic, I tablespoon of mustard seed, two tablespoons of pickling spice, a shake of peppercorns, a couple of dried peri peri or some red pepper. Fill the jar with whatever you are pickling. Fill with cool brine. Depending on what you are pickling several to many weeks to pickle. Sliced onion a couple of weeks, whole onions six weeks, ditto with peppers.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks great Doc! So when should I expect Brown Santa bringing this to me?Flint, Michigan
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Doc_Eggerton said:Basic brine is, 2 cups water, 5 cups white vinigar, 5 tablespoons canning salt. Heat gently until the salt goes into solution. It will not come back out of solution. Fill half the jar then 2 heaping tablespoons of chopped garlic, I tablespoon of mustard seed, two tablespoons of pickling spice, a shake of peppercorns, a couple of dried peri peri or some red pepper. Fill the jar with whatever you are pickling. Fill with cool brine. Depending on what you are pickling several to many weeks to pickle. Sliced onion a couple of weeks, whole onions six weeks, ditto with peppers.
Do I need to refrigerate the jars during the pickling process?
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GregW said:Doc_Eggerton said:Basic brine is, 2 cups water, 5 cups white vinigar, 5 tablespoons canning salt. Heat gently until the salt goes into solution. It will not come back out of solution. Fill half the jar then 2 heaping tablespoons of chopped garlic, I tablespoon of mustard seed, two tablespoons of pickling spice, a shake of peppercorns, a couple of dried peri peri or some red pepper. Fill the jar with whatever you are pickling. Fill with cool brine. Depending on what you are pickling several to many weeks to pickle. Sliced onion a couple of weeks, whole onions six weeks, ditto with peppers.
Do I need to refrigerate the jars during the pickling process?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I have been bad, but at least I am honest.Louisville, GA - 2 Large BGE's
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