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OT Anybody do any pickling?
TonyA
Posts: 583
I like to serve a generous slice of half sour dill on my pulled pork sandwiches. But the local brand is awful so I started making my own. It's really no trick.
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Found these the other day. they were good.a little hot but good. thought about trying to make some.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
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 -
For some reason that link loses the pics. Try this one.
http://eggheadforum.com/discussion/1142653/burgers-for-a-change
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 -
Does my liver count?
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I pickle cukes every year and my liver almost daily.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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How long will those pickles last in the fridge?Doc_Eggerton said:For some reason that link loses the pics. Try this one.
http://eggheadforum.com/discussion/1142653/burgers-for-a-change
Dunedin, FL -
I like to pickle cippolini onions. Core and remove skin, roast in BGE or oven 350F with some Italian dressing sprinkled on them. When starting to get soft remove, cool and place in glass jar with balsamic vinegar to cover. Sometimes I roast some baby mushrooms and add to the jar also.
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A very long time. They do get a little soft after a couple of years. Still have a couple from that big batch, and they are good. They get really strong after awhile. I won't do that big a one next time, probably a dozen at a time is good. Using more or less the same formula you can do onions and red cabbage, which is really good. Oh, and pickled baby carrots and cauliflower.yzzi said:For some reason that link loses the pics. Try this one.
How long will those pickles last in the fridge?
http://eggheadforum.com/discussion/1142653/burgers-for-a-change
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 -
We did some hamburger dills back in July. Haven't cracked them open yet. We have some to family and they said they were tasty, but lacking crisp. Next time we will add pickle crisp before canning.Mark Annville, PA
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Did you cut the blossom tip off? That's supposed help keep them crisp. These cut in half are eating fine 20 hrs later
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I love doing pickled eggs. I have to make them huge batches because when my friends find out I made some, they all ask for a jar.
Be careful, man! I've got a beverage here. -
Nice! mind sharing the recipe? TIAtravisstrick said:I love doing pickled eggs. I have to make them huge batches because when my friends find out I made some, they all ask for a jar.
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Ohhh... I see you mean veggies and such.
Thought maybe you meant livers
) MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Richard, I can't remember the exact recipe. It goes something like this.vinigar, pickling spice, salt, sugar, red onion, jollys, bell peppers.Be careful, man! I've got a beverage here.
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I want a jar...Green egg, dead animal and alcohol. The "Boro".. TN
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travisstrick said:Richard, I can't remember the exact recipe. It goes something like this.vinigar, pickling spice, salt, sugar, red onion, jollys, bell peppers.Thanks! You got me, what is a jolly in this context? Some type of pepper?
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jalapeño. It just requires too much goggling for me to spell it correctly.Be careful, man! I've got a beverage here.
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Travis, do you can them after or are they alright as is?
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My earlier dill pickle recipie will work with eggs. Dump the dill and maybe add garlic. Eggs last a long time too.travisstrick said:Richard, I can't remember the exact recipe. It goes something like this.vinigar, pickling spice, salt, sugar, red onion, jollys, bell 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 -
Oh yea! add crushed red pepper to the recipe.Be careful, man! I've got a beverage here.
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