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OT Christmas Presents OT

Doc_Eggerton
Doc_Eggerton Posts: 5,321
in EggHead Forum

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

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  • pgprescott
    pgprescott Posts: 14,544
    Check your list. I've been nice. 
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  • lousubcap
    lousubcap Posts: 37,848
    Most eggcellent work and advance planning right there.  Well done.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • GregW
    GregW Posts: 2,681
    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.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited October 2015
    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

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Looks great Doc!  So when should I expect Brown Santa bringing this to me?
    Flint, Michigan
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  • GregW
    GregW Posts: 2,681
    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.
    Awesome, this is exactly what I was looking for. I went to a Sysco food show a few weeks ago and they sent me a very large container of McCormick pickling spice. I was unsure of how to use it.

    Do I need to refrigerate the jars during the pickling process?
     
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    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.
    Awesome, this is exactly what I was looking for. I went to a Sysco food show a few weeks ago and they sent me a very large container of McCormick pickling spice. I was unsure of how to use it.

    Do I need to refrigerate the jars during the pickling process?
     
    The brine needs to be at least room temperature, you do not want to cook the veggies.  These are not preserved, they can be allowed to come to room temp and won't spoil right away, but they belong in the refrigerator.

    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

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  • johnkitchens
    johnkitchens Posts: 5,234
    I have been bad, but at least I am honest.

    Louisville, GA - 2 Large BGE's
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