thebibliosphere: whodecidedweneedrealityanyway: thebibliosphere: jadedhavok: thebibliosphere: nianey
thebibliosphere: whodecidedweneedrealityanyway: thebibliosphere: jadedhavok: thebibliosphere: nianeyna: thebibliosphere: vaspider: thebibliosphere: ahzuri: thebibliosphere: Pickles! Everybody loves pickles (well most of you do) and they are ridiculously easy simple to make at home. So, what do you need? 6 cucumbers 6-7 ½ pint jars 3 cups white vinegar 3 cups water 3-4 tbsp of salt 1 garlic bulb (optional) your choice of seasoning if desired. I use dill seed (hence how you get dill pickles) and husband likes them hot so we use red pepper flakes too. Some people like to add celery seed or whole black peppercorns too. It’s up to you really. You’ll also need a sharp knife and a cutting board and a large pot for canning if you plan to preserve them, but again that step is optional provided you think you can eat 6 jars of pickles in about 4 weeks. I know I can but that’s neither hear nor there. This is going to be image heavy because I let Elusive Tumblr Dad take the pictures so bear with me. Step One: Wash Your Shit Be sure to gently scrub your cucumber (*polite cough*) and check for any irregularities and bruising. One of mine turned out to be all soft (*cOUGH*) so I had to pitch it :( If you have store bought ones be sure to get any waxy film off. If they’re home grown or farmer’s market just make sure they’re clean yea? No one likes a dirty pickle. (Okay I promise you no more implied dick jokes from now on. It’s just good clean pickle fun from here on out. Honest.) Keep reading We got a canning funnel cause it makes canning sooooo much easier I highly rec them they are 1.50 at Walmart. That is excellent to know, I wish I’d known it the time before last when I almost took my fingers off trying to quickly pour brine without the aid of a ladle. I use rice vinegar for my fridge pickles (since cheap white vinegar ain’t always gluten free) and I love the way rice vinegar makes fridge pickles taste. Try it! It’s got some bite all in its own. Like, I can and do season those pickles but I don’t NEED to bc the brine I make from rice vinegar seems to have its own kick. That is good to know! I always use my apple cider vinegar if I am making a “this needs to be gluten free or people will die” batch. I’ll need to remember the rice vinegar. It’s still kind of unbelievable to me that people actually like pickles for really real and will not only freely choose to eat them but will actually put time and effort into obtaining them. amazing. I think I would rather starve than eat a pickle. anyway this is a cool How It’s Made even if I still think y'all are bonkers. *aggressively chews pickles* I’m just kidding. I never used to like them either until I started making my own. Anything that’s been sitting on a supermarket shelf for umpteen weeks or served in your average burger joint is blargh salty sourness but fresh pickles that are seasoned with more than just salty brine? Are my jam. Well, my pickles. But you get what I mean. I don’t like dill pickles. Sweet ones are the only kind of pickle I enjoy, and then I’ll eat them by the jar full. I just have no idea how to make homemade sweet pickles. Same with beets. I don’t know how to can them without pickling them and pickled beets are gross. Sweet pickles are a little different because you actually need to let them ferment before canning. At least if you are being traditional. But I do have a sweet brine if you’d like? 1 cup apple cider vinegar (white vinegar works okay too, just not as flavorful) + ½ cup of water 1 cup sugar 1/3 tsp salt 2 whole cloves ¼ tsp turmeric +any other spices you like to try. Do as you would with the originally posted recipe and leave to sit in the fridge for about 3 days before opening. That’s enough brine to fill about a pint jar. Hey mom while you’re answering random pickle questions - you said this brine recipe would work with most veggies. Is it a similar one for eggs? My mom-mom likes them but can’t find a good recipe on the interwebs. I hate pickles and I can’t help Yep! The brine I listed in the original post is the basic brine I use for everything, the only variations are the spices I use. For eggs I like to throw in a crushed garlic clove + one bay leaf per jar, but you can also throw in silver (cocktail style) onions too and red peppers, it all depends on how you want them to taste. -- source link
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