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Originally Posted By gotuonpaper: It will also work very well with green tomatoes.  I still have a couple gallons of mixed Green tomatoes, onions and carrots from last year. my favorite mix is course cut green tomatoes and onions with grated hot and sweet peppers, minced garlic and corn cut from the cob for air pocket filler. It is a great relish for burgers and sausages. |
" Declaratory statement oooozing conviction, written a long time ago." - Little Known Famous Dead Guy Suspiciously Not Damnatio Memoriae.
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I have question: We made one jar of pickles a couple of weeks ago. Cukes from my garden and dill from my garden. A spur of the moment thing, we just threw together what we had. They were excellent Except that you had to scrape off the dill when you fished a pickle from the jar Can you infuse the vinegar before adding to the jar? Maybe bundle the dill in cheese cloth? You never see dill in commercial pickles |
"You may forgive us, but we won't be forgiven. There is a rancor in our hearts that you can little dream of. We hate you, Sir."
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Originally Posted By Avidrook: I have question: We made one jar of pickles a couple of weeks ago. Cukes from my garden and dill from my garden. A spur of the moment thing, we just threw together what we had. They were excellent Except that you had to scrape off the dill when you fished a pickle from the jar Can you infuse the vinegar before adding to the jar? Maybe bundle the dill in cheese cloth? You never see dill in commercial pickles Ground dill is not the way.  use whole fresh dill blooms or fronds. or dill seed. |
" Declaratory statement oooozing conviction, written a long time ago." - Little Known Famous Dead Guy Suspiciously Not Damnatio Memoriae.
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Originally Posted By waterglass: Ground dill is not the way. use whole fresh dill blooms or fronds. or dill seed. Originally Posted By waterglass: Originally Posted By Avidrook: I have question: We made one jar of pickles a couple of weeks ago. Cukes from my garden and dill from my garden. A spur of the moment thing, we just threw together what we had. They were excellent Except that you had to scrape off the dill when you fished a pickle from the jar Can you infuse the vinegar before adding to the jar? Maybe bundle the dill in cheese cloth? You never see dill in commercial pickles Ground dill is not the way. use whole fresh dill blooms or fronds. or dill seed. We used whole dried dill fronds from my garden |
"You may forgive us, but we won't be forgiven. There is a rancor in our hearts that you can little dream of. We hate you, Sir."
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Originally Posted By Winn: Another newb question ... Since heat rises, why "turn the jars upside down for a while so that the lids stay hot." ? Seems like they should stay right side up if the intent is to keep the lids hot. What am I missing here  It may be helpful for your understanding of how things work, to note that heat itself doesn't actually rise. Hot gases which have expanded will rise relative to cooler surrounding gases. In this case, the lid is losing heat to the outside environment, and the hot air below it has little thermal mass, so it quickly cools off and then acts as an insulator from the hotter liquid in the jar. If the jars are turned upside down, the hot liquid with a relatively very large thermal mass will be in direct contact, and will heat the lid to roughly the same temperature as the liquid. The goal is to insure the inside of the lid, which would otherwise cool off the fastest, is sterilized. |
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Originally Posted By Kitties-with-Sigs: Ohhhhh! Ours is relatively sweet. It's a sweet relish. This is interesting. I bet somebody could do a book about Green Tomato Ketchup and all of its iterations, and its origins. M @Kitties-with-Sigs @Giltweasel Sorry I never got this posted. Probably going to make ano her batch next week and reminded me.  
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Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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Originally Posted By gotuonpaper: @Kitties-with-Sigs @Giltweasel Sorry I never got this posted. Probably going to make ano her batch next week and reminded me. https://www.ar15.com/media/mediaFiles/289413/B586E4A1-87DF-479D-A91F-3D12FA97CD03-2059744.jpg https://www.ar15.com/media/mediaFiles/289413/C80E9E26-3C71-4F75-AAEF-ABF2646DC191-2059741.jpg Thank you @gotuonpaper |
" Declaratory statement oooozing conviction, written a long time ago." - Little Known Famous Dead Guy Suspiciously Not Damnatio Memoriae.
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Been makin these since almost the start of the thread. Over years they've all been as expected, some things I learned. Fresh grown dill at picklin time is the best, store bought stuff at the wrong time of year is kinda boring. About 5 years ago, I made a bunch of jars and purposely put em in my basement beer fridge when they cooled. Cucumbers, carrots, and cauliflower. The cauliflower ain't exactly BAD, it's just wierd, and I Haven't done it since. I ate a couple jars a year like a salty munchy with some beers, and I'm down to the last two now. I ain't dead, and they still look, taste, and crunch just like they always have. To be clear, once they initially cooled, these have been refrigerated for about 5 years. ETA: I just ate about half a jar while I browsed the forum and typed this. |
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We finally ran out of last year's batch (I'd guess about 40 jars of varying sizes). It was my first time canning/pickling anything and they were a huge hit. They were a tad salty. I think it's covered here, and I'll reread the thread, but any issue dropping the salt content by 25% or so? Looking forward to doubling production this year. |
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Originally Posted By Lattimer: We finally ran out of last year's batch (I'd guess about 40 jars of varying sizes). It was my first time canning/pickling anything and they were a huge hit. They were a tad salty. I think it's covered here, and I'll reread the thread, but any issue dropping the salt content by 25% or so? Looking forward to doubling production this year. I attempted to make a batch of these last year and they were so obscenely salty that I threw every bit of them away. I'm not really sure how I could have screwed them up so badly but they weren't even a little bit edible. Not gonna lie, I was really looking forward to them being awesome, so I think I'll try again soon. Having said that, does anyone do sweet pickles? I'm a keto-tard but would really like to attempt a batch of sugar free sweet pickles and relish. |
"Like anybody would tell Joe Biden what the country's real plans are. He still hasn't figured out that his "laptop" is actually an Etch-A-Sketch." - Mech2007
So gross even my fat wife agrees she's gross. - ConfoundZ
So gross even my fat wife agrees she's gross. - ConfoundZ
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Originally Posted By dlshady: I attempted to make a batch of these last year and they were so obscenely salty that I threw every bit of them away. I'm not really sure how I could have screwed them up so badly but they weren't even a little bit edible. Not gonna lie, I was really looking forward to them being awesome, so I think I'll try again soon. Having said that, does anyone do sweet pickles? I'm a keto-tard but would really like to attempt a batch of sugar free sweet pickles and relish. @dlshady I got a family heirloom sweet relish recipe that will rock your world made out of green tomatoes there is nothing like it. I'll dig it up and eta it in |
Originally Posted By nickforney
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
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Originally Posted By Iowaredneck: @dlshady I got a family heirloom sweet relish recipe that will rock your world made out of green tomatoes there is nothing like it. I'll dig it up and eta it in Originally Posted By Iowaredneck: Originally Posted By dlshady: I attempted to make a batch of these last year and they were so obscenely salty that I threw every bit of them away. I'm not really sure how I could have screwed them up so badly but they weren't even a little bit edible. Not gonna lie, I was really looking forward to them being awesome, so I think I'll try again soon. Having said that, does anyone do sweet pickles? I'm a keto-tard but would really like to attempt a batch of sugar free sweet pickles and relish. @dlshady I got a family heirloom sweet relish recipe that will rock your world made out of green tomatoes there is nothing like it. I'll dig it up and eta it in I'd love to check it out, thanks! |
"Like anybody would tell Joe Biden what the country's real plans are. He still hasn't figured out that his "laptop" is actually an Etch-A-Sketch." - Mech2007
So gross even my fat wife agrees she's gross. - ConfoundZ
So gross even my fat wife agrees she's gross. - ConfoundZ
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Originally Posted By dlshady: I'd love to check it out, thanks! @dlshady 20 green tomatoes 8 medium onions 8 large apples cored but unpeeled 3 green bell peppers 3 red bell peppers Grind all above put in large stock pot add 2T salt 1T celery seed 1T mustard seed 1T turmeric 5c sugar 3c vinegar Simmer for 45 min seal in hot jars Definitely not sugar free(just saw that) but it's an amazing and unique recipe |
Originally Posted By nickforney
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
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Originally Posted By Iowaredneck: @dlshady 20 green tomatoes 8 medium onions 8 large apples cored but unpeeled 3 green bell peppers 3 red bell peppers Grind all above put in large stock pot add 2T salt 1T celery seed 1T mustard seed 1T turmeric 5c sugar 3c vinegar Simmer for 45 min seal in hot jars Definitely not sugar free(just saw that) but it's an amazing and unique recipe Originally Posted By Iowaredneck: Originally Posted By dlshady: I'd love to check it out, thanks! @dlshady 20 green tomatoes 8 medium onions 8 large apples cored but unpeeled 3 green bell peppers 3 red bell peppers Grind all above put in large stock pot add 2T salt 1T celery seed 1T mustard seed 1T turmeric 5c sugar 3c vinegar Simmer for 45 min seal in hot jars Definitely not sugar free(just saw that) but it's an amazing and unique recipe Looks interesting. I might play with it in small batches and see if I can come up with a sugar free version over the next few weeks. Thanks! |
"Like anybody would tell Joe Biden what the country's real plans are. He still hasn't figured out that his "laptop" is actually an Etch-A-Sketch." - Mech2007
So gross even my fat wife agrees she's gross. - ConfoundZ
So gross even my fat wife agrees she's gross. - ConfoundZ
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Originally Posted By Iowaredneck: @dlshady 20 green tomatoes 8 medium onions 8 large apples cored but unpeeled 3 green bell peppers 3 red bell peppers Grind all above put in large stock pot add 2T salt 1T celery seed 1T mustard seed 1T turmeric 5c sugar 3c vinegar Simmer for 45 min seal in hot jars Definitely not sugar free(just saw that) but it's an amazing and unique recipe Do you water bath to seal in hot jars? If so how long. If not is it similar to this pickle recipe? |
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Originally Posted By bwdilli: Do you water bath to seal in hot jars? If so how long. If not is it similar to this pickle recipe? Pack hot into hot jars I never waterbath |
Originally Posted By nickforney
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
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Anyone have a good sweet relish recipe? We've got a ton of lemon cucumbers we need to do something with. We've already made BozemnaMT pickle recipe and waiting on those to sit for a month or so to get good, now we're going to do the same thing but hamburger chips. Not sure what to do with the other 20 or so pounds we have left. |
"Beware of old men. They may have killed braver men than you." TontoGoldstein
"America is at that awkward stage; it's too late to work within the system, but too early to shoot the bastards."
"America is at that awkward stage; it's too late to work within the system, but too early to shoot the bastards."
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Originally Posted By Iowaredneck: @dlshady 20 green tomatoes 8 medium onions 8 large apples cored but unpeeled 3 green bell peppers 3 red bell peppers Grind all above put in large stock pot add 2T salt 1T celery seed 1T mustard seed 1T turmeric 5c sugar 3c vinegar Simmer for 45 min seal in hot jars Definitely not sugar free(just saw that) but it's an amazing and unique recipe Originally Posted By Iowaredneck: Originally Posted By dlshady: I'd love to check it out, thanks! @dlshady 20 green tomatoes 8 medium onions 8 large apples cored but unpeeled 3 green bell peppers 3 red bell peppers Grind all above put in large stock pot add 2T salt 1T celery seed 1T mustard seed 1T turmeric 5c sugar 3c vinegar Simmer for 45 min seal in hot jars Definitely not sugar free(just saw that) but it's an amazing and unique recipe I make the same but also add cinnamon, clove, ginger and omit the apple and use a cup of raisins instead. |
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Originally Posted By Wyominer: I make the same but also add cinnamon, clove, ginger and omit the apple and use a cup of raisins instead. Originally Posted By Wyominer: Originally Posted By Iowaredneck: Originally Posted By dlshady: I'd love to check it out, thanks! @dlshady 20 green tomatoes 8 medium onions 8 large apples cored but unpeeled 3 green bell peppers 3 red bell peppers Grind all above put in large stock pot add 2T salt 1T celery seed 1T mustard seed 1T turmeric 5c sugar 3c vinegar Simmer for 45 min seal in hot jars Definitely not sugar free(just saw that) but it's an amazing and unique recipe I make the same but also add cinnamon, clove, ginger and omit the apple and use a cup of raisins instead. The apple is a huge part of it |
Originally Posted By nickforney
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
Born with a low tolerance for bullshit
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Has this been linked in this thread? If so, apologies. I really like this guy and watch him for entertainment plus good tidbits about cooking.  What even is lacto-fermentation? |
Nobody ever wakes me at 2 in the morning telling me that my grass is out on the highway.~~Radiopat
Wine is sunlight held together by water~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
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Digging this up from the past. I made a batch of these pickles today. I like my pickles in slices, so that's how I made them. Fingers crossed.Attached File |
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I made up 21 quarts of pickles from my plants and some cucumbers someone was giving away on the side of the road. I forgot to grow any dill so it was a struggle finding any of that and now I'm out of kosher/pickling salt and can't find any at the moment or I'd still be pickling. Also it was impossible to find any red chilis but I used a few different peppers and some dried chilis I had so I have a few jars to try out and see how they taste. Next year I'll grow more cucumbers, some dill and my own red chilis and stock up on salt in the winter. But the pickles came out tasting good and if I can find any salt here soon I think I'll pickle some green tomatoes. |
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Just got done canning some with Bozeman’s recipe (mostly). We had a lot of cucumbers from the garden but they’re regular cucumbers and not the smaller kind for pickling. I cut most of them in round chunks but wasn’t able to fit many in a jar. We’ll see how they turn out. I strayed a bit from the recipe by using some banana peppers and black peppercorn to spice it. My kids don’t like hot stuff so this might be a good compromise. Attached File |
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Originally Posted By drucifer: 3 weeks is a long time to have to wait for "homegrown" pickles, but I will be patient. .. Try Canadian bacon...3 week brine, then smoke and slice, I did a thread years ago 
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Originally Posted By TacticalGarand44:
Bring it. Our side has a hundred billion bullets. Your side doesn't know which bathroom to piss in.
PUPPIES WEBSITE--> www.whereisdude.com
Bring it. Our side has a hundred billion bullets. Your side doesn't know which bathroom to piss in.
PUPPIES WEBSITE--> www.whereisdude.com
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These are pretty tasty. Crushed one of the small jars in about 10 minutes. The pickled banana peppers are really good - next year I might try a jar of just those. There is a lot of variance in crispiness of the pickles which I think comes from the fact that most cucumbers had been on our counter for a few days and were already getting soft when I cut them. Next year I’ll try to grow some more appropriate cucumbers for pickling. Also, will probably try some different things in different jars and label the lids so I can experiment a little. The banana peppers gave a little spice (which is the upper limit of what the kids can handle) but I’d like something with more punch. |
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Originally Posted By JKnight: These are pretty tasty. Crushed one of the small jars in about 10 minutes. The pickled banana peppers are really good - next year I might try a jar of just those. There is a lot of variance in crispiness of the pickles which I think comes from the fact that most cucumbers had been on our counter for a few days and were already getting soft when I cut them. Next year I’ll try to grow some more appropriate cucumbers for pickling. Also, will probably try some different things in different jars and label the lids so I can experiment a little. The banana peppers gave a little spice (which is the upper limit of what the kids can handle) but I’d like something with more punch. Jalapenos work great in them and have even used habaneros. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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I read through the whole thread but I still may have missed it. About how many quart jars will BozemanMT's receipe make? This my first time attempting this so when other flavors are added: peppercorns, pepper flakes, hot peppers, dill, garlic, ?????? about how much of each per quart [I get some may want it hotter or milder or not included, I'm just asking for an average 'middle of the road' amount] thanks |
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Originally Posted By Deuskid: I read through the whole thread but I still may have missed it. About how many quart jars will BozemanMT's receipe make? This my first time attempting this so when other flavors are added: peppercorns, pepper flakes, hot peppers, dill, garlic, ?????? about how much of each per quart [I get some may want it hotter or milder or not included, I'm just asking for an average 'middle of the road' amount] thanks I got 7 quarts. But I chose poorly in how I cut my large cucumbers. I had a lot of voids that needed to be filled by the juice. I did 4-6 peppercorns per jar with 1 piece of fresh dill, 1 garlic clove, and a chunk of banana pepper. You can see some dill and banana pepper in my photo above in some of the jars. |
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Originally Posted By JKnight: I got 7 quarts. But I chose poorly in how I cut my large cucumbers. I had a lot of voids that needed to be filled by the juice. I did 4-6 peppercorns per jar with 1 piece of fresh dill, 1 garlic clove, and a chunk of banana pepper. You can see some dill and banana pepper in my photo above in some of the jars. @JKnight Thanks.... |
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I came here from the Camp_Ninja sauce thread. I think some of you need to go over there too. https://www.ar15.com/forums/general/The_Camp_Ninja-s-Sauce-Recipe/5-2669788/ |
Don't be so open-minded that your brains fall out.
General education should not be mere job training, but training in how to be fully human.
General education should not be mere job training, but training in how to be fully human.
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First batch of the year. I think I'm going to have to do lots of small batches this year to get the cucs when they are freshest rather than waiting til I have a whole bunch... Attached File |
I am not an AFT agent.
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Trying Tattler reusable rings and lids for the first time. So far only one out of nine have failed to seal and that was probably because I jumped the gun on tightening after the water bath. Attached File Tomato "sauce" which I canned early so we could leave the house for a Scout activity. Still ought to be good for soup. Attached File A variety of recipes including Bozeman's, but trying it with English cucumbers. Got bushels of them for $1/bushel. Attached File and cooling some today. 16 total sealed jars of sauce or pickles of various recipes. Only had 1 Tattler seal fail so far and I think that was user error(I tightened before bubbling completely stopped). I have a couple more boxes of the Tattler rings, so I may have to go check out the produce market for some interesting things to try. I haven't done persimmon butter in over 15 years, so may check into that. As dry as the Fall has been the persimmon were sweet even before the frosts started. |
"Zeal without prudence is like a ship adrift."
Bringing this one back up.  Wife and I made 14 pints of pickles yesterday using this recipe and cukes,dill and garlic from the garden. Most were packed as spears since we both prefer those over whole and a couple of jars of pickle chips for burgers and sammich use. We'll be doing more in a few days when the cuke plants load back up. All jars sealed and we had some brine left over. We are getting LOTS of green beans so my wife wants to use this brine recipe on some of those too along with Okra,Jalapenos and pepperconcini (sp?) that are coming on strong. Thanks for the recipe @BozemanMT. |
No more geriatric politicians.
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Originally Posted By SmokeEater2: Bringing this one back up. Wife and I made 14 pints of pickles yesterday using this recipe and cukes,dill and garlic from the garden. Most were packed as spears since we both prefer those over whole and a couple of jars of pickle chips for burgers and sammich use. We'll be doing more in a few days when the cuke plants load back up. All jars sealed and we had some brine left over. We are getting LOTS of green beans so my wife wants to use this brine recipe on some of those too along with Okra,Jalapenos and pepperconcini (sp?) that are coming on strong. Thanks for the recipe @BozemanMT. I've done okra it was very good |
Originally Posted By nickforney
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
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7 pints. 1/2 batch of brine was the perfect amount. Attached File Also used a slightly different method, trying to keep the heat down in the kitchen a little bit. Boiled a pint jar and lid in my electric kettle to sanitize. Only held one, so I would pull it out and put a new one in and start the boil again. By the time I was done filling the one jar the next one was sanitized. |
I am not an AFT agent.