I may have to pickle some, pickled fried okra sounds real goodgood info. deluxestogie,
i will be using that recipe, sincs all the pickling i do,, is just A DASH OF THIS AND THAT,,, i usually only do peppers,, and okra,,
but this year,am definatlly going to try some beans,
MICHIBACCY i have 3 jars of okra i pickled from last year,,, that i havent tried one yet, ive had some samples tried by others, and they said they were good,
allthough my pepper's supply is running low, about the time i run out, i;ll be re-canning this years crop,
i like to let my okra '' sit'' and soften up real good, and let the spices get into the okra real good,, i shake the jar about twice a month,,
Fermenting is the only way to go- Pack a mason jar with pickles, add water ,sprig of dill and 1 -2 T of salt ( taste preference may vary). You are now done, total time, 1 minute or so. Once a day vent the jars to allow the gas to escape. This takes 3 to 5 days. Set aside for a few more days and then you can eat the most flavorful crunchiest healthiest pickles there are! The only down side is since these are "natural" they still contain all the enzymes etc in the cuke and as such they will get soft within a week or two after opening a jar. That's a good thing though!I actually have some hundred-year-old Mediterranean pickle recipes that use lactic acid fermentation at room temperature, but starting out with no vinegar and hoping for lactic fermentation is a crap shoot. Most of the time, you win. Occasionally, you die.
Johns pan sausage recipe can't be beat. I'll never buy pre-mixed again. I used venison and hamburger for aOK Try it with the pepper corns as Bob suggests.
Think we should start a "Recipes, non tobacco" as a sub forum? LOL
I have a couple of mean sausage recipes. Ask BarG
Tim,I have six plants with 2" long so called cherry tomatoes that are literaly loaded, they would be a good batch to try pickling maybe?
bread and butter type pickle recipe. Any suggestions.