Copied and pasted to my recipe work book. Sounds yummy. I'll have to wait until the end of winter to get my plants going. I usually grow zucchini as they are versatile and I like them.
I finally made a jar of cucumber pickles today, from my Little Leaf cukes. Instead of whole or wedges or slices, I cut them into chunks. These will be lactate fermented, using the enzymes within the vegetable tissue to carry out the fermentation.
For this 1 quart Mason jar, my brine consisted of:
The brine was heated only enough to dissolve the salt, then poured warm over the contents of the filled jar. The tiny amount of vinegar is to start the solution slightly acidic, until the lactic acid starts forming.
- 1 pint of distilled water
- 3 Tbsp of pickling salt
- 1 tsp of distilled vinegar
In the jar, I placed:
Last to go in were the chunks of cuke. To prevent the vegetable from floating above the brine, I place a circular polyethylene grid, which can just barely be seen in the photo, on top of the cukes. The brine pours right on through the plastic grid. (These are sold in craft and fabric stores as a 4" "coaster"-size base for yarn craft projects. I trim them to fit the wide-mouth or the standard-mouth jars, always leaving a full-width tab extension on either side.)
- 1 head of Slovenian Anka garlic (peeled, whole garlic cloves)
- black peppercorns (maybe 1 Tbsp)
- dill seed (maybe 1 Tbsp)
I'll leave these pickles out on the counter for a few days to maybe a week, until bubbles of fermentation begin to show, then it will go into the fridge for a few weeks. This works best when the ambient kitchen temperature hovers in the 80°F range. Late fall pickles are really slow to get going, because of the cooler temp.
I don't use metal lids for pickles, unless they will be canned for storage on a pantry shelf (and these always use a primarily vinegar brine, for safety). The plastic lids are unsuitable for canning, but have the advantage of not rusting or corroding from the brine. I have to purchase the wide-mouth plastic lids. For a standard mouth Mason jar, the plastic lids from jars of mayonaise are a perfect fit.
Some pickled cukes, green tomatoes and peppers made using the same fermentation process have stored well in the fridge for several years. Occasionally, such an elderly jar will "catch" a yeast infection, and need to be tossed, but that is rare.
Those pork ribs look good!@tullius don't judge, I have grill envy
Had some pork ribs, bratwurst, and frozen cheese stick thingies on the grill along with some fries and garden salsa with chips to go with it. I still can't move and can feel my arteries clogging, but damn it was good
Salsa counts as healthy right
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They look and sound great! Next time I see washington or oregon cherries I'm doing this. Perfect for manhattans or rob roys..Maraschino cherries (Bing and Rainer)
Equal parts sugar and water
Citric acid 1 tsp / quart
Pinch of salt
Juice and rind of one lemon
Splash of vanilla and almond extract
Boil water, sugar, salt, lemon juice and rind. Add extracts and pour hot syrup over pitted cherries. Let sit 3 days, enjoy! You’ll never by those artificially colored ones again.
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