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Old 02-15-2014, 12:31 PM   #1
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Pickling Process/Your go to?

Ok so i've been curious in experimenting with pickling different types of foods.

I have never done it before so I am curious to hear the steps of pickling and what your favorite things to pickle are.

Thanks!

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Old 02-15-2014, 01:33 PM   #2
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We make a quick style pickle about every other week. They are 1/2 sours and use water, garlic, fresh dill fronds, pickling salt and garlic cloves as a base. We often add red pepper flakes. Since these are done in about 72 hours, the crock/jars are only cleaned with hot water and dish detergent. It does not require the ultra cleanliness needed for canning. If I am making sauerbraten, I use vinegar, water and pickling spices for the beef. It will set in the pickling liquid for up to 7 days, depending on how "sour" you want the beef.
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Old 02-15-2014, 01:47 PM   #3
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Quote:
Originally Posted by CraigC View Post
We make a quick style pickle about every other week. They are 1/2 sours and use water, garlic, fresh dill fronds, pickling salt and garlic cloves as a base. We often add red pepper flakes. Since these are done in about 72 hours, the crock/jars are only cleaned with hot water and dish detergent. It does not require the ultra cleanliness needed for canning. If I am making sauerbraten, I use vinegar, water and pickling spices for the beef. It will set in the pickling liquid for up to 7 days, depending on how "sour" you want the beef.
Is that for cucumber pickles? Is it a fermentation process?
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Old 02-15-2014, 01:54 PM   #4
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Is that for cucumber pickles? Is it a fermentation process?
No, it is a Jewish style pickle. It uses whole kirbys. There were several Jewish delis that always had these setting on the tables, booths and counter. I fell in love with a particular deli's 1/2 sours and potato latkes. The place was called Corky's.
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Old 02-15-2014, 02:50 PM   #5
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I love pickled green beans, pickled beets, and freezer pickles.

The beans are great with a few garlic cloves and pepper flakes. The beets need a couple of allspice berries. The freezer pickles vary, depending on my mood, but I always slice the cukes and onions very thin on the mandolin or in the food processor, cover with Kosher salt and let sit overnight, then drain and rinse very thoroughly.

Ball Blue Book has some good recipes.
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Old 02-15-2014, 02:57 PM   #6
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No, it is a Jewish style pickle. It uses whole kirbys. There were several Jewish delis that always had these setting on the tables, booths and counter. I fell in love with a particular deli's 1/2 sours and potato latkes. The place was called Corky's.
Have you posted the recipe?
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Old 02-15-2014, 03:14 PM   #7
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This is a great site for pickling information: Food in Jars - A Canning Blog She also has a cookbook, which I bought, but there are lots of recipes on the site.

I do some refrigerator pickles and some canning. I posted this recipe last year: Szechuan Pickled Green Beans

And there's a forum for canning and preserving: Canning and Preserving - Discuss Cooking - Cooking Forums

Just set the display option to show all posts from the beginning.
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Old 02-15-2014, 03:42 PM   #8
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Have you posted the recipe?
Not my recipe. It came from a local newspaper that is long gone and I can't find Corky's recipe online. Not gonna chance a copy right infringement.
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Old 02-15-2014, 04:11 PM   #9
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Have you posted the recipe?
This is the recipe I use. Instead of dried peppers, sometimes I'll add sliced green and red sweet peppers, about half a cup each.
crunchy sweet & spicy freezer pickles | Everybody Likes Sandwiches
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Old 02-15-2014, 05:29 PM   #10
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Not my recipe. It came from a local newspaper that is long gone and I can't find Corky's recipe online. Not gonna chance a copy right infringement.
You can avoid copyright problems by writing the instructions in your own words. The list of ingredients can't be copyrighted.
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