Recent content by jvpele

Cauliflower, Carrots, Celery, Pearl Onions and Jalapeno peppers. Cut and place in a quart jar add 1/2 tsp salt , 1/2 tsp pickling spice. Mix 2 cups water and 2 cups vinegar boil for 5 minutes then pour over mix put seal and ring on jar , and there you have it.

is there anyway to keep my garden mix from getting cloudy. I use Turmeric for color, but it makes the mix cloudy. Without it the mix is fine.

Usually after my pickles are ready to eat, I place them in a refrigerator, but I have noticed in deli's they keep them in a barrel in the aisle of the store. My question is, how long will they keep left out. 4 quarts water 1 quart vinegar 3/4 cup salt fresh or dried dill weed garlic 1 tsp...

Heineken, I'll pass on it every time. Give me an ice cold Yuengling or LaBatt Blue

No one in my area carries it, I have to order it which is a pain.

Gator Tail with southwestern dipping sauce,Restaurant in Florida

: I usually make a 1 qt. jar Remove peppers from jar keeping juice. Stem and seed peppers. 1 (1/2 inch ) cubes of your favorite cheese for each pepper you're going to make ( I was told not to use swiss ) Take your favorite lunch meat (cappicola, tavern ham, boiled ham ) Take one slice and cut in...

3 lbs very lean beef or venison 1 (10 ounce) bottle soy sauce 1 (10 ounce) bottle worcestershire sauce 1 cap liquid smoke 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons of morton hot salt 2 tablespoons fresh ground black pepper (depending on taste) 1 shot Southern...

Mmmmm Mmmm ! Would you like company for dinner ?Sounds great though I've never tried the au gratin version of Brussels sprouts.

TUONG OT TOI VIET-NAM Does anyone have a recipe for the above, it's Chili Garlic Sauce.

Thank's to all for your input, I ate on last night and I'm still here, guess all is well .

Great idea auntdot, I'll give that a shot . :lol: I like that.

I just looked at the peppers and yes their the color of the brine, just confused that it never happenes before. Guess i'll be brave and try one, what's the worse that could happen ? :sick:

I went a little extra on the peppers this time but otherwise it's the way as always

I've been making crock pickles for about 3 years and this is the first time I've had this problem. My brine is crystal clear but has a reddish brown tint : 4 quarts water 1 quart vinegar 3/4 cup salt fresh or dried dill weed garlic 1 tsp. pickling spice dried hot peppers The only thing I...