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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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Join Date: Oct 2004
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![]() You know what is da bomb? The pickled jalapeno carrots and onions that you get at Mexican restaurants. |
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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
Posts: 56,119
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We were WAY up north. Dad was in the Navy and we were stationed in Misawa from '78-80 and again from 83-85.
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Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa ![]() |
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Join Date: Aug 2006
Location: Waterlogged
Posts: 23,543
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Have you ever made your own Sauerkraut?
Not on purpose.
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Mike “I wouldn’t want to live under the conditions a person could get used to”. -My paternal grandmother having immigrated to America shortly before WWll. |
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Cogito Ergo Sum
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I'll send you and Tweeze a few jars of this years batch. Just waiting for Persian cukes to come into season. Local Mex mart usually has them for 69 cents a pound, gonna make a huge batch, those things go fast (and are addicting)!
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So.... ice sculpturs? |
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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
Posts: 56,119
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Yep, I absolutely loved Japan. I was 8-10 and 13-15 when I was there. I was glad to come back to the states to graduate though. I also would love to go back, but from what I understand it has changed A LOT!
Yep, we had a "snow festival" in the winter with ice sculptures on base. We also went to Sapporo to the big snow festival. That was pretty impressive, huge multistory sculptures with tunnels and slides.
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Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa ![]() |
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Now in 993 land ...
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I am sure you guys know this, but pickled foods are not fermented. Pickling cucumbers or peppers or onions is fun, but not the same as fermenting kraut!
![]() The Crucial Difference Between Pickled and Fermented | The Healthy Home Economist | The Healthy Home Economist G |
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Broke
Join Date: Apr 2004
Location: California Foothills
Posts: 1,567
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SC is really basic to make. Cabbage, salt, and weighted down (some folks add a little sugar). It helps a lot if you do it in layers and massage it kinda like milking a cow (although I've never done that!). Lately I've been making Kimchee. Not much more effort and a whole lot better tasting. Vash sent me some Asian chili powder cause I couldn't find what I wanted up here. The wife likes it spicy so I up the heat, and store it in canning jars and in the fridge. Keeps a long time.
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Beer is proof that God loves us and wants us to be happy. B. Franklin 93 968 Cab 81 SC Targa (Princess) Now Residing in Denmark 1973 RS Z28 Vash will never own it! |
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My friends call me, Top
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Rusnak,
Here is a photo of what I have left. From left to right; Dill Chips, Spicy Dill spears (jalapeno & hungarian wax peppers), Garlic Dill Zickles (zucchini), and Garlic Dill Green Beans. I also make Sweet/Hot, Bread & Butter, and a special order for my sister-in-law...Hot Bread & Butter. ![]()
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Matt '87 924S |
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Vallarta Supermarket has Persian cucumbers on sale 2 lbs for a buck. Looks like I'll be pickling this weekend! Jerk chips and spicy garlic dill spears.
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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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Cogito Ergo Sum
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Both of those sound awesome Craig!
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Join Date: Oct 2004
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Those spicy dill look delicious!!! Do you sell em?
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Join Date: Aug 2007
Location: Auckland, New Zealand
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There's another component to the lid called a band (screw part) but it seems Skytrooper keeps them off. Some canners feel it's not needed.
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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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My friends call me, Top
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I use the band during the initial canning process, but remove them after a couple days when I am sure I have a positive seal. The jars that I ship have the bands on them to ensure the lids stay on during transit.
As far as the fluid goes, I fill the to about 1/2 inch from the top. During the water bath the fluid will expand due to the boiling temperature, but will not boil past the seal on the lid (you don't want a wet sealing surface), just excess air will be expelled. As the contents cool, this contraction will draw down the lid to seal the jar with a nice dry seal that will last for years.
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Matt '87 924S |
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So the first go round as a kid, did you get to go crazy in the sculptures with slides? |
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I can't show this to my wife. She wants to pickle every damn thing in the garden. Actually, she wants ME to pickle everything in the garden. She's already planning pickled asparagus and it will be two years before the bed I planted this year will produce. It does look tasty though.
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Uh, oh. She snuck up on me while I was reading this. She wants your pickled green bean recipe.
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