Can't Smoke... I'm in a Pickle

Discussion in 'Canning' started by richoso1, Nov 14, 2007.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Spending our time packing/house hunting. No time to really smoke, so here's to pickled veggies.
    To make the salt brine, I mixed 8 cups of water with a 1/3-cup kosher salt and a 1/2-cup vinegar. This gave me enough brine for 2 quarts. 2 tsp. Pre-mixed Pickle spice blend (Lampong peppercorns, brown and yellow mustard seeds, cracked ginger, coriander, dill, blade mace, allspice berries, juniper berries, cloves, Pico de Pajaro chiles and cracked bay leaves) per quart of brine. Don’t blame me, not my mix. Filled jars with broccoli, baby carrots, cauliflower, yellow bell pepper, and a few Serrano chiles with flesh wounds from a fork. Now all I have to do is wait…
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  2. richtee

    richtee Smoking Guru OTBS Member

    I LOVE pickled cauliflower! Garlic and a Hunky hot... no sugar rich?
     
  3. msmith

    msmith Master of the Pit OTBS Member

    Looks pretty good Rich.
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    RichTee,
    No sugar on my fisrt batch, maybe next time, depends on the final taste.
     
  5. richtee

    richtee Smoking Guru OTBS Member

    I'm an avowed sugar minimalist, but the veggie stuff needs a touch. No worry tho...you can add a touch to one jar and wait a couple days to sample it :{)
     
  6. deejaydebi

    deejaydebi Smoking Guru

    Looks great Richoso I love pickled veggies - hot!
     
  7. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Very colorful and you are making me very hungry my friend. Good luck with the house hunt.
     

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