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

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

richoso1

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Jun 21, 2007
8,432
41
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. Donâ€[emoji]8482[/emoji]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…
082465fe_vbattach15621.jpg

40c47598_vbattach15619.jpg

7b9bc78b_vbattach15620.jpg
 
RichTee,
No sugar on my fisrt batch, maybe next time, depends on the final taste.
 
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 :{)
 
Very colorful and you are making me very hungry my friend. Good luck with the house hunt.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky