Both of these, Bread & Butter and Dill, are really easy to make if you have the canning equipment. I’m making a cuke-bell pepper-hot pepper-onion relish tomorrow that takes at least 36 hours! It is so good. I love making this stuff! BTW, this is all organic cukes and onions and garlic and dill.
I guess one thing would be “The Mother” cider vinegar is really special when it had a “Mother” in it. I like using the “Mother” in my pickles. I usually make a blend of organic “Mother” and some cider vinegar. I rarely make any pickles with white vinegar. That is really strong and harsh.
What is The Mother cider vinegar? Do you make your own vinegar? I remember tvb (at dKos) used to make her own and sent me the directions for doing it. Or is it a brand?
Sorry, been out at choir practice. I usually buy an organic cider vinegar with “The Mother” in it already, which is a cider vinegar starter. It makes the vinegar mellow and really good. When using it in canning, it can darken the liquid, but it makes the pickles heavenly!
Started my pepper relish today. Took me 2 hours to finely chop everything, now it soaks for 4 hours in brine, then drain and soak for an hour in plain water, then make the liquid and spices, then heat up the veggies and pour liquid over, then let sit for 18-14 hours, then heat up again, pour in sterilized jars and process. Oh, this time I added half a medium hot pepper (Ancho) and used red, yellow, orange and green bell peppers. It should be really pretty!
Maracatu,
Isn’t there an Indian pickle called a Limed Pickle or Pickled Lime? Seems like a friend of my sweetie used to make those. Good luck on dodging all these storms.
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Oh my, pickles. One of my favorite foods.
Too cool! I loves da pickles!
Both of these, Bread & Butter and Dill, are really easy to make if you have the canning equipment. I’m making a cuke-bell pepper-hot pepper-onion relish tomorrow that takes at least 36 hours! It is so good. I love making this stuff! BTW, this is all organic cukes and onions and garlic and dill.
I guess one thing would be “The Mother” cider vinegar is really special when it had a “Mother” in it. I like using the “Mother” in my pickles. I usually make a blend of organic “Mother” and some cider vinegar. I rarely make any pickles with white vinegar. That is really strong and harsh.
What is The Mother cider vinegar? Do you make your own vinegar? I remember tvb (at dKos) used to make her own and sent me the directions for doing it. Or is it a brand?
Sorry, been out at choir practice. I usually buy an organic cider vinegar with “The Mother” in it already, which is a cider vinegar starter. It makes the vinegar mellow and really good. When using it in canning, it can darken the liquid, but it makes the pickles heavenly!
Thanks, Scotia. I’ll post tvb’s vinegar recipe later, once I dig through my emails (which should be fun …)
This is so, so cool!
I’ll see if I can come up with some Indian pickle recipes. In the meantime…
Cuba in the storms’ aftermath.
Haiti in the storms’ aftermath.
I would love that. I’ve read Indian pickle recipes, but I have never quite been able to make them click in my head.
As for the storms, yea. This has been a bad, bad year.
Started my pepper relish today. Took me 2 hours to finely chop everything, now it soaks for 4 hours in brine, then drain and soak for an hour in plain water, then make the liquid and spices, then heat up the veggies and pour liquid over, then let sit for 18-14 hours, then heat up again, pour in sterilized jars and process. Oh, this time I added half a medium hot pepper (Ancho) and used red, yellow, orange and green bell peppers. It should be really pretty!
Maracatu,
Isn’t there an Indian pickle called a Limed Pickle or Pickled Lime? Seems like a friend of my sweetie used to make those. Good luck on dodging all these storms.
Oops, should be 18-24 hours.
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