Garden

Nice work!  I've done 3 gallons of pickles so far....we eat them almost as fast as I can make them.  I'm back to pickling tonight as we're down to our last quart.  I'm going to do a couple pints of green tomatoes and jalepenos for something different.

I have two HUGE zucchini plants and not a single zucchini yet.  I bet I've had 40 or 50 flowers, but something must be off on the pollination. (mdg, I need some of your bees)  I'm going to give them a couple more weeks and then they're headed to the compost pile.

I've begun to give tomatoes away....my plants are crazy this year....30+ on each plant.

Everything I do in the summer is just cold pickling.  We all love vegetables so there is no need for me to go the "canning" route since it's all eaten so fast.  I pickle the green tomatoes the same as I do the cucumbers.

The recipe is basically.....

I cup water

2/3 cup vinegar

1 1/2 tablespoons sugar

1 1/2 tablespoons kosher salt

Obviously, the more you pickle the more you need.......but I usually mix it at about that amount since I can shake it and dissolve the salt and sugar easily.

Then I just add garlic, onion, peppercorns, coriander seeds, fresh dill, dill seeds, as I feel like it.  My kids have different tastes so some are heavy on the garlic and some on the dill, etc.

Stuff the jars full of tomatoes, peppers, cucumbers, and spices and then cover with the vinegar mix.  They will last about 6 weeks in the fridge, and you can start eating them after 24 hours......but the best taste comes after 72 hours. (if they are not eaten.....my kids are like friggin' vultures)

The other good thing is that this is a fast way to put  up veggies......you know, so we have more time to make protest signs and complain about how bad life and our country is.  LMAO

Thanks!  I'm going to give it a try tonight.  I stuff duck breasts with pepper cheese and jalapenos for the grill (when I'm not out protesting or making signs).....these will be perfect for that.

I brine pickle with no vinegar and have had jars that last 1.5-2 years sometimes.  Pickled onions, carrots, jalopenos, cukes, pepperocinis etc. they are so delicious

Dude.....look, there are rules here if you want to talk about your kitchen prowess.......LIKE A DAMN RECIPE!!!!!!!

Daily I stare at my ripening tomato crop and dream of the sauce and salsa that they will become!

I made a jar last night......they look great but even though I packed the jar as full as I could I still ended up with some room once I poured the hot brine over them.  It probably won't make any difference but I like the jar to be full when I start.....just an OCD thing I guess.

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We're already rolling......the good eating season is on!!

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Those pictures are making my mouth water (Caprese salad is a fave!), the jalapeno pictures, too!  I'll have to give that recipe a try.

If you have cucumbers try the pickle recipe too......we have eaten 3 gallons of them already.

Stop heating your brines!!!! You're killing all the good stuff.

My recipe:

put 1 oak leaf in the jar

add dill, or thyme, or garlic, whatever you're using.

cram jar full of whatever vegetable.

Create your brine with DISTILLED water. Chlorine would ruin it. Each pint of water (2 cups) needs about 1-2 tablespoons of salt.  It depends on the vegetable.  Cucumbers go closer to 2, carrots or cabbage closer to 1. 

You have now created the perfect environment for lactobacillus bacteria to grow, and a bad environment for other bacteria that would make us sick.  Leave it on the counter (on a plate or bowl) for about 3-5 days.  Taste it to see how it is.  Once you're happy, it can keep int he fridge for about a year.

notes: do no have anything sticking up out of the brine, it can mold.  The flavor will continue to develop in the fridge, especially if you put dill or garlic in there.  It offgasses CO2, so burb it often, and it may overflow a little bit.  The vegetables will lose a little size as the salt water draws water out of them.

That's interesting, especially the oak leaf.  I don't heat brine for pickles, or anything else.....but I can see the heating in the jalapeno recipe because it cooks them a bit.  We enjoy the flavor that vinegar adds, and your recipe has none.  I can see the reasoning behind your method, especially if you are keeping them for a long time.  At my house, I need to feed people fast and nothing lasts longer than a few days. 

the oak leaves keep it crispy!  also cutting off the blossom end can help.  Yeah, you have to wait 3 daysish before they are ready.  The bacteria produces the vinegary flavor itself, but it takes a bit of time.

I'm going to do a couple quarts your way once the kids all head off for college in August.  I'd like some to take on hunting trips.  I didn't know the proce3ss would produce  the vinegary flavor.......  I'm looking forward to giving this a shot.