Comments on: pickled garlicky red peppers http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/ Tue, 22 May 2012 15:06:17 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: arpi http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-1643998 arpi Mon, 27 Feb 2012 03:58:10 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-1643998 Do you take these out of the brine after a week? Do you take these out of the brine after a week?

]]> By: Colleen http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-1397128 Colleen Mon, 02 Jan 2012 13:51:48 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-1397128 I just started canning a few months ago and I too had some not so wonderful results, but after a bit of trial and error things have gotten a lot better. For one thing I've stopped cooking the veggies. Like you said they turn to mush. I just wash them well, pack them into sterilized jars and pour the hot brine over them before processing them in boiling water. At this point I have one brine recipe I use for most everything. 4lbs Veg, 2.5C Water, 2.5C White Vinegar, 1/4 Kosher salt. I season with a few cloves garlic, often a slice of onion, a pinch of red pepper flakes, some peppercorns, and mustard seeds. Keep in mind that red onions, beets, and radishes will stain the liquid and dye any other veggies that might be rooming with them. Some veggies will lose their color if not blanched, but I'm a bit lazy sometimes and terrified of mushy possibilities, so let the little buggers fade. If you do venture again into the world of canned pickling I hope these suggestions help. I can't wait to try your red pepper recipe this weekend! I just started canning a few months ago and I too had some not so wonderful results, but after a bit of trial and error things have gotten a lot better. For one thing I’ve stopped cooking the veggies. Like you said they turn to mush. I just wash them well, pack them into sterilized jars and pour the hot brine over them before processing them in boiling water. At this point I have one brine recipe I use for most everything. 4lbs Veg, 2.5C Water, 2.5C White Vinegar, 1/4 Kosher salt. I season with a few cloves garlic, often a slice of onion, a pinch of red pepper flakes, some peppercorns, and mustard seeds. Keep in mind that red onions, beets, and radishes will stain the liquid and dye any other veggies that might be rooming with them. Some veggies will lose their color if not blanched, but I’m a bit lazy sometimes and terrified of mushy possibilities, so let the little buggers fade. If you do venture again into the world of canned pickling I hope these suggestions help. I can’t wait to try your red pepper recipe this weekend!

]]> By: Kara http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-834417 Kara Thu, 11 Aug 2011 19:57:03 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-834417 Oh my, these are so good. I studied abroad in Russia for a year and so so miss all the Russian food my host mother and others would make. Love all the Russian recipes you have; any chance your mother-in-law has any good preserved fruit recipes? That's what I'm craving most right now - all the home-made fruit preserves made from mysterious Russian/Siberian berries. Mmm. Oh my, these are so good. I studied abroad in Russia for a year and so so miss all the Russian food my host mother and others would make. Love all the Russian recipes you have; any chance your mother-in-law has any good preserved fruit recipes? That’s what I’m craving most right now – all the home-made fruit preserves made from mysterious Russian/Siberian berries. Mmm.

]]> By: deb http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-822473 deb Thu, 04 Aug 2011 13:56:02 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-822473 You can skip the sugar, but the sugar and salt work off each other. With no sugar, you might want less salt too. You can skip the sugar, but the sugar and salt work off each other. With no sugar, you might want less salt too.

]]> By: Helen http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-819984 Helen Wed, 03 Aug 2011 14:44:22 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-819984 Is there any way to pickle without using sugar? All the recipes that I've seen have lots of sugar in them which is prohibited for me. Is there any way to pickle without using sugar? All the recipes that I’ve seen have lots of sugar in them which is prohibited for me.

]]> By: Carmen http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-413293 Carmen Mon, 09 Aug 2010 12:55:03 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-413293 I've just gotten up the courage to start pickling myself. My first attempts will be dilly beans and these garlicky roasted peppers. Any suggests for those of us making them in the pint sized Ball jars? Do you know how many pints this recipe yields? I’ve just gotten up the courage to start pickling myself. My first attempts will be dilly beans and these garlicky roasted peppers. Any suggests for those of us making them in the pint sized Ball jars? Do you know how many pints this recipe yields?

]]> By: deb http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-386935 deb Fri, 28 May 2010 14:33:22 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-386935 Well, I make the pickled garlicky red peppers all of the time. People gobble them up if we put them out at a party; they're a favorite. I haven't done much canning since, but I have done a lot more "refrigerator" pickles (you can see some <a href="http://smittenkitchen.com/recipes/#Pickled" rel="nofollow">recipes here</a>, including two of my favorites, the sugar snaps and carrot sticks). The <a href="http://www.foodinjars.com/" rel="nofollow">Food in Jars blog</a>, btw, is a wonderful wonderful web resource on canning. Hope that helps! Well, I make the pickled garlicky red peppers all of the time. People gobble them up if we put them out at a party; they’re a favorite. I haven’t done much canning since, but I have done a lot more “refrigerator” pickles (you can see some recipes here, including two of my favorites, the sugar snaps and carrot sticks). The Food in Jars blog, btw, is a wonderful wonderful web resource on canning. Hope that helps!

]]> By: Cuocere http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-386931 Cuocere Fri, 28 May 2010 14:22:54 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-386931 Deb - have you tried this again? I have started a brooklyn veggie garden this spring, and hope to can some of my peppers (hoping to grow some first! perhaps Im getting a little ahead of myself!). You're the best! Deb – have you tried this again? I have started a brooklyn veggie garden this spring, and hope to can some of my peppers (hoping to grow some first! perhaps Im getting a little ahead of myself!). You’re the best!

]]> By: mark http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-37140 mark Fri, 18 May 2007 01:49:37 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-37140 Nice set of picking jars, and i have to say that I admire your patience on this one, I would be nibbling away at these as soon as I put them in the jar. Hope you are well and all is good, London Town is as per usual, kinda cool, and we know how to pickle over here, so perhaps I can dig out some tips :-) Nice set of picking jars, and i have to say that I admire your patience on this one, I would be nibbling away at these as soon as I put them in the jar. Hope you are well and all is good, London Town is as per usual, kinda cool, and we know how to pickle over here, so perhaps I can dig out some tips :-)

]]> By: gisele http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-36079 gisele Mon, 14 May 2007 23:53:25 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-36079 Mum's been jamming, pickling and preserving for years. Preserving she uses the water bath method, canning to all of you in America I believe. But for jams, jellies, sauces, chutneys and relishes we wash and sterilise the jars in the oven, and the lids in a pot of boiling water, drying the lids carefully before we put them on the jars. We very rarely have something that doesn't seal, and if it doesn't seal within a couple of hours it goes straight in the fridge to be used up first. Mum still has jams dating from the early 90s in the pantry that are tightly sealed and show no signs of spoiling. My friends laugh at me for preserving etc, im only 23 and love doing this sort of thing. Mostly the itemsa re given away as christmas gifts. That popping sound is the most satisfying sound after a few hours working hard in the kitchen though! Mum’s been jamming, pickling and preserving for years. Preserving she uses the water bath method, canning to all of you in America I believe. But for jams, jellies, sauces, chutneys and relishes we wash and sterilise the jars in the oven, and the lids in a pot of boiling water, drying the lids carefully before we put them on the jars. We very rarely have something that doesn’t seal, and if it doesn’t seal within a couple of hours it goes straight in the fridge to be used up first. Mum still has jams dating from the early 90s in the pantry that are tightly sealed and show no signs of spoiling.

My friends laugh at me for preserving etc, im only 23 and love doing this sort of thing. Mostly the itemsa re given away as christmas gifts. That popping sound is the most satisfying sound after a few hours working hard in the kitchen though!

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