Comments on: pickled garlicky red peppers http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/ Sun, 21 Mar 2010 04:28:27 +0000 http://wordpress.org/?v=2.9.2 hourly 1 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!

]]> By: Rachel http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-35746 Rachel Sun, 13 May 2007 19:47:48 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-35746 I second the dilly beans. I learned to pickle because of a commerical version that was hot and spicy. Two summers ago I perfected my recipe for them and pitted them in a taste test. My were way better. The great/bad thing is it is a small batch recipe (4 pints) so it is easy but never makes enough. I think I blanched the beans for a min and then processed the jars for 5. I second the dilly beans. I learned to pickle because of a commerical version that was hot and spicy. Two summers ago I perfected my recipe for them and pitted them in a taste test. My were way better. The great/bad thing is it is a small batch recipe (4 pints) so it is easy but never makes enough. I think I blanched the beans for a min and then processed the jars for 5.

]]> By: Ani http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-35413 Ani Fri, 11 May 2007 15:14:23 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-35413 So glad you pickled! I have many happy memories of my mother pickeling veggies for the winter. So glad you pickled! I have many happy memories of my mother pickeling veggies for the winter.

]]> By: kathy http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-35136 kathy Thu, 10 May 2007 22:15:55 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-35136 my mother had a huge garden (still does) when we were growing up and she was duty bound to can or freeze all of it. She is "the processing queen". She now lives alone and still has 2 freezers, and a large basement full of jars that date back to the 90's. One year she had a bumper crop of swiss chard and none of us would eat it. So she pickled it. Cut off the leaves and pickle the stalk, throw in a piece of red beet into the jar and wow. You have these amazing pickled purple stalks that are a hit anywhere. My husband once took them to a union meeting and I was hounded by everyone for more. my mother had a huge garden (still does) when we were growing up and she was duty bound to can or freeze all of it. She is “the processing queen”. She now lives alone and still has 2 freezers, and a large basement full of jars that date back to the 90’s. One year she had a bumper crop of swiss chard and none of us would eat it. So she pickled it. Cut off the leaves and pickle the stalk, throw in a piece of red beet into the jar and wow. You have these amazing pickled purple stalks that are a hit anywhere. My husband once took them to a union meeting and I was hounded by everyone for more.

]]> By: Jenifer from Houston http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-35134 Jenifer from Houston Thu, 10 May 2007 22:10:42 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-35134 Deb, deal! As soon as I get a consulting gig in NYC, you're the first on my list to shoot an email to. Deb, deal! As soon as I get a consulting gig in NYC, you’re the first on my list to shoot an email to.

]]> By: French Laundry at Home http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-35128 French Laundry at Home Thu, 10 May 2007 21:42:25 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-35128 It's one regret I have, that I didn't spend more time with my grandmother learning how to pickle and can. The peppers look fantastic. Can't wait to try it later this summer when I grow my own. It’s one regret I have, that I didn’t spend more time with my grandmother learning how to pickle and can. The peppers look fantastic. Can’t wait to try it later this summer when I grow my own.

]]> By: Lisa http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-35113 Lisa Thu, 10 May 2007 20:24:50 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-35113 Another canner here, or I was in a former, more housewifely life. And I really still ought to be, now that I have the Very Large Kitchen, because canning is a nice thing to be able to stretch out a bit for. I was always a bit of a punk rock canner, trying to figure out how much of the equipment -- short of the Ball jars, for which there is no earthly substitute -- I could get away with inventing myself. I think I used a lobster pot with a row of cookie cutters on the bottom, so the jars wouldn’t touch, and poured stuff into the jars through a rolled-up plastic placemat because I didn’t have one of those little canning funnels… you get the picture. It’s a wonder we didn’t all die of botulism. But things usually came out well, except for some tomatoes which made themselves manifestly obvious in their rottenness very early on. I’ve never tried pickles for some reason – probably because I work close enough to Zabar’s to make the idea redundant. But I make a mean, mean jar of pickled beets – beets, onions, a few cloves, I think, and I can’t remember what else. The recipe comes from a Farm Journal Country Cookbook that I got for 25¢ at a tag sale, and it’s perfect. I can eat a quart of them straight from the jar in one sitting. I must make some SOON. And now I’m dying to try those peppers, too. Will report back. Another canner here, or I was in a former, more housewifely life. And I really still ought to be, now that I have the Very Large Kitchen, because canning is a nice thing to be able to stretch out a bit for. I was always a bit of a punk rock canner, trying to figure out how much of the equipment — short of the Ball jars, for which there is no earthly substitute — I could get away with inventing myself. I think I used a lobster pot with a row of cookie cutters on the bottom, so the jars wouldn’t touch, and poured stuff into the jars through a rolled-up plastic placemat because I didn’t have one of those little canning funnels… you get the picture. It’s a wonder we didn’t all die of botulism. But things usually came out well, except for some tomatoes which made themselves manifestly obvious in their rottenness very early on. I’ve never tried pickles for some reason – probably because I work close enough to Zabar’s to make the idea redundant. But I make a mean, mean jar of pickled beets – beets, onions, a few cloves, I think, and I can’t remember what else. The recipe comes from a Farm Journal Country Cookbook that I got for 25¢ at a tag sale, and it’s perfect. I can eat a quart of them straight from the jar in one sitting. I must make some SOON. And now I’m dying to try those peppers, too. Will report back.

]]> By: Janet http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-35077 Janet Thu, 10 May 2007 17:04:13 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-35077 Kool Aid pickels are famous here in the Native American reservations in NM, we have been making them for over 10 years (with out the sugar added) around here, even making Kool Aid sunflower seeds. You have to have the crave for sourness to enjoy the tartness. Those of you who may be cringing at the thought can't knock it till you try it. Kool Aid sunflower seeds recipe- 1 bag of you favorite sunflower seeds 1) place seeds in a ziploc sandwhich bag 2) add 1-2 packets of your favorite kool aid (preferably a red colored one) 3) add1/4 cup pickle juice just enough to make the kool aid moist enough to cover the seeds(squish the seeds in bag to mix) 3) line a cookie sheet with wax paper pour out the seed/kool aid mixture onto the wax paper and let dry over night ( stir the seeds once or twice during drying time). Pop in you mouth and enjoy! We all have a kid in us that would enjoy the taste. You can add more kool aid packet to you taste, and add more pickle juice as needed to make the mix moist enough to cover all seeds. If you add to much it will be liquidy and will need more sunflwer seeds to be added. Set to dry. Hope you like it if you try it1 Kool Aid pickels are famous here in the Native American reservations in NM, we have been making them for over 10 years (with out the sugar added) around here, even making Kool Aid sunflower seeds. You have to have the crave for sourness to enjoy the tartness. Those of you who may be cringing at the thought can’t knock it till you try it.
Kool Aid sunflower seeds recipe- 1 bag of you favorite sunflower seeds 1) place seeds in a ziploc sandwhich bag 2) add 1-2 packets of your favorite kool aid (preferably a red colored one) 3) add1/4 cup pickle juice just enough to make the kool aid moist enough to cover the seeds(squish the seeds in bag to mix) 3) line a cookie sheet with wax paper pour out the seed/kool aid mixture onto the wax paper and let dry over night ( stir the seeds once or twice during drying time). Pop in you mouth and enjoy! We all have a kid in us that would enjoy the taste. You can add more kool aid packet to you taste, and add more pickle juice as needed to make the mix moist enough to cover all seeds. If you add to much it will be liquidy and will need more sunflwer seeds to be added. Set to dry. Hope you like it if you try it1

]]> By: connie http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency/#comment-35076 connie Thu, 10 May 2007 16:39:04 +0000 http://smittenkitchen.com/2007/05/the-road-to-pickle-proficiency#comment-35076 i will be keeping your pickeling escapades in mind when summer starts to whiz by and i become obsessed with the idea of preserving the season i will be keeping your pickeling escapades in mind when summer starts to whiz by and i become obsessed with the idea of preserving the season

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