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Offline Nate

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pickling recipe
« on: October 09, 2015, 06:51:41 PM »
Here is a basic recipe that Tracey and I use for pickling.

In each quart jar put the following ingredients in

1 T mustard seed
1/2 T celery seed
1 clover garlic


In a LARGE stock pot mix the following ingredients

7 1/2 C vinegar (I use both apple cider and regular vinegar, I just very it by my taste at the moment.)
1 3/4 C water
2 1/2 T canning salt

Bring to a boil and turn heat off

(this liquid measurement will fill about 6 quart jars)

Once jars are filled with whatever product you are wanting to pickle, ladle hot liquid into hot jars with product in it, seal and process in whatever manner you are going with.

You can also use this pickling liquid for pickled gardenia (pickled vegetables), pickled eggs, whatever?



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Offline cudakidd53

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Re: pickling recipe
« Reply #1 on: October 10, 2015, 09:11:08 AM »
How long will pickled eggs keep in an unopened jar?
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Offline Nate

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Re: pickling recipe
« Reply #2 on: October 10, 2015, 03:49:38 PM »
If you need the promise of eternity in the kingdom of heaven to be a good person … You were never a good person in the first place!

Offline cudakidd53

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Re: pickling recipe
« Reply #3 on: October 10, 2015, 04:44:45 PM »
LOL- eggs n I have a "necessary evil" relationship- I don't like them enough to court botulism!
2012 Silverado LTZ - Duramax
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Offline Nate

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Re: pickling recipe
« Reply #4 on: June 12, 2016, 06:52:44 PM »
TRN, did you do a hot pack or a cold pack on those pickles and peppers?  also, did you use a crisper agent?
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Offline TexasRedNeck

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Re: pickling recipe
« Reply #5 on: June 13, 2016, 09:24:05 AM »
Cold pack on jalapeños   Poured hot pickling over them in the jars.
Pickles, hot pack.

Both pressure canned @10# for 30 minutes. Probably overkill.
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Offline Nate

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Re: pickling recipe
« Reply #6 on: June 13, 2016, 01:26:18 PM »
I ask because i have found the cold pack to be more crunchy, as well as using a little crisper in each jar.
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