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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6237792/
Have your pickles the way you love them sweet, sour or spicy in a carnival of colours, great for using up those excess vegetables: from the kitchens of
starallon
Just before I left for Meaplex I had a glut of fresh vegetables that I wanted to make sure got some use before risking them going bad while I was gone... so I did some pickling.
It really was rather fun, not very difficult, and I recorded all my notes for what I did in quantities. The recipes I'll provide below all use the same procedure in steps but the ingredients are changed to affect the end pickle. The recipes fill about two 20 oz mason jars in size (That's the big jars in the picture.)
I have to give credit to allester a bit for the inspiration to pickle, as he lists an assortment of recipes on his journals there that have a fantasy flare, and one of them is Dragon Pickles, yum! Between that and watching episodes of good eats, I decided pickles were a good idea!
The base of pickles consists of a mix of Water, Sugar, Vinegar, and spices.
I'll include the steps here, and after it I'll include the ingredients afterwards.
First step is always, Sanitize your jars! You are trying to create something here that is intended to last for two to three months in your fridge, one of the most important aspects is to make sure that only what you put in it is in there. Even if the jars come straight from the store and are brand new I recommend it. There are two easy ways to sanitize.
1. Use boiling water and allow contact for thirty seconds.
2. Combine 1 tbsp of bleach with a gallon of water. This creates a 200PPM solution. Take some and swirl it around in each jar and dump and allow to air dry.
Either method works, but I recommend you do it. While pickles are an acidic environment some types of bacteria can survive the jarring process.
Now, for the pickling...
Fill jars with whatever you want to pickle. Raw veggies work great for this as between putting boiling liquid on them and the acidic environment they'll literally "Cook" and soften, but I do recommend you cut harder vegetables thin. Though baby carrots hold up well enough and can still give some snap if you go with them, nothing to much bigger though. I used a mandolin to slice all my veggies nice and thin. It's how I like them.
In a saucepan put in all your ingredients. Bring to a simmer. This will help dissolve the salt and sugar added to the mix as well as wake up the flavors in any spices. If you are using Whole spices (Like pickling spice) simmer the mixture for four minutes. This allows the spices to let off there flavors properly. By boiling here as well you are ensuring bacteria in the mix are killed off, as well as waking up flavors.
Pour the pickling juice into the jar with the vegetables till near the top, shake jar and add any more juice if necessary.
Allow to cool to close to room temperature on the counter, then lid the jar and place in the refrigerator for up to three months. Let sit for at least a week before eating. These make great gifts as well too!
Now, onto the recipes. Basically below I will just list the ingredients. All of them are simple pickle recipes that follow the steps above. Combine all ingredients, simmer, pour into jar with vegetables, cool, cover, chill. Don't eat for at least one week as well. Your patience will be rewarded.
---
Sweet Pickles
2 cups water
2 cups apple cider vinegar
1 1/2 tbsp kosher salt
1 tsp mustard seed
1 1/2 cups sugar
2 tbsp pickling spices.
---
Spicy Pickles
2 Cups water
1/2 cup sugar
2 1/2 cups Apple cider vinegar
1 Tbsp salt
2 tbsp Pickling spice
1 Tbsp Red Pepper Flakes
1 Tsp Chipotle Tabasco Sauce
2 Crushed cloves of garlic
This can be upped by adding in some dried chilies of fresh sliced hot peppers too and add those directly to the jar.
---
Sour Pickles
2 cups water
1 cup Cider Vinegar
1 cup White vinegar
1/2 cup sugar
1 Tbsp salt
2 tbsp pickling spice
1 tbsp mustard seed
1 tsp celery seed
---
Enjoy your pickling! A small thing of note if you find recipes out there that call for white vinegar you can substitute apple cider vinegar for them, and vice versa, they have the same acidity level, and Apple Cider Vinegar has a lot more flavor.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6237792/
Have your pickles the way you love them sweet, sour or spicy in a carnival of colours, great for using up those excess vegetables: from the kitchens of
starallon******************************Just before I left for Meaplex I had a glut of fresh vegetables that I wanted to make sure got some use before risking them going bad while I was gone... so I did some pickling.
It really was rather fun, not very difficult, and I recorded all my notes for what I did in quantities. The recipes I'll provide below all use the same procedure in steps but the ingredients are changed to affect the end pickle. The recipes fill about two 20 oz mason jars in size (That's the big jars in the picture.)
I have to give credit to allester a bit for the inspiration to pickle, as he lists an assortment of recipes on his journals there that have a fantasy flare, and one of them is Dragon Pickles, yum! Between that and watching episodes of good eats, I decided pickles were a good idea!
The base of pickles consists of a mix of Water, Sugar, Vinegar, and spices.
I'll include the steps here, and after it I'll include the ingredients afterwards.
First step is always, Sanitize your jars! You are trying to create something here that is intended to last for two to three months in your fridge, one of the most important aspects is to make sure that only what you put in it is in there. Even if the jars come straight from the store and are brand new I recommend it. There are two easy ways to sanitize.
1. Use boiling water and allow contact for thirty seconds.
2. Combine 1 tbsp of bleach with a gallon of water. This creates a 200PPM solution. Take some and swirl it around in each jar and dump and allow to air dry.
Either method works, but I recommend you do it. While pickles are an acidic environment some types of bacteria can survive the jarring process.
Now, for the pickling...
Fill jars with whatever you want to pickle. Raw veggies work great for this as between putting boiling liquid on them and the acidic environment they'll literally "Cook" and soften, but I do recommend you cut harder vegetables thin. Though baby carrots hold up well enough and can still give some snap if you go with them, nothing to much bigger though. I used a mandolin to slice all my veggies nice and thin. It's how I like them.
In a saucepan put in all your ingredients. Bring to a simmer. This will help dissolve the salt and sugar added to the mix as well as wake up the flavors in any spices. If you are using Whole spices (Like pickling spice) simmer the mixture for four minutes. This allows the spices to let off there flavors properly. By boiling here as well you are ensuring bacteria in the mix are killed off, as well as waking up flavors.
Pour the pickling juice into the jar with the vegetables till near the top, shake jar and add any more juice if necessary.
Allow to cool to close to room temperature on the counter, then lid the jar and place in the refrigerator for up to three months. Let sit for at least a week before eating. These make great gifts as well too!
Now, onto the recipes. Basically below I will just list the ingredients. All of them are simple pickle recipes that follow the steps above. Combine all ingredients, simmer, pour into jar with vegetables, cool, cover, chill. Don't eat for at least one week as well. Your patience will be rewarded.
---
Sweet Pickles
2 cups water
2 cups apple cider vinegar
1 1/2 tbsp kosher salt
1 tsp mustard seed
1 1/2 cups sugar
2 tbsp pickling spices.
---
Spicy Pickles
2 Cups water
1/2 cup sugar
2 1/2 cups Apple cider vinegar
1 Tbsp salt
2 tbsp Pickling spice
1 Tbsp Red Pepper Flakes
1 Tsp Chipotle Tabasco Sauce
2 Crushed cloves of garlic
This can be upped by adding in some dried chilies of fresh sliced hot peppers too and add those directly to the jar.
---
Sour Pickles
2 cups water
1 cup Cider Vinegar
1 cup White vinegar
1/2 cup sugar
1 Tbsp salt
2 tbsp pickling spice
1 tbsp mustard seed
1 tsp celery seed
---
Enjoy your pickling! A small thing of note if you find recipes out there that call for white vinegar you can substitute apple cider vinegar for them, and vice versa, they have the same acidity level, and Apple Cider Vinegar has a lot more flavor.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6237792/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 1246px
File Size 323.9 kB
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