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Old 04-25-2007, 11:59 AM   #21
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Ok,

Pickled Northern
(other fish may be substituted)

Recipe for 1 quart:
Fillets should be clean with skin and rib bones removed. Cut fillets cross grain into one inch strips. Loosely pack fish in quart jar, pour in 1/4 cups salt and pour in enough vinegar to cover fish. Close jar and refrigeratre 5-6 days. Remove fish from refrigerator, drain and rinse with clean water.

Make brine of:
3/4 cup sugar
3/4 tablespoon pickling spice
1 1/4 cup vinegar.
Heast slowly until sugar is dissolved. Cool, pack fish in clean jars alternating levels with large sliced onion. Pour in cooled brine to cover. Close jar and refrigerate. Fish can be eaten the next day.

This recipe is good for pike- pike is such a bony fish that I hate to cook it. In this, the bones just disappear and it's really good. It comes out firm, not squishy.

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Old 04-25-2007, 08:33 PM   #22
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I'll have to dig up a pickle recipe I got from someone. I really liked them, I gotta grow more Cuke's this year.

Here's an interesting one. Take Lemons, halve them (crossways) and then quarter the halves. Pack them in Sea Salt. Let them sit in the fridge for like 6 months. Good with Gin, Ice and Tonic.

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Old 04-27-2007, 04:31 AM   #23
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The wife and I have gotten into pickling a lot here over the past few years. We have a small garden and we have been gearing it toward pickling and canning for the last two summers.

We have made sweet pickles, bread and butter pickles, dilly beans, crock dills, pickled garlic, pickled eggs, dilled green tomatoes and sour pickles. I also have a half gallon jar of pickled sausage in the fridge. This summer I'm going to pickle all the extra jalapeno peppers from the salsa we make.

After brewing, this is one of my favorite hobbies.

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Old 04-27-2007, 04:35 AM   #24
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Quote:
Originally Posted by ALPS
The wife and I have gotten into pickling a lot here over the past few years...
Recipes, man...post the recipes! Sounds like we could use your expertise here!
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Old 04-27-2007, 04:43 AM   #25
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I saw that one of the hop farms sells pickled hop shoots. I think I'm going to cut some sprouts and try that!!!!!!

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Old 04-27-2007, 11:09 AM   #26
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Quote:
Originally Posted by Dude
I saw that one of the hop farms sells pickled hop shoots. I think I'm going to cut some sprouts and try that!!!!!!

That sounds pretty interesting! You could probably cut them back a few times before letting them grow out. It may even encourage root development.
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Old 04-27-2007, 11:13 AM   #27
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Here is a link to a Garlic Dill recipe I tried this past year with my Mid-East Prolific cukes I grew:

Pickles

It is a good balanced recipe, imo. I did use the Alum (I normally avoid stuff like that but I couldn't seem to find Pickling Lime anywhere) and I must say, it makes for a very crisp pickle even after months in the jar.

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Old 04-28-2007, 03:45 PM   #28
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Quote:
Originally Posted by Yuri_Rage
Recipes, man...post the recipes! Sounds like we could use your expertise here!
PICKLED GARLIC:
1 3/4# garlic,peeled and separated
2 1/2 cups white vinegar
1 cup dry white wine
5 or 6 whole small chilies
1 tbsp pickling salt
1 tbsp sugar
1 tbsp oregano
Combine vinegar, wine, salt, sugar and oregano in sauce pan. Bring to boil for 1 min. Remove from heat. Stir in garlic for 1 min. Put one slit pepper in each half pint jar. Fill to 3/4" from top with garlic. Fill to 1/2" from top with liquid. Process 10 min in boiling water bath.

PICKLED EGGS:
2 cups white vinegar
1 cup water
1 1/2 tsp salt
1 tsp pickling spice
1/2 onion,sliced
6-10 cloves peeled galic
1 bay leaf
2+ dashes hot sauce
pepper corns to taste
Boil all (exept eggs). Cool. Pour over 1 dozen peeled hard boiled eggs. Put in fridge for 2-4 weeks. I like these covered in hot sauce.

SOUR PICKLES:
1 gallon pickling cukes
1 cup pickling salt
1 cup sugar
1 cup dry mustard
1 gallon white vinegar
3-4 grape leaves
Mix salt, sugar, mustard and vinegar in large crock. Add grape leaves. Add cuckes as they are ready from the garden. Cover with a plate and add weight to keep the cukes submerged in the brine. Ready in 6 weeks. These will keep for many months in a cool cellar or can be stored in the fridge. Warning: these are very sour.

SWEET PICKLES:
http://www.recipesource.com/fgv/pickles/02/rec0210.html

DILL PICKLES:
http://ohioline.osu.edu/hyg-fact/5000/5342.html
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Old 05-13-2007, 06:31 PM   #29
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Pickled Shrimp!



Just a little experiment I decided to do after I saw a Paula Dean episode. I used her recipe exactly. After 24 hours in the brine, they rock!!

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Old 06-10-2007, 07:25 PM   #30
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Here are two somewhat original recipes of mine:

Crunchy Dills
2 medium cucumbers
2 cloves garlic
2 cups water
1 cup cider vinegar
2 Tbsp Kosher salt
1 Tbsp dill weed (fresh preferred)
1 Tbsp pickling spice
1 tsp whole peppercorns
1/4 tsp turmeric
2 12-16 oz canning jars

Combine water, vinegar, salt, and spices in a medium saucepan. Bring to a boil, stirring occasionally. While the brine is heating, peel and slice garlic. Wash and cut cucumbers into desired slices/spears. Evenly divide garlic and cucumbers between the two jars. As soon as brine boils, remove it from the heat, and carefully pour it into the jars, filling them completely. Immediately place lids on the jars, and allow them to cool. Refrigerate. Pickles can be eaten in 24-48 hours. Best after one week.

Yuri's F'ing Hot Pickle Mix
Like Alton Brown's Firecrackers...but better...
1 cup carrot sticks
4 radishes, sliced
6 habañero chiles, sliced
4 jalepeño peppers, sliced
1 cup water
1/2 cup sugar
1 1/2 cups cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1 teaspoon chili flakes
2 12-16 oz canning jars

Follow the same basic process as above.

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