Re: Fermenting and Pickling

[Guest guest]

I like cayenne.  Actually love that and wasabi.  Will try that sometime.

 

Can you add honey reasonably to make it less 'dill'.  And would thyme work instead of dill?  ACV?

 

If you have recipes going into the book, never mind ;-).  I'll figure it out.  After the last science project, I just hate to waste more stuff. 

 

OTOH, are you familiar with marinated carrots/onions like you get at Mexican restaurants?  Any clue on a legal way for that?  My mom and I both like that. 

 

Thanks Marilyn,

Debbie 40 cd

On Mon, Apr 12, 2010 at 3:11 PM, Wizop Marilyn L. Alm wrote:

 

At 02:58 PM 4/12/2010, you wrote:

Have pickling cucumbers.  How do you or can you use yogurt starter to ferment them or how does that work?I've never fermented them.I make dilled cucumbers.

I cut the cukes in half longwise and place them in a pint jar with a finger or two of garlic and some dillweed.  Then I fill the jar with plain white vinegar, cap it, and let it sit on the counter for a few hours. I put a date on it for a couple of weeks later and stick it in the fridge. When the date on the jar is due, the dilled cucumbers are ready.

I've also put some black pepper or some red pepper in. YOW! the red pepper ones were SPICY!

— Marilyn

    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook    No Human Children    Shadow & Sunny Longhair Dachshund

    Babette the Foundling Beagle       

[Guest guest]

At 04:19 PM 4/12/2010, you wrote:

Can you add honey reasonably to

make it less 'dill'. And would thyme work instead of dill?

ACV?

If you have recipes going into the book, never mind ;-). I'll

figure it out. After the last science project, I just hate to waste

more stuff.

OTOH, are you familiar with marinated carrots/onions like you get at

Mexican restaurants? Any clue on a legal way for that? My mom

and I both

I've done both a sweeter pickle (my Mom used to love them, and couldn't

have the salt of commercial pickles) and a straight-up dill.

I've never made a pickle with thyme instead of dill, but I can't see why

it wouldn't work.

<g> Don't think I've ever seen the marinated carrots and onions

Mexican style. I want to try to make some giardinara so I can have a

muffaletta!

My thought on using the ACV is that unless you're looking for a really

sweet pickle, I would not use both honey and ACV.

What I did in working out some of my recipes was use pint jars which hold

about one standard cucumber (not the pickling cukes, which are small). I

used about four of them, put one cuke in each, then added different

seasonings to each one. Then I added the vinegar. (You can also use

lemon juice for a different kind of pickle.) I wrote how much of what on

a label and stuck it on the jar so I could duplicate it if I wanted to.

By using a single cucumber for each experiment, I didn't feel to bad if I

wasn't keen on the combination.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Yum, thanks Marilyn, I can't wait to try your dill cukes! I can't

answer the question about honey becuase I don't like sweet anything in my

pickles and never did. However, I've made what I call " Day

Pickles " for some time, and here's how I do that:

slice cukes into about 1/4 inch slices. Soak in salted water for

about a half hour at room temperature. Drain and rinse. Then

I put approximately half water and half ACV (could be white) to cover the

slices. I often add thyme and it works just fine. I do refrigerate at

this point and they last several days.

Can you add honey reasonably to make it less 'dill'. And would thyme

work

instead of dill? ACV?

[Guest guest]

In the south we do a similar day pickle... just peel and slice the cucumbers, add apple cider vinegar/water (about half and half), lots of mustard, salt, pepper and whatever spices you like. I usualy fix this up about an hour before dinner and just let it marinate in the fridge. It's like a fresh summer-time ritual around here

To: BTVC-SCD Sent: Mon, April 12, 2010 6:43:22 PMSubject: Re: Fermenting and Pickling

Yum, thanks Marilyn, I can't wait to try your dill cukes! I can't answer the question about honey becuase I don't like sweet anything in my pickles and never did. However, I've made what I call "Day Pickles" for some time, and here's how I do that:slice cukes into about 1/4 inch slices. Soak in salted water for about a half hour at room temperature. Drain and rinse. Then I put approximately half water and half ACV (could be white) to cover the slices. I often add thyme and it works just fine. I do refrigerate at this point and they last several days.

Can you add honey reasonably to make it less 'dill'. And would thyme work instead of dill? ACV?

[Guest guest]

how much mustard?

 

In the south we do a similar day pickle... just peel and slice the cucumbers, add apple cider vinegar/water (about half and half), lots of mustard, salt, pepper and whatever spices you like.  I usualy fix this up about an hour before dinner and just let it marinate in the fridge.  It's like a fresh summer-time ritual around here

To: BTVC-SCD

Sent: Mon, April 12, 2010 6:43:22 PMSubject: Re: Fermenting and Pickling

 

Yum, thanks Marilyn, I can't wait to try your dill cukes!  I can't answer the question about honey becuase I don't like sweet anything in my pickles and never did. However, I've made what I call " Day Pickles " for some time, and here's how I do that:

slice cukes into about 1/4 inch slices.  Soak in salted water for about a half hour at room temperature.  Drain and rinse.  Then I put approximately half water and half ACV (could be white) to cover the slices. I often add thyme and it works just fine. I do refrigerate at this point and they last several days.

Can you add honey reasonably to make it less 'dill'. And would thyme work instead of dill? ACV?

[Guest guest]

I've never used measurements .. I just mix the liquids together, stir it up, spice it up and add the cucumber slices. My family loves mustard so I use a lot.. probably 1 or 2 tablespoons in a 2 cup container.... enough to make the liquid very very yellow

To: BTVC-SCD Sent: Tue, April 13, 2010 8:21:11 AMSubject: Re: Re: Fermenting and Pickling

how much mustard?

On Tue, Apr 13, 2010 at 8:05 AM, Engel <rre831 (AT) yahoo (DOT) com> wrote:

In the south we do a similar day pickle... just peel and slice the cucumbers, add apple cider vinegar/water (about half and half), lots of mustard, salt, pepper and whatever spices you like. I usualy fix this up about an hour before dinner and just let it marinate in the fridge. It's like a fresh summer-time ritual around here

From: My-Stitches <My-Stitches@ comcast.net>To: BTVC-SCD@yahoogroup s.comSent: Mon, April 12, 2010 6:43:22 PMSubject: Re: Fermenting and Pickling

Yum, thanks Marilyn, I can't wait to try your dill cukes! I can't answer the question about honey becuase I don't like sweet anything in my pickles and never did. However, I've made what I call "Day Pickles" for some time, and here's how I do that:slice cukes into about 1/4 inch slices. Soak in salted water for about a half hour at room temperature. Drain and rinse. Then I put approximately half water and half ACV (could be white) to cover the slices. I often add thyme and it works just fine. I do refrigerate at this point and they last several days.

Can you add honey reasonably to make it less 'dill'. And would thyme work instead of dill? ACV?