Re: Fermenting and Pickling

[Guest guest]

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]

Thanks so much, both of you guys!  I now have half pint jars now to work with and pickling cucumbers/about four cucumbers and two vinegars/fresh thyme.

 

I didn't want it sweet sweet, kind of bread n butter type so I'll start with ACV and my mom says you have to add mustard seeds so I'll test it out and report back in a couple of weeks.  I'm going to google the marinated vegetables, not sure what else is in the mix but I ate the carrots and onions so that's what I remember (been awhile!).

 

Thanks,

Debbie 40 cd

On Mon, Apr 12, 2010 at 6:33 PM, Wizop Marilyn L. Alm wrote:

 

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]

Ah, I hadn't thought of adding mustard but I LOVE mustard!

Thanks.

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

[Guest guest]

At 05:24 PM 4/13/2010, you wrote:

Ah, I hadn't thought of adding

mustard but I LOVE mustard! Thanks.

Yeah, that reminds me: my fave recipe so far includes about a teaspoon or

so of yellow and brown mustard seed.

—

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