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Pickled Veggies

Discussion in 'Cooking and Recipe Forum' started by sonny580, Jan 12, 2018.

  1. sonny580

    sonny580 ArboristSite Lurker

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    Have any of you made pickled veggies? We do beets, cauliflower, cucumbers, baby green beans, and this year tried a couple quarts of sweet corn.
    Would like to hear what you have done!
    I have just joined this fine site and this being my first post,--I am a little nervous!!! LOL!!!---Thanks; sonny580
     
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  2. Ryan'smilling

    Ryan'smilling Addicted to ArboristSite

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    Welcome aboard! I quit making canned pickles a couple years ago, I just got tired of sterilizing jars and working over the boiling water bath. Plus, I just never have spare time during the veggie season (I'm a produce grower for my primary income). We make sauerkraut and other brined pickles though. I love making them. Some salt, garlic, dill and peppercorns and you're ready to roll. I made a 10 gallon crock of cucumber pickles in about an hour this summer. Still eating them. They're super crunchy.
     
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  3. Ash_403

    Ash_403 Shop smart. Shop S-Mart.

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    I've pickled red beets many years. They always turn out great.

    Last year I pickled okra. The first batch was not the best though. We canned it with a pressure cooker instead of the water bath. What this did was cook the okra too long. Soggy, and a little slimy, but still edible.
    The second batch (about 2 weeks later), we used the water bath. The final result is the crunchy okra, and no slime, as intended.

    I've never thought of pickling green beans...
     
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  4. sonny580

    sonny580 ArboristSite Lurker

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    For pickling green beans, we pick the smaller diameter ones, ( never tried the regular size). We make a few pints of them each year. We also do kraut and a few dills.
    The pickled veggies are a change of pace kinda thing!---something different during the winter. thanks; sonny580
     
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