bout to make some spicy pickled quail eggs :O
What are you canning now?
- Thread starter Acre of Blessings
- Start date
Quote:
I love the smell of tomatoes in the house, made a big batch of spaghetti sauce yesterday and the smelled awesome.
I figure one more batch should get us thru another year with what we have left from last season and and what I just did.
Tomorrow is the final batch of concord grape jelly.
I love the smell of tomatoes in the house, made a big batch of spaghetti sauce yesterday and the smelled awesome.
Tomorrow is the final batch of concord grape jelly.
sure its a basic one:
2c White Vinegar
1/2c water
1/2c sugar
1t salt
1t pickling spice
1t red pepper flake
i use that basic setup for alot, not all, of my pickling needs. for the spicy one i added um...
2 Habenero (pop the stem up and chop, wear gloves)
2 Jalapeno (whole thing chopped)
1 Pablano (roasted with skin removed, seeds in tact)
1 Cinnamon stick
5 Cloves
1/2 FRESH nutmeg(grated on a micro-plane)
1 Vidalia Onion (Julianned)*OPTIONAL
Bring EVERYTHING to ROLLING boil and then turn down very low, to a simmer, let simmer for 10 min. Make layers of egg and "guts" of broth. Top off with broth mix.
seal in your mason jars and let sit for 3 weeks.
i know that alot of spice, but it tones down, that and they are darn good too lol.
you can swap out the vinegar for w/e you want, apple cider vin, champagne, red wine. as well as use honey instead of sugar, or any other sweetening agent you need, just make sure you can judge the sweetness difference so you might have to add more of less of it.
hope some of that helps
2c White Vinegar
1/2c water
1/2c sugar
1t salt
1t pickling spice
1t red pepper flake
i use that basic setup for alot, not all, of my pickling needs. for the spicy one i added um...
2 Habenero (pop the stem up and chop, wear gloves)
2 Jalapeno (whole thing chopped)
1 Pablano (roasted with skin removed, seeds in tact)
1 Cinnamon stick
5 Cloves
1/2 FRESH nutmeg(grated on a micro-plane)
1 Vidalia Onion (Julianned)*OPTIONAL
Bring EVERYTHING to ROLLING boil and then turn down very low, to a simmer, let simmer for 10 min. Make layers of egg and "guts" of broth. Top off with broth mix.
seal in your mason jars and let sit for 3 weeks.
i know that alot of spice, but it tones down, that and they are darn good too lol.
you can swap out the vinegar for w/e you want, apple cider vin, champagne, red wine. as well as use honey instead of sugar, or any other sweetening agent you need, just make sure you can judge the sweetness difference so you might have to add more of less of it.
hope some of that helps
Quote:
That sounds sooo good right now!
That sounds sooo good right now!
- Jul 29, 2011
- 2
- 0
- 6
Quote:
Uhm.... mine says 16 cups!
Does anyone else have 32 cups in their book, same page?
Mine also says 16 cups water. Mine is a 2006 copyright edition
Good luck with the fair entries HenThymes!
And thank you for the coupon, BareootMom!
Very odd. I know I'm not reading that incorrectly. Mine also says it is the 2006 version of the book, soft cover. Maybe the upped the cups? Well, let me ask this....does 32 cups vs 16 cups make a difference besides the obvious that the brine is more diluted? In mean, will the pickles still be safe from bacteria and such? I read somewhere that you should never put more or less of the salt or vinegar but have never read that you couldn't change the water amounts. I pulled a pickle out and tried a bite of one and it was yummy. Kind of salty but definitely has a fermented pickle taste. Am I going to get botulism now? lol. Guess I'll keep an eye on my eyelids for droopiness.
Uhm.... mine says 16 cups!
Does anyone else have 32 cups in their book, same page?
Mine also says 16 cups water. Mine is a 2006 copyright edition
Good luck with the fair entries HenThymes!
And thank you for the coupon, BareootMom!
Very odd. I know I'm not reading that incorrectly. Mine also says it is the 2006 version of the book, soft cover. Maybe the upped the cups? Well, let me ask this....does 32 cups vs 16 cups make a difference besides the obvious that the brine is more diluted? In mean, will the pickles still be safe from bacteria and such? I read somewhere that you should never put more or less of the salt or vinegar but have never read that you couldn't change the water amounts. I pulled a pickle out and tried a bite of one and it was yummy. Kind of salty but definitely has a fermented pickle taste. Am I going to get botulism now? lol. Guess I'll keep an eye on my eyelids for droopiness.
DH and I picked 22lbs of blueberries 2 days ago. I have been up to my eyeballs in the little buggers! I canned 14 various sizes of the Ball Book's Natural Summer Blueberry Jam last night. Just had some on toast.
Afternoon hens!
DH has a request this year for Watermelon Jelly and Pickled Watermelon rind. Would anyone by chance have those recipes.
TIA
Quote:
I second that!!!!!
I second that!!!!!
Last edited:
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