Happy hen lover
Free Ranging
Spent the last week in Denver visiting all my kids. Came home to dead zucchini plants, pumpkins, and spaghetti squash plants. Bugs on my butternut squash plants I think I also had vine borers too.I will do things different next year.
I bought a 6 pack of Amish paste tomato plants from the FFA..... turns out they're cherry tomatoes! That was a surprise so messed up my canning paste plan this year. Oh well it went for a good cause.
I bought a 6 pack of Amish paste tomato plants from the FFA..... turns out they're cherry tomatoes! That was a surprise so messed up my canning paste plan this year. Oh well it went for a good cause.
Love the brine ratio. I just gkaced at all my old pickle recipes in My grandma's Mom's canning books and the brine ratios are all over the place. I made some last year and they are crisp but blah blah blah not enough vinegar and used no salt! What a waste of time. They had too much water in brine.Come chat in my "Preserving Your Harvest" thread. Plug!
I pickle a lot these days. Waiting a few weeks helps. The flavors tend to blend and you may find the vinegar flavor mellows out a bit. Also, I prefer 1 part salt, 8 parts vinegar and 8 parts water for any pickling I do. I also use apple cider vinegar and white vinegar combined and go for 5% acidity (that's the perfect amount for safe pickling and any stronger will mean an even stronger taste). The ACV is slightly sweet and has a fruitiness that it adds to whatever I pickle. I don't add sugar, but you can and it helps to counter the sour taste of vinegar. And lastly, try incorporating them into a salad. A homemade dressing of just olive oil, herbs, lemon juice, and vinegar blended well (emulsified that is) would go nicely and compliment the pickled beans as well as typical greens, tomatoes, cucumber etc. found in a salad.