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ISO pickling guidance - after the pickling

ISO pickling guidance - after the pickling
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  • Post #91 - September 1st, 2020, 11:07 am
    Post #91 - September 1st, 2020, 11:07 am Post #91 - September 1st, 2020, 11:07 am
    Ronnie,

    I've gotten addicted to Smashed Cucumber Salad, a Woks of Life version of a Sichuan
    Summer cucumber salad. I make it basically every other day, and always have a bowl
    sitting around. Every time I pass through the kitchen, I take a chunk or two. Highest and
    best use for cukes from my garden I've ever found. For bigger, non-English cukes, I peel
    them before use.

    Geo

    https://thewoksoflife.com/smashed-asian-cucumber-salad/
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #92 - September 5th, 2020, 5:59 pm
    Post #92 - September 5th, 2020, 5:59 pm Post #92 - September 5th, 2020, 5:59 pm
    Geo wrote:I've gotten addicted to Smashed Cucumber Salad, a Woks of Life version of a Sichuan
    Summer cucumber salad. I make it basically every other day, and always have a bowl
    sitting around. Every time I pass through the kitchen, I take a chunk or two. Highest and
    best use for cukes from my garden I've ever found. For bigger, non-English cukes, I peel
    them before use.

    Geo

    https://thewoksoflife.com/smashed-asian-cucumber-salad/

    I've seen a few recipes like this one and they really appeal to me. I do plan on trying one out before the cucumber pipeline dwindles for the season. However, today I made what I expect will be my last batch of bread & butter pickles of the season . . .

    Image
    Sliced Cucumbers, Onions & Peppers
    Not exactly my favorite cutting device but with about 7 pounds of cucumbers to process, it made the most sense.

    Image
    Jarred Up
    2 half-gallons, 1 quart and 1 pint.

    I often feel like a vegetable traffic controller this time of year. :D

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #93 - September 5th, 2020, 6:15 pm
    Post #93 - September 5th, 2020, 6:15 pm Post #93 - September 5th, 2020, 6:15 pm
    Bien fait Ronnie, that's a lot of cukes!

    I had a "v" mandolin just like that once, bought it from a guy hawking them in front of a Kaufhof department store in Düsseldorf. It worked pretty well until I broke the hand guard. Now I've got a Japanese version.

    Made smashed Sichuan cukes again today. I'm really addicted to them. Usually I have an open bowl of them on the counter in the kitchen now at all times. Folks just wander buy and randomly grab a bite.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #94 - September 6th, 2020, 9:09 pm
    Post #94 - September 6th, 2020, 9:09 pm Post #94 - September 6th, 2020, 9:09 pm
    made habanero cucumber pickles, tasty
    Being gauche rocks, stun the bourgeoisie
  • Post #95 - September 16th, 2020, 11:28 am
    Post #95 - September 16th, 2020, 11:28 am Post #95 - September 16th, 2020, 11:28 am
    It looks like circumstances have lined up for a few days of eating leftovers, though I suppose that could change. So, not much cooking this week which, I hope, will be kind of nice. In the meantime, even though they're not technically "done," I checked in on the batch of bread and butters that I started on 8/29. Ms. Ziedrich says to let them go at least 21 days. Even though today is only Day 19, since they were just sitting in the fridge, I decided to try them out and I'm very pleased with the results (so far) . . .

    Image
    Bread & Butters, Day 19

    Great flavor, not overly sweet, and great snap and crunchiness. These are the Bread And Butters My Way from The Joy of Pickling, a recipe (and book) that I highly recommend. The hot red peppers I added worked out very well. They imparted a touch of spiciness into the entire batch and gave up enough of their heat that they are extremely pleasant to eat on their own.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #96 - September 19th, 2020, 5:21 pm
    Post #96 - September 19th, 2020, 5:21 pm Post #96 - September 19th, 2020, 5:21 pm
    Saw an interesting video on youtube that inspired me to take a shot at a sambal-like fermented red chili sauce . . .

    Image
    Mise En Place
    Chilis (most likely cayennes but sold only as red hot finger peppers, so I'm not entirely sure), garlic, ginger, sugar, salt & gin (subbed for baijiu, which I did not have on hand).

    Image
    Vitamix
    The chilis, chopped into ~1" pieces, along with the garlic and ginger, get processed into a coarsely-chopped mixture.

    Image
    Fermentation Crock & Yu Kurosaki VG10 Fujin, 210mm
    From here the salt, sugar and gin are mixed in, after which the moat is filled and the crock is covered. These are not to be fussed with again for at least 15 days but I like this vessel because I can see into it without opening it. That should reduce the urge to open the crock at all. I think Rene G was wondering about clear crocks upthread. You don't see a lot of them, though they're readily available. That said, it's small (1.3 gallons) and made of pretty thin glass, so it's never going to be my #1 vessel, and I don't imagine the durability is that great, either.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #97 - October 12th, 2020, 2:47 pm
    Post #97 - October 12th, 2020, 2:47 pm Post #97 - October 12th, 2020, 2:47 pm
    Having never made them before, I was surprised to learn that just about every recipe/method out there for Jalapeños en Escabeche involves some sauteing. Having eaten them too many times to count, they never seemed sauteed to me. I wrongly assumed that like many (most?) pickles out there, the most heat these saw would be in the form of hot brine poured over them after they were already in the jar. But as I poked around, I found not a single recipe that didn't include some sort of saute.

    Started out with a batch of (mostly) red jalapeños from Three Sisters Garden . . .

    Image
    Mise En Place & The Old Kurosaki VG10 Fujin, 210mm
    Sliced jalapeños, Mexican oregano & whole black peppercorns, white onion, carrot, bay leaves & garlic and kosher salt.

    Image
    Saute
    Some methods called for sauteing only some of the ingredients. Some called for sauteing each ingredient individually and some called for sauteing everything together. Since that seemed like the shortest, easiest path, that's the one I took. I used a splash of light olive oil.

    Image
    Prepping The Jar
    The salt and a bonus pinch of extra oregano await the rest of the ingredients at the bottom of the jar. I got lucky in that what I prepped all fit into one quart jar. That almost never happens.

    Image
    Jarred Up
    Once everything was in, I filled it to the top with white vinegar and gave it a few shakes to distribute the salt and oregano.

    After they cooled off, they went into the fridge. From what I understand, these will be ready to eat as early as tomorrow. We shall see but whenever they'll be ready, I'll be looking forward to trying them.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #98 - October 12th, 2020, 4:13 pm
    Post #98 - October 12th, 2020, 4:13 pm Post #98 - October 12th, 2020, 4:13 pm
    Ronnie -

    Looks amazing. Mr. X is a huge escabeche fan, especially when there is cauliflower involved. He made a batch this summer, which I don't think involved cooking. Not sure where he got his guidance. Anxious to see how yours turns out.
    -Mary
  • Post #99 - October 12th, 2020, 7:37 pm
    Post #99 - October 12th, 2020, 7:37 pm Post #99 - October 12th, 2020, 7:37 pm
    The GP wrote:Ronnie -

    Looks amazing. Mr. X is a huge escabeche fan, especially when there is cauliflower involved. He made a batch this summer, which I don't think involved cooking. Not sure where he got his guidance. Anxious to see how yours turns out.

    I love cauliflower. It's my second favorite vegetable and if I'd had some, I certainly would have included it. How did Mr. X's turn out? Fact is, I went digging for guidance on pickled jalapeños because there's another dish I want to make that involves them. For all I know, maybe when escabeche is made with cauliflower, the cw is to not cook it. Anyway, since I had a bunch of nice, fresh jalapeños on hand, I decided to give this a try rather than just open a can. I'm eager to see how they turn out but even if they're good tomorrow, I can't believe they won't be better a week from now.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #100 - October 13th, 2020, 7:54 am
    Post #100 - October 13th, 2020, 7:54 am Post #100 - October 13th, 2020, 7:54 am
    ronnie_suburban wrote:I love cauliflower. It's my second favorite vegetable and if I'd had some, I certainly would have included it. How did Mr. X's turn out? Fact is, I went digging for guidance on pickled jalapeños because there's another dish I want to make that involves them. For all I know, maybe when escabeche is made with cauliflower, the cw is to not cook it. Anyway, since I had a bunch of nice, fresh jalapeños on hand, I decided to give this a try rather than just open a can. I'm eager to see how they turn out but even if they're good tomorrow, I can't believe they won't be better a week from now.

    He loved it. I had a few bites. Not sure why -- wasn't in the mood for it?
    -Mary

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