Pickles

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I would like to make pickled cucumbers and pickled carrots, perhaps hot mix, and later maybe try out some Kimchi or suerkraut.

I’m having a problem finding recipes in the samll volumes that I want. It seems that everything that I have come across is for 5 and 10 gallons of product. I’m not really an experienced cook or canner, so I don’t feel very comfortable modifing recipes, and I want to expiriment with a bunch of different things rather than make a large amoung of one thing.

I would apreciate any advice or pointers to recipes that anyone could give me.

Thanks
Jim

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I’ve found this page quite useful. http://recipes.chef2chef.net/recipe-indexa/arc-1736.htm . I’ve done quite a lot of pickling and found it quite easy to scale down recipes. Experiment! You’ll soon develop your own recipes, using particular blends of spices which suit you.

Pat

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Thank you, I’ll start doing some research. Right now, I’m a fan of Vlassic Hearty Garlic dills (Right behing Concorde’s Gran’s Dill Carrots, but Concorde’s gran lives in Ontario).

When scaling down pickling recipes, should the spices be scaled down with the rest of the ingredients ? (I would imagine so in this case, but I know that in certain types of recipes it is not a good idea to scale the spices up and down).

Thanks for the link!

Jim

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This isn’t quite what you might have had in mind but it is pretty simple. My Mom used to do this! This is a simple way to get some tasty pickled items without too much work! I haven

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Well, here’s another sort of Pickle you can try sometime. YADBEAA (Yet another difference between English and American)

For the Brits in the lounge a rutabaga is aka ‘swede’.

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Well, here’s another sort of Pickle you can try sometime. YADBEAA (Yet another difference between English and American)

For the Brits in the lounge a rutabaga is aka ‘swede’.

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Well, I eat about a jar of pickles a week , so I usually have pickle-juice left over. This is a great idea, and I think I will try it in the next few days!

Thank you

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When scaling down I tend to do it quite approximately. After one or two attempts you learn which spices you like, and you start to use them accordingly, upping some and downing others.

I think you need to be a bit careful in re-using pickle juice. The original vinegar will extract water from the veg or fruit being pickled, so it will be a bit diluted. it’s probably OK to re-use once; but don’t be tempted to re-use again.

Pat

Incidentally, the EU is trying to convert we Brits to the term rutabaga, although they’re not making much headway yet. I believe they were originally known here as “Swedish turnips”, which became shortened to Swede.

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Did you know there was an Advanced Rutabaga Studies Institute in Forest Grove, Oregon (“Rutabaga Capital of the World Since 1951”)?

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Fascinating! Thanks Hans. I must see if there’s a site devoted to parsnips, and if not I’ll consider setting one up.

Pat

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Fascinating! Thanks Hans. I must see if there’s a site devoted to parsnips, and if not I’ll consider setting one up.

Pat

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Did you know there was an Advanced Rutabaga Studies Institute in Forest Grove, Oregon (“Rutabaga Capital of the World Since 1951”)?

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I think you need to be a bit careful in re-using pickle juice. The original vinegar will extract water from the veg or fruit being pickled, so it will be a bit diluted. it’s probably OK to re-use once; but don’t be tempted to re-use again.

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Here’s what I did. I finished the last of my Vlassic Hearty Garlic Dills, and put in the jar with the pickle juice 3 hard-boiled eggs, a cut up green pepper and enough baby cut carrots to fill the jar. then I topped off with a bit of cider vinegar and dill. I’ll wait a week or two and see what happens.

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[indent]

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I think you need to be a bit careful in re-using pickle juice. The original vinegar will extract water from the veg or fruit being pickled, so it will be a bit diluted. it’s probably OK to re-use once; but don’t be tempted to re-use again.

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[/indent]

Here’s what I did. I finished the last of my Vlassic Hearty Garlic Dills, and put in the jar with the pickle juice 3 hard-boiled eggs, a cut up green pepper and enough baby cut carrots to fill the jar. then I topped off with a bit of cider vinegar and dill. I’ll wait a week or two and see what happens.

Reply | Quote

When scaling down I tend to do it quite approximately. After one or two attempts you learn which spices you like, and you start to use them accordingly, upping some and downing others.

I think you need to be a bit careful in re-using pickle juice. The original vinegar will extract water from the veg or fruit being pickled, so it will be a bit diluted. it’s probably OK to re-use once; but don’t be tempted to re-use again.

Pat

Incidentally, the EU is trying to convert we Brits to the term rutabaga, although they’re not making much headway yet. I believe they were originally known here as “Swedish turnips”, which became shortened to Swede.

Reply | Quote

Well, I eat about a jar of pickles a week , so I usually have pickle-juice left over. This is a great idea, and I think I will try it in the next few days!

Thank you

Reply | Quote

This isn’t quite what you might have had in mind but it is pretty simple. My Mom used to do this! This is a simple way to get some tasty pickled items without too much work! I haven

Reply | Quote

Thank you, I’ll start doing some research. Right now, I’m a fan of Vlassic Hearty Garlic dills (Right behing Concorde’s Gran’s Dill Carrots, but Concorde’s gran lives in Ontario).

When scaling down pickling recipes, should the spices be scaled down with the rest of the ingredients ? (I would imagine so in this case, but I know that in certain types of recipes it is not a good idea to scale the spices up and down).

Thanks for the link!

Jim

Reply | Quote

I’ve found this page quite useful. http://recipes.chef2chef.net/recipe-indexa/arc-1736.htm . I’ve done quite a lot of pickling and found it quite easy to scale down recipes. Experiment! You’ll soon develop your own recipes, using particular blends of spices which suit you.

Pat

Reply | Quote