Pickle something in vinegar brine - PEP BB Food.sand.vinegar

Norma Guy wrote:Growing up, our family used to consider a gallon glass jar of pickled eggs essential for travel  Went to the grocery store yesterday and couldn't get two crucial things; yeast and pickling vinegar.  Was planning on baking challah and pickling some eggs this week Thanks, COVID.

Hey if you do make challah will you post it??  Please

Here is my BB attempt!

Washing the cucumbers:


Dill from the neighbour:


Ingredients:


Brine
2 Cups White Vinegar
3 Cups Water
1/4 Pickling Salt

- Shove cucumbers in jar
- Add 3 to 6 cloves of garlic
- 1 tbsp pepper corn
- 1 tbsp dill seed (double for the "big" jars"

Shoving in the cucumbers!


Adding Dill:


Adding Brine:


Water Bath:


Finished Pickles!

Beautiful pickles! Well done. This is pickle season.

Yesterday four pounds cucumbers made eight pints dill pickles. Today, whatever is in the garden (zucchini, carrots, green beans, peppers) plus onions and cucumbers from neighbors, and cauliflower from the store, made six pints of mixed pickles. Trying to remember how long they need to cure.

Doing a two-fer with water bath canning today. Managed to get all my jars to seal, so I’m happy!

Used this recipe.

Recipe:
Eggs
1 c Apple cider vinegar
1/4 c water
Garlic
Onion
Bay leaf
Peppercorns
Dill

I made beet pickles from family recipe, and water-bath processed for 20 minutes.

The basic recipe is below.  I added a sliced onion and also used a tad more vinegar and a tad less sugar:



The ingredients:



Sliced and packed in jars (I used two pint jars instead of one quart):



In the water bath:


(It did not seem safe to use one of my two hands to take a picture while putting the jars in or taking them out)

Finished Product:

I thought I was finished with pickling for the year, until I ran across a recipe for "Canned Coleslaw," AKA pickled cabbage. I couldn't resist.

I found the recipe at "The Cockeyed Homestead." I should mention that I had to contact the author for clarification about the salt. Also, I ended up making another half-batch of brine to fill my jars.

Getting started on preparing the vegetables.

Veggies shredded and ready to sprinkle with salt for an overnight soak.

Filling the jars.

Into the canner.

Done after 20 minutes of processing in boiling water.

Yield for about 5 pounds of fresh cabbage was 5 quarts canned.

I bottled up some fire-roasted capsicums using this recipe.

They are really nice! We like to put them in pasta and eat them with falafel.

I picked up some cucumbers from a neighbor so I pickled a few:
Brine:
2 Cups White Vinegar
3 Cups Water
1/4 Kosher Salt

For spice equal parts:
Dill Seed
Yellow Mustard Seed
Garlic Powder
Peppercorns

Ground and add 1/2 tablespoon per jar.
I did a combination of rounds and spears.
Water bath for 15 minutes.

I made 7 pint jars with this recipe.

Here is my submission for the Food Preparation and Preservation - Sand - Pickle Something in Vinegar Brine BB.

At the PJT, I canned green beans and carrots in a vinegar brine.

To document the completion of the BB, I have provided the following:
    - Post picture of vegetables being prepared (washed, cut up)
    - Post picture of jar/s being filled
    - Post picture of jar going into or coming out of the bath
    - Post picture of finished product/jar

    - Post/link recipe you used
The recipe is from www.walkerland.com
1 qt water
2 qt white vinegar
8 tbsp salt
1 cup sugar
mixed and heated to pour over veggies