• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • jordan barton
  • Pearl Sutton
  • Steve Thorn
  • Leigh Tate
  • r ranson
  • paul wheaton
  • Nicole Alderman
  • Greg Martin
  • Mike Haasl
master gardeners:
  • John F Dean
  • Carla Burke
  • Jay Angler
  • Nancy Reading


Posts: 155
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
This week's Independent's column the dish is all about canning: Pickles, co-munching and the USDA. In it, Ari LeVaux gives some insider info--tips and tricks--about canning as well as the USDA guidelines.

Some highlights include:
Slicing carrots and peppers into rounds about a half inch thick.
Jalapenos are the ultimate pepper to use for pickling.
Add a teaspoon of salt and a tablespoon each of yellow and brown mustards seeds to the bottom of each quart jar.
To make Mexican-style peppers and carrots (escabeche) add a tablespoon or sprig or two of oregano.
Use a brine of 50/50 vinegar and water, with the vinegar equal parts cider and white wine vinegar.
Undercook and under-vinegar the vegetables as long as you know to never eat from a jar that has lost its seal or whose lid does not display the telltale concavity that indicates a vacuum.

What are some other people's secrets to great pickled veggies?

Does anyone have some recipes to share?
Those who dance are thought mad by those who hear not the music. This tiny ad plays the bagpipes:
The Wheaton Eco Scale
    Bookmark Topic Watch Topic
  • New Topic