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

BB Food Prep and Preservation - sand badge
 
Kyle Knight
pollinator
Posts: 205
Location: Pacific Northwest
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Approved submission
I offer a sacrifice of giardiniera to please the PEP gods.

I used this recipe:
https://www.daringgourmet.com/homemade-giardiniera/
20211030_163941.jpg
nice brine bath
nice brine bath
20211031_080911.jpg
stick em in a jar
stick em in a jar
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into the bath
into the bath
20211031_090130.jpg
sitting pretty
sitting pretty
Staff note (gir bot) :

Paul Fookes approved this submission.
Note: Congratulations Kylie.   - No PEP Gods, just us mere mortals enjoying your submission

 
Rebekah Harmon
Posts: 274
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Hey skip team! My sunchokes aren't storing well. So I'll try pickling them. I used this recipe: https://www.tastingtable.com/cook/recipes/pickled-sunchoke-recipe-jerusalem-artichoke-homemade-pickles-the-dabney-dc

I sliced them and made the brine while they soaked in salty water. I didn't have enough fridge space for them all, so then I water bathed them. Today, two weeks later or so, they taste great!
20211123_133556.jpg
Sliced
Sliced
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Chopping garlic
Chopping garlic
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Filling jars
Filling jars
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Coming out of the canner
Coming out of the canner
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Finished
Finished
20211203_103343.jpg
Tasty!
Tasty!
Staff note (gir bot) :

Christopher Weeks approved this submission.
Note: Yum!

 
Aurora House
Posts: 211
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Submission flagged incomplete
Carrots to fill a jar, apple cider vinegar 1/4c, ginger 1in, salt 1tsp, water to cover carrots
? On the no plastic the lid on the left is standard canning lid- use once then throw away. On the right a reusable lid made by tattle- reusable gasket lasts about 10  years plastic supposed to be forever. For this bb I'm willing to use the one and done to qualify for using no plastic, but when I run out I'm switching to the plastic reusables and never looking back. No plastic is a noble goal but that lid will save $ and garbage space which makes it more Premi in my book. yes I know its not yet complete, I'm giving the couple of days fermentation for an answer to do I have to use my disposable metal lid or can I use my reusable plastic canning lid.
Well I have gotten no response yet about reusable lids so here's a picture of me using one.
PXL_20220114_013653132.MP.jpg
Slice
Slice
PXL_20220114_015424951.MP.jpg
Lids in question
Lids in question
PXL_20220114_024929163.jpg
Fermenting while? Answer
Fermenting while? Answer
PXL_20220118_064048505.jpg
Instapot canning
Instapot canning
Staff note (gir bot) :

Ashley Cottonwood flagged this submission as not complete.
BBV price: 1
Note: To show you've completed this badge you must   - Post picture of jar going into or coming out of the bath    (This is a pickling BB)

 
Aurora House
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Submission flagged incomplete

Aurora House wrote:Carrots to fill a jar, apple cider vinegar 1/4c, ginger 1in, salt 1tsp, water to cover carrots
? On the no plastic the lid on the left is standard canning lid- use once then throw away. On the right a reusable lid made by tattle- reusable gasket lasts about 10  years plastic supposed to be forever. For this bb I'm willing to use the one and done to qualify for using no plastic, but when I run out I'm switching to the plastic reusables and never looking back. No plastic is a noble goal but that lid will save $ and garbage space which makes it more Premi in my book. yes I know its not yet complete, I'm giving the couple of days fermentation for an answer to do I have to use my disposable metal lid or can I use my reusable plastic canning lid.
Well I have gotten no response yet about reusable lids so here's a picture of me using one.


New qt dill instead of ginger after a couple days fermenting I'll try canning this batch. Still ? About reusable lids.
PXL_20220128_212608833.MP.jpg
Dill in jar
Dill in jar
Staff note (gir bot) :

Samantha Lewis flagged this submission as not complete.
BBV price: 1
Note: Did you post a link to the recipe?  There is too much vegetation in the jar.  The carrots will rot if not submerged.

 
Mike Barkley
gardener & hugelmaster
Posts: 3434
Location: Gulf of Mexico cajun zone 8
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Here at permies we try to avoid using plastic anything. However, I don't see anything in the requirement for this BB excluding plastic lids so I think it would be certifiable.
 
Jack Atreides
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I pickled figs by substituting sugar in the recipe with honey, and it was 2-1 organic (with mother) apple cider vinegar to honey, with plenty of pickling spices (cloves, cinnamon sticks, star anise) and slices of lemon. It's been over two years now and the figs taste better all the time.
 
Sienna Scott
Posts: 59
Location: Zone 5a, Southern Wisconsin
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Approved submission
My pickling cucumbers are finally producing, so now I can finally start to satisfy my husband's need for pickles.

I'm following this recipe: https://www.ballmasonjars.com/blog?cid=dill-pickle-recipe with a minor modification- some cut pepper to add some extra spice.
It calls for:
4 lbs pickling cucumbers (about 16 small to medium)
3 cups sugar
2 Tbsp salt
6 cups vinegar
2 Tbsp BallĀ® Mixed Pickling Spice
Green or dry dill (1 head per jar)

I'm also reusing some of my many jars, the big one is a quart and the shorter two are pint sized. I ultimately did not have enough jars, so I used the extra cucumber and pickles for a salad later.

Veg about to be prepared, about 4.5 pounds of cucumbers and a handful of shishito peppers.



Filling the jars with veg, then filled with the brine after this was taken.


Fresh into the bath


Done


Staff note (gir bot) :

Mike Barkley approved this submission.

 
Aurora House
Posts: 211
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Aurora House wrote:

Aurora House wrote:Carrots to fill a jar, apple cider vinegar 1/4c, ginger 1in, salt 1tsp, water to cover carrots
? On the no plastic the lid on the left is standard canning lid- use once then throw away. On the right a reusable lid made by tattle- reusable gasket lasts about 10  years plastic supposed to be forever. For this bb I'm willing to use the one and done to qualify for using no plastic, but when I run out I'm switching to the plastic reusables and never looking back. No plastic is a noble goal but that lid will save $ and garbage space which makes it more Premi in my book. yes I know its not yet complete, I'm giving the couple of days fermentation for an answer to do I have to use my disposable metal lid or can I use my reusable plastic canning lid.
Well I have gotten no response yet about reusable lids so here's a picture of me using one.


New qt dill instead of ginger after a couple days fermenting I'll try canning this batch. Still ? About reusable lids.


3rd quart https://traditionalcookingschool.com/food-preparation/lacto-fermented-carrot-sticks-gut-healing-probiotic-snack-for-kids/?pk_vid=506c5ef10e11444a16614302981ef7ac
PXL_20220825_115708560.jpg
Ingredients
Ingredients
PXL_20220825_121707663.MP.jpg
Minced ginger
Minced ginger
PXL_20220825_121356881.jpg
Full jar
Full jar
 
Nicholas Save
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I discovered purslane this year and went crazy making pots of this easy to grow and propagate plant. I love the taste and eat it every day pretty much and wanted to try something else with all my surplus.  I also wanted to do my first badge bit so this worked out perfectly.





I tried two different ways, two jars (I only had pints so I did two of each to make a quart). One way, according to the recipe on this website (https://homespunseasonalliving.com/pickled-purslane/) and a second way doing a full water bath which I will demonstrate here. I followed the instructions on the links provided, such as https://www.ballmasonjars.com/water-bath-canning.html, and I did it for 10 minutes at a full boil and let it cool. The only other time I have tried canning I was making jelly and I only got some of the jars to gel.



This was basically a new experience for me and I couldn't find any full water bath instructions for purslane specifically but it does taste acidic and it is put in a 50/50 vinegar and water solution with a measured amount of salt. I also used all the pickling spices recommended on the first webpage including the chili and ginger.


I can't wait to try it and I will update this post with the results. All of the tops successfully sealed including the two that I only put hot brine over but those two remain in the refrigerator while the two with the full water bath have been kept at room temperature. I am interested to note the  differences in flavor and texture.
Staff note (gir bot) :

Leigh Tate approved this submission.
Note: Congratulations on your first BB!

 
Rebekah Harmon
Posts: 274
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My cucumbers have not done well this year! But my zucchini is rolling out lots of veg. SO I'll make zucchini pickles. Here is the youtube video I used with the recipe: https://youtu.be/M0cJAhBeCz4
I made enough brine and cut up enough zucchini for 4 quart jars of pickles. The garlic and dill are also from my garden! It needed a 25 minute water bath for my altitude. I can't wait to see how they turned out. Sure, I can bottle it right, but will my family like it? That's the real test!
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the squash
the squash
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filling the jars
filling the jars
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chopping dill, garlic, pickles
chopping dill, garlic, pickles
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removing pickle jar from water bath
removing pickle jar from water bath
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4 finished quarts of pickles
4 finished quarts of pickles
Staff note (gir bot) :

Mike Barkley approved this submission.
Note: Since you already have a vinegar brine BB be aware that this one doesn't count towards the sand badge. However it looks good & it's approved.

 
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