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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Any picklers????
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#2
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We would drop the jars in a pot of water then bring it to a boil. After a few minutes we would pull them and let them cool on the island in the kitchen. Then the waiting game, if they sucked down they were good. Give them a good 12 hours before you rule them out. To answer the question, as long as your jars/lids/equipment are sterile then all is well when the lid sucks down.
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#3
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I made up 35 jars last year and this was the easy method and they were crisp bread n butter pickles...ordered on amazon...some i put some red pepper flakes and a little fresh garlic for spicy pickles. Stuffed jars with cut up cukes and made up mixture and poured over. Just make sure to wipe the op of jars with clean wet rag and seal tight with new lids. I had one jar that failed to pop down.
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#4
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This goes without saying but for the ones that don't seal (lids don't pop down) simply toss them in the fridge and eat those first.
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#5
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buba here is how we do it no pressure cooking steaming etc its quick and easy they last in the cabinet for years if ya need em to but ours always disappear fore its time to do it again.
read the post it describes our method if ya have any questions let me know. http://cappyandpegody.blogspot.com/2...ast-night.html |
#6
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Well I popped the lid on a jar from 6-1 and they crisp enough and had a vaccum so I guess next year if I'm blessed with a good crop I'll have to do more and quit throwing away the culls....I also cooked down some tomato's with a tad lemon juice and made some of the best sauce I ever had . Sauce and pickles are fairly cheap in the store but they just don't compare with home made....
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#7
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Well how about this... Wife and I pulled into BR couple of weeks ago, helping one of our kids moving back to LSU. Anyway we checked in to the hotel late- like 11:30pm. Hungry nothing open wanted a cold beer wound up at Chilis. I know but it's what we had. Sorry for the build up but my youngest ordered a burger and one of his sides were "pickles" but they looked like fresh cucumbers so I tried one and DAMN it was a blast of flavor. Called the waitress over and she told me that they "pickle" them every morning! Basically salt pepper,hot pepper sauce and vinager.. So they sit for like 10-12 hrs, they were damn good. Wondering what y'all think I've never pickled or put veges up but these things were great! Is that some quick trick or what? Sorry I have. Done peppers from the garden but let them set for a couple months.
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