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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  
Old 08-09-2012, 05:14 PM
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Default Pickling Recipes

Last night I ate some really good homemade pickles and it got me wanting to give it a shot. Anybody willing to share some tips or PaPa's old pickling recipes? Hell, I'll even take MawMaw's too... I ain't picky.
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Old 08-09-2012, 05:41 PM
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Best I have had was to take a jar of dill slices. Pour the liquid out add sugar, chopped garlic, and tabasco. Close lid and turn jar over every morning and night. In a week the jar will be full of liquid. Pickles are ready.
My mom called them upside down pickles
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Old 08-09-2012, 07:12 PM
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Thanks saute. That sounds like a lot less work than I was anticipating. If you don't mind my asking, where are you a chef at? I would love to try some of your cookin..... Any other suggestions from the professional picklers out there?
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Old 08-09-2012, 08:19 PM
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Saute, I know us cajuns usually dont measure but about how much sugar and tabasco would you say you use? Id like to try this, it sounds very good.
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Old 08-09-2012, 08:34 PM
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Hey I should have the recipe in an hour.
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Old 08-09-2012, 08:52 PM
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Quote:
Originally Posted by Matt G View Post
Thanks saute. That sounds like a lot less work than I was anticipating. If you don't mind my asking, where are you a chef at? I would love to try some of your cookin..... Any other suggestions from the professional picklers out there?
I am the day chef at Lauberge Buffet. Hey I dont cook anymore I baby sit 23 cooks....lol.
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Old 08-09-2012, 08:57 PM
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Ive had the buffet there a few times and its very good. That desert bar is awesome also!!
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Old 08-09-2012, 09:02 PM
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Spicy Coonass Pickles

1 gallon dill pickles (thin sliced)
5# sugar
4 T garlic (fine diced)
1oz tabasco


Remove all juice and half of pickles from jar.
Add half of all ingredients to jar.
Add remaining pickles and rest of ingredients to jar.
Turn jar over top to bottom once every morning and evening for 7 days.

Each day it will gain liquid and by 7th day the jar will be full.
I then transfer to 1 pint jars. These pickles do not need refrigeration.
Be careful these pickles are addictive. They are like a spicy bread and butter pickle only better.
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Old 08-09-2012, 09:09 PM
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Originally Posted by bjhooper82 View Post
Ive had the buffet there a few times and its very good. That desert bar is awesome also!!
Thanks our Pastry Chef has been the Captain of the US Pastry Team.
Last year he placed first in the world in sugar sculptures at Coup de Mont
in Leon France. Dudes a beast.
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Old 08-09-2012, 09:11 PM
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Thanks saute. sounds great
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Old 08-09-2012, 09:14 PM
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Quote:
Originally Posted by saute86 View Post
Thanks our Pastry Chef has been the Captain of the US Pastry Team.
Last year he placed first in the world in sugar sculptures at Coup de Mont
in Leon France. Dudes a beast.

Well you can tell him i ate so much damn sweets there one night i couldnt breathe for about 30 minutes!!! My buddies went gamble and i had to sit on one of the benches in the hall between the casino and resturant and let my food go down a little bit. LOL
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Old 08-09-2012, 09:25 PM
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Well you can tell him i ate so much damn sweets there one night i couldnt breathe for about 30 minutes!!! My buddies went gamble and i had to sit on one of the benches in the hall between the casino and resturant and let my food go down a little bit. LOL

Yes the small individual desserts will get you every time. Its hard not to want to try them all.
Have you had the fish cooked to order? Its the best thing on the buffet. Next time try the salmon and get the ginger teriyaki sauce. You wont be disapointed.
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Old 08-09-2012, 09:45 PM
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Quote:
Originally Posted by saute86 View Post
Spicy Coonass Pickles

1 gallon dill pickles (thin sliced)
5# sugar
4 T garlic (fine diced)
1oz tabasco


Remove all juice and half of pickles from jar.
Add half of all ingredients to jar.
Add remaining pickles and rest of ingredients to jar.
Turn jar over top to bottom once every morning and evening for 7 days.

Each day it will gain liquid and by 7th day the jar will be full.
I then transfer to 1 pint jars. These pickles do not need refrigeration.
Be careful these pickles are addictive. They are like a spicy bread and butter pickle only better.
I'm definitely trying this. Sounds awesome
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Old 08-09-2012, 09:47 PM
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I wonder if this is close to the pickles that Tabasco makes
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Old 08-09-2012, 10:14 PM
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Quote:
Originally Posted by saute86 View Post
Yes the small individual desserts will get you every time. Its hard not to want to try them all.
Have you had the fish cooked to order? Its the best thing on the buffet. Next time try the salmon and get the ginger teriyaki sauce. You wont be disapointed.

I havent tried the fish but i will next time.
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Old 08-10-2012, 07:29 AM
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I'm gonna try this this weekend
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  #17  
Old 08-11-2012, 12:15 PM
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I just got done mixing it all up and back in the jar to ferment. I used my in-law's hot sauce instead of Tobasco.... Has a little more kick to it. Now tell me this... How do you stop yourself from eating them before it's ready? I'm afraid they won't make it 7 days!
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Old 08-11-2012, 02:05 PM
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Quote:
Originally Posted by saute86 View Post
Spicy Coonass Pickles

1 gallon dill pickles (thin sliced)
5# sugar
4 T garlic (fine diced)
1oz tabasco


Remove all juice and half of pickles from jar.
Add half of all ingredients to jar.
Add remaining pickles and rest of ingredients to jar.
Turn jar over top to bottom once every morning and evening for 7 days.

Each day it will gain liquid and by 7th day the jar will be full.
I then transfer to 1 pint jars. These pickles do not need refrigeration.
Be careful these pickles are addictive. They are like a spicy bread and butter pickle only better.
4 T garlic?

Can someone explain this to me?
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  #19  
Old 08-11-2012, 02:07 PM
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Quote:
Originally Posted by Micah View Post
4 T garlic?

Can someone explain this to me?
I'm thinking table spoons
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  #20  
Old 08-11-2012, 02:10 PM
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I think T= tablespoon & t= teaspoon
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