The old fashioned kosher pickles with dill & garlic. They were made in crocks, plate weighed down the ingredients and left at room temperature. Took about a week and then you put them in jars & in the refrigerator.
06/04/2013 - 5:54pm
Bread and butter pickles!
05/10/2013 - 9:29am
can you pickle/can seafood for example: scallops,crab/lobster meat,fish,clams, oysters, gator meat. Thank you for your help.Pamela
05/09/2013 - 8:09pm
When I was growing up my Dad used to pickle the venison hearts from the deer which we shot in the fall. How about recipes/instructions for that?
05/09/2013 - 2:35pm
05/09/2013 - 9:43am
I make prize winning pickles, dill pollen added is great and when canning to keep longer, use pickle crisp granules.
05/09/2013 - 9:30am
According to everything i have seen, you are the closest to what i want to do. My ultimate goal is to be able to preserve in 5 gallon buckets. I know at times the air will get warm, so will the juices.
In 5 gallon pails, i am looking to prep / pickle
cabbage, string beans, kale, nappa and pak choi, radishes and turnip, carrots are a maybe..
my email is firstname.lastname@example.org
04/16/2013 - 8:01pm
03/16/2013 - 11:01pm
Green chiles - no canner. Would just sugar and apple cider vinegar work? Heat the brine to boiling and then pack chiles in jars and pour the brine over. Refrigerate.