A twist on fried pickles - so good!
lovemycorgi z5b SE michigan
3 years ago
last modified: 3 years ago
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Aluminum Stock Pot, for pickles & squash ???
Comments (6)Aluminum in general I'd say, no. It depends on the pans of course as some are steel or Teflon lined. But in my experience, it can interact with the food and with vinegar and some spices. Changes the color and the taste. No big glass bowls you could use? NCHFP says: "Do not use aluminum, copper, brass, galvanized or iron containers for fermenting pickles or sauerkraut." Summer squash isn't supposed to be canned except as pickles but yes you can freeze it well. We make thick slices, blanch them for 3 minutes over steam, cool in iced water, coat with seasoned cornmeal (we add Cavender's and a bit of flour to ours but you can also use garlic powder or salt or onion powder or any dried spices you like), lay them out on cookie sheets individually in the freezer to freeze, and once frozen we put the slices in serving sized ziplock freezer bags. Dave...See Morehalf sour dill pickles the simplest way
Comments (10)I am always happy to hear that people get enjoyment out of my help. Thats why I make an effort to really be active here where I am apprieciated. You will now know that the 2 first jars are vinegar 'topped off', and hae beein made space in the fridge. Had to readjust the fridge shelves for those tall 1/2 gallon jars. Aslo, Mrs. Wages, semes to be offering a few 'refrigerator type' pickle mixes, that need no heat process, but instead do pickling with mostly vinegar instead of a salt water brine. They also have a pickled beet and dilly bean pickle mix now too. Canning Pantry offers these. After the summer and all the heat and busy, I hope to do some Canadian bacon again, as well as a batch of pepperoni, salami, some beer bratwurst, and cheedar cheese sausgaes. If they get me off the steroids and my sense of taste and smell can come back. I expect that most of what I had left in the freezer should be cooked by the end of summer. Tonight, I was actully able to sip lemonaid and almost tasted tart. A friend asked me if I would like to go out for a steak at the Texas Road House. I had to decline, even knowing how tempting it was, as it just wouldn't taste like a steak to me. As you can see, another sleepless night too.. hate being sick....See MoreKool-Aid Pickles: Oh, Yeah! (pics)
Comments (24)Serena, I got the recipe from Linda Lou at Harvest and the grandkids just loved it. I used cherry koolaid, and then I ran out of zucchini. THis year I intend to try the pineapple juice version, it's gotta be healthier a little, although it has the same amount of sugar. Zucchini Candy 10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though. 3 cups water 2 pkgs. unsweetened Koolaid 2 1/2 cups sugar Peel zucchini, dice or slice, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14 hours at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry and not sticky when done. Store in jars or other tightly sealed containers.If you dip in sugar when you turn them, they will be more like "gum drops" on the outside. You can do the same thing with the zucchini but use 48 oz. pineapple juice, 2 T. pineapple extract, 2 1/2 cups sugar 1/4 cup lemon juice. Annie...See MorePickle Juice Marinade
Comments (4)Dill pickle brine (juice) is relatively simple to do yourself, recipes are easily found. By making it yourself (it uses ingredients most kitchens should already have), you avoid some of the typical chemistry set items put into commercial preparations that are really not necessary. Make it in advance, keep in in the fridge, should last for awhile....See Morelovemycorgi z5b SE michigan
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lovemycorgi z5b SE michiganOriginal Author