Author Topic: Making pickles  (Read 2871 times)

Offline alikocho

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Re: Making pickles
« Reply #15 on: May 02, 2011, 10:05:00 AM »
A friend makes these awesome "Russian pickled tomatoes" from cherry tomatoes. Anyone have a good recipe?

Here's one (translated):

2.5-3kg Tomatoes
4 cloves garlic
2 bunches dill
5 blackcurrant leaves
10  oak and/or cherry leaves
1 large horseradish leaf
Fresh herbs to taste
10 black peppercorns
3-5 coriander grains
2 1/2 tblsp sugar
1 1/2 tblsp salt
Lemon juice

Fits in one 3 litre jar.

Process in water bath. Allow to age for 6 weeks.
« Last Edit: May 02, 2011, 03:36:01 PM by alikocho »
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Offline tschmidlin

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Re: Making pickles
« Reply #16 on: May 02, 2011, 04:22:53 PM »
A friend makes these awesome "Russian pickled tomatoes" from cherry tomatoes. Anyone have a good recipe?

Here's one (translated):

2.5-3kg Tomatoes
4 cloves garlic
2 bunches dill
5 blackcurrant leaves
10  oak and/or cherry leaves
1 large horseradish leaf
Fresh herbs to taste
10 black peppercorns
3-5 coriander grains
2 1/2 tblsp sugar
1 1/2 tblsp salt
Lemon juice

Fits in one 3 litre jar.

Process in water bath. Allow to age for 6 weeks.
I think I want to try that - are they red tomatoes, or green ones?

What does "fresh herbs to taste" mean, anything specific?  Any recommendations?
Tom Schmidlin

Offline alikocho

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Re: Making pickles
« Reply #17 on: May 02, 2011, 04:31:00 PM »
The recipe was for red tomatoes.

"Fresh herbs to taste" basically means what's around that you like. Given that "herbs" on the market in Moscow are generally Cilantro, Dill, Basil (although it's purple and slightly different), parsley, and chives, I'd suggest working with those.

All this is making me happy I'm going to Moscow next week.
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Offline tschmidlin

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Re: Making pickles
« Reply #18 on: May 02, 2011, 04:37:45 PM »
Awesome.  I'm going to have to remember this in a few months when the tomatoes are in.  Thanks.
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Offline euge

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Re: Making pickles
« Reply #19 on: May 02, 2011, 06:53:43 PM »
Thanks. I already got a bunch growing so hopefully I can make this fresh off the vine soon.
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Offline boulderbrewer

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Re: Making pickles
« Reply #20 on: May 03, 2011, 08:15:29 PM »
I used  the Ball Blue book for my pickled veggies and added some Thi Hots peppers to my veggies and then the best happened I ate the pickle veggies and dumped some hard boiled quail eggs in the left overs what followed was simply HEAVEN!



You can see the thai peppers on the bottom corner, they are great with a regular Dill recipe also
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Offline euge

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Re: Making pickles
« Reply #21 on: May 04, 2011, 06:41:20 AM »
(shudder)

If I get into quail then maybe. Maybe. When I was in the Middle East they sold those eggs by the bushel-load. No exaggeration.
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Offline 1vertical

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Re: Making pickles
« Reply #22 on: May 04, 2011, 07:16:26 AM »
Exaggeration??? I think NOT!

http://en.wikipedia.org/wiki/Century_egg
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Offline euge

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Re: Making pickles
« Reply #23 on: May 04, 2011, 07:45:15 AM »
Exaggeration??? I think NOT!

http://en.wikipedia.org/wiki/Century_egg

(double-shudder)

I guess every culture has their stinky food.
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Offline dean

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Re: Making pickles
« Reply #24 on: May 04, 2011, 09:05:09 AM »
I've been tossing around the idea of raising some quail too.  Hmmm... bite size pickled eggs, sounds great!  I love pickled eggs, we make them with beets.  Anybody on here got fertilized quail eggs for sale?  I'd be interested in a dozen or two.

I've got three little banty pullets in a brooder right now, older and larger americana's have been moved outside already.


Offline boulderbrewer

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Re: Making pickles
« Reply #25 on: May 05, 2011, 07:43:25 AM »
You would want at least 2 dozen eggs shipped, they are small and don't handle shipping well. Expect to get about 25% hatch rate with shipped eggs. Easier to get them local if you can find them. PM me is you want some fertile quail eggs.
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Offline MDixon

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Re: Making pickles
« Reply #26 on: May 09, 2011, 09:31:16 AM »
At one time I made pickles in 500 to 1000gallon batches over about 15 acres with about 1,000,000bu of capacity using natural lactic acid fermentation. The resulting product was very bland due to lack of spices in the ferment, but it's pretty much how my grandmother made and makes pickles. Some water, vinegar, salt and keep the cukes submerged.
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Offline redbeerman

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Re: Making pickles
« Reply #27 on: May 09, 2011, 10:16:58 AM »
Still too cool to grow them, but I pickle okra with some dill, garlic and jalapeños. I also do it in the fridge, rather than a full canning process. Okra tends to get mushing if canned with much heat.

I have never had this problem.  I heat process my okra pickles and they always come out crispy.  What is in your brine?

Mine is 1/3 white vinegar, 1/3 cider vinegar, 1/3 water,  kosher salt.  I add dill and cayenne, too.
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