Just finished up a bit of pickling with Mom. Okra and cucumbers. We ran out of Mason jars or we would have done more:

5 pages by midnight at least!!!



Kinda unrelated....
He gave me 3 tomatoes yesterday after we got done shooting.
👍👍👍👍👍👍
Put em the fridge
Chill for couple hours.
Sliced em all up
Hit em with the salt and pepper grinder.
Baylor ate one🥴🥴🥴🥴🥴
Blackjack and Brady gave me the your nucking futts look...

😄😄😄😄


Wish Slumlord would gift me with a jar of his spaghetti sauce he was talking about the other day.
( hint hint)

Got me kinda wanting to make a big ole combat batch of spaghetti and eat it for a couple of days( always better the next day or two)
Get about 3 of them big ole dollar apeice 2 ft long french bread thingamabobs from wally world and 3 or 4 pds of hamburger.



Sure as fugg wouldn't let khan/wife make it.....
She can fugg up a pot of boiling water........

Slumlord has 100,s
Literally of them jars laying around.

He could probably rig up some Rube Goldberg contraption with em all, and raise the Titanic...
🥴🥴😄😄😄

Waterhead is still stealing my cukes. Hurting the pickle production. LOL














Wouldn’t give this one back yesterday.

Canned 13 pints of salsa, 3 quarts of pickles, 3 or 4 pints of pickled pepper rings, and 4 pints of spaghetti sauce last weekend. Gonna can some more pickles, salsa and spaghetti sauce tomorrow.

Okra, no way.

I thought a pickled cucumber was called a pickle.

My Aunt had a killer recipe for Pickled Green Beans
She took it to her grave.
It is very sad that she would not share the recipe with anyone not even her brothers and sisters
They were fantastic.

Pickled okree done correctly is awesome. It has to be crisp though. Mushy pickled okra is gross.

Canned these Wednesday, cukes are fried. Pulling the panels tomorrow and tilling them under.

7 quarts kosher 7 quarts spicy

Fried? Like in a skillet? What's the point of doing that and what's yer recipe?

I think he's saying his cucumber vines are done.

We are starting to get a trickle in. I didn’t set out enough plants with intentions of canning expectations this time around. Still have nearly 80-100 quarts from last summer canning.

We eat this many every 2 or 3 days just slicing them up.

Better Boy variety.

Yes, fried as it too hot and dry. But I do deep fry the ones I slice thin. Batter them like an onion ring and fry with fish. Do the same with pickled green beans.

I get it.

Fried pickles are great.

That spot on your arm looks like Lyme disease

That pickled okra looks good
Would you share the recipe?

put a sprig of mesquite leaves in with it, it will be crisp, works for pickles also.

Systemic corticosteroid thrombocytopenia.

I got caught in the middle of an air soft meltdown. Griefer assassin.

Recipe varies:
Heat to a gentle boil:
White Vinegar
Water
Kosher salt

Stuff the okra in Mason jars and maybe some peppers if you like 'em spicy. I'm not sure what peppers I used, I just grabbed some out of the garden.
Add maybe 2 cloves of garlic, sliced in half.
If you don't add a fresh pepper, throw in some CRP (crushed red pepper).
Add some black peppercorns, mustard seed, & dill

Once the water, white vinegar and salt mixture is at a gentle boil, pour it into the mason jars until it reaches about 1/2" from the top, then seal up and let sit on the counter until cool.
Put into the refrigerator and let sit several weeks before opening.

Sometimes I add coriander or a bit of sugar, but I generally don't add sugar. You can also sub apple cider vinegar for white vinegar if u like, but I don't care for the taste of apple cider vinegar.

I'm gonnna' try stxhunter's Mesquite leaves idea next go-'round.

got some Winter King Salmon pickled up, turned out good, will be doing more

with the White King (on the left in pic) I made salmon lachs that are frkn tasty

...

Lks like you got it down

Cool!!

Now THAT is some serious picklin' ..... threads like this one are excellent.

We're so serious about our picklin' preps around here that we buy our vinegars in 25 gallon barrels and our picklin' salts in 20 pound bags. Asparagus is the big one for us as my sister-in-law owns a big asparagus farm.

Don't know for sure, but I always heard that a little sugar helped keep the vinegar clear. miles

Maybe off topic a bit but how long are home pickled eggs good for?

they don't last long around here.

Ha! They normally are gone quick here too. I had to spend a few days in the hospital and nobody here eats them except me.

I usually let them sit a week before eating and they are gone in a week. But these have been in the fridge for about 3 weeks now.

I searched around and info is all over the place on how long they are good for.

Three weeks is fine.

Looks like the use of blood thinners.

My uncle had a recipe for some sort of pickled vegetable. It was white like turnip or something, shredded, had turmeric to make it yellow and had a ton of mustard seeds in it. Anybody know of anything like that?

Love pickled okra.

Six quarts of kosher dill slices yesterday. I gave up and ordered some chinese canning lids off of amazon. There hasn't been a single canning lid on the shelf in any store around here all year.

I wouldn't try pressure canning with them, but the chingchong amazon lids are doing ok for hot water processing.

I wouldn't ve afraid to pressure can with them.
The only big risk is explosion when you deals are pressure from the canner.
Almost all jars seal before the canner is cool enough for that. At that point,
a ca catastrophic event isn't likely. As far as sealing, there is more negative pressure in a pressure canned jar. So it should be sealed tighter.

My fear would be contaminants or poor quality rubber on the seal.

Paint ball can be a painful game.

One of my uncles used to work in a pickle factory. He got fired for fooling around and sticking his finger in the pickle slicer....