I made several pints of fermented dill pickles and the cloudy brine is to be expected. I also did some asparagus spears and some snap peas-highly recommend the snap peas
Gardening, canning, pickling and everything related
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Tex_77 Did they turn out crunchy? I’m hoping so.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
scottfletcher yes they were crunchy.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Tex_77 Oh Yeah!
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Tex_77 those pickles sound and look amazing. now I have to get a chamber vac!!
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Tex_77 Deserve its own post maybe? I know I am interested.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Jonathon Probably, we already killed 1 pound of them, and only made 2 pounds. I will say this though, since my wife has discovered everything we can do with a chamber vac, she is mad that we didn’t get one sooner. So I think you should make videos on what you can do with them other than just vac sealing bags. Austin
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Tex_77 Thanks man, we will take a look at it. Let us know (and this is anyone not just Tex) if they have anything else they use their sealer for.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Jonathon The Vacuum marinade function. Saw some videos on Youtube infusing fruit with booze which I want to try as well.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Decided to try a recipe I had found for quick pickled chick peas (garbanzo beans). Came out great.
“A smooth sea never made a skilled sailor.”
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by Denny O
Jonathon I use the marinade canisters some but, mostly to vac Kerr jar lids when I make Kraut and store the extra quart jars in the fridge.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Surg looks and sounds interesting. What is the brine?
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by Surg
GWG8541
Found this recipe online (not my own)
1 quart chickpeas, cooked; or 2 15 oz cansSimmer brine until sugar dissolves and pour over chickpeas and jalapeños. I let it sit for 24 hours.
2 cloves garlic
3 jalapeno pepper, sliced
3 strips lemon peel
2 tsp salt, kosher
1 tsp cumin
1 cup white wine vinegar, or distilled vinegar
1/3 cup sugar
pinch turmericI topped it off with some more vinegar to cover everything.
“A smooth sea never made a skilled sailor.”
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Surg thanks, I’ll be giving this a shot.
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Surg I took a screenshot of it. Thanks I will try it also. I like chickpeas
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Surg Great idea
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Surg Thanks for the recipe.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
When do any of you start your tomato seeds and when is your target planting date into mother earth?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O I start them about 6 weeks before the average last frost. Plant them outside after that (May 15th for me). Start hardening them off a couple of weeks prior
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Denny O I do just like Deepwoodsbutcher does.
And the dates are very close to I start tomato seeds at Easter and plant in ground right around Memorial Day ( which is really close to the last frost in Ohio).
I will start my pepper seeds a week or 2 before Easter and my super hot peppers I start in March around St Patrick’s day as they grow a lot slower. -
Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
chippewa I hope you are referring to this coming Easter, as it varies every year by many weeks!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in!
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