Recipes, Pickling and Preserving

[stevebradford]

Seems most that are into growing plants as a hobby are into eating them as well.

Let’s make this a dedicated thread to sharing grandma’s passed down secret recipes, our own winning tasty creations like Lloyd’s legendary sourdough waffles, also cooking/preserving methods from other cultures.

Some of my favourites:

Apple cider vinegar
https://www.carnivorousplantsociety.ca/index.php?threads/making-apple-cider-vinegar.1575/

Fake banana peppers, made in the summer with grown and on sale bell peppers.
- Brine ratio 2cups 5% vinegar to 1tablespoon salt
- Fill 1 litre mason jar with sliced bell peppers
- one large chopped garlic per 1L jar
- 2 tablespoons dried chilli flake per 1L jar
- 1/8 teaspoon mustard seed per 1L jar

Garlic dill pickles
Brine ratio 2 cups regular vinegar to 1 tablespoon salt
2 large garlic per 1L jar
1/8 teaspoon mustard seed per 1L jar
1/8 teaspoon chilli flake per 1L jar
1/16 teaspoon Celery seed per 1L jar
4 pepper corns per 1L jar
4 Coriander per 1L jar
1 tablespoonish fresh dill per 1L jar
1 Bay leaf per 1L jar

Quick onion pickles (1-3 days)
Ingredients
2 small red onions
2 cups white vinegar
2 cups water
1/3 cup sugar
2 tablespoons sea salt
1 teaspoon pepper corns


Spicy Picked Beans
Brine ratio 2 cups vinegar to 1 tablespoon salt
1/8 teaspoon mustard seed per 1L jar
1/2 teaspoon chilli flake per 1L jar
1/16 teaspoon celery seed per 1L jar
4 peppercorns per 1L jar
4 coriander per 1L jar

Peppery seasoning salt
1/4 cup table salt
4 teaspoons table pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion power
1 teaspoon cayenne powder
Repeat ratio until your jar is full for fancy looking layers before you shake it up.

@Joanie chow
This is my mother's recipe for chow. She used to sit my sister and I on the back step with a hand-cranked grinder and the big bowl of stuff. We eat it as a side with fish. Also great on hotdogs I'm all out and this summer was terrible for tomatoes, so I'll wait until next year for another batch.
25 green tomatoes
8 onions
1 stalk of celery
2 sweet red peppers
4 c sugar (white or brown)
2 tbsp mustard seed
2 tbsp celery seed
2 tbsp salt
3 c white vinegar

Slice or cut up all ingredients.
Cook until tender.
Jar and seal while hot.

Italian Dressing
1 1/2 cups vinegar
1/4 teaspoon mustard powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried basil
1 tsp ground black pepper
2 tsp salt
Store mixed in the fridge, then mix serving portions with olive oil to use.

 

[Lloyd Gordon]

This is the recipe I use, "Mary's Pickles" from the wife of a friend of mine. I don't use the onions. I try to use lots of the dill flower heads if available. These are fairly low salt pickles but last for years. I'm still eating my 2016 batch.

If anyone visits me, they'll get some. If anybody pays shipping, I'll send them some for free!

 

[Olivera]

Seems most that are into growing plants as a hobby are into eating them as well.

Let’s make this a dedicated thread to sharing grandma’s passed down secret recipes, our own winning tasty creations like Lloyd’s sourdough waffles, also cooking/preserving methods from other cultures.

Some of my favourites:

https://www.carnivorousplantsociety.ca/index.php?threads/making-apple-cider-vinegar.1575/
View attachment 25545View attachment 25544

Fake banana peppers, made in the summer with grown and on sale bell peppers.
- Brine ratio 2cups vinegar 2cups water 1tablespoon salt
- Fill 1 litre mason jar with sliced bell peppers
- one large chopped garlic per 1L jar
- 2 tablespoons dried chilli flake per 1L jar
- 1/8 teaspoon mustard seed per 1L jar
View attachment 25543View attachment 25535

Garlic dill pickles
Brine ratio 2 cups vinegar to 1 tablespoon salt
2 large garlic per 1L jar
1/8 teaspoon mustard seed per 1L jar
1/8 teaspoon chilli flake per 1L jar
1/8 teaspoon Celery seed per 1L jar
4 pepper corns per 1L jar
4 Coriander per 1L jar
1 tablespoonish fresh dill per 1L jar
1 Bay leaf per 1L jar
View attachment 25532View attachment 25533

Quick onion pickles (1-3 days)
Ingredients
2 small red onions
2 cups white vinegar
2 cups water
1/3 cup sugar
2 tablespoons sea salt
1 teaspoon pepper corns


Picked beans
Brine ratio 2 cups vinegar to 1 tablespoon salt
1/8 teaspoon mustard seed per 1L jar
1/8 teaspoon chilli flake per 1L jar
1/8 teaspoon celery seed per 1L jar
4 peppercorns per 1L jar
4 coriander per 1L jar

Great job Steve!!!

 

[Cicindelid]

If anybody is interested, i have a fermentation class coming up and i could possibly send pics of stuff. I think we are making beer and cider. I am in a biotechnology program for context

 

[Lloyd Gordon]

@Cicindelid, I'd be interested. @stevebradford should be your lab instructor

 

[Lloyd Gordon]

@stevebradford, you should try my pickle recipe. I find the addition of sugar gives an excellent flavour and also is not as salty.

 

[stevebradford]

I will give it a try! Yes fair warning, I leave it out in mine because I like them ZESTY!! When I put some pickle slices in my sandwiches they don’t go unnoticed I didn’t include some of my others like my silver or English pickled onion recipes i love in here because I didn’t think anyone else could handle them!

Janet’s Salsa!

 

[Lloyd Gordon]

As I mentioned, I'm eating away at my 2016 pickles. There is pepper and lots of garlic but it is the combo of dill & vinegar x 7 years that makes my mouth sit up and take notice. I usually eat them in thin slices to reduce the "pickle shock".

 

[King Karnivores]

I've always read (and followed) that bands should be removed after canning as they don't improve the seal, can hold overflowed 'gunk' that can mold under the band, can rust--making opening difficult, and make it difficult to notice spoiled cans but I notice you guys generally have the bands on in the pics, have you found that keeping bands on is better?

 

[Lloyd Gordon]

I've read that about the bands but I never trust just the lids. And yes, it usually takes some doing to open them. Never had mould but some degree of rust after years in ~45% humidity in the cold room.

 

[stevebradford]

I've read that about the bands but I never trust just the lids. And yes, it usually takes some doing to open them. Never had mould but some degree of rust after years in ~45% humidity in the cold room.

Some of my rings are stainless.

Plus with the ring on if you bump two jars together at the lid you don’t have to worry about breaking the seal. I also never have mould, maybe some minor rust but never caused me an issue. Also beats having a box full of unused rings floating around taking up space. As it is I still seem to have more rings than jars..

 

[stevebradford]

A busy weekend of preserving!

trying some Mary’s pickles

Tried to can chunky tomatoes, came out a little watery and not as red as I was hoping, hopefully it captured some of that summer flavour and tastes good!

 

[Lloyd Gordon]

The somewhat watery tomatoes would be great in slow-cooking stews.

 

[stevebradford]

The somewhat watery tomatoes would be great in slow-cooking stews.

Hopefully! And probably but If not the dehydrated tomatoes will be!

 

[Joanie]

This is my mother's recipe for chow. She used to sit my sister and I on the back step with a hand-cranked grinder and the big bowl of stuff. We eat it as a side with fish. Also great on hotdogs I'm all out and this summer was terrible for tomatoes, so I'll wait until next year for another batch.

Chow
25 green tomatoes
8 onions
1 stalk of celery
2 sweet red peppers
4 c sugar (white or brown)
2 tbsp mustard seed
2 tbsp celery seed
2 tbsp salt
3 c white vinegar

Slice or cut up all ingredients.
Cook until tender.
Jar and seal while hot.

 

[stevebradford]

I been trying to rip off Newman’s Own Italian salad dressing for a while and now I feel I’m getting close!


Italian Dressing
1 1/2 cups vinegar
1/4 teaspoon mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried basil
1 tsp ground black pepper
2 tsp salt
Store mixed in the fridge, then mix serving portions with olive oil to use.

 

[Lloyd Gordon]

Wouldn't fresh minced garlic and onion be better?

 

[stevebradford]

Probably but how well and long would it keep before moulding? I make this in a quantity to use over a month. Fresh is also harder to use than powered as it flavour takes longer to be pulled out and estimate potency.

 

[Lloyd Gordon]

You could mince the onion and (Canadian) garlic in portions (in food wrap) and freeze it.
I find powdered garlic and onions not anywhere as good as fresh or frozen. We buy Ontario garlic and freeze enough to last a year.

 

[stevebradford]

Garlic and onions from our garden keep just fine in our pantry.

Use the fresh stuff for cooking and the dried or powdered for making dressings, spices and sauces. The reason to use the powdered is easier duplicate the same recipe with the same results. One fresh clove of garlic is not the same as the next in size or potency.