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californiasmokin
09-01-2013, 12:58 PM
Post some pics and some of the great dishes you make with it please.

chester
09-02-2013, 06:29 PM
not really a meal, but an important ingredient

pickles!!

i found a recipe online and well...made it my own, wife and I opened a bottle of really overly sweet wine and i decided to add it to the recipe..

so the best i can recall....

bunch of cukes and onions, sliced, salted then iced over night in the fridge, rinsed and drained 53665371

pack into jars

53695370

brine....

• 2 tbsp mustard seed
• 1-1/2 tbsp celery seed
• 1 tbsp ground turmeric
• 4 cups white vinegar (5 percent)
• 4 and 1/2 cups sugar (if you are diabetic, use Splenda, or you can omit sugar
altogether)

i substituted a some sugar and vinegar w/ the wine...about a 1/3rd?? plus i added some cloves, garlic, bay leaves, ummmm maybe a touch of whole all spice.

added hot brine to hot jars, lidded with hot lids, and dropped into boiling water for 5 minutes ......just enough to make it all HOT but not cook the cukes...pulled the jars out and cooled ...they all popped. 5367

i also made some dills in the same manner...w/o the over night salt treatment..

4 cups water

4 cups distilled white vinegar

3/4 cup white sugar

1/2 cup pickling salt

3 tablespoons pickling spice, wrapped in cheesecloth

7 heads fresh dill

7 cloves garlic


:monkey::monkey:

turned out pretty good...

i like dills but not salty, next time i'd cut back on some of the salt for the dills, B&B ...best i ever made

californiasmokin
09-02-2013, 08:32 PM
I love the pickles when they are nice and crisp.

Thanks for the post.

chester
09-14-2013, 09:39 PM
Canned some red sauce

55045502

started as 21 gallon bags of whole frozen tomatoes, we freeze them, then stew them down till we have reached tomato intensity, this time it took 22 hrs on low...in the end it was 11 quarts plus about a pint (in the fridge, not sure what i want to make with it) and i'm done making pickles,

5503

what i find impressive is the color of this red sauce, there is nothing but tomato and a little bit of salt, the natural sugars really pop, reminds me of sun dried tomatoes, its a deep rich sauce i can make chili or marinara from this stage, just in time for winter....

californiasmokin
09-15-2013, 05:06 PM
You must have a pretty big freezer!21 gallon bags of tomatoes!

That red sauce looks great!

chester
09-15-2013, 05:51 PM
i could hide a body in it if needed....:saythat:

californiasmokin
09-15-2013, 06:33 PM
Bet that red sauce would be fantastic over some smoked meatloaf
Or some of BYBBQ smoked pasta!

I haven't grown any vegetables in a few years.Kinda miss it!

chester
09-15-2013, 06:56 PM
got a pan pizza in the oven right now.......pics to follow...