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I finally got around to making a batch of pickles using the recipe that marubozo was kind enough to share with all of us. I'm trying my best to wait 2 or 3 days to give them time to soak up all the flavors.
I have only tried to make pickles a few times and each time they come out very bitter. I use a stainless steel pot to make the pickling liquid but I think somehow I am getting a bad reaction with this pot. Anyone have any thoughts?
I made them last week and used pickling cuc's more because they looked the right size than anything else. I also added a cut up habanero to each jar--they must have been killers as the pickles had really taken on heat after day two and I had to pull the peppers out. Good tho
I have always used pickling cukes to make'em as they are the right size for the Ziploc plastic quart jars I bought. Our cucumber plants are flowering like crazy now, so I expect my next double batch (half sliced / half spears) will be doubly good as they will be home grown and made...
I make the brine, divide the other spices and the cukes in the jars, and then pour the brine on top to fill.
I also add the sliced peppers (Habanero's in my case) into the boiling water when I put the garlic in. I think this extracts a little of the Capsaicin oil and makes for a spicier pickle.
Looks like they are rated for soups, so a little hot brine shouldn't hurt it. I usually wait a 5 - 10 mins and then put the lids on. Leave them on the counter overnight and then into the fridge the next day.
I love how crunchy these are, even several weeks after they were made. And they do get spicier as time goes by.
Couldn't wait a full 2-3 days. I tried a couple of pickle spears tonight. Overall, I thought they were great tasting.
I think I will reduce the salt in my next batch. I am a heavy salt eater; so they were OK for me. However, I know that some of my friends are going to find them too salty.
I used the Hungarian wax peppers listed in the recipe; and I used Boston Pickling Cucumbers.
I made these 2weeks ago. Only 4tbsp of salt rather than 6. They were perfect on day 2, but now I find the vinegar flavor has just increased to the point that I can No longer get them down.