I cheat with my pickled eggs... I just use the juice from a bottle of good dills (such as Strubs) After a few weeks, they come out just fine.
Trying my hand at pickling
- Thread starter karrie
- Start date
8O I would never have thought of that! Have you tried this with any other pickled items?
Yeah, I've heard of that technique. I'm thinking I might try it once I finish a jar of carrots.
lol - well I'm not a huge fan of pickled eggs, but almost anything else pickled I love - so if you ever get the inkling to pickle something else in previously used brine, I'd love to hear the results. I'm all about finding the easiest way to do something.
Most things we pickle are cooked lightly and then boiled juice is poured over them and sealed. Some things we cure pickle, garlic being one of them.
This is the basic recipe we use:
1 lb. carrots (or beets, or ....)
3/4 c. vinegar
3/4 c. water
1/4 c. sugar
1 tsp. spices
Slice the carrots (or whichever goody you like) in thin sticks; cover with boiling salted water and cook 10 minutes. Drain. Combine vinegar, water, sugar and spices in a fair-sized saucepan. Bring to a boil over moderate heat, then simmer 3 minutes. Pack carrot sticks in sterilized jars and cover with the hot liquid. Seal.
Makes about 2 pints.
This is the basic recipe we use:
1 lb. carrots (or beets, or ....)
3/4 c. vinegar
3/4 c. water
1/4 c. sugar
1 tsp. spices
Slice the carrots (or whichever goody you like) in thin sticks; cover with boiling salted water and cook 10 minutes. Drain. Combine vinegar, water, sugar and spices in a fair-sized saucepan. Bring to a boil over moderate heat, then simmer 3 minutes. Pack carrot sticks in sterilized jars and cover with the hot liquid. Seal.
Makes about 2 pints.
I relayed your thanks to my girl, as she is the one who screeched the recipe at me from the kitchen. 
She screeched back, "It's a pleasure". lol
She doesn't really screech, I just say that she does. hehehe
Um, what I meant by cure pickling was that we make the brine and then just put the goodies in the brine and let them stand for weeks.
Also, you can vary the amount of sugar to taste. Some people like those sweet pickles, we like them with less sugar.
She screeched back, "It's a pleasure". lolShe doesn't really screech, I just say that she does. hehehe
Um, what I meant by cure pickling was that we make the brine and then just put the goodies in the brine and let them stand for weeks.
Also, you can vary the amount of sugar to taste. Some people like those sweet pickles, we like them with less sugar.
mm sauerkraut, I am totally gonna make some of that this fall once cabbage gets cheap- a French buddy of mine makes boatloads of the stuff with all different spices then tells me every day how awesome it is. The recipe sounds pretty damn easy to boot, submerge it in salty water and strain the crap off every day til it's ready
If you want crisp, pickled carrot sticks, this is the recipe I always use:
Pickled Carrot Sticks
Boil together the vinegar, water, and honey or sugar until the sugar dissolves. Pour the hot liquid over the carrots, covering them completely. Put the lids finger tight on and process the jars upright in boiling water for fifteen minutes.
This will give you six pints.
Pickled Carrot Sticks
- 4 pounds carrots, peeled and cut into even-sized, 4-inch sticks
- dill sprigs
- 18 peppercorns
- 1 tablespoon mustard seeds
- 5 cloves garlic, peeled and thickly sliced
- 3-1/2 cups white or cider vinegar
- 2-1/2 cups water
- 1/3 cup honey, or 1/2 cup sugar
Boil together the vinegar, water, and honey or sugar until the sugar dissolves. Pour the hot liquid over the carrots, covering them completely. Put the lids finger tight on and process the jars upright in boiling water for fifteen minutes.
This will give you six pints.