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  1. #26
    Join Date
    Dec 2016
    Posts
    1,596
    Quote Originally Posted by old goat View Post
    My aunt and uncle and cousins used to make dill pickles every year; I often helped. We put a small hot chile in each bottle. They were stored under their summer cottage in the crawl space. Every once in a while they would discover a bottle that had been sitting there for years which they gave to me. Very hot, soggy pickles. I loved them. I still have their recipe but in 40 years I haven't gotten around to making them so it's probably not going to happen. They claimed that the secret was using untreated lake water; I've got plenty of that but I don't think I would take a chance on it.
    I may be wrong, but it's my understanding that if the fermentation is correct the ph level will kill any bad bacteria. Lake water probably has some good bacteria that kick-starts the process.

    I fermented a bunch of different hot sauces last year and ate'em is absolutely correct. Fermented hot sauces are the bomb. I always mashed the peppers before fermentation. I also liked adding a little bit of other flavor such as garlic and onion, but not much. A good mash is just peppers, salt, and water, and can be amazing.

  2. #27
    Join Date
    Feb 2005
    Posts
    11,643
    Quote Originally Posted by old goat View Post
    My aunt and uncle and cousins used to make dill pickles every year; I often helped. We put a small hot chile in each bottle. They were stored under their summer cottage in the crawl space. Every once in a while they would discover a bottle that had been sitting there for years which they gave to me. Very hot, soggy pickles. I loved them. I still have their recipe but in 40 years I haven't gotten around to making them so it's probably not going to happen. They claimed that the secret was using untreated lake water; I've got plenty of that but I don't think I would take a chance on it.
    I know exactly what you are talking about. Send me a message with your name and address and you will have them.

  3. #28
    Join Date
    Jan 2007
    Location
    in a van down by the river
    Posts
    2,773
    Pickled me some rhubarb... it is good but tart, like really fucking tart.
    I don't work and I don't save, desperate women pay my way.

  4. #29
    Join Date
    Jun 2007
    Location
    Cruzing
    Posts
    9,119
    Quote Originally Posted by steepconcrete View Post
    Lol

    We sell a lot of meat directly from the farm to the consumer. Because of this "broth" trend all the former dog bones have become broth bones and sell a lot better!
    New trend? Bone broth has been around for at least 10 centuries.

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