This will never sell in a billion years..but it did. 4 pages: 1 [2] 3 4
Posted: Wednesday, October 25, 2017 11:48:42 AM
Fuzzy Felosarix wrote:
What about pickled pickles? Radical, I know. Laughing

Those must be the pickles that got into the sauce.
Posted: Wednesday, October 25, 2017 12:15:53 PM
Fuzzy Felosarix wrote:
What about pickled pickles? Radical, I know. Laughing

I just got done pickling a whole bunch of okra... free label idea (hint)

Actually in canning circles anything pickled is a pickle ;)
Posted: Wednesday, October 25, 2017 12:41:36 PM
Shelli Fitzpatrick wrote:
Fuzzy Felosarix wrote:
What about pickled pickles? Radical, I know. Laughing

I just got done pickling a whole bunch of okra... free label idea (hint)

Actually in canning circles anything pickled is a pickle ;)

Does that include Joe Schmoe who just fell off the bar stool?
Posted: Wednesday, October 25, 2017 2:31:03 PM
Colorwash wrote:
Overall, this is probably not a bad design, but the question is: Who goes through the trouble of pickling and preserving beets these days? Apparently, there are those who do it.


I should take a stab at other such things. Pickled eggs maybe?


Beets, no.. but I do make and can my own Dill pickles from cukes I grow in my teensy garden. I have a small following of buyers who order them whenever available. I might post the recipe, if anyone wants to try them. They really are fantastic. BTW are those labels canning friendly? I would love to hear from a person who has used them in a real world canning situation.
Posted: Wednesday, October 25, 2017 2:54:07 PM
Yes, to the pickle recipe! However, I only do small enough batches that there's no reason to seal the jars. This means it's your special herbs and spices I'd love to know. I've yet to get a flavor that I truly like.

Given that you wouldn't put a label on a jar until all the work is done and the jar is cool and dry, I imagine the labels would be just fine.
Also, the labels I've sold have stayed sold. No cancellations.
Posted: Wednesday, October 25, 2017 3:15:55 PM
Colorwash wrote:
Shelli Fitzpatrick wrote:
Fuzzy Felosarix wrote:
What about pickled pickles? Radical, I know. Laughing

I just got done pickling a whole bunch of okra... free label idea (hint)

Actually in canning circles anything pickled is a pickle ;)

Does that include Joe Schmoe who just fell off the bar stool?


well I guess he is just in a pickle Laughing
Posted: Wednesday, October 25, 2017 3:24:26 PM
Colorwash wrote:
Yes, to the pickle recipe! However, I only do small enough batches that there's no reason to seal the jars. This means it's your special herbs and spices I'd love to know. I've yet to get a flavor that I truly like.

Given that you wouldn't put a label on a jar until all the work is done and the jar is cool and dry, I imagine the labels would be just fine.
Also, the labels I've sold have stayed sold. No cancellations.


we have a cheater here in Oklahoma called Mrs.Wages quick pickle mix in dill, Kosher dill, and bread and butter. I like the Kosher dill for cukes and okra and the bread and butter for cukes, green tomatoes, peaches, apple slices... it also comes in salsa mix which I just canned 48 qts of green tomato salsa. If you can find it either at your local grocer or online you should try it because it is super easy and super tasty! I have had people offer me $20 a qt for dill pickled cucumbers. If anyone in my family liked pickled beets I would be growing and canning them too... LOL. I'm fixin to can deer chili tomorrow.
Posted: Wednesday, October 25, 2017 5:03:56 PM
Colorwash wrote:
Yes, to the pickle recipe! However, I only do small enough batches that there's no reason to seal the jars. This means it's your special herbs and spices I'd love to know. I've yet to get a flavor that I truly like.

Given that you wouldn't put a label on a jar until all the work is done and the jar is cool and dry, I imagine the labels would be just fine.
Also, the labels I've sold have stayed sold. No cancellations.


OK. You have proven your worth. Please do not share this recipe WITH ANYBODY ELSE. I don't need this recipe ending up on a T-shirt on redbubble, or some *. Pinterest can suck it too. I Can't stress that enough..Here it is...
I might add that you can use this as a refrigerator recipe, or for canning, like I do.

This recipe takes into consideration that your volume of pickles may differ wildly.. So consider this recipe for two or more 32 oz. jars. Ingredients added directly to jars, of course stay the same.. Ingredients in boil are approximte. according to how many..yaydyaydya..

Into Boil:
6 Cups water
4.5 Cups vinegar
2 TBS. mustard seed.
1 garlic clove chopped rough.
1TBS. celery seed.
1/2 TBS Whole black peppercorn.
1 Smallish onion. (Medium chopped)
3.5 cups light brown sugar (loose)

Boil water and vinegar. Add dry ingredients, simmer for a few minutes. Remove from heat.

Add To jars:
Your vegetable victims..

1 clove garlic. (smashed)
1 bay leaf.
pinch of thyme.
1/2 tsp. peppercorn& mustard seed& celery seed. (each)..I suck at this giving directions thing..

Steves version...
Chuck a few hot peppers into the mix.even a bit of crushed red is nice..




Posted: Thursday, October 26, 2017 4:53:25 AM
Thank you so much! And nope, I won't be sharing it with anyone, not even the folks I know "in real life" because nobody I know makes pickles. I guess they think it's rocket science.

You know what I'll try it on first? Celery. I love pickled celery even when my seasonings aren't quite right, and looking at your ingredients tells me your recipe contains the beats I've been missing.

It's now sitting in a Notepad file waiting to be printed.

Again, thank you so much.

P.S: A little hot pepper never hurt anyone.
Posted: Thursday, October 26, 2017 5:12:19 AM
Made this by request over 7 years ago. The jerk who requested it never purchased even though he approved the design as bad as it is. But it later sold three times.

Posted: Thursday, October 26, 2017 1:35:00 PM
Winner!
Posted: Thursday, October 26, 2017 1:40:49 PM
Colorwash wrote:
Thank you so much! And nope, I won't be sharing it with anyone, not even the folks I know "in real life" because nobody I know makes pickles. I guess they think it's rocket science.

You know what I'll try it on first? Celery. I love pickled celery even when my seasonings aren't quite right, and looking at your ingredients tells me your recipe contains the beats I've been missing.

It's now sitting in a Notepad file waiting to be printed.

Again, thank you so much.

P.S: A little hot pepper never hurt anyone.

I have never tried celery, but it makes perfect sense. relatively neutral taste, with a heavy ability for osmosis and capillary action. I HAVE done pearl onions (for my martini drinking friends..), Jalapenos and carrots. All exceptional. (IMHO)
Posted: Thursday, October 26, 2017 2:28:11 PM
Softproduct wrote:
Colorwash wrote:
Thank you so much! And nope, I won't be sharing it with anyone, not even the folks I know "in real life" because nobody I know makes pickles. I guess they think it's rocket science.

You know what I'll try it on first? Celery. I love pickled celery even when my seasonings aren't quite right, and looking at your ingredients tells me your recipe contains the beats I've been missing.

It's now sitting in a Notepad file waiting to be printed.

Again, thank you so much.

P.S: A little hot pepper never hurt anyone.

I have never tried celery, but it makes perfect sense. relatively neutral taste, with a heavy ability for osmosis and capillary action. I HAVE done pearl onions (for my martini drinking friends..), Jalapenos and carrots. All exceptional. (IMHO)


gotta try those jalepenos were they sweet or dill?

canning chili kicked my butt today.
Posted: Thursday, October 26, 2017 4:04:43 PM
Besides the ability of celery to absorb flavor, it remains delightfully crisp. What I've done is pack the chunks in a jar, then pour the hot pickling solution over it, stick it in the fridge loosely capped until it cools, and it's a done deal. Next trip to the market, I'm getting celery.
Posted: Friday, October 27, 2017 10:55:10 AM
)[/quote]

gotta try those jalepenos were they sweet or dill?

canning chili kicked my butt today.
[/quote]
The Peppers were done with the recipe I posted. I would call it more sweet, than dill, but it's subjective. My mom, for instance calls it spicy hot. (the brine itself) I don't see it that way at all. Another customer calls it garlic pickles, which, although there is garlic in it,I would not call them garlic pickles.
Posted: Friday, October 27, 2017 12:36:11 PM
Softproduct wrote:
)


gotta try those jalepenos were they sweet or dill?

canning chili kicked my butt today.
[/quote]
The Peppers were done with the recipe I posted. I would call it more sweet, than dill, but it's subjective. My mom, for instance calls it spicy hot. (the brine itself) I don't see it that way at all. Another customer calls it garlic pickles, which, although there is garlic in it,I would not call them garlic pickles. [/quote]

Awesome! thank you! I have tried jalapeno jelly and it was pretty good, especially on cornbread, now on to pickled peppers!
Posted: Friday, October 27, 2017 12:54:01 PM
I haven't had a chance to get to the market yet, and my neighbor down the road who supplies me with his garden overage no longer has overage to share. Darn it, but the two of you are driving me nuts!
Posted: Friday, October 27, 2017 2:22:40 PM
Colorwash wrote:
I haven't had a chance to get to the market yet, and my neighbor down the road who supplies me with his garden overage no longer has overage to share. Darn it, but the two of you are driving me nuts!


what is up with the quotes today? they seem to be wonky...

Oh and CW if you are like me, it is a short drive! Stick out tongue
Posted: Saturday, October 28, 2017 4:01:34 AM
Shelli Fitzpatrick wrote:
Oh and CW if you are like me, it is a short drive! Stick out tongue

Only if your car is available. I share mine.
Posted: Monday, October 30, 2017 4:01:04 AM
Tomorrow I will have my car back for my own exclusive use. Pickles on the horizon! And speaking of pickles, my son, his best friend, and I got into a heavy discussion last night about pickled eggs, something you don't see a lot of and that all three of us love. And so eggs are on the horizon too, though I suspect a different pickling solution might be needed. Not sure. Research required.
Posted: Monday, October 30, 2017 4:48:55 AM
Colorwash wrote:
Tomorrow I will have my car back for my own exclusive use. Pickles on the horizon! And speaking of pickles, my son, his best friend, and I got into a heavy discussion last night about pickled eggs, something you don't see a lot of and that all three of us love. And so eggs are on the horizon too, though I suspect a different pickling solution might be needed. Not sure. Research required.


I have never tried pickled eggs...people really eat those? I thought they were just to decorate the bar...LOL
Posted: Monday, October 30, 2017 6:00:28 AM
Shelli Fitzpatrick wrote:
I have never tried pickled eggs...people really eat those? I thought they were just to decorate the bar...LOL

The first time I experienced them was while out partying until the wee hours when I was 21. We stopped in a diner for badly needed rejuvenation, someone ordered pickled eggs, I took a bite, and ordered my own.

Nope, they aren't for bar decoration. People do eat them and do love them. The fancier ones add beets to the recipe: https://www.tasteofhome.com/recipes/pickled-eggs-with-beets
Posted: Monday, October 30, 2017 1:16:38 PM
Colorwash wrote:
Shelli Fitzpatrick wrote:
I have never tried pickled eggs...people really eat those? I thought they were just to decorate the bar...LOL

The first time I experienced them was while out partying until the wee hours when I was 21. We stopped in a diner for badly needed rejuvenation, someone ordered pickled eggs, I took a bite, and ordered my own.

Nope, they aren't for bar decoration. People do eat them and do love them. The fancier ones add beets to the recipe: https://www.tasteofhome.com/recipes/pickled-eggs-with-beets
Then there are pickled pigs feet (pigs knuckles) Fantastic when you are hammered out of your mind. Also, a good indicator that you have traveled back in time to a 1950's Queens butcher shop
Posted: Tuesday, October 31, 2017 3:39:07 AM
The last time I saw pickled pigs feet was on the Food Network. I don't know that I've ever seen them in "real" life in spite of knowing they existed. I'm not sure I'd bother trying them. They're too real, too reminiscent of the living, breathing animal.
Posted: Tuesday, October 31, 2017 5:28:07 AM
Colorwash wrote:
The last time I saw pickled pigs feet was on the Food Network. I don't know that I've ever seen them in "real" life in spite of knowing they existed. I'm not sure I'd bother trying them. They're too real, too reminiscent of the living, breathing animal.


We currently have them in the grocery stores here in the South. As Thanksgiving approaches, I'm thankful that I don't work in a Pickled Pig Feet factory. Laughing
Posted: Tuesday, October 31, 2017 6:13:36 AM
Well, we all certainly wandered off from the topic! LOL
Posted: Tuesday, October 31, 2017 7:19:14 AM
Topic?
Posted: Tuesday, October 31, 2017 8:26:30 AM
Softproduct wrote:
Topic?

The game is Popcorn vs. Oatmeal, but they've lost viewership because we're all busy munching pickles and avoiding pigs feet.
Posted: Tuesday, October 31, 2017 10:49:18 AM
Colorwash wrote:
Softproduct wrote:
Topic?

The game is Popcorn vs. Oatmeal, but they've lost viewership because we're all busy munching pickles and avoiding pigs feet.


Is it true that pigs poo through their feet or is that a rural legend? regardless, we know they walk around in it. Nope, no pickled pigs feet or any other kind of feet for me thanks...

Sorry but we were getting too close to getting back on topic... and this is about the only place we can get away with straying without fear of being deleted.
Posted: Tuesday, October 31, 2017 12:31:00 PM
A little humor doesn't hurt anyone. Pigs feet - pickled eggs, it's a lively conversation and we can avoid the obvious. *wink*
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