WilsonWilson [comrade/them, he/him]@hexbear.net to food@hexbear.netEnglish · 1 year agoso goodhexbear.netimagemessage-square2fedilinkarrow-up132arrow-down11file-text
arrow-up131arrow-down1imageso goodhexbear.netWilsonWilson [comrade/them, he/him]@hexbear.net to food@hexbear.netEnglish · 1 year agomessage-square2fedilinkfile-text
minus-squareWilsonWilson [comrade/them, he/him]@hexbear.netOPlinkfedilinkEnglisharrow-up4·edit-21 year agocurrent recipe: pickle juice: 1 cup distilled white vinegar 1 cup apple cider vinegar 2 cups water 1/4 cup salt each jar: kirby and poncet cukes 1 tsp coriander seed 1 tsp celery seed 1 tsp mustard seed 2 tsp black peppercorn dill sprigs and seed pods baby shallots garlic cloves (quartered) cayenne pepper and habanero pepper rings I boil the juice and while waiting for that I slice the cucumbers add them to the jar with all the spices and and pour the hot juice over them. Let them cool on the counter for an hour and in the fridge they go. I start eating them the next day.
current recipe:
pickle juice:
1 cup distilled white vinegar
1 cup apple cider vinegar
2 cups water
1/4 cup salt
each jar:
kirby and poncet cukes
1 tsp coriander seed
1 tsp celery seed
1 tsp mustard seed
2 tsp black peppercorn
dill sprigs and seed pods
baby shallots
garlic cloves (quartered)
cayenne pepper and habanero pepper rings
I boil the juice and while waiting for that I slice the cucumbers add them to the jar with all the spices and and pour the hot juice over them. Let them cool on the counter for an hour and in the fridge they go. I start eating them the next day.