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Inmate Central Inmate Central, where civil and family-friendly discourse about off-audio topics (other than religion and politics) is welcome. |
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In Reply to: Mine aren't fermented posted by SamA on June 24, 2021 at 12:45:12:
Here's the recipe we been using for ages ...
Ingredients:
Small, firm, green tomatoes
Celery
Green peppers
Cauliflower
Garlic cloves
Dried dill
Whole dried red chili
Apple cider vinegar
Pickling salt
Put into each jar: tomatoes (washed and cut into quarters), 1 clove of garlic (peeled and crushed), 1 stalk of celery (washed and cut up), 1 green pepper (washed and cut in strips), ½ teaspoon dill, 1 whole chili pepper, pieces of cauliflower. Leave an inch of "headroom" at the top of the jar so that the brine will be able to completely cover the ingredients.
Brine: Combine 2 quarts of water, 1 quart of apple cider vinegar, and ¾ cup of pickling salt in a pot. Bring to boil and boil the brine for 5 minutes at a rolling boil. Pour the hot brine over the tomato mixture in the jars to completely cover the mixture and then seal the jars immediately. Put the sealed jars in a cool place (the fermentation process works best at around 65 to 70 degrees) for 4 to 6 weeks. Makes enough for 5 quarts of pickles.
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