let's see your veggie garden {pics}

[Smokin Harley]

I didn't know that . I have reused mayo jars for pickles though. I suppose maybe thats why they used to put a plug of wax on top to seal off the metal lid from the lactic acid. You would think by now with all the polymers available or something as simple as silicone they could make a lid (seal) that is reusable and easy to sterilize without warping the shape or worry about denting .
Today I tried one of the fermented pickles I made up in a crock last week. Been on the counter doing its thing since a week ago Friday actually. For having absolutely no vinegar it tastes great and better than a vinegar pickle. Only thing is it doesn't have the crunch as a cold vinegar pickle has. Still, very tasty.
Haven't dipped into the kraut yet but I'm betting that will be even better than I expect as well.

 

[deluxestogie]

My impression of the metal leaching issue is related to repeated opening and handling of a jar stored in the fridge. The enamel liner of the lid works just fine. But with handling and opening, brine eventually makes it onto the inside of the threaded rim, which is unlined. This leaches metal, and also drips back onto the inside of the lined lid while they are resting upside down on the counter--while you're swiping a pickle.

So, if the jar is sealed, and remains sealed, the metal is not a problem. Supposedly, with Mason jars, you permanently remove the rim once the lid has sealed. The lid/rim combination is not engineered for storage during use.

Bob

 

[Chicken]

I havent tried a home--made pickle i havent liked..my cuke plants are 4" tall right now. If they make me some cukes im gonna try my luck at making pickles..

 

[deluxestogie]

Have a look at my "Easiest Possible Pickle Recipes": Bob's Easiest Possible Pickle Recipes

Probably the easiest kosher dill is "Grandma Luna's Sephardic Kosher Dills," I think on page 12.

Adding a bit of acidity (distilled white vinegar) eliminates the risk of botulism poisoning from pickles that are not heat processed.

Bob

 

[Smokin Harley]

these are fermented pickles. pretty easy recipe- cucumbers, garlic, dill , mustard seed ,black pepper corns,kosher salt and water . One week and they taste great . Might try putting some horseradish leaf in the mix (read that in a couple old fashioned recipes) to try and keep them more crunchy. Taste-wise I wouldn't change a thing.

 

[deluxestogie]

Tannin will keep pickles crunchy. Into each jar, you can place one green or red leaf of one of these: oak, grape vine, hazelnut.

Bob

 

[ChinaVoodoo]

Tannin will keep pickles crunchy. Into each jar, you can place one green or red leaf of one of these: oak, grape vine, hazelnut.

Bob

Keep those hazelnut pickles away from me and my epi-pen.

 

[Smokin Harley]

right Bob, horseradish leaves are inclusive to that list in a few other fermented pickle recipe blogs. I just happen to have a horseradish plant in my garden. Next batch is getting a leaf in it.
I have prague powder #2 for when I make my smoked sausages , thats supposed to inhibit botulism as well. wonder if it would work for pickles.

 

[deluxestogie]

Keep those hazelnut pickles away from me and my epi-pen.

I don't think that should be a problem, unless you've been sneaking into my fridge at night.

Bob

 

[ChinaVoodoo]

right Bob, horseradish leaves are inclusive to that list in a few other fermented pickle recipe blogs. I just happen to have a horseradish plant in my garden. Next batch is getting a leaf in it.
I have prague powder #2 for when I make my smoked sausages , thats supposed to inhibit botulism as well. wonder if it would work for pickles.

The prague powder is already somewhere around 95% salt, isn't it? I'm sure it would work, but I don't think it would taste very good.

 

[Smokin Harley]

I think it is a nitrate (or is it nitrite??) since my sausage (more like a salami but I smoke them) recipes usually contain salt ,I think it is something other than salt. Since smoking temperatures are in the optimal zone for botulism growth they suggest highly this be added to recipes to be cold smoked or prepared at "low" temperatures.

 

[deluxestogie]

Rain today! OMG! (That's, "Oh, my garden!) Finally, today I got about 3/4" of rain. Two tomato cages blew down, but I was able to easily stand them back up. They're top heavy with green tomatoes.

Dinner tonight was eggplant, okra, tomato, various peppers, all diced, along with two finely diced Oscar Meyer's Smokies and two small heads of Slovenian Anka garlic. This was served over fluffy white rice. I haven't yet been able to grow the Smokies, but nearly everything else was picked one hour before.

Last night was poached, whole pattypan squash with butter. I love summer vegetable dinners.

Too bad the season for such garden bounty is so short.

Bob

 

[Brown Thumb]

Stuffed grilled zuccini this weekend the kids love it.
Why give it away when you can stuff it with anything.

 

[ChinaVoodoo]

I think it is a nitrate (or is it nitrite??) since my sausage (more like a salami but I smoke them) recipes usually contain salt ,I think it is something other than salt. Since smoking temperatures are in the optimal zone for botulism growth they suggest highly this be added to recipes to be cold smoked or prepared at "low" temperatures.

Prague powder is 6.25% sodium nitrate and the rest is mostly salt. They basically mix the nitrate with salt because pure sodium nitrate is quite toxic and difficult to measure in small amounts.

Botulism isn't a risk when you have vinegar and/or salt with cucumbers. But... Now, if you wanted to create low sodium pickles (ack), you could use prague powder to reduce the total salt in the recipe. How much you could reduce it? Who knows.

 

[Gavroche]

The pork butchers made their sausages with the KNO3, today it is forbidden.

The soldiers of Napoleon salted their food with the black powder... KNO3, sulfur, charcoal. But today, they all died lol!

 

[Smokin Harley]

Stuffed grilled zuccini this weekend the kids love it.
Why give it away when you can stuff it with anything.
View attachment 18501

yesterday my wife made double chocolate chocolate chip zucchini bread,I think she puts sour cream in it as well...I've had 2 slabs already this morning. Its like eating cake.

 

[deluxestogie]

Its like eating cake.

It is cake.

This is my first year growing pattypan squash. I really like this summer squash. The flavor is mild, and unlike zucchini and crookneck, its flesh remains firm after cooking. When harvested at under 4" in diameter, there are no seeds, and the skin is tender.

It can be used like any other summer squash, and if scooped out, can be used as an edible cup for other food. It seems to hold up in the fridge longer than zucchini or yellow crookneck. A prolific producer. I don't see this variety in supermarkets, and only occasionally in farmers' markets.

Most often, I just lightly trim the stalk and blossom ends, then cut it into wedges like a fat pizza. It can also be sliced into thin disks, which hold their shape well after cooking (steamed, poached, boiled, broiled or breaded and fried). A single uncut pattypan makes an attractive single serving that can be treated like a baked potato--crack the top; add butter and salt. Very small ones can be sliced thinly, and added to a salad instead of cucumber.

Bob

 

[Gavroche]

Oh it's Pâtisson in french... delicious...

Les pâtissons or artichaut d'Espagne, bonnet-de-prêtre, bonnet d'électeur, couronne impériale !

 

[Brown Thumb]

yesterday my wife made double chocolate chocolate chip zucchini bread,I think she puts sour cream in it as well...I've had 2 slabs already this morning. Its like eating cake.

Oh Yea, that is a staple around here. you can only freeze so much tho.
Vanalla icecream and strawberries.

 

[Hasse SWE]

It is cake.

This is my first year growing pattypan squash. I really like this summer squash. The flavor is mild, and unlike zucchini and crookneck, its flesh remains firm after cooking. When harvested at under 4" in diameter, there are no seeds, and the skin is tender.

It can be used like any other summer squash, and if scooped out, can be used as an edible cup for other food. It seems to hold up in the fridge longer than zucchini or yellow crookneck. A prolific producer. I don't see this variety in supermarkets, and only occasionally in farmers' markets.

Most often, I just lightly trim the stalk and blossom ends, then cut it into wedges like a fat pizza. It can also be sliced into thin disks, which hold their shape well after cooking (steamed, poached, boiled, broiled or breaded and fried). A single uncut pattypan makes an attractive single serving that can be treated like a baked potato--crack the top; add butter and salt. Very small ones can be sliced thinly, and added to a salad instead of cucumber.

Bob

Those"pattypan squash
" looking interesting, I will put em up one my wish-list for next year's growing. My children would like them (I think)..