473 Like 148 Dislike
From the field to the jar, Best Maid Pickles are all Texas and on Bryan Curry’s farm those cucumbers are kind of a big dill. Ed Wolff with the Texas Farm Bureau has more.
A short video on how pickles are processed and bottled.
This refreshing pickled cucumber dish is crunchy, sweet, sour, and tangy. It is ready in just one hour. If you need a potluck side dish recipe idea, this is it!. It goes great with turkey or any meats. INGREDIENTS: 2 & 1/2 lbs (1 kg) cucumbers 1/2 a carrot (optional, use for the color) 3 cloves garlic 3 hot chili peppers 2 small limes 1/2 cup (120 ml) white vinegar 1/2 cup (120 ml) water 1/4 cup (50 g) granulated sugar 2 tsp salt INSTRUCTIONS: Cut cucumbers and carrot into 1/4 inch (1/2 cm) thick slices. Crush the garlic. Slice the hot chili peppers into halves, lengthwise. Blanch cucumber and carrot slices for 20 seconds in a pot of boiling water. Do it in batches to maintain even water temperature. Drop blanched vegetables into a pot of ice water to stop the cooking process. Note: Blanching maintains the crispy texture of the vegetables. Remove vegetables from the ice water, drain off excess water. Add vinegar, water, and flavoring to the blanched vegetables. Mix well. Let the dish pickle in the refrigerator for one hour and it’s ready to serve. Pickled cucumbers can be kept in the refrigerator for up to 10 days. Enjoy! Music: Carefree, Creative Commons Music by Kevin MacLeod
This video explains why some cucumbers are best harvested early before they go bitter and taste bad. Link to cucumber article mentioned in the video: https://goo.gl/Q5H9Yc Support me on Patreon: https://www.patreon.com/selfsufficientme Help support the Channel and buy a T-shirt/Merchandise from our Spreadshirt shop: https://goo.gl/ygrXwU Shop on Amazon for plants: https://bit.ly/2yRFNGQ Shop for plants on eBay Australia: https://bit.ly/2BPCykb Blog: http://www.selfsufficientme.com/ (use the search bar on my website to find info on certain subjects) Forum: http://www.selfsufficientculture.com Facebook: https://www.facebook.com/SelfSufficie... Twitter: https://twitter.com/SufficientMe Subscribe to my channel: http://goo.gl/cpbojR Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane - the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let's get into it! Cheers, Mark :)
Follow a pickle from plant to bushel.