Create accountLogin

Recent searches

No recent searches

Search options

Only available when logged in.
shakedown.social is one of the many independent Mastodon servers you can use to participate in the fediverse.
A community for live music fans with roots in the jam scene. Shakedown Social is run by a team of volunteers (led by @clifff and @sethadam1) and funded by donations.

Administered by:

Server stats:

281
active users

shakedown.social: AboutStatusProfiles directoryPrivacy policy

Mastodon: AboutGet the appKeyboard shortcutsView source codev4.3.7

#pickling

0 posts0 participants0 posts today
Public
Flipboard Culture Desk

If you have a fridge groaning with random jars and containers, each containing a single pickle or a couple of cubes of feta, then congratulations, you have treasure. @Eater's Sarra Sedghi writes about how you can use brine and vinegar from preserved foods as the basis of dressings and marinades, or just to add zing to any dish.

flip.it/MPNXfs

Eater · Yes, You Can Cook With Pickle BrineBy Sarra Sedghi
#Food#Recipes#Cooking
Public
Y⃒̸̷̝̜̙ͥͥͥngmar

Clearing out the store room that we want to turn into a bathroom.

Mystery preserve tasting anyone?

There's cherries in the back and some slightly smaller berries (huckleberries?) in the front, two dark red fluids that are probably wine (or vinegar) and I have no idea what the superwhite stuff on the right is (lard?) or the two-tone on the far left.

Submit your guesses!

A shelf with a couple extra large jars (~2 liter each, I think) with various preserved items inside. The left one has separated in honey yellow on the bottom and a dark red half on top. Then there's two with fruits, front one smaller with split skins, rear one almost certainly cherries. The next two are dark red and probably wine, or vinegar. The right one is very bright white and solid. Nothing is labeled. The shelf is old, wooden and full of old spiderwebs.
#Food#Preservation#Pickling
Public *
Baltergeist

@anne
Reciprocity: Mom gave me this recipe over 30 years ago, Snappy Pickles. Great for holidays, great Christmas gift, easy to make. Use cheap dill pickle slices, rinse them 3 times longer than you think they need, and NEVER use sugar substitutes (they don't dissolve properly). Edit: Use the extra spices listed on back side of index card. These are some seriously good pickles!

First side of Snappy Pickle recipe card: Thoroughly rinse 1 quart drained, sliced hamburger dill pickles. Discard juice. Put rinsed pickles into 1 quart glass jar with 1/2 cup vinegar, 2 cups sugar, 1 tsp each celery and mustard seed, and 2 sliced or crushed garlic cloves. Cover and shake well. Put in fridge overnight, shaking up every few hours to dissolve sugar.
Side two of Snappy Pickle recipe card: Jazz these up (Highly recommend for best results) with 1 tsp each whole cloves, allspice, 2 or 3 cinnamon sticks, and a healthy sprinkle of red pepper flakes (about 1/4 tsp). Can re-use juice for a second batch. Refrigerate. Keeps for weeks, but rarely lasts that long. Great with ham, turkey, chicken, hot dogs, burgers, sandwiches, etc.
#Cooking#Pickling#RecipeShare
Public
Baltergeist

Help, please. I need a good recipe for pickled onions that doesn't require heat canning, where I can add ingredients in a big jar, shake well, and stash in the fridge to mature. If you have a recipe or link to a recipe online, please share. This is for adding some zing to my 91-year-old Mom's weekly sandwiches. Yeah, I can buy them, but I'm doing more home prep now that inflation has gotten CPR, a handful of meth, and is doing crunches in the hall.
#Cooking #Pickling #RecipeShare #ShareTheRecipe

Public
AxWax

To answer @keefmarshall's questions about how to pickle #olives (see mastodon.online/@keefmarshall/ ), here's a quick thread:

Before actually pickling the olives you will need to remove their bitter compounds.

For this you will need:
- gloves (as olive juices can stain your hands for days)
- a bucket
- a chopping board and sharp knife
or (if you're a traditionalist)
- a wood stump and a small block of wood that fits into your hand
...

🧵1/x

A yellow ceramic bowl is filled with olives that are somewhere between green and black in colour and ripeness - one might call them purple I guess. They have been cut and rinsed for several weeks to remove the bitter compounds and are ready to be jarred in brine. The bowl is surrounded by some of the ingredients we add to the brine, namely a couple of lemons and leaves of a carob tree.
#Pickling#Preserving#OliveHarvest
Public
Arthur Krumins

A little further along my #pickling journey. Trying to make some spicy pickled red onion, and then again with some regular dill pickled cucumber. It’s been having the net result that I am really into the bagel sandwiches and salads I add these to. With not really ordering take out while I’m out of work, I think I’ve been trying to get creative with food prep. And when my wife’s cousin came to visit this summer, it was fun to talk about and make some jars together. #food

Public
Arthur Krumins

I have been making pickled things for the first time this summer . Just using quick pickling in the fridge. After regular pickles (cucumber) I tried dill pickled carrots this time. With lots of garlic and peppercorns in the brine. I have some kind of nostalgic love for pickled carrots, and these turned out great. I made a salad, using some of the brine and olive oil to make a dressing. Things you can do while waiting for work to pick up. #Food #Pickling

Overhead view of a bowl plate of dill salad with pickled carrots, lettuce, cucumber and yellow pepper slices.
The bottom of a jar of freshly pickled carrots, orange wedges against the glass with dill and garlic and peppercorns floating in the brine.
ExploreLive feeds
About