Can someon get me a recipie for a pickleing juice?!


Question: I want to pickle some peppers that i"ve been growing but I don't know how to make something to put them in any good recipies


Answers: I want to pickle some peppers that i"ve been growing but I don't know how to make something to put them in any good recipies

3 cups water
3 cups 5 % acidic vinegar (your choice, but ensure it is 5% acidic)
3 tsp. pickling salt
2 tbs. cracked peppercorns

Bring the pickling juice up to a simmer and keep it at a simmer for about 5 min. Remove from heat.

Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers Copyright, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Crispy, Crusty, Creamy Creations








2 tablespoons olive oil, divided
2 pounds large or extra-large shrimp, peeled and deveined
Salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons minced sweet gherkins
1 teaspoon finely grated lemon zest
Cooked ditalini (1 pound)
2 cups diced roasted red peppers (from water-packed jar)
1 bell pickled pepper, seeded and diced
1/3 cup diced jalapeno peppers
1/4 cup chopped fresh parsley leaves
2 tablespoons red wine vinegar

Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.

In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.

Pickling juice



Servings: Makes 2 cups.

1 cup water
1/2 cup rice wine vinegar
1/3 cup plus 2 tablespoons sugar
2 tablespoons kosher salt
1 whole clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon peeled and chopped fresh ginger
1/2 jalape?o, seeded and chopped

Combine all of the ingredients in a small saucepan and bring to a simmer over low heat, allowing the sugar and salt to dissolve. Cool and strain through a fine-mesh sieve. Use immediately, or refrigerate for up to 1 month.





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