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Pickle something in vinegar brine - PEP BB Food.sand.vinegar

BB Food Prep and Preservation - sand badge
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This is a badge bit BB that is part of PEP Curiculum. Completing this BB is part of getting the sand badge in Food prep and preservation.

a pint of pickled picklesa pint of pickled peppers

For this badge bit you will make pickles using vinegar brine.

      - fill a quart jar
      - could be: cucumbers, hard boiled eggs, beets, beans, carrots, etc.

Basically, you'd want to wash vegetables, cut them up in chunks or slices, fill the sterilized jar or jars, add pickling spices if desired.

Prepare your brine in a pot. The water/vinegar ratio can vary among the recipes, and it's best, for safety, to follow a good recipe, that has been tested. Add salt according to your recipe, and bring the mixture to a boil, then carefully pour it over the veggies in your jar. Put the lids on and screw the band on fingertip tight. Process in water bath canner according to recipe.

Below are some pictures of my own pickles:




Here are a few links to pages that describe the water bath canning process:

https://www.freshpreserving.com/waterbath-canning.html

https://www.healthycanning.com/water-bath-canning-step-by-step/


To complete this BB the minimm requirement is:

   - fill one quart jar


To show you've completed this badge you must:

    - Post/link recipe you used
    - Post picture of vegetables being prepared (washed, cut up)
    - Post picture of jar/s being filled
    - Post picture of jar going into or coming out of the bath
    - Post picture of finished product/jar



COMMENTS:
 
Posts: 125
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I can't do the badge work;alas we have no home! But by memory I used to pickle carrot spears with vinegar,pickling spices,kosher salt,garlic cloves,a little sugar and dill.The brine can be used a few times and the pickling is done in the refrigerator.2 weeks tops!
 
gardener
Posts: 1039
Location: Wheaton Labs
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The “official” stance is that pickled eggs canned at home are not suitable for room-temp storage, but should always be refrigerated, due to botulism risk.

National Center for Home Food Preservation:

https://nchfp.uga.edu/how/can_06/pickled_eggs.html



 
pollinator
Posts: 158
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This is my first attempt at canning, so I thought I'd get my feet wet before I dive into the deep end with jams and tomato paste for the season.
I'm glad I did so I will be better prepared and find a good groove to hear those lids a poppin.
I found out when you have too much water in the pot and it starts to boil out onto the stove, scoop some out instead of hoping it will evaporate without the cover for a while. Don't be afraid to get a few dishes dirty to save some time portioning your pickling spices during sterilization. your brine will get to a boil under 5 mins depending on the quantity (a lot faster than your sterilize time). If you got it, use the handles on your canning rack to raise your jars and rest the notch on the carrier to the top edge of the pot. That way when you remove your first jar you wont have a handle fall in the boiling water and make it difficult to remove the rest of your jars that you don't want tipping and shifting around. You don't have to squeeze as hard with your jar lifter if you grab under the ring rather than the ring itself.
I filled 4 quart jars of Giardiniera from this website
Best Homemade Giardiniera (Hot or Mild)
I didn't have coriander seeds, yellow mustard seeds, or white wine vinegar. And I spaced adding olive oil.
To make up for it i used dried coriander, brown mustard seeds, and white vinegar.
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peeling carrots
peeling carrots
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rinsing some vegs
rinsing some vegs
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soaked in saltwater overnight
soaked in saltwater overnight
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bringing the brine to a boil while the jars are sterilizing
bringing the brine to a boil while the jars are sterilizing
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filling the jars
filling the jars
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removing the jars
removing the jars
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popped
popped
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they all sealed
they all sealed
Staff note (Nicole Alderman) :

I certify that this badge bit is complete!

 
pollinator
Posts: 206
Location: South Central Kansas
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I found a heap of wood ear mushrooms while working on my dead tree chainsaw drop bb. So, why not fetch them and knock out a few other bbs while i’m At it, right? I harvested more than 4lbs, so I dried a couple pounds for a foraging bb, and I pickled +/-2 lbs for this! I found this recipe for vinegar brined wood ear “relish” that looks delish. I’ll report back after they’ve stewed for a couple days.

Usually I do the foraging and dehydrating and my wife does the fermenting/pickling, so this was a bit new to me. I expected it to take 30 minutes, but it took about 2 hours. Largely because I also went out and harvested a couple pounds of young wild garlic bulbs for this recipe, and figured why not ferment some garlic for yet another bb while i’m at it! It was a total “if you give a mouse a cookie” sort of afternoon where one thing just led to another.

In the end, every ingredient was either foraged today, grown last year and dehydrated, or grown last year and dried. Pretty cool! Well, not the salt. I don’t know how to make salt yet.

Also, i’m Out of town and only could find pint jars, so I did several to make a quart.

Anyway, here’s the recipe I worked from:

http://foragedfoodie.blogspot.com/2018/03/mushroom-relish.html?m=1
10154F15-C1DA-4D19-985C-FCF7929D104C.jpeg
some wood ear on a log
some wood ear on a log
A1942CAE-1CEB-453B-AE77-320F44C9952D.jpeg
some wood ear on a scale
some wood ear on a scale
EB88177A-FDF7-46E9-B2F2-F5CEF01D3857.jpeg
Mmmm. yummy nutritious delicious gelatinous umami bombs
Mmmm. yummy nutritious delicious gelatinous umami bombs
6593DA54-7F4F-49BB-8941-606C9CD2F554.jpeg
4 lbs!
4 lbs!
62EE4E7B-945B-4E2E-9210-9AE4C9448080.jpeg
also garlic
also garlic
4E2BC188-D651-465E-A85E-271FDB7CF561.jpeg
Ingredients
Ingredients
1F053930-7D87-4579-AABA-E3FD9ADCF5B8.jpeg
Boiling wood ears. You must cook your fungal friends!
Boiling wood ears. You must cook your fungal friends!
99AAABB9-2C32-43FB-948E-51DCFDF673E4.jpeg
Straining brine into jar.
Straining brine into jar.
B99D8776-CBE8-4566-BD56-9CD1100F267C.jpeg
Bath
Bath
B50B7793-F783-490B-A772-6CA78C9D6F9D.jpeg
Finished!
Finished!
Staff note (Nicole Alderman) :

I certify that this badge bit is complete!

 
steward
Posts: 6099
Location: United States
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This was my first attempt at canning something with vinegar and a hot water bath.

The recipe I used was the Kosher Dill Pickle recipe from this page; I just used the recipe to pickle carrots instead. I made my own seasoning mix, which was 2 tbsp sea salt, 2 tsp red chili flakes, 1 tsp dill, 1 tsp garlic, and 1 tsp ginger.



These are pictures of me preparing the carrots.





This is a picture of me packing two quart-sized jars.



This is one of the quart jars going into the hot water bath.



These are the final two quart-sized jars.

Staff note (Mike Haasl) :

I certify this BB complete!

 
steward
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Location: Northern WI (zone 4)
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Our beets were just sitting in the root cellar threatening to go bad so I figured I'd turn them into pickled beets.  I started with 24 lbs of beets, cleaned/peeled/chopped them and then pickled them up.  Yummy.
24-lbs-of-beets-.jpg
24 lbs of beets!
24 lbs of beets!
Recipe-from-the-Ball-Blue-book.jpg
Recipe from the Ball Blue book
Recipe from the Ball Blue book
Preparing-beets.jpg
Preparing beets
Preparing beets
It-was-a-lot-of-beets....jpg
It was a lot of beets...
It was a lot of beets...
Cooking-the-vinegar-mix.jpg
Cooking the vinegar mix
Cooking the vinegar mix
Filling-jars.jpg
Filling jars
Filling jars
Out-of-the-canner.jpg
Out of the canner
Out of the canner
All-done-.jpg
All done!
All done!
Staff note (Ash Jackson) :

I certify this BB is complete!

 
gardener
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Location: Denver, 6a / BSk, rental house dweller, going back to Wheaton Labs soon
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This was my very first time ever making pickled veggies. They're tasty, and not as tricky as I'd thought:

Here's the recipe I started with: https://www.ballhomecanning.com/recipes/kosher-dill-pickle-spears/

I adapted it to my lack of mustard seeds and forgetfulness about the garlic and bay leaves.

Really it would up being:
Boil vinegar brine that's

1 part water
1 part vinegar
1/4 part sugar
1/4 part salt
Lotsa dill
Some red pepper flakes
Some turmeric

Pack chopped veggies and pour brine in, then boil for water bath canning.
IMG_20200418_195559_2.jpg
Prepped veggies
Prepped veggies
IMG_20200418_210553_2.jpg
Jars being filled
Jars being filled
IMG_20200418_213740_3.jpg
Jars go in
Jars go in
IMG_20200418_214124_4.jpg
A motley crew
A motley crew
IMG_20200419_063016.jpg
Labelled
Labelled
Staff note (Mike Haasl) :

I certify this BB complete!

 
Posts: 87
Location: Near Libby, MT
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dog
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I especially like the Balls Blue Book recipe for "spiced beets". I give them to neighbors who kindly plow my driveway in winter. No small feat.

I think that today I will pickle that big bag of carrots that I impulsively bought at Costco. (What was I thinking?)
IMG_20191231_162712486.jpg
Driveway, and Burt
Driveway, and Burt
 
Posts: 122
Location: Ontario, climate zone 3a
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Growing up, our family used to consider a gallon glass jar of pickled eggs essential for travel  Went to the grocery store yesterday and couldn't get two crucial things; yeast and pickling vinegar.  Was planning on baking challah and pickling some eggs this week Thanks, COVID.
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