Fermenting Cucumbers - Post One

This is why I love my Food Saver. I forgot to buy the dill for this experiment but I had fresh dill frozen and garlic yippee for me!

 Ok first off Lactic-Fermented that is a scary  term.  But breath in Faith breath out Fear my little ones!

I went to the Farmers Markets to search for cucks. Not just any cucumbers but the light ones that are medium and firm...Now I know a lot of people call out certain ones like Kirby but let us all face facts we can not always get what we need so we have to get what we can. Oh my a joke "Get what we Can" get it...alrighty moving on. So you all know I have my Lil Crock. I made great sauerkraut in it this year and now I am going to do Sour Pickles. The thing about the things I do is the amount of fear that comes with it. But this to shall pass. I got through the Pressure Canning and the Sauerkraut and this is just one more adventure in yumminess!

 I had to wait to do this because most of the sites I explored said to use Grape Leaves to keep them crunchy during the fermentation process. I did find another site that said you can use Oak leaves. My friend has grapes a plenty and it is worth the wait to do the project properly.

  Here are two of the sites I cruised through to get some ideas. I go to so many and do so much studying prior to my projects.

Cookography and Hard Work Homestead

Also here are my two go to fermentation books. I find that they are good but I am the type that I can never get enough info. Then I put it all together for my own best of bookernet recipe.

One book is Preserving Food without Freezing or Canning by Chelsea Green and Making Sauerkraut and pickled vegetables at home by Klaus Kaufmann and Annelies Schoneck.

All your ingredients’ are to taste. Also it depends on the size container you use. I have a Fermentation Pot, 10 Liter you can grab one on Amazon it cost $89.00 worth the cost for what you can do with it.

INGREDIENTS
About 4 pounds pickling cucumbers
4 to 6 dill heads or large sprigs
8-12  whole garlic cloves
1 tablespoon of dill seed
1 Tablespoon whole mustard seed
1 teaspoon whole black peppercorns
1 tablespoon of pickling /sea salt to each quart of water

First layer of grape leaves

A few fresh leaves from a grape vine, or oak tree, if available. (The leaves supply the tannins which keep the pickles crisp)






PREP It:

Rinse cucumbers, removing blossom ends. It is believed that it can harbor bad bacteria increasing the risks that your batch will not ferment properly. It is also thought that it can make your pickles not as crisp. Be gentle I rub the blossom off and wipe my pickles I do not scrub them because they have good bacteria.

Boil your water adding the salt until dissolved. * You must make sure you boil the water tap water is chlorinated. Or you can buy Bottled spring water. Boiling is cheaper. Do this first so the water has cooled off by the time you are ready to pack your crock.

First layer of cucks and spices

In layers place grape leaves first. Pack cucumbers into crock garlic, dill, and seasonings continue layering till the container is about 2 inches from the top.
Pour brine (salty water) over the cucumbers. Make sure the brine covers the ingredients’ by at least an inch.
Place weight/clean plate on top to keep pickles submerged below brine line (you may need to weight the plate with a water-filled jar or brick).
Check crock everyday, skimming off any debris, rinse weight if you find anything on the surface.
Taste cucumber after one week to see if they are seasoned to your liking.
Leave until you get your desired taste .
When done, well we have not gotten there yet. This will be another as we go Part one is this post and I will post as we get going.

Done

Once they are done I am planning to water bath them. So this will take yet another study hall. But I will go search our sites and find the safe and yummy way to do it.








*** Spices and things you can add for taste
Horseradish
Red Pepper Flakes or Fresh Peppers
Onion
Fennel
Coriander

Ranting on Jams

Ok it is not often I do this but I have to rant. One of my favorite things to do it marmalade. I went to a class in Oakland at June Taylor's Still Room . She is the Queen of Marmalade in this girl's opinion. I learned so much from her class. I learned history of fruit and a true appreciation of our citrus fruits. Many people have told me they have never had a Lemon Marmalade that is as tangy and lemony as mine. I take great pride and thank June.

Ok Ran time. I was searching the Internet for some Ginger and Vanilla lemon Marmalade's to make. I went to a website I do not go to anymore for reasons I keep to myself. But the recipe on her Blog was the exact replica of the class I took down to the make your own pectin. Ok I am one to say give credit where credit is due. Link to the source. Look we have gone mad for preserving and pickling  etc..... There is a new book around every corner. Mine blog is not to get popular mine is to share and learn. I take classes to know that I am being safe and learn from those who have gone before me. But when people who have not so much as take a safety course boast about how "They" made a jam or what not well it just put my panties in a bunch.

Ok I have been cutting Lemons all day to get some Marmalade's going tomorrow...thanx for listening g....

Chicken Rubs

 Spicy Chicken Rub


Ingredients:
1/4 C. paprika
1 tsbp. brown sugar
1 tbsp. white sugar
1 tbsp. kosher salt
1 1/2 tsp. freshly ground black pepper
1 tsp. cayenne
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
Instructions: Combine in a bowl or shake together in a jar. Apply liberally to chicken pieces or whole chicken





Herbed Chicken Rub

Ingredients:
1/4 C. sugar
2 tbsp. paprika
1 1/2 tbsp. kosher salt
1 tbsp. onion powder
1/2 tbsp. garlic powder
1/2 tbsp. chili powder
2 tsp. lemon pepper
1 tbsp. dry rubbed sage
1/2 tsp. dry basil
1/2 tsp. dry rosemary
1/2 tsp. cayenne

Dried Herbs (Parsley)

 Drying your herb's is so awesome. Go to the link here at the National Center to get more information but here is the simple scoop .....Dehydrator drying is a fast and easy way to dry high  herbs because temperature and air circulation can be controlled.



 After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays. Drying times may vary from 1 to 4 hours. Check periodically. Herbs are dry when they crumble. Here is a step by step 

How To Dry Herbs

1. Cut healthy branches from your herb plants.
2. Remove any dry or diseased leaves
3. Shake gently to remove any insects.
4. Rinse with cool water and pat dry with paper towels. Wet herbs will mold and rot.
5. Clip you herbs off the stems. Place them on the trays. Do not overlap. Follow the instructions in your dehydrator booklet for times.

 

 

 

Storing Dried Herbs

1. I use my food saver for those I will not use as often. I also pack them in small quantities. I also like to use small canning jars.
2. Be sure to label & date your containers.
3. Your herbs will retain more flavor if you store the leaves whole and crush them when you are ready to use them.
4. Discard any dried herbs that show the slightest sign of mold.
5. Place containers in a cool, dry place away from sunlight.
6. Dried herbs are best used within a year. As your herbs lose their color, they are also losing their flavor.
7. Use about 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh.

When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance.


Dried herbs are usually 3 to 4 times stronger than the fresh herbs. To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount listed in the recipe.




 










Less Tender Herbs — The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.

Tender-Leaf Herbs — Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.

Peppers and Dehydrating

 You can and should dry any kind of pepper you can get your hands on. I have done everyone from Jalapeno to baby sweet peppers. They come in so handy for jam and cooking . The list of things you can do is endless. Just slice them put them on you trays and dry. I use my food saver to store. I have also put them into mason jars.

I have used my dried Jalapeno for Strawberry Rhubarb Spicy Spread  this is super good with some cheese and crackers. They did a spread in the Star about this spread it is famous....How funny is that .....

You can dry your peppers  many way. You can dry them whole just take off the top stem and lay them flat onto the trays. You could crush them of leave them whole after they are done. Go to the bottom of this post for the how to on drying them whole this makes a great gift when tied together and topped with a nice label and a jar of jam to boot!

Peppers are powerful plants. Take precautions when preparing fresh peppers and when drying the pods. Wear protective gloves. And for gosh sakes do not touch you face when cutting or prepping the peppers.

If you have a dehydrating machine use it you can also use the oven. . Remove the stems, then lay out the peppers in the trays so that they do not overlap.

For fast, even drying, I cut the peppers in slices. You will end up with many seeds at the bottom of the drier but that is ok just scoop them out and add them to the jar.
Make sure you place your dehydrator in a well ventilated area no matter what you are drying because there is always a lot of fumes and smells.Follow the temperature setting from your instruction booklet. Your final, intended result will be the same as natural drying.

Leave the fresh peppers whole and be sure to include the stem when you pick them . Use a strong needle & thread to loosely sew the stems together. Be sure to leave enough space between each pepper pod to ensure proper air circulation. Hang the clusters up to dry, preferably in a cool, dark place, but many people choose to hang their pepper clusters in places where they can be seen and enjoyed while they dry, like in the kitchen.

I hope this helped you to enjoy your peppers and make  them last all year long.

clotheslines

 You have to be a "certain age" to appreciate this one....And with all the time and effort my hubby put into the installation of this little wonder well God Bless ....or...God Blessed me to have him....

 I have seen this little list of clothesline tips for some time. I really think it still holds true all the stuff it tells you to do ...

This clothesline was a great deal and it stays in the wall it's retractable so if the weather does not permit...Zip put it away! love it. I go it at Household Essentials











 1. You had to hang the socks by the toes... NOT the top.

2. You hung pants by the BOTTOM/cuffs... NOT the waistbands.

3. You had to WASH the clothesline(s) before hanging any clothes - walk the entire length of each line with a damp cloth around the lines.

4. You had to hang the clothes in a certain order, and always hang "whites" with "whites," and hang them first.

5. You NEVER hung a shirt by the shoulders - always by the tail! What would the neighbors think?

6. Wash day on a Monday! NEVER hang clothes on the weekend, or on Sunday, for Heaven's sake!

7. Hang the sheets and towels on the OUTSIDE lines so you could hide your "unmentionables" in the middle (perverts & busybodies, y'know!)

8. It didn't matter if it was sub-zero weather... clothes would "freeze-dry."

9. ALWAYS gather the clothes pins when taking down dry clothes! Pins left on the lines were "tacky"!

10. If you were efficient, you would line the clothes up so that each item did not need two clothes pins, but shared one of the clothes pins with the next washed item.

11. Clothes off of the line before dinner time, neatly folded in the clothes basket, and ready to be ironed.

TA-DA

And now a POEM ... A clothesline was a news forecast, To neighbors passing by,

There were no secrets you could keep, When clothes were hung to dry.
It also was a friendly link, For neighbors always knew
If company had stopped on by, To spend a night or two.
For then you'd see the "fancy sheets", And towels upon the line;

You'd see the "company table cloths", With intricate designs.

The line announced a baby's birth, From folks who lived inside,
As brand new infant clothes were hung, So carefully with pride!
The ages of the children could, So readily be known
By watching how the sizes changed, You'd know how much they'd grown!
It also told when illness struck, As extra sheets were hung;
Then nightclothes, and a bathrobe too, Haphazardly were strung.
It also said, "On vacation now", When lines hung limp and bare.
It told, "We're back!" when full lines sagged, With not an inch to spare!
New folks in town were scorned upon, If wash was dingy and gray,
As neighbors carefully raised their brows, And looked the other way.
But clotheslines now are of the past, For dryers make work much less.
Now what goes on inside a home, Is anybody's guess!
I really miss that way of life, It was a friendly sign
When neighbors knew each other best... By what hung out on that line

One month to the day...Grape thoughtz

Well semi-recovered from the arm surgery. Still told not to use the arm but.....I noticed in the garage freezer are a few bags of grape's I cooked down ...then I smooched and d-seeded from last summer. Into my Food saver-ed the stuff goes. Now I am ready to make a batch of Grape Jelly. I never made grape jelly before. Why you ask? Well let's see





A. No little ones running around
B. Boring jelly

C. Not my favorite (We know it is all about me)
D. I am a jam girl not jelly head

E. Why?

Today I am going to go web cruising and see if I can find any interesting recipes for grape jelly. different ways to use it prior to preserving it.