I don't care for the smoked cheese. And I tried the eggs like Dennis recommended before, that wasn't my thing, either.
But, I did do this yesterday:
Jar on the left is red, orange and yellow bell peppers, onions and about 4 large jalapenos sliced in eighths lengthwise. Also added a couple tablespoons of brown sugar to this batch.
Jar on the right is same 4 largish jalapenos and some carrots and cucumbers.
I just did a simple brine - about a tablespoon of peppercorns, several cloves of chopped fresh garlic, couple bay leaves per jar and maybe a teaspoon or so of regular salt, then covered to the brim in apple cider vinegar. I'd always used plain vinegar in the past, but someone suggested apple cider vinegar on another forum and I thought it sounded good, so I went with that.
I think they're lookin' good! I guess they should be ready to try in about a week or so? From my last couple batches, which were several years ago, they didn't get really good penetration until around 2 weeks in the brine, but I was using larger eggs then.
<edit> I really think a food subforum here would be good. We have enough discussions about food-related topics, I think it would get more traffic than alot of our other subforums.
But, I did do this yesterday:
Jar on the left is red, orange and yellow bell peppers, onions and about 4 large jalapenos sliced in eighths lengthwise. Also added a couple tablespoons of brown sugar to this batch.
Jar on the right is same 4 largish jalapenos and some carrots and cucumbers.
I just did a simple brine - about a tablespoon of peppercorns, several cloves of chopped fresh garlic, couple bay leaves per jar and maybe a teaspoon or so of regular salt, then covered to the brim in apple cider vinegar. I'd always used plain vinegar in the past, but someone suggested apple cider vinegar on another forum and I thought it sounded good, so I went with that.
I think they're lookin' good! I guess they should be ready to try in about a week or so? From my last couple batches, which were several years ago, they didn't get really good penetration until around 2 weeks in the brine, but I was using larger eggs then.
<edit> I really think a food subforum here would be good. We have enough discussions about food-related topics, I think it would get more traffic than alot of our other subforums.
