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DavidE
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Dills Are Bathing
And with these nice temperatures they should cure in a few days.
How about an offer of a thousand million billion thank you's for the spices?
We're going to have "PEEK-ohs" muy pronto.
A Lot To See And A Lot To Do
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Frank
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Your welcome David, sorry we couldn't get the grape leaves.
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woody with a view
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how long do they last? save some for the surf fiesta, eh?
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DavidE
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Being they have zero preservatives (minus salt) I would give them no more than a 30-day shelf life at 40F.
Remember, those lucky folks who can pass by the Miramar mercadito (the store in the rear) can score a pickle when these puppies are finished curing.
Some are whole, others are very large slices. Try and arrive 9-5, I don't want to tie Eduardo or Vanessa down with pickle fetching duty. Because of
Baja Blanca's outstanding community contributions she will end up with as many as she would like 
A Lot To See And A Lot To Do
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BajaBlanca
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Whoa!!! Allelujah! I guess we can plan a trip north soon! Maybe next weekend for some shrimp tacos?
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DavidE
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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The perfume of curing pickles is wafting its way across my kitchen.
A Lot To See And A Lot To Do
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chuckie
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Dang you did it..I just dugout a jar of Gerties Garters Garlics that I put up 2 years ago..still not bad...
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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Blanca...if you come tomorrow for shrimp tacos you will also have to come over to our place for a jam session! bring some pickles! hahaha
[Edited on 6-28-2013 by shari]
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BajaBlanca
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Cant come this weekend, but maybe next one. Have a blast at the jam session.
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willardguy
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tickle my pickle
turns out tequila with a pickle back is a fairly common c-cktail, sporting names like "puerto rican hooker" "TJ hooker" and "tickle my pickle" they
claim the key is dill pickle juice not so much kosher. now there's a reason to bust out the pickles!
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DavidE
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Yeah if you dig through the cucumber bin you can find some really obscene looking suckers. I just asked Carniceria Sonora from GN (the wholesale
place) to see if they can find a case of pepinitos for subsequent batches, 15 kg worth.
These babies go best with really gnarly white 6-year-old cheddar cheese, and a "favourite" from Canada, Red Oval Farms®, stoned wheat crackers.
A Lot To See And A Lot To Do
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zforbes
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Pickled Pink
The next time you need grape leaves, let me know. I have a vine covering my front fence and am happy to share, assuming it's the season for leaves.
They are still small, so not good for wrapping, but will serve for flavor.
Brownies on order.
[Edited on 6-30-2013 by zforbes]
\"You cannot prevent the birds of sadness from passing over your head, but you can prevent them from nesting in your hair.\"
Swedish proverb
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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Carnecieria Sonora...yeah that's the place I buy our rock salt for smoking fish...they have it in kilo bags there...fantastic place! Having a Polish
grandmother left me with a constant hankerin for garlic dills!
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BajaBlanca
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Poles do love their pickles! I love them too but no Polish background here. Les got inspired and tried making some, but he says they already don't
smell right. We are counting on your peek ohs, Dave! And i agree, pickles and a great cheese are a superb combo.
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DavidE
Ultra Nomad
Posts: 3814
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Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Snivel, Grobble @#$%^&! Whine Expletives Multiples Deleted...
Nothing but spilling my guts will work here...
The batch was an utter failure.
My fault...
The pickles turned out to be hollowed cucumber skin bags floating on a sea of brine...
I knew I shouldn't have rushed it, but I did anyway.
I used processed sodium chloride. A chemical sold as "salt".
Processed sodium chloride contains IODINE the most potent anti pathogen on the face of the earth. IODIZED SODIUM CHLORIDE. Not sea salt which is real
salt.
Serves me right.
Triple servings of humble pie, with a "Dummie!" scoop on top.
I've got to get real salt, and some form of tannin in the next batch.
SIGH. Nobody's fault but my own...
A Lot To See And A Lot To Do
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bajagrouper
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Sorry to hear the latest, mine made with the recipe I gave came out perfect, I used the kosher salt and fresh dill but no pickle spices and they are
identical to Clausen Pickles but a lot more crunch and snap...
I hear the whales song
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Hook
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| Quote: | Originally posted by bajagrouper
Sorry to hear the latest, mine made with the recipe I gave came out perfect, I used the kosher salt and fresh dill but no pickle spices and they are
identical to Clausen Pickles but a lot more crunch and snap... |
Hmmmm.............I wonder if Tufesa could be persuaded to bring me a sample. Couldnt be any more expensive than from a NY Jewish Deli.
'Course, the Yaquis might get them, right now.
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BajaBlanca
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David! What a bummer! Les says that pickles to be pickled must be extremely fresh ones, recently picked??? So, perhaps you were not at fault at all.
If there are still shrimp tacos on Saturdays, i think a group of us might be headed up for some this Saturday at about 1:00. There is a first time
Canadian visitor, i think he would enjoy the trip, plus a couple of amigos. We'll pick you up, David, if you are up for lunch on us!
Shari? Zoe? R u free?
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chuckie
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Dang!
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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Saturday at 1:00...you're ON!!! wanna meet at our place first? I'll let the gang know.
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