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I started making my own pickles and relish a few years ago. The relish because all the commercially made ones have alum in it and alum is an aluminum derivative. Now the FDA says it doesn't contribute to dementia/Alzheimers but, who trusts the FDA? Not me!
i have recipes to share if anyone is interested. I also have a great mustard recvipe that is excellent.
Is that the 10L crock? If so, we have the exact same one. Haven't done pickles or relish, but have made some seriously good sauerkraut. That crock is amazing and so simple to use.
Hi Mike, I am not sure but you are probably correct in you analysis of my crock. I have been thinking of selling it as it is really to large for most of my recipes. I have found, as you can see in the pic, that glass jars and baggies are very effective containers for my pickling.
Sounds delicious. To me though, that's a pretty quick pickle. I usually let mine ferment at room temp for at least a week, de-scuming every day after the first three days. It makes for a deeper sour dill flavor in my opinion.
I use to work for a company that owned a salmon caning factory out in the oonies of Alaska. Spent a few days there and the cheif pickled some salmon he gave me his recipe,how ever I have lost it.
You could not eat one piece. You don't stop until it's all gone.
I love home fermenting and pickling. Anything I can do to not buy processed food from the grocery store is wonderful. I have a 10 lb. batch of 'kraut in the croc right now. Just about another month to go. (We like our 'kraut really funky!)
Mustard Recipe
I found this recipe in Gourmet Magazine back when it was a bimonthly periodical.
This makes about 1.5 cups
It only takes about 10 min but you have to let the mustard seeds soak for two days.
½ cp mustard seeds (different seeds, different flavors)
¾ cp cider vinegar (I use Braggs)
1/3 cp water
1 ¼ tsp sugar
1 ½ tsp salt
Soak mustard seeds in the vinegar and water for two days at room temp. (if seeds are not submerged add a bit of water until they are)
Puree mixture with the sugar and salt in food processor, I use a hand blender, until almost smooth, about 2 min.
Thin to desired consistency with additional water and season with salt to taste.
Chilled the mustard will last at least a month.
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