Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I recently picked up a jar of pickled carrots up north, and they are phenomenal- everything you love about that good authentic dill pickle flavor, but more crunch from being slivered carrots. Anyone have a good recipe for them that you've used? I know I could Google a dozen recipes but I'm looking for tried & true recommendations.
Mosca just made some pretty good sounding dill pickles. I have found that if you have a good dill pickle recipe you can pickle about anything. You just have to adjust the time on it.
Huskee Yeah, me and mountainsmoker were discussing pickling spice, and he alerted me that it was probably for sweet pickles, which it was. I’m not as against them as you are, but they aren’t my first choice, either.
If you are going to make Dill pickles you have to have fresh or frozen Dill.. Dill weed and Dill seed don't cut it.. ya don't get the Dill flavor from them.. just my opinion. We make a 100 quarts of Dill pickles a year.. so I have a touch of experience here..
Do you have a pickle recipe you're willing to share? I'm thinking the same recipe would work, although I might add chiles and garlic cloves just because.
OK so a peck of pickled carrots Peter Rabbit picked. If Peter Rabbit picked a peck of pickled carrots, where's the peck of pickled carrots that Peter Rabbit picked?
In all seriousness, I started making pickles about 4 years ago using a Bobby Flay recipe. Since then I've used the same recipe for pepper, pearl onions, baby carrots, really anything that you want to use.
1. Place sliced cucumber in a medium bowl with a fitted lid.
2. Combine 1 cup of water, the vinegars, ½ cup of the dill, sugar, salt, dill seeds, mustard and coriander seeds in a medium saucepan over high heat and bring to a boil. Cook until the sugar and salt has dissolved. Remove from the heat and taste for tartness. Add more sugar if too sour, and let cool to room temperature.
3. Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 24 hours and up to 48 hours, stirring the mixture at least once.
I let it cool to refrigerate. Don’t know why you would want it hot. Maybe the temp change might draw the pickling juice in a little faster? Good question.
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