Pickles III a
This is my second attempt at this post, in doing it the first time I managed to create some replicating HTML code which I could not remove. So I deleted the entire post and started over.
The good news, however, is I finally went to the trouble of figuring out how to post pictures directly in HTML and avoid the stupid and slow controls this blog system has.
This means I may blog more.
Now back to the pickles
Above is a Ball(r) canning or Mason one pint jar.
Here it is again with a trimmed to proper length cuke standing in it. That is our calibrated pickle(pre) from which all other pickles will be measured. sort of like the platinum-iridium 1 meter standard kept in France, from which all other measures or length are derived, including the inch, which is exactly 0.0254 meters
We will refer to our standard length as the cP(P).
Five pounds of cukes trimmed to length via the cP(P). We don't need the cP(P) for regular slices but will for sandwich slices.
Two views of a mandoline a ver useful tool for ensuring all slices are the same width. You can just make out a gap between the plate and the blade, about half way down this. That gap is adjustable, there is also a wavy blade and blades that cause it to cut vertically as well as horizontally simultaneously.
This device is, as are knives in general, totally indifferent as to whether it is cutting the flesh of vegetable or you. So be very careful with it. Above it is pictured with the safety holder. Use it. I personally will nt use this until my fingers are within two inches of the blade. I also have decades of using power saws and can concentrate on both safety and accuracy. This does take practice.
Sandwich slices, simply cut the standard length cuke on the vertical axis not the horizontal.
See our standard length cucumber fits nicely.
Again safety is important.
We will need garlic and I forgot to pick up peeled cloves.
One of the pickling liquids.
Jars with sandwich slices, garlic, dill and I think clove. Definitely Bay leaf.
Works for slices too.
Do not put mandolines in dishwashers, that is a special imported mandoline washing machine.
Cucumber up against the cP(P) about to be trimmed, note both ends of the cP(P) are gone.
Standard lengths quartered.
The mandoline washing machine also does dishes.
Cucumbers in liquid being brought to temp.
Ready to be put in the jar.
Apres Pickle.
I will publish this now and add the titles and sources of the pickles I made later today or tomorrow.
Added on Nov. 1, 2009
In the first pickle post there were two watermelon pickles:
watermelon pickles from Putting Food By page 310, I think the 3rd not the fourth edition.
watermelon pickles from Small Batch Preserving pp 159
The second post was the Traditional Dill Pickles from Charcuterie pp 71
increased to 10 pounds.
The third post was turned into the following pickles, 5 lbs each:
short brine slices and spears - Putting Food By page 312
Dill Sandwich Slices Ball's - Complete Book of Home Preserving page 302
--also 5 lbs done as chips or horizontal slices.
Traditional Garlic Dill - Small Batch Preserving page 132
Sweet Garlic Dills - Small Batch Preserving page 134
Curry Pickle Slices - Small Batch Preserving pp 136
Sweet Pickles - Putting Food By page 306
The good news, however, is I finally went to the trouble of figuring out how to post pictures directly in HTML and avoid the stupid and slow controls this blog system has.
This means I may blog more.
Now back to the pickles
Above is a Ball(r) canning or Mason one pint jar.
Here it is again with a trimmed to proper length cuke standing in it. That is our calibrated pickle(pre) from which all other pickles will be measured. sort of like the platinum-iridium 1 meter standard kept in France, from which all other measures or length are derived, including the inch, which is exactly 0.0254 meters
We will refer to our standard length as the cP(P).
Five pounds of cukes trimmed to length via the cP(P). We don't need the cP(P) for regular slices but will for sandwich slices.
Two views of a mandoline a ver useful tool for ensuring all slices are the same width. You can just make out a gap between the plate and the blade, about half way down this. That gap is adjustable, there is also a wavy blade and blades that cause it to cut vertically as well as horizontally simultaneously.
This device is, as are knives in general, totally indifferent as to whether it is cutting the flesh of vegetable or you. So be very careful with it. Above it is pictured with the safety holder. Use it. I personally will nt use this until my fingers are within two inches of the blade. I also have decades of using power saws and can concentrate on both safety and accuracy. This does take practice.
Sandwich slices, simply cut the standard length cuke on the vertical axis not the horizontal.
See our standard length cucumber fits nicely.
Again safety is important.
We will need garlic and I forgot to pick up peeled cloves.
One of the pickling liquids.
Jars with sandwich slices, garlic, dill and I think clove. Definitely Bay leaf.
Works for slices too.
Do not put mandolines in dishwashers, that is a special imported mandoline washing machine.
Cucumber up against the cP(P) about to be trimmed, note both ends of the cP(P) are gone.
Standard lengths quartered.
The mandoline washing machine also does dishes.
Cucumbers in liquid being brought to temp.
Ready to be put in the jar.
Apres Pickle.
I will publish this now and add the titles and sources of the pickles I made later today or tomorrow.
Added on Nov. 1, 2009
In the first pickle post there were two watermelon pickles:
watermelon pickles from Putting Food By page 310, I think the 3rd not the fourth edition.
watermelon pickles from Small Batch Preserving pp 159
The second post was the Traditional Dill Pickles from Charcuterie pp 71
increased to 10 pounds.
The third post was turned into the following pickles, 5 lbs each:
short brine slices and spears - Putting Food By page 312
Dill Sandwich Slices Ball's - Complete Book of Home Preserving page 302
--also 5 lbs done as chips or horizontal slices.
Traditional Garlic Dill - Small Batch Preserving page 132
Sweet Garlic Dills - Small Batch Preserving page 134
Curry Pickle Slices - Small Batch Preserving pp 136
Sweet Pickles - Putting Food By page 306
HaHA! I love the apres pickle. I also love your suggestion of this "dishwasher" thing. What is it? It sounds magical!
Good lookin' pickles.
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well at least they don't bring up thoughts in you like YM has. Makes a man wince.
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SWEET! I'm not sure how you found me, but I'm glad you did so that I could find you. Good Grief - that's confusing, isn't it?
Anyway, I love cooking blogs. And pickles. Especially home canned bread and butter pickles. YUM!!!! Hey, wanna make me some and send them my way?
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Bread and butter pickles are very easy to make and will keep under refrigeration for months.
Found you from the blog: Cheaper than Therapy
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at least they don't bring up thoughts in you like YM has. Makes a man wince.
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