If you put each jar in a pan that has water that has been boiled it can be kept warm and then remove it and then fill those with your mix and pour jars full of hot liquid, those jars will not burst. You can also put a table knife in the jar before you pour the hot liquid.
That's a restaurant size batch, it's pretty large but we are surprisingly always running out of ketchup 😆. I put a smaller version of the recipe in the video description that makes about 1/3 the amount.
Haha! I can guarantee it does not taste like Pine-Sol. It has a very fragrant citrusy flavour. It is hard to describe but it is very tasty. Not at all what we would imagine.
You can use your favourite alternative sweetener as long as you keep your pickles in the fridge. If you omit the sugar altogether it will work but will be very tart.
Yes, I made this video because I too could not find any info on pickled lovage other than a mention in an Icelandic cookbook that I stumbled upon. I have a lot of lovage so I gave it a try and really like the results, it does have a strong flavour but it works well in recipes where you would use capers or other sharp pickles. Using smaller tender shoots are important. I highly recommend giving it a try.
You sound like a really lovely guy. You instill enthusiasm in us as you pickle. I want to get started now!😁 Thoroughly enjoyed your pickling lesson. Thankyou
Salting and then drying the meat by 30% takes care of the bacteria. Trichinosis is extremely rare in commercial pork in Canada where I live. Pork can be frozen three days at −4 °F (−20 °C) to kill larval worms. There is always some risk when curing meat, always choose a quality supplier for your meat and follow best practices
I love all the information you presented, which I'm impatient to try but I don't understand why you, as a Pro, cut one cucumbumber at a time instead of two. And, spell the spice you call "Toomerik" and see if your pronunciation will change afterward.
Thank you , great video I really enjoyed it . I’m going to try pickling all you suggest , although I don’t know what Isthmus is 🤔 I’ll need to google it. I love the look of the red eggs. I can’t wait to try them.
The eggs are delicious, I'm sure you will love them. An isthmus is a narrow piece of land with water on both sides connecting two larger land masses. I live on the isthmus of Chignecto which connects the province of Nova Scotia to the rest of North America.
I grow the purple kohlrabi in my garden & there are many ways to utilize them. From raw, in a salad, to a curry or a gratin. It’s endless. However, the bigger they are, the less flavor they have 😉🧑🏾🍳
just discovered you yesterday (pickle anything video). I subscribe/watch 1 man in Spain, a Polish lady & occasionally, a family in Armenia. but otherwise, mostly Southern women. your dishes/location offers welcome variety. I live in the N Ga mtns. & SE Ill is as far N as I've been in many years. if I ever make it so far North, I'll be interested in patronizing your restaurant. until then...I've subscribed & will continue to watch your interesting videos. thanks.
