This time, we aren't making refrigerator pickles. We're canning! Canning with all the attendant worries about cleanliness, sanitation, etc. One thing we don't worry about is water taking too long to boil and thus overcooking what we're trying to pickle. If you think a turkey fryer is just for frying turkey - you're wrong! It's for making stock, making beer, making wings, low-country boils and...canning. A turkey fryer gets 7 gallons of water boiling in minutes! It's all about the BTU'S! Imagine me making a grunting noise like that guy from Home Improvement. Seriously though, I think turkey fryers are one of the most under-appreciated kitchen appliance out there. Right after wort chillers.One thing we did different from the recipe was oven sterilize the jars vice boiling them. My sister's been doing it this way for years, so I just felt more comfortable doing it this way, at least once she finally responded to my text asking questions.
I have to say these are the prettiest of the three pickles we've done so far. We haven't tasted any yet, so hopefully they'll be good. Pickled Peaches and Pickled Mushrooms will be ready tomorrow.
We had some leftover okra and a jar's worth of liquid, so we started grabbing vegetables from the fridge and stuffing them in the jar. We'll see if anything works (we didn't seal this jar and just put it in the refrigerator for immediate (after a week) consumption.Advice: Get a turkey fryer. Have extra vegetables on hand in case there's some liquid left. Use plastic gloves when cutting jalapenos and DON'T TOUCH YOUR EYE! Also, don't take a big whiff of the boiling pickling liquid. (I know, I've said this before, but if I don't learn the lesson, you might not either.)
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