I do that with cukes. I peel and slice them and put them in the jar in the fridge. This is for very short term use, mainly to give them a nice flavor. There is no fermentation. I don't think of it as a pickle, although I suppose it is.

Jim

Fermenting might have been misleading.
Although, if I could find a way to "hold" the cukes until the jar is full, then ferment or something, that would be interesting too.

I do make those refrigerator type pickles too, but it seems like we don't eat them up fast enough. I am looking for some way to accumulate them slowly and keep for a longer time (1-3 months...or more?).

Deanna

Deanna,

I wondered about the fermenting part. I keep a large jar in the fridge that is 1 part 5% vinegar and 1 part sugar for sliced peppers and have had it going for over 2 years now.

You want to keep whole cukes I expect w/o peeling and slicing?

I'm in the same boat as you. I grow Cool Breeze cukes and only get a cuke every now and then during the hot summers. Just 3 vines on my deck trellis and they haven't set fruit for over a month.

Am guessing that a jar in the fridge with just vinegar would keep whole cukes for months, but not sure. Cut 1/4" off both ends. Peppers have to be slit or sliced because so many of them are contaminated inside by insects and must be inspected.

Waiting to see what the more knowledgeable have to say.

jt

Does that make the peppers really sweet when you eat them?
Sounds like it could turn into Candied Jalapenos....not neccesarily a BAD thing!!

I wonder if I could "store" the cukes in plain vinegar until I have a half-gallon or so, then remove from vinegar and put in water to ferment?? With some fresh ones to encourage the "good beasties"?? Or have I killed them all with the vinegar?

I'll be waiting for more ideas too!

Deanna

> Does that make the peppers really sweet when you eat them?

Deanna,

It helps cut the acidity of the vinegar and the colors actually improve. Gently heat the vinegar just enough to dissolve the sugar, cool and add peppers. I've found that onion slices cloud the mixture, but they sure taste good after absorbing all that hot pepper heat.

jt

following is a recipe similar to one I used years ago -- kept it going for months

Sichuan Soured Mixed Vegetagles

Source: Ziedrich The Joy of Pickling Makes 2 quarts.
(These pickles are best made in a special vase-shaped jar. The urns have a deep groove which formed a rim around the neck. Brine or water is poured into this groove. A cover which was shaped like a deep rice bowl is placed into this rim. The water prevents air from seeping into jar but allows the gas of fermentation to escape through the water as the brine ages. The originals came from the Kwangsi province and were almost three feet high and one foot in diameter. I once had a much smaller jar which also had a small flat top that fitted over the inner rim. It was broken and I have not been able to replace it.)

1 1/2 tbsps Sichluan peppercorns crushed
2 tbsps rice wine
1 1/2 tbsps rice vinegar
1 tbsp sugar
3 cups water
3 tbsps pickling salt
1 2-inch piece fresh ginger sliced thin diagonally
Small dried red chili pepper
2 quarts prepared mixed vegetables (see note below)**

** Any of the following: Napa CABBAGE; cut into 2" squares, TURNIPS, halved and sliced 3/16" thick; small (1 1/2") pickling CUCUMBERS or larger one cut into chunks; SNAP BEANS, trimmed and halved; summer SQUASH cut into chunks; whole baby CARROTS or slices;BROCCOLI stems, peeled and halved lengthwise
In a 2-quart jar, combine the peppercorns, rice wine, rive vinegar, sugar. water and 2 tbsps salt. Stir well or shake to dissolve the sugar and salt. Pack the vegetables firmly into the jar, layering with the peppers and ginger, and sprinkle the remaining tbsp salt on top. Cap the jar loosely and let stand at room temperature.
After about 3 days, the vegetables should be soured to your taste. Cap the jar tightly and store in the refrigerator. The Chinese do not throw out the brine when the pickles are gone. They add more vegetables and a little mor rice wine. The fermentation does not have to be repeated...simply put the jar back into the refrigerator.

Hmm.......that sounds really close Kay.
It sounds like you still need to have all the veggies available for the initial start up, right?

But, after that........I could just keep that "Ferment Brine Stuff" (grin) in the fridge and toss in whatever I have.... I know that when I want to eat some, they will be at different stages of absorption...hmmm...

Still, if I could get the first batch going........add whatever till the jar is full.........store awhile (start new batch here), then eat in a couple of weeks. It might work!!

I know I can buy rice vinegar in the grocery store.....how about rice wine?
Deanna

Sake is rice wine with an alcohol content similar to forified wines such as sherry. You will find it in liquor stores.

Mirin is a sweetened rice wine of low alcohol content used for cooking. You will find it where Japanese ingredients are sold. It is much less expensive than sake. I keep mirin on hand for use in just about any asian recipe calling for rice wine or sherry. When using it, I omit the small amount of sugar usually called for with other wines.

Since these are made from grain, the process of making them is more like brewing than wine making.

Jim

I don't know about the rice wine ... I think I'd stick with the vinegar... maybe do a bit of research on each.

I also used to use cauliflower ... I think you can use radishes/diakon .. and maybe even pitty pat squash, whole small boiling onions ...

I'd also be sure to cut the blossom ends off the cukes (get rid of that enzyme that causes ripening) ... To be on the safe side, I'd clip the blossom end off any summer squash.

I think I'm going to invest in a pH meter ... jt mentioned he waited for his ferments to get down to 3.8 before he tasted ...

here's a site that has a Chinese pickle jar ... I tried to order one last year and didn't get a response, but I think I'll try again

http://www.laughinggoatpottery.com/lgp-serv.htm

Deanna, try this brand. How can you resist traditional Orygun Sake, LOL. (Actually, they're pretty good. This is what I use in marinades.) If you get up to the Portland area check out Uwajimaya Grocery. They have shelves and shelves of sake. Some I'd have to get a second mortgage to buy!

Carol

Here is a link that might be useful: Momokawa Brewing Sake

Carol,
There's just something wrong with traditional Orygun Sake

I just wanna put some cukes in vinegar! Waaaahhhhhhh!!

(BIG, BIG GRIN)
Deanna

Orygun Sake? ... you are pulling our leg, right?

Heck no, I'm not pulling your leg about the sake made in Forest Grove. And its gotten very good reviews.

Orygun? That's how we pronounce it, as opposed to Oree-gone.

Carol

Or "Ora-gone"

ppppphhhtttt........(How DO you spell that? That "thing" you teach little babies to do. hee hee)

On topic: What would your suggestions be to use in a jar of fermenting veggies? Can I just use some OTHER kind of wine? It's only 2 Tablespoons, I don't want to buy a bunch of something, then not use it.

Deanna

I don't know if sake comes in pony size... I buy that when I'm using something unusual and don't know if I'll make it again ... of course, the ones I get in small sizes are always the ones I like to use again ... Murphy's Law.
I'm just not sure about white wine, since making rice wine and rice wine vinegar seems to be a different process. Wish I knew more.
-Kay

my Southern drawl.... Hooray for diversity!!!

I love Ziedrich's book. Every recipe I've made so far has been a winner. I've learned a lot too. Hip Hip Hooray for a fellow Ory-gonian! (Ziedrich's from Corvallis.)

OK, getting serious now. Deanna, I'd use dry sherry to substitute. Sake isn't the best for this recipe. Chinese rice wine is different. I actually have a bottle a friend brought back from China. It's a little pottery jug and the lid is tied with straw. Very cool.

The one thing I wouldn't alter is the Sichuan peppercorns. They're very different from the "regular" kind.

Carol

wow ... don't know how I got switched from rice wine and rice vinegar to sake ... (Maybe it's having a half Japanese son-in-law),,
what I meant was I'd try to find the rice stuff in small sizes. I agree, Carol -- gotta have the Sichaun. --Kay

Kay,
Maybe John will sell you his unused Harsch crock. It has the groove at the top like the chinese pickle jars. I have one to make sauerkraut. I believe John has moved on in his fermentation methods.

ah, ha .... I'll ask him ...
I understand you're into fermenting ... if I get a jar, I'll come back to you for sauerkraut instructions ... or jump in if you have any insight on how "half-sour" pickles.

Kay

I've actually only made sauerkraut once. I bought the crock because it interested me and because I could buy it in Germany at a substantially lower price than in the US. I'm guessing transporting it from Germany to the US is a big factor in the cost. Plus the exchange rate was better when I bought it. John has taught me much more than I ever knew about the subject.