Pickled things

I'd think anything cooked could go in, but wouldn't count on it to keep much longer than it would normally. Just do it for the flavor.

I'd also guess that putting in meats is going to make the brine sludgy pretty fast, so you may only get one go-round. Vegetables should work great tho. Peppers, carrots, green tomatoes could go in raw while cauliflower, green beans, okra, baby corn would most likely benefit from a couple minutes in boiling water first.

One of my favorites is to fill up the brine from sweet pickles or bread and butters with a drained jar of hamburger chips - makes a sort of cross between sweet and sour pickles.

Pickled bologna is a local specialty, basically hot dogs in very sour pickle brine. Now that does keep forever, but it's probably canned under pressure.

Used to make up gal jars of the diagonal slices of good hotdogs,pickle spices,onion,garlic and scotch bonnet peppers for the boys to take to college.

Used the standard pickling solution as for peppers,etc.

Should be about the same as dill juice.

They always kept them in the refrigerator,but they kept a long time and nobody at college died.

Probably the beer killed any bugs.

Tom,

The best pickles, peppers, and olives I've found in Florida are at the Farmers Market located within the indoor Flea Market on Sample Road in Pompano Beach. The guy tells me that they get the stuff flown in from NYC twice a week. I get down there on business every couple of months and do not dare return home without stocking up. On the other hand I can say without reservation do not ever eat at Jack's BBQ on Oakland Park Blvd in Ft. Lauderdale, it is horrible. Steamed ribs lathered in a terrible sauce. Nor can I recommend Dale's BBQ on US 1 in Ft. Pierce, it is but one step up from Jack's.

Cadillac

Do hard boiled eggs for sure. very good in left over pickle juice.

Charlie

Yep,Florida may have more Q joints per capita than anywhere in the country and less good ones.

Give me a shout when you are headed back this way and I'll help where I can.

Thanks to all for the replies and ideas. I added 2 sliced hot dogs, 10 or so garlic cloves, 4 sliced jalapena peppers, and 6 peeled, hard boiled eggs. Let this all sit for 3-4 days. Sunday I thought I would take a taste to see what is was like. I speared one hot dog slice and a small garlic clove. While chewing, I rediscovered the true fire in a jalapena. Then I swallowed. It burned long, hard, and fast .... all the way down. I drank something cold and it didnt help. Ate some saltines and that helped. Some. After some deliberation (and Pepto Bismol) I removed all but 2 slices of jalapena. I will know better next time. lol I love hot, spicy things, but this burn was too much to handle. I did try one of the eggs & 1/2 a pickle on Monday and it was quite good.

I will try this again but go a bit easier on the peppers.

Bob

That'll put hair on your chest! I usually can my own jalape�os, 2 parts vinegar to one part water, onion, blanched garlic, coliflower, salt and peppercorns, and a teaspoon of oil. After the solids are gone, I throw anything in there, have even thrown in mushrooms, bok choi, and habaneros, this stays in the fridge, and another fringe benefit is a tablespoon of that juice in a bloody mary!!! Of course that will put more than hair on your chest!!! More like growing a lawn!

I've taken empty pickle bottles and added freshly sliced cucumber spears to the juice. Then I vacuum seal the jar and they're ready to eat in a few days. But you can only re-use the pickle juice once. After that too much flavor is gone.

cadillac
cadillac; I do this all the time, all winter I save all my pickle jars/juice , ontill summer and then as fast as I can pick my cukes I put them in the jars of old juice. makes A great pickle, onion
egg. and best, at the end of the summer all those little green tomatoes that never got A change to grow, you got-it into the pickle juice for green tomatoe pickles !!!!!!! you got try em the best

I like to pickle hot dogs as well. Actually the things I pickle are a cross between hot dogs and hot links. Using a 2qt jar I put in a medium thinly sliced onion, followed by a layer of links cut in half. Then I pour in a jar of sweet banana peppers with juice, followed by the second layer of links. Then 1/2cp of pepper garlic sauce(asian isle at store), 1tbp of fish sauce, 1tbp of soy sauce, 1tbp salt(more to taste if needed), and top it off with white vinegar. These things are reeeeeal good. I do keep them in the fridge, and like was said above, nobody has died in the couple of years I've been making them, but they don't stay around too long either. Have fun.

BTW, once you have a bottle of the pepper garlic sauce on hand, you'll find a lot of things to do with it. It is great stuff.