Do you like Pickles?  Do you like Jerky?  Olives?  Kimchi? Pickled Peppers?  Pickled anything?!  I know I do.  Would you like to make your own pickles or jerky?  I've made both and I have to tell you, my grandmother's recipe makes the best pickles I've ever had bar-none! For the recipe, see the article "Grandma Rachel's Homemade Pickles" below. The best thing about making them yourself is that you can flavor them any way you like!  If you like hot and spicy pickles, you can add more pepper.  Sweet pickles, add more sugar or use a different vinegar.  It's all in your hands.

I've already added some things, but in the coming months look for even more reviews, recipies, "How-to" tutorials and even pickles and jerkies of the month.  If you have your own recipe to share, email me and I'll add it to the site! This is the website for everyone like me who goes to Fuddruckers not just for the burgers, but because they let you have all the pickles you want , and for those who go to AM-PM not for the gas, but for the quickie-mart jerky!

So welcome - have a look around, and let us know what you think!

 -cris

Comments

kim says hi Written by Guest on 2006-01-21 15:44:01 yep- HI!    -kim

cool Written by Sunnye on 2006-04-28 15:53:55 it's very nice    you need to add a dancing pickle emot    -sunnye

re: cool Written by kimncris on 2006-02-01 11:57:53 oooh yes! all in time, I'm just getting started

now we have a dancing pickle :) Written by kimncris on 2006-02-19 17:15:17 OK Sunnyem here's your dancing pickle

Note from NY Written by Guest on 2006-03-31 11:48:40 Hi Cris,  I have heard about Schreiner's Sausage Shop in Glendale CA all my life as it was started by my mother's uncle and is still owned by his family. I just got a mail note from my mother's cousin in Germany today and he mentioned the shop, so I Googled it and found your wonderful photos! I sent a link to my sister and also my cousin in Germany. Thanks!!!!  Cathy from Rush, NY

re: Note from NY Written by Guest on 2006-03-31 12:48:05 Thanks for letting me know Cathy!    I'm really glad that you enjoyed the pictures     Shreiner's is truely a great store and their jerky is absolutely unique and delicious!    -cris

Nice site! Written by Guest on 2006-06-10 07:17:19 I linked into your site from the Wikipedia article on fermentation. Looks like you live in my neck of the woods -- is that the Vallarta Market on Victory near Woodley? (I live near Victory and White Oak).    But I did have a question for you: why put vinegar in the deli pickles? My favorite store bought are Bubbies, which have no vinegar at all (though I'm tempted to try the barrel pickles from the Korean market on Reseda).    There's a fascinating book called Wild Fermentations by a guy who lives in a commune in the mountains of Tennessee. He talks about making cucumber pickles and MANY other fermented foods (he started with sauerkraut apparently). He says the difference between half-sour (which they have at Trader Joe's) and full sour pickles (e.g., Bubbies) is the percentage of salt in the brine. You can get Wild Fermentations from the LA Public Library.    Hope you continue to find interesting things to write about!    Paul Dulaney    P.S. There's a store that sells really good jerky on the outskirts of Bishop as you head toward Mammoth.

Written by kimncris on 2006-06-10 07:58:55 Wow thank you!    That Vallarta is the one on Sherman Way near Canoga. I put the vinegar in there because I love the way my Grandmother's brine tastes. Good brine=good pickles I think that it helps them mature once you put them in the fridge too, but really I just do it because I always have and I like them.    I'll have to check out that book. My attempt at the Korean pickles flopped, maybe it will explain why...    Next up I think is Alton Brown's homemade Jerky Step By Step. I'm almost ready to start making jerky!    Funny you should mention Bubbies. I was thinking about trying them as the June Pickle of the Month.    Thanks for Reading    -cris

The Blu-ray Authoring team Written by Guest on 2006-07-26 18:56:31   Awesome site man! The pictures are outstanding! Jenny wants to know if you will make her Korean Pickles (She liked the pictures).

Comments for each article Written by blu jerkey on 2006-08-07 15:03:11 Cris -    You should be able to leave comments for each article.    This is comments for the Alton Brown's Beef Jerkey...    - I like the Habenero variation. Subtle but there.    - Once it is dried, what would happen if you put it in the microwave? Would it crisp the fat? Then it wouldn't be greasy? (didn't seem greasy that greasy anyway)    - I am supprised it took so long to dry, isn't the air like 110 degrees out side at your house?

Written by kimncris on 2006-08-07 15:40:46 Thank's Matt    You should be able to do both of those things actually. Try the "user" menu on the home page to change your username.    You can't see the comment box for the Alton brown article? I can see it. Wierd.    -cris

Biltong Written by blu jerky on 2006-08-07 16:49:37 Cris -    When my South African friends come back from South Africa, they usually bring some biltong. It is like some sort of shredded dried meat. Kind of like a meat chew tobacco. A pinch between the gum and cheek is all it takes.    Check out how to make it. Perhaps this doesn't fit in the Jerky category...not sure.    http://www.biltongbox.com/    -Matthew

Written by kimncris on 2006-08-07 17:00:29 cool I'll check it out.    Bring some in!    -cris

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