Markit
Hi guys and gals here's you friendly neighbourhood CheapAss with a new tip: If anyone else is bored with the types of vinegar on offer here in paradise - typically only white, red or that black Balsamico then here's something I've just discovered: Acetic acid is on sale in all major food stores for about IDR 6000 for the biggest bottle available - 400ml? anyway. Since the usual content percentage of acetic acid in vinegar is between 5 and 8% you can do the maths yourself. Just take a half litre of water, apple juice or whatever other flavour of vinegar you like and add 25 to 50ml of acetic acid to it along with whatever herbs and spice you care to try for (basil, rosemary, oregano, etc, etc.) and leave it to sit for a day or two and you will have a lovely and dirt cheap, scented and flavoured vinegar. Chop up some of those small cucumber you find all over in the markets into wedges and add some of this vinegar along with sugar, salt, pepper, dill and some onions and after about a week you have supper crunchy dill pickles that will last a month if kept in the fridge - to hell with IDR 150,000 for a jar in Hardys.
joji gulapetis
You are making me bloody hungry you philistine! :icon_mrgreen::miserable::topsy_turvy:
Markit
For all of you that weren't interested the first time I thought I'd bore you again. A week since I made the first batch of pickles and if I do say so myself they are fecking amazing! Still have to work on the final combination of sweet, sour, spicy, salty and crispy but the basic experiment is a full on success. In my first post I made the mistake of thinking that the ascetic acid is 100% and it's not. The dilution ratio to get a 5% solution, which is the same as your normal vinegar is 4 : 1 or 4 parts water (or some other juice) to one part of the plastic bottled ascetic acid. Then you can add all (or none if you like it sour like me) the sugar to sweeten it up if you want. The pickles were wonderfully crunchy and fresh tasting - not like the old bottled stuff we've all been used to. Downside is that these little babies only last about 4 weeks as they have not been cooked. I'm good with that as have been sawing my pickles in half and only using the bare minimum to get the pickle effect that I'm after. It aint easy being a cheap-ass you know?
no.idea
I realise there are those who are in awe of this font of knowledge. He does however glean his information from various sources.The last time the "Cave Dweller" snuck past my security guard and entered my place I shared some of the pickled cucumbers that I had bottled.I bottled a lot of them in various herb mixtures. They are still crispy after 4 months.In fact I just tried one to see how it was. Chili cucumber at 6.45 AM is not really a good idea.
Markit
Hey, hey, hey now lets at least try and be fair - you were so busy guarding your cheese and sausage (micron thin slices that you could actually read a book through) that you didn't get around to telling me that your pickles were home made. But please share your recipe and we can all stand back in wonder at your simple but honest genius as we crunch through the results. And you really should try and better your keyboard skills no.idea the "f" and "o" are very close to the "c" and "u" so calling me a "font" is probably not what you meant was it?
