Two weeks ago I bought a gallon of pickles, because I thought: Oh, that’ll last me a while and its only $7 and I can use the jar for something after.
It did not last me a while, but I can still use the jar IG.
The only remaining decision is what for? My thought is to store beans in it (so that the beans don’t have to be stored up high to be away from mice and so I can do a custom blend more easily, and then if I got a second gallon jar (of pickles or otherwise) I could use that as a dedicated bean soaking vessel, which would make it easier to remember to get beans soaking) or use it for making/storing lemonade (tight sealing lid makes the mixing easier, I can just shake it.) But I wasn’t just going to commit to something without asking for recommendations.
Before you ask, no, there’s no chance I’ll use it for making pickles, I would never want to make that many at a time (though I definitely will get a smaller pickle jar for making fridge pickled onions).
It looks like it’d be the perfect size to store cucumber slices, fresh dill, garlic cloves, salt, mustard seed, black pepper, red pepper flakes, a few cloves, and bay leaves.
One fairly significant one I saw somewhere else is to use one (a smaller one than this probably) as a mini-pot for like herbs and stuff. Definitely gonna happen eventually.
I’ll do that eventually (I like sauerkraut, but the store bought stuff is almost universally underwhelming on this side of the Atlantic, I’ve had it good like one time outside of Germany), but I’ll have to get another smaller jar, this one would make an obscene amount.
I use these to store used hot cooking oil after cooking. That way they don’t clog the pipes. When they fill up I take them down to a place that recycles cooking oil into biofuel.
You can stop the fermentation whenever you wish. If fermented for about a week IIRC, it only has a negligible amount of alcohol and is often drank by children.
For context, often drank by children where? Because that feels like important information, I only know mead as an alcoholic drink. Also, that feels like it would be a lot of work relative to the end product if you weren’t making an alcoholic drink, though TBH I only know like the basics of the process. Still sounds like a great idea, just, probably for someone else.
The practically non-alcoholic mead is called sima here and as it’s traditionally drunk around may day, it’s pretty much in season now.
I don’t know how it compares to real mead, but from what I remeber, it shouldn’t be too troublesome to make.
If I remember correctly, you let lemon slices sit in hot water & honey for a while, then put the solution in a large, empty soda bottle with some raisins & a bit of yeast. Put the bottles in the fridge. It’s ready when the raisins float to the surface. Though I’d recommend following an actual recipe.
I don’t know how much alcohol homemade sima usually has, but commercial simas range from 0-0.8% from what I’ve seen, so the same as alcohol-free beers.
Of course, it can have a lot more if you add enough yeast and allow it to ferment, or less if you drink it the next day.
In the end, it depends on why you avoid alcohol. You won’t get drunk no matter how much sima you drink, as long as you use a reasonable amount of yeast. But, if you have a bad liver or are on medictions, you should probably abstain.
Be careful, depending on how underage you are. I’d assume that this isn’t the case for you, but really young children have very underdevelopes livers that cannot handle any ethanol. From what I’ve read, for school-age children (something like 5-7 years), a few glasses is completely harmless. But depending on how strong your sima is, while a bit more should still be harmless, it might be good to stay on the safe side. For anyone older, I think it should be OK, as long as you don’t chug down a barrel of the stuff.
I don’t know if there are any good recipes in english, but IIRC firefox should be able to translate finnish now. I could also translate a recipe for you if you want.
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Raw milk
No way, why would I buy milk raw and then have to boil it?
I never said it was for you
Um, ok…
It looks like it’d be the perfect size to store cucumber slices, fresh dill, garlic cloves, salt, mustard seed, black pepper, red pepper flakes, a few cloves, and bay leaves.
So, pickles…
:)
One fairly significant one I saw somewhere else is to use one (a smaller one than this probably) as a mini-pot for like herbs and stuff. Definitely gonna happen eventually.
Salvaged nuts and bolts
Gallon of PCP?
I don’t know what you mean by PCP, I looked it up and didn’t get any results that make sense.
Oh it’s just something you do when you have kids: https://www.youtube.com/watch?v=lPHc68RIYAo
oh, ok, a lot of people are suggesting intoxicants…
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I’ll do that eventually (I like sauerkraut, but the store bought stuff is almost universally underwhelming on this side of the Atlantic, I’ve had it good like one time outside of Germany), but I’ll have to get another smaller jar, this one would make an obscene amount.
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Actually, by big cabbage, what kind of weight are we talking about?
Really? Neat, I’ll do that eventually.
I use these to store used hot cooking oil after cooking. That way they don’t clog the pipes. When they fill up I take them down to a place that recycles cooking oil into biofuel.
Air.
Its already doing that.
Keep it going champ!!
https://youtu.be/f8pfftpp0lY Sorry for this I couldn’t resist
Kombucha
kimchi
Make a gallon of mead!
I don’t drink, but this would be perfect for that.
You can stop the fermentation whenever you wish. If fermented for about a week IIRC, it only has a negligible amount of alcohol and is often drank by children.
For context, often drank by children where? Because that feels like important information, I only know mead as an alcoholic drink. Also, that feels like it would be a lot of work relative to the end product if you weren’t making an alcoholic drink, though TBH I only know like the basics of the process. Still sounds like a great idea, just, probably for someone else.
The practically non-alcoholic mead is called sima here and as it’s traditionally drunk around may day, it’s pretty much in season now.
I don’t know how it compares to real mead, but from what I remeber, it shouldn’t be too troublesome to make.
If I remember correctly, you let lemon slices sit in hot water & honey for a while, then put the solution in a large, empty soda bottle with some raisins & a bit of yeast. Put the bottles in the fridge. It’s ready when the raisins float to the surface. Though I’d recommend following an actual recipe.
I don’t know how much alcohol homemade sima usually has, but commercial simas range from 0-0.8% from what I’ve seen, so the same as alcohol-free beers.
Of course, it can have a lot more if you add enough yeast and allow it to ferment, or less if you drink it the next day.
In the end, it depends on why you avoid alcohol. You won’t get drunk no matter how much sima you drink, as long as you use a reasonable amount of yeast. But, if you have a bad liver or are on medictions, you should probably abstain.
I don’t drink because I’m underage (for the US), but this looks actually really good, I’ll probably do it eventually.
Be careful, depending on how underage you are. I’d assume that this isn’t the case for you, but really young children have very underdevelopes livers that cannot handle any ethanol. From what I’ve read, for school-age children (something like 5-7 years), a few glasses is completely harmless. But depending on how strong your sima is, while a bit more should still be harmless, it might be good to stay on the safe side. For anyone older, I think it should be OK, as long as you don’t chug down a barrel of the stuff.
I don’t know if there are any good recipes in english, but IIRC firefox should be able to translate finnish now. I could also translate a recipe for you if you want.
Nah, I’m old enough that I can drink in most countries, just not the US…
I love these for suntea.
Rainbow Dash figurine?