What do you like to pickle? How do you like to pickle?
>>21679437I did it once, I grew some banana peppers and then let them sit in a jar of brine, which I think vinegar and “pickling salt”
I'd love to try pickling but I'm stupid and I'm deathly afraid I'll accidentally poison myself.
>>21679437I like my pickles salted and crammed
>>21679477canning/preserving is where you can poison yourselfpickling is easymode because the whole idea is you're creating a brine of vinegar and salt where nothing can live in it
>>21679477you will not poison yourself, neanderthals were doing this shit
>>21679477I just keep my pickles in the fridge tbqhEven less to worry about
>>21679493>>21679498>>21679516Thanks for the encouragement. Do any of you have a refrigerator pickle (cucumber) recipe you use? I'm too scared to do a room temp pickle.
>>21679544Japanese pickled vegetables by Machiko Tateno has a bunch of nice and easy ones, I made the karashi cucumber recipe just today.You can probably find a digital version on anna's archive or ocean of pdfs
>>21679572Thanks, that looks like a really interesting book and I'll definitely get a used copy from Amazon. Japanese one day pickles are a lot less scary than western pickles. But I'd like to make western cucumber refrigerator pickles so if anyone has recipe they've personally used and can vouch for, I'd really appreciate it.
>>21679437My favorite is probably red onion. Goes great with fatty meat in winter and on salads in summer.I usually just fridge pickle since onion is readily available year round here (southern europe).
>>21679437cucumbers, lacto fermentation
pickles
>picklevirgin vs lactofermentchadwho wins?
All kinds of stuff, this was last years batch, + 75 pounds of cabbage. 3.5 grams of salt per liter, ferment them in the cold for a week or two and keep em in the cold for the whole winter, they stay nice and crunchy and fresh. I'll be doing this next month as per usual. You put a corn cob or a horseradish root in the brine so it can fasten the fermentation process. Bottom right veggie is celeriac for anyone who is wondering.
>>21680448Oh and green tomatoes.
>>21680448why would anyone want to pickle cauliflowers
>>21679437pineapple peels, shit gets me drunk as fuck
>>21680454Because it's insanely good, it remains crunchy and fresh. It's probably my favorite of all the things in the pic along with the celeriac.
>>21679437For BBQ and mexican: red onions, warm vinegar, pickling spices. Instantly delicous. Tuck in 1 hot pepper, such as scotch bonnet or serrano.For sweet hot garnishes: I drain a small jar of jalapeno slices, add juice of 1-2 limes, and a sliced red jalapeno/fresno pepper. Combine with 2 Tbsp of sugar. These are amazing on top of deviled eggs, potato salad and various appetizers.Every family holiday, or basically anytime the mushrooms look pristine and dirt free at the market. Mushrooms, hot vinegar, garlic, tarragon and pickling spices, pour over mushrooms in jar, and steep in fridge overnight. You can vary the type of vinegar. This is also amazing when the baby cippolini onions and the mixed baby onions are out. Quickly poach and peel them, and de-stem them, and same pickling liquid, though malt vinegar is particularly good.The best kimchee I've ever had was purchased in Hollywood at a chinese market, and it was solely scallions. I would love to make iit myself, but scallions are always kind of dirty looking,and that requires a real fermentation.
>>21680455I've heard of that, I bet it tastes good.
>>21679437I like to pickle just about everything I have that is reaching an inglorious end. Peppers will usually be dried or smoked, but occasionally brined and fermented. Carrots, turnips, beets, potatoes, parsnip, cabbage, onion, garlic, it all either goes into a salt brine with some appropriate spices, or a vinegar and sugar brine with some appropriate spices. If I grow too many tomatoes, I pickle them. If I'm gifted a flat of eggs, half of that's getting pickled.
>>21680439everyone... but lactofermentation is considered a form of pickling.
>>21679594if you want quick easy pickles you just slice the vegetables thinner, though they lose a bit of crispness. pickling whole cucumbers is a more complicated and usually involves canning them, but slices are simple. all you need is vinegar, pickling salt, coriander seed, mustard seed and dill.
the vinegar of the brine pickles the pickle
>>21679437They any good or just dog treats?
>>21680454never heard of giardiniera?
>>21680432needs more seasoning
cucumber, carrots, them little mini capsicums, onion, and beloved mushrooms. For spices I like to add mustard seed, chirri frake, and peppercorns. I usually make a small separate jar just for gherkins.
Curtido is based
The only pickle I make properly is sauerkraut or kimchi.But what I usually do to pickle is thinly slice vegetables and leave them in a mix of salt, sugar, white vinegar and water, then just leave them for a few hours.
i'm gonna try lactofermented carrots
