This is a radish I pulled out of my garden today, and I really prefer pickled radishes too fresh. I fed the greens to my lizard, sliced it up, and did just a quick pickle.
>>22023881Since it was such a small amount, I just simmered 1/2c each of water+white vinegar, 1tbsp sugar, 1tsp salt, and a dash of peppercorns. I didn't even have enough room to use all that, but I'm sure it'll turn out. I'm not planning to keep this through winter, will likely plan a meal around it in two days
I pickled a bunch of eggs, the yellow color is tumeric.
>>22023881you've inspired me to pickle krab stick
>>22023881Post after pics>>22023956Beauty
>>22023956Ah very neatDoes the flavor get into the yolk? >>22023957HahIt does look like krabstick
>>22023956>tumerichmmm
>>22024170I have conducted a TEST. The yolk and eggwhite seem to have only gotten a bit of vinegar and salt flavor. I guess the seasoning molecules are too large to penetrate further. The "shell" is more saturated, and has brine flavor. I didn't use too much tumeric, so there isn't any of that detectable. I guess the flavors of the brine went as far in as the tumeric coloring, so like 1-2mm.For the brine, I used salt, vinegar, tumeric and a fat free bullion mix.
dude...OP im sorry but, imo, radishes do not pickle very well. They actually taste disgusting. Ive tried twice. anyway, you might like it, idk.
>>22024308Did you pickle the whole bulb or slice them up like youre supposed to?
>>22024308retard
>>22024220Wait, I’m a complete novice at pickling.Do you leave the shell on when you pickle eggs?? Do you eat it??Hopefully I’m not misreading and being dumb lol>>22024308I love pickled radishes, i do a quick pickle often with them. This is just the first time I’m using garden fresh radishes :3
>>22024476No they're peeled, but the coloring looks like a shell :|
>>22023881Looks like crab meatWhy you pickling crab meat?
>>22024494Ohhh I see, I seeTurmeric pickled egg sounds good, maybe another go with longer time+more spice would yield better flavor? I'd make egg salad out of it
>>22023956urine eggs look tastier than that
Pickled Ginger (sushi ginger)1: peel ginger and cut into very fine slices (I use a vegetable peeler)2: put ginger slices in a bowl and add some salt, set aside for a few minutes3: bring some water to a boil and add the ginger, cook for 2 to 3 minutes, then strain4: press out as much liquid as you can from the ginger in the strainer, then place the ginger in a jar5: boil one cup of rice vinegar, adding 3/4 cup of sugar, one teaspoon of salt6: stir to combine and take of the heat. Let the liquid cool a bit before pouring into the jar.7: seal jar and refrigerate. Will keep for up to one year in the fridgeYou can also use regular vinegar, but it might need a little more sugar. Taste it and see.After a few hours in the fridge it will start to turn slightly pink, depending on the age of the ginger.
>>22023881I plan to pickle some yellow onions with dill, coriander, star anise and pepper corns. Last year I picked some beets with carrots, but they were very earthy.
>>22024891I may try this, sometimes buy big packs of ginger and the last one ended up with some that dried out, thanks!
>>22024635Nah it's good eaten whole. They've been in there for about two weeks I think. Flavor could be boosted by injecting a few ml into the egg, perhaps.>>22024774OK pee-boy
