Pickling

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it helps to heat the pickling mixture and pour over the veggies, thus infusing vinegary goodness into them.

pickled beets and turnips surely are fine.

― mayo apetrain (mayoape), Thursday, 30 September 2004 20:56 (nineteen years ago) link

The recipe I used (lifted from How To Cook Everything): 1/3 cup of salt mixed with 1 cup of boiling water. Dissolve the salt, add ice cubes, add the spices, add the vegetables, add cold water to cover. Frigerate for at least 2 days for optimal tastiness.

― Casuistry (Chris P), Thursday, 30 September 2004 22:06 (nineteen years ago) link

That was for 2 lbs of cucumbers, and carrots seem to have a totally different scene as far as water content and structure goes, but I'd say give it a go.

― Casuistry (Chris P), Thursday, 30 September 2004 22:07 (nineteen years ago) link

Carrot kimchee would be really good. I image you can use the traditional cabbage recipe here and use julienned carrots. Yummy and fun to eat with chopsticks.

― Vermont Girl (Vermont Girl), Friday, 1 October 2004 11:26 (nineteen years ago) link

So did you do it?

― Casuistry (Chris P), Thursday, 7 October 2004 04:05 (nineteen years ago) link

Oh not yet. I was too busy last weekend with a bday party for Sarah. But thanks for reminding me. I am a lazy bum.

― n/a (Nick A.), Thursday, 7 October 2004 14:27 (nineteen years ago) link

six years pass...

Just made a pint of pickled garlic (four heads of garlic cloves) because hey, when is a clove of pickled garlic not a good addition to whatever's in the food processor?

― Goonhynhnms & YaHOOS (WmC), Monday, 30 May 2011 23:47 (twelve years ago) link

I accidentally made some 'pickles' by leaving leftovers of a cucumber salad in the fridge for a week.

― free inappropriate education (Abbbottt), Tuesday, 31 May 2011 00:35 (twelve years ago) link

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