There’s an old thread about sauerkraut but I’m not reviving it, too many milk carton posters on there and it makes me sad. Anyway, my first patch of half sour (and spicy) pickles should be ready to try today or tomorrow. Anybody else making pickles at home? What are some resources/recipes to check out?
― El Tomboto, Tuesday, 26 November 2019 15:48 (one year ago) link
I just did a quick pickle of a bunch of sliced radishes and it freaked F out because they all turned pink. I've been eating them on everything, eggs, beans, arepas... I have never canned before and did not even know until this year that brine should be cooked first. I still haven't cooked the brine. I guess I should say I just marinate a lot of vegetables.
I do really want to get into fermenting but it seems like I could get obsessive about it and I am not ready for it yet.
― Yerac, Tuesday, 26 November 2019 16:53 (one year ago) link
I really need to get some pro-enamel toothpaste. I like to eat/drink anything super acidic, it's going to catch up with me one day.
― Yerac, Tuesday, 26 November 2019 16:55 (one year ago) link
i am going to make sauerkraut and/or curtido soon. i will report back
― -_- (jim in vancouver), Tuesday, 26 November 2019 19:38 (one year ago) link
Oh I love pickles so much. I have quick pickled lots of things but haven't gone full on fermentation/canning (yet).
― mom tossed in kimchee (quincie), Tuesday, 26 November 2019 21:56 (one year ago) link
Preserving the Japanese Way by Nancy Singleton Hachishu is a great resource. It’s summer coming in here some more quick pickles right now. I’ve got a couple of great Japanese books including called seasonal pickles, the asparagus pickles are great.
― American Fear of Pranksterism (Ed), Tuesday, 26 November 2019 23:53 (one year ago) link
Yerac, I do lurid pink reddish pickles all the time, they are great.
― American Fear of Pranksterism (Ed), Tuesday, 26 November 2019 23:54 (one year ago) link
See also Just one Cookbook for Japanese pickles
And Maangchi for every kimchi recipe you’ll ever need
― American Fear of Pranksterism (Ed), Wednesday, 27 November 2019 00:01 (one year ago) link
i got my mom a water seal fermentation crock for christmas. but i want one.
― forensic plumber (harbl), Sunday, 1 December 2019 20:03 (one year ago) link
This all sounds delicious. I would like to start doing this too. I am in Israel now and enjoying the prominent pickles served with basically everything here. The olives! And I am used to good olives, but these have been spectacular. I saw brining pink and yellow cauliflowers in the Shuk tonight and maybe I will go back tomorrow to get some. I am going to Japan and Korea in a few months, the latter for the first time and to Kyoto for the first time, so new pickles are coming my way there too.
― L'assie (Euler), Sunday, 1 December 2019 21:11 (one year ago) link
nice. i haven't been to the promised land in a LONG time. spent tenth grade on a kibbutz in upper galilee, but don't recall any pickles. wish i had more vivid recollection of the olives, but do vaguely recall bc i was just a kid and didn't like olives when i got there, but i sure did by the time i left. i love pickle-y things with falafel!!
― one charm and one antiup quark (outdoor_miner), Monday, 2 December 2019 00:22 (one year ago) link
Euler, If you are going to Kyoto there are amazing pickles there, make sure you have the local ochazuke (rice with pickles or fish on top, with tea poured over).
Visit the Sanzen-in temple in ohara, a short bus ride out of town. Ohara is famous for the purple Shizo leaf, on the walk up to Sanzen in is the Shibayaku pickle store. Try the Shibazuke.
If you need more japan tips just hit me up.
― American Fear of Pranksterism (Ed), Monday, 2 December 2019 08:33 (one year ago) link
i got a small amount of pickling cucumbers (12 of them) and like 12 beets so i am going to do a little bit of pickling today. i was going to ferment the beets but i'll see how much i end up with after cutting some up. might do that later in the summer when it's less hot.
― contorted filbert (harbl), Sunday, 5 July 2020 13:31 (one year ago) link
Has anyone pickled (or fermented) garlic before? We grew it in the garden this year and I'm not sure whether I should try to pickle it fresh or wait for it to dry first.
― seandalai, Sunday, 5 July 2020 16:07 (one year ago) link
i have not pickled or fermented garlic but my uneducated, unhelpful opinion is that you could do it either way
i made 5 pints of pickles. will do the beets either tomorrow or tuesday--need enough time to clean and boil them and i'm tired now.https://i.imgur.com/73oLmvn.jpg
― contorted filbert (harbl), Sunday, 5 July 2020 21:15 (one year ago) link
Woke up today, harvested a bunch of tiny plums from the tree in the backyard, started pickling them. My first pickling.
Still have so many plums left. Everyone's telling me to make jam, seems like I have to go buy some new jars and lids for that (and spend another hour slicing and pitting the little guys.)
― lukas, Sunday, 5 July 2020 22:47 (one year ago) link
Do not go to pickledplum.com for a recipe for plum pickles, you will not find one.
― lukas, Sunday, 5 July 2020 22:48 (one year ago) link
nice! make a plum cake, too. i want to make peach jam this year but i dread the process of removing the skin.
― contorted filbert (harbl), Sunday, 5 July 2020 23:14 (one year ago) link
if I make plum jam it'll definitely be preserves, leaving the skin on. plum cake sounds amazing actually.
― lukas, Sunday, 5 July 2020 23:22 (one year ago) link
I’ve had plenty of Homemade plum and damson jam with the stones left in. No real harm in it you just turn a big job in to a small job, done at toast spreading time.
― American Fear of Scampos (Ed), Monday, 6 July 2020 03:59 (one year ago) link
Found a low-effort jam recipe, made some mistakes, tried it and wasn't impressed.
This morning I put a few spoonfuls in with my Greek yogurt and granola and ... magic. That added sweet+sour makes it a completely different dish.
Sunday I get to see how the pickles turned out.
― lukas, Tuesday, 7 July 2020 20:41 (one year ago) link