Pickling

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What sorts of spices would you recommend?

― n/a (Nick A.), Thursday, 30 September 2004 19:11 (nineteen years ago) link

And shouldn't vinegar be involved somewhere?

― n/a (Nick A.), Thursday, 30 September 2004 19:11 (nineteen years ago) link

Vinegar is important if you're making the kinds of pickles that last for years, but if you're not trying to store vegetables for the oncoming winter, then you don't need to bother with it. The pickles will still come out pickley. Or, at least, mine did.

I used a ton of dill and some garlic, but I was making cucumber pickles. (I am trying to get some green tomatoes from friends and pickle those, but I suspect my friends aren't going to come through.) I'll find the recipe I used when I get home (in a few hours).

― Casuistry (Chris P), Thursday, 30 September 2004 19:20 (nineteen years ago) link

I usually use (white wine) vinegar diluted with water and a little sugar until it "tastes right," with maybe lemon juice and usually garlic and a couple chile peppers -- but I haven't pickled carrots, and like Chris, I haven't made them for hugely long-term storage (if I did, I'd need to do the whole canning thing). They do last a number of months, though.

It's probably going to be somewhat different from kimchee, which is fermented and involves a lot of bacterial reactions that I think vinegar and refrigeration would prevent (or at least slow). I'm not positive of that, though.

― Tep (ktepi), Thursday, 30 September 2004 19:41 (nineteen years ago) link

Oh yeah, Tep, isn't there a pickle recipe in your holiday collection of recipes? We still have that at home somewhere, so I could just try that recipe and see what happens.

― n/a (Nick A.), Thursday, 30 September 2004 20:22 (nineteen years ago) link

There probably is, I'm not sure -- you might want to use twice as much water as I suggest in that one, if it's the one I'm thinking of, because it makes pretty vinegary pickles (although if you're going to eat them within a couple days, I'm not sure the difference would be noticeable; with those, after a couple weeks they taste like vinegar in solid form).

― Tep (ktepi), Thursday, 30 September 2004 20:24 (nineteen years ago) link

Just realized with pickled carrots, I might be kind of thinking of my mom's carrot salad with the vinaigrette dressing and raisins.

― n/a (Nick A.), Thursday, 30 September 2004 20:39 (nineteen years ago) link

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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