I started making my own pickles last year and I’ve been hooked ever since…I’m hoping these will last at least a week or two😄
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I really want to get into pickling but I’m not sure where to start…
Japan sells little pouches of powder that you can just mix in with some cucumbers or whatever vegetables in a bag and leave it in the fridge, and it turns them into pickles in a day-ish. Not sure how available it is in other places but I found at least an example on amazon
Cool! I’ll have to look for some the next time I hit up the Asian supermarket.
This is a good recipe to get started; it’s for fridge pickles, so it’s a bit simple than doing the whole canning process and the result is delicious!
https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/
I need to pickle more. I only pickle eggs because you can’t get good ones in the south.
I love everyone freaks out “you’ll get sick”, last batch was un-refrigerated 5 years old when I ate the last one. I’m still standing.
Last fall I did a bunch of refrigerator pickles with all of the vegetables I grew that I didn’t eat right away. My pickled beans where amazing. I recommend
I’ve never had pickled beans, sounds interesting! Green beans?
Green beans mostly. I did some other dried beans in their green stages as well. Just want that crunch
Nice! There’s always green beans around here, so I’ll have to give it a go
I love making pickles. I’ve made pickled red onions, carrots, cucumbers and even ears of corn!
Anything goes with pickling! I have to give pickled ears of corn a try! 😀
Picked carrots are so underrated! I like doing half carrot half jalapeño in my jars. I add a little honey for some sweet heat carrots. I’m going to make another couple jars right now, now that I’m thinking about it!
A bit of honey sounds interesting!
It’s the best. Adds some freshness. And if you add much, a kick as well
Try pickling tomatoes. I did it by accident once and now I do it whenever I get the chance.
I might have to try that, sounds like potential gold!
A week or two? My mom’s got two-year old pickles in the fridge that she’s keeping to prove a point to me. I wouldn’t eat them tho!
They would only last a week or two because we eat them so fast 😄 I am cracking up over here, imagining your mom eating some funky-ass pickles to prove some point to you
I can pickle that https://youtu.be/aFeQytzzl9U
We just had this episode on the other day 😂 Love Portlandia!
Yessss! Join us in the Picklesphere!
It smells like vinegar 😄
I love the smell of vinegar in the morning.
Smells like ::deep inhale through nose:: preservation.
Stings the nostrils😄
Just started pickling. Experimenting with cucumber spears, small white onions, garlic cloves, and fresh dill. In vinegar (50/50 white and Apple) instead of salt brine.
Going to try letting it ferment a bit, sauerkraut-style, and see how it turns out. Really easy.
Sauerkraut and kimchi aren’t too hard, either! Although the last time I made sauerkraut, the entire apartment smelled like it…
Pickled carrot and daikon is also good if you like a banh mi.
This is only my second batch. The first was sauerkraut, with green cabbage and carrots. In vinegar, with whole mustard, dill, black pepper, and coriander seeds. Fermented for 7 days. I researched no-sodium, no cooking recipes and combined a few. Turned out really well.
Trick was using Ball jam jars but with pressure release lids. Definitely trying daikon next time. Thanks!
Dang, that sounds delicious! I haven’t had sauerkraut in forever, I might have to give it a go soon.
Now you made me hungry. Having to think of sauerkraut smell. Mmmm
Do red onions too! Works with so many foods. Tacos? Slap some picked onions on and make it an 11/10.
Oh and think about a dash of hot peppers. Dealers choice obviously I like serrano and jalapenos, yeah kinda wimp on that heat.
If I’m going Asian cooking it birdseye (I grow them), but they blow out the “o” ring.
Pickled red onions are great! Always with nachos or tacos, for sure! The color is so great too, really makes the food pop
100%, I almost always have some quick pickled red onions in the fridge.
What’s your recipe? Mine is usually pretty basic, just eyeballed water and white vinegar, some salt, some lime juice, and sometimes a pinch of sugar or a clove of garlic.
CAN’T STOP WON’T STOP!
Seriously though, I will pickle literally anything that doesn’t get eaten in my house.
Everyone loves some pickled stuff 😀
My current jam has been heritage carrots from Costco. I just cold pickled them after a wash and peal with basically all the spices I could justify and the result is a crunch, tangy, sweet that’s just too fun.
Also, bread and butter style jalapeno is like spicy candy!
Infinite pickles! I found this video very interesting.
Looks great! Have you tried pickling watermelon rind?
Can you pickle watermelon rind? I’ve never heard of that before, sounds interesting!
Yes! Sweet and spicy. Here’s a recipe for you to get an idea, pardon the Google:
Pickled Watermelon Rind Recipe https://share.google/cMp9MzHuqYh21O6W1
Going to give it a go!
If you use that recipe you’ll need to store the jars in the fridge so make half if your fridge is small. Or find a shelf-stable recipe/method, they’re out there.
