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😄
Do red onions too! Works with so many foods. Tacos? Slap some picked onions on and make it an 11/10.
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.
Pickled red onions are great! Always with nachos or tacos, for sure! The color is so great too, really makes the food pop
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.
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!
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.
Removed by mod
Stings the nostrils😄
Removed by mod
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 did fridge pickles so I made them and ate them quickly. I think you can do full fermented pickles with them.
I can pickle that https://youtu.be/aFeQytzzl9U
We just had this episode on the other day 😂 Love Portlandia!
Removed by mod
Infinite pickles! I found this video very interesting.
Wow, that was impressive!
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 love making pickles. I’ve made pickled red onions, carrots, cucumbers and even ears of corn!
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!
Anything goes with pickling! I have to give pickled ears of corn a try! 😀
I wanna try making my own pickles but I am not sure if I need a certain kind of cucumber or if any kind will do to make gherkins, specifically. Already know what I’d do for the brine, just need bigger vessels if I am gonna use the cucumbers they sell around here (they’re friggin huge).
You can pickle most anything. The size of it affects how long it’ll need but that’s about it. Just give it a go. :)
I had pickled pigs feet once. It was not very good, but it does support your point.
I fucking love pickled jalapenos though.
From my limited experience: just try it out! It’s a relatively easy process and you can refine after the first try.
You can use any kind. The small pickling cucumbers are usually preferred because they are firmer, and doesn’t really have the soft core of the larger cucumbers, so they can stay crunchy for a longer time and they don’t dilute the brine as much on account of less water content. But they are all good, because it is the pickling process that counts.
You can decore the big cucumbers, so you only have the firm flesh left, if you so desire.
any will do. Given the chance I would pick the shorter stubbier ones but dont let not finding a right kind of cucumber prevent you from pickling.
I definitely recommend giving it a try! I just do the simple fridge cucumbers, which are pretty easy and always awesome. I usually use English cucumbers, which have a thin skin that is easy to bite into. Some are pretty massive but they work all the same when you slice them.
You know what they say, it won’t get better if you keep pickling at…
No wait…
Haha, it can only get better with pickling!
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!
Fantastic hobby! I too started pickling last year and it’s been great for my general relationship with food. I highly recommend a mandolin and doing a pickling of red onion, cucumber, and carrot. I like to do mine in a mustard seed and peppercorn brine and the pickles go great later in a pita with hummus! That pickle brine is awesome for your gut too and a delicious addition to some ice-cold vodka.
pickle brine (…) addition to some ice-cold vodka.
Every day we stray further from God.
JK, I can totally see this work.
Even better with an infused vodka! I have a cucumber infused vodka and a peppercorn vodka in my freezer. Game-changers.
That sounds so damn good! I am getting too many good ideas to try.
Throw that in a bloody mary
It really is great, I’ll never go back to store-bought! There’s just endless options with pickling. I could definitely use a mandolin, I imagine it would cut my slicing time way down!
You got some mustard seeds in there? Looks great.
Yes! Mustard seeds, coriander seeds, and black peppercorn. Had to use dry dill since it seems impossible to find fresh dill where I live.
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.
That sounds fantastic. I’ve enjoyed making relish, too. I’m looking forward to the hatch chile roasters popping up so I can make some hatch relish.
Now you made me hungry. Having to think of sauerkraut smell. Mmmm
Nice! It seems like everything is on the table when it comes to pickling.
