There have been multiple accounts created with the sole purpose of posting advertisement posts or replies containing unsolicited advertising.

Accounts which solely post advertisements, or persistently post them may be terminated.

What is your favorite thing to pickle?

I put some asparagus in vinegar with garlic, red pepper flakes, and pickling spice a couple weeks ago. I just cracked it open, and they’re fantastic!

I also started a batch of sauerkraut today with garlic and caraway seeds in a brine. Gonna keep an eye on it and hope it comes out alright. I like that it’s a live fermentation, and will hopefully be full of good probiotics.

What’s your favorite thing to pickle, and in what?

HootinNHollerin ,

Okra (besides cucumbers)

tiredofsametab ,

Cukes and I have run out of places to even pickle them (I need to buy a big crock with a waited thing to keep them below the liquid line).

Also okra and I'll probably do some peppers (mostly jalapeños and seranos) depending upon how my harvest is looking.

I want to do some shelf-stable pickles, but waterbath and pressure canning are both unpopular in Japan so any supplies cost an arm and a leg, especially if I have to import them with the duties and weak yen.

southsamurai ,
@southsamurai@sh.itjust.works avatar

Obviously, cukes.

But, beets, eggs, onion, and okra.

All pretty standard vinegar pickles, with a little sweetness added for the beets.

The eggs vary though. Sometimes, they’ll get done in the leftover beet pickle juice. Others, there’s a hot pepper version that’s a family recipe (nothing special, your bog standard pickled eggs with the jalapenos and banana peppers added in), and a bread n butter version that I don’t personally like at all, but I’ll make for others.

Chef_Boyargee ,

Meyer lemons, cherries, blueberries, shallots, garlic, eggs, okra, green beans, watermelon.

I hear pickled pigs feet are tasty, but I have yet to try them.

lvxferre ,
@lvxferre@mander.xyz avatar

Without fermentation: savoury pears and apples. They combo really well with pulled pork and cheeses. Recipe:

  1. Prepare a brine with two parts vinegar, one part water, seasoning to taste. (I typically use salt, sugar, black pepper, allspice, dill.)
  2. Peel and dice the fruits, immediately throwing them into the brine to avoid browning.
  3. Cook the fruits in the brine over low fire, until they hit your preferred texture.
  4. Jar it while still hot, making sure to not let air in the jars. The jars can be kept at room temperature indefinitely, as long as still closed.

With fermentation: sauerkraut with onions, carrots, bell peppers alongside the cabbage. For seasoning I typically add garlic, a habanero pepper, ginger, black pepper, and dill. Just shred/mince/slice all ingredients together, weight them, and add 2% salt.

  • All
  • Subscribed
  • Moderated
  • Favorites
  • •
  • [email protected]
  • random
  • lifeLocal
  • goranko
  • All magazines
    •