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(Some Food Nut)   Fark Food Thread: Do you pickle vegetables from your garden for the winter? Do you do a quick pickle for any meals you're serving up to add a flavor curveball? What are your secrets to a good pickle? Show us the goods   (almanac.com) divider line 103
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1180 clicks; posted to Main » on 06 Feb 2014 at 5:00 PM (24 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-02-06 03:44:41 PM
I like pickles, but I am not a monster!
 
2014-02-06 03:45:24 PM
None of the above, but I do have pickles, olives, giardiniera, and pepperocini's in my fridge.
 
2014-02-06 03:45:29 PM
I can't remember the last time I ate a pickle.
I like them just fine, I suppose.

I'm just not that into them.
 
2014-02-06 03:45:31 PM
What are your secrets to a good pickle? Show us the goods

Sigh...*unzips pants*
 
2014-02-06 03:46:23 PM
I was at this bar a few weeks ago and they had giant pitchers of fresh dill pickles on every table. It was amazing, just gorging myself on them as I drank.
 
2014-02-06 03:46:39 PM
You said pickle three times, Llama.
 
2014-02-06 03:47:08 PM

naughtyrev: I was at this bar a few weeks ago and they had giant pitchers of fresh dill pickles on every table. It was amazing, just gorging myself on them as I drank.


I'd be back twice a week.
 
2014-02-06 03:48:54 PM
I've never done any pickling, but brining isn't just for turkeys.  Also good for whole chickens, pork shoulders, and pork chops.  Probably other shiat too that I haven't tried yet.
 
2014-02-06 03:50:29 PM

Purelilac: naughtyrev: I was at this bar a few weeks ago and they had giant pitchers of fresh dill pickles on every table. It was amazing, just gorging myself on them as I drank.

I'd be back twice a week.


I would too, but it was in Florida while I was on vacation.
 
2014-02-06 03:51:31 PM

naughtyrev: Purelilac: naughtyrev: I was at this bar a few weeks ago and they had giant pitchers of fresh dill pickles on every table. It was amazing, just gorging myself on them as I drank.

I'd be back twice a week.

I would too, but it was in Florida while I was on vacation.


Drat!
 
2014-02-06 03:54:50 PM
Pickled Brussels sprouts are amazing.

And kraut
and pickles
and cauliflower


I really love pickles
 
2014-02-06 03:55:18 PM
Pickled carrots are amazing.
 
2014-02-06 03:56:30 PM

Gonz: Pickled carrots are amazing.


Yusssssssssssss
 
2014-02-06 03:57:25 PM

Solid State Vittles: turkeys. Also good for whole chickens, pork shoulders, and pork chops.


growthplates.files.wordpress.com
 
2014-02-06 04:00:42 PM
We do pickles.  I have like 30some jars in the garage.  Also dilly beans and green tomatoes that aren't big enough to fry.  And we do fridge pickles with cucumbers and vietnamese pickled veggies for bahn mi and other sandwiches.
 
2014-02-06 04:02:45 PM

thismomentinblackhistory: Solid State Vittles: turkeys. Also good for whole chickens, pork shoulders, and pork chops.

[growthplates.files.wordpress.com image 810x453]


Well, it appears I'm in the right city to try pickling something.
 
2014-02-06 04:03:23 PM

Solid State Vittles: I've never done any pickling, but brining isn't just for turkeys.  Also good for whole chickens, pork shoulders, and pork chops.  Probably other shiat too that I haven't tried yet.


Dry-brine steaks sometime. You'll swear by it ever after.
 
2014-02-06 04:05:37 PM
My pickled baby gourds where a failure but I picked them too late.
I need to get them when they are fresh and succulent.
 
2014-02-06 04:05:46 PM
I've been experimenting with pickling here and there, but I haven't figured out how to end up with a crisp cucumber as yet.
 
2014-02-06 04:10:18 PM

make me some tea: I've been experimenting with pickling here and there, but I haven't figured out how to end up with a crisp cucumber as yet.


Don't cook them.
I mea, Dont boil the hell out of them
 PUt them in the jar,
Pour the boiling brine on
seal jar.
 
2014-02-06 04:23:26 PM
i.imgur.com

Surprise!!

/almost as good as a LuckyCharms reference
 
2014-02-06 04:30:59 PM
Cucumbers aren't all that tasty and even less so after sitting in vinegar until they become translucent.
 
2014-02-06 04:38:11 PM

vudukungfu: make me some tea: I've been experimenting with pickling here and there, but I haven't figured out how to end up with a crisp cucumber as yet.

Don't cook them.
I mea, Dont boil the hell out of them
 PUt them in the jar,
Pour the boiling brine on
seal jar.


I've done that, but they end up getting soggy in the middle. Didn't cook them at all. I read that you have to cut the end off the stem end of the cucumber because enzymes soften them up, but that didn't seem to help either.
 
2014-02-06 04:39:14 PM
Chow chow is a wonderful thing to make if you have tomatoes that don't ripen at the end of the summer.

I also make dilly beans and cucumber pickles.
 
Making your own sauerkraut, too with potatoes and caraway seeds. very easy and good for your gut, but that's fermentation, not pickling.

 
2014-02-06 04:42:12 PM
My niece once accidentally bought spicy pickles instead of normal dill pickles.  The little dance she did as she attempted to figure out what was going wrong with her taste buds was adorable.

/she was 9
 
2014-02-06 04:53:28 PM

make me some tea: but that didn't seem to help eith


try cold brining then
Just have a crock of brine and drop them in as you pick them.
 
2014-02-06 05:02:13 PM

vudukungfu: make me some tea: but that didn't seem to help eith

try cold brining then
Just have a crock of brine and drop them in as you pick them.


I'm saving a jar of brine, I'll try that.
 
2014-02-06 05:04:04 PM
I pickle my liver, but that's all year.
 
2014-02-06 05:07:10 PM
I find fresh ginger brings a 'what's that I'm tasting' element that I find nice.
 
2014-02-06 05:07:23 PM
I pickle the jalapenos I grow.  I got 54 quarts this year.  You know how hard it is to eat 54 quarts of pickled jalapenos?  I give those things away like crazy.
 
2014-02-06 05:07:28 PM
Can't believe we already have 30 replies with no reference to "The Pickle Incident"

I will proudly be the first.

For those of you unaware of the incident to which I refer, it is right in line with getting one's testicles caught in patio furniture

Ahh - the good old days of Fark.
 
2014-02-06 05:08:02 PM

Escabeche is the tits.



2.bp.blogspot.com
Just watch out when the oil hits the anus.
 
2014-02-06 05:08:16 PM

Gonz: Solid State Vittles: I've never done any pickling, but brining isn't just for turkeys.  Also good for whole chickens, pork shoulders, and pork chops.  Probably other shiat too that I haven't tried yet.

Dry-brine steaks sometime. You'll swear by it ever after.


What's a dry brine? I thought brine was salt and water so how does that go dry? Just salt?

And if it's just salt, isn't that curing? I have heard of cooking a salmon in a crust of salt then cracking the salt crust off later to serve supposedly the moistest bestest fish ever. I think it's done with steaks too.
 
2014-02-06 05:09:56 PM
I just found out about pickled okra. I don't know how it took this long, but my god are they farking delicious.

/bought pickling gear last year and never used it
//growing okra this year!
 
2014-02-06 05:10:18 PM

make me some tea: I've done that, but they end up getting soggy in the middle. Didn't cook them at all. I read that you have to cut the end off the stem end of the cucumber because enzymes soften them up, but that didn't seem to help either.


It's actually the blossom end you're supposed to cut off.

Some people also add a very small bit of alum to the brine.  Google how much.

Even so, it is hard to make fermented pickles as crisp as vinegar pickles.
 
2014-02-06 05:10:23 PM
How has nobody mentioned the best pickle of all...the pickle incident?!!?

http://www.fark.com/comments/386982
 
2014-02-06 05:14:10 PM
Pressure canning FTW
 
2014-02-06 05:15:11 PM

Tarl3k: How has nobody mentioned the best pickle of all...the pickle incident?!!?

http://www.fark.com/comments/386982


329 comments in a PS thread?!?
 
2014-02-06 05:15:17 PM
I just blend everything in a Nutribullet and drink it.

/With rum.
 
2014-02-06 05:15:18 PM

MerelyFoolish: Can't believe we already have 30 replies with no reference to "The Pickle Incident"

I will proudly be the first.

For those of you unaware of the incident to which I refer, it is right in line with getting one's testicles caught in patio furniture

Ahh - the good old days of Fark.


Tarl3k: How has nobody mentioned the best pickle of all...the pickle incident?!!?

http://www.fark.com/comments/386982


3 minutes too late!

/shakes tiny fist of rage
 
2014-02-06 05:19:38 PM
www.foodservicedirect.com
 
2014-02-06 05:19:54 PM
Picking is fine for some stuff, like cucumbers, obviously.
I prefer just to can the veggies and enjoy their natural awesomeness.
Mason jars, lids and a huge pressure cooker work great.
 
2014-02-06 05:23:46 PM
I do jalapeños and onions all the time, this year I tried giardinera, turned out fantastic!
 
2014-02-06 05:29:56 PM
t3.gstatic.com
 
2014-02-06 05:30:05 PM

mdeesnuts: I just found out about pickled okra. I don't know how it took this long, but my god are they farking delicious.

/bought pickling gear last year and never used it
//growing okra this year!


I tried pickled okra for the first time last year. I'm going to grow them in my garden this spring for pickling.

/where had they been my whole life?!
 
2014-02-06 05:32:07 PM

Tarl3k: How has nobody mentioned the best pickle of all...the pickle incident?!!?

http://www.fark.com/comments/386982


On Christmas eve of all things
 
2014-02-06 05:32:36 PM

Maud Dib: Escabeche is the tits.

[2.bp.blogspot.com image 850x637]
Just watch out when the oil hits the anus.


YESSSSS
 
2014-02-06 05:32:42 PM
Last year's batch:

img.fark.net


These are done with a hot brine, but uncooked cucumbers.  The pickle is a kosher-style double-sour and we go through these like crazy.

The pickling spice:

  2        tablespoons  bay leaf
  1         tablespoon  cardamom
  1         tablespoon  ginger
  1                     cinnamon stick -- broken up
  2        tablespoons  mustard seed
  1         tablespoon  allspice berries
  1         tablespoon  coriander seed
  1         tablespoon  whole black peppercorns
  2                     dried hot chile, whole -- broken up
Mix all ingredients
Wrap mixture in cheesecloth bag and tie shut

The pickle:

  4             pounds  pickling cucumber
  9               cups  water
  6               cups  cider vinegar
  1              batch Pickling Spice -- See recipe
     1/2           cup  sugar
     2/3           cup  salt -- "Pickling Salt"
  1              sprig  dill -- per jar
  1              clove  garlic -- per jar
  1                     bay leaf -- per jar
     1/2      teaspoon  mustard seed -- per jar
  1                     dried hot chile, whole -- per jar

Clean and rinse cucumbers
Immerse cucumbers in ice water and store overnight in refrigerator
Combine water, vinegar, sugar and salt in large saucepan
Wrap pickling spice in cheesecloth bag and tie shut, add to brine
Bring to low boil, reduce heat and simmer 15 minutes
Pack cucumbers into hot, clean quart jars
Add dill, garlic, bay leaf, mustard seed and chili pepper to jar
Fill with hot brine to 1/2 inch of top
Seal and refrigerate jars for at least 3 weeks before opening

These get better the longer they sit.  The last few jars before it's time to do this again next year are outstanding
 
2014-02-06 05:33:47 PM
Forget vegetables... Pickled Eggs!

http://en.wikipedia.org/wiki/Pickled_eggs

/Thank You Houghton, MI
 
2014-02-06 05:36:42 PM

Earguy: What are your secrets to a good pickle? Show us the goods

Sigh...*unzips pants*


lamest 'show us your pickle' thread ever.
 
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