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Pickled Veggies

OBBOBB Posts: 4,174Registered Users
who here loves pickled veggies. i could eat spicy Korean kimchee everyday if i could. i love any pickled veggies. my life moto - "if you pickle it ill eat it"

Comments

  • Fifi.GFifi.G Posts: 15,490Registered Users
    I like some pickled veggies. My grandma's picked green beans (specifically peanut beans) and corn was my favorite food on earth. She only used salt to pickle and it took 6-8 weeks after canning. I prefer that to vinegar, when it comes to those veggies.

    It's simple to do, but I still miss hers. She always made extra, just for me.

    For me it all depends on the vinegar ratio. I'm not a fan of pickled veggies that just taste of vinegar. If it's a nice combo of flavors and spice, I will enjoy.
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  • Rubber BiscuitRubber Biscuit Posts: 1,294Registered Users
    Oh man, you're making me hungry.

    Had some of the best pickled veggies while I was in New Orleans. Yum!
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  • naturaldollnaturaldoll Posts: 567Registered Users
    ive never had anything pickled, but a pickle. ive always been intrested, but never had a opportunity and dont know how to pickle. I remember when I was a little girl, a corner store sold pickled onions from a glass jar on the counter. I use to see other kids eating them so I always begged for one, but mom thought the idea of pickling anything diffrent than a cucumber was wierd so she always said no, pick some potato chips.

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  • CGNYCCGNYC Posts: 4,937Registered Users
    If you can pickle it, it can go in a Bloody Mary and I like snacks in my drinks. My mom does cucumbers, asparagus, beans, and squash. The squash is great with beans and rice but not so great for Bloody Marys.
  • spring1onuspring1onu Posts: 16,528Registered Users
    We can pickle that.


    I like pickled okra.
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  • curlypearlcurlypearl Posts: 11,970Registered Users Curl Novice
    My mom used to make the absolutely best pickled mushrooms - to die for.

    I like adding vinegar to lots of foods - sometimes balsamic vinegar on fruits like pears.
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  • wild~hairwild~hair Posts: 9,890Registered Users
    We’re having pickled pineapple with dinner!

    I will try to convince my SO to reply. He's crazy about pickling and makes his own kimchi which I make him eat in the hallway because it's sooooo smelly!
  • MNMarxistMNMarxist Posts: 109Registered Users
    I crave anything fermented. The pickled pineapple is on toothpicks. I used the same brine and spices as for garlic dill pickles but at half strength and added some sweet spices - a few cloves, a bit of a cinnamon stick, maybe some coriander. They are little bursts of ultra-tangy chutney goodness.

    attachment.php?attachmentid=30157&stc=1&d=1358922868
  • NarniaNarnia Posts: 1,770Registered Users
    Pickled asparagus is tha bomb
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  • StarmieStarmie Posts: 6,681Registered Users Curl Connoisseur
    I love pickled beetroot, did two batches last year but the first lot was way too vinegary, like fifi said the ratio has to be right. Pickled onions are good too.
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  • LotsawavesLotsawaves Posts: 8,660Registered Users Curl Neophyte
    I googled how to pickle vegetables and it seemed complicated to me. I really wanted to try this. I love, love dill pickles. I eat them everyday. My mom and grandmother use to can, but I never tried it. OBB, do you do your own pickling or do you just eat what other people pickle for you?
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  • SariaSaria Posts: 15,963Registered Users
    Pickling is really simple. Maybe what confused you was the canning process, which is not a requirement for making pickles.
    por-que-no-te-callas.jpg
  • LotsawavesLotsawaves Posts: 8,660Registered Users Curl Neophyte
    You're right, Saria. Care to share a simpler way to do this?
    From Michael Berg:

    Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
  • SariaSaria Posts: 15,963Registered Users
    You can just keep your pickles in the refrigerator. They keep for a long time.
    As far as pickling, it's a ratio of (sometimes) acid, salt, and sugar. I just adjust to taste most of the time, but I guess it can be difficult when people don't know what a good balance of those three tastes like.

    No vinegar:
    /home/leaving?target=http%3A%2F%2Fleitesculinaria.com%2F39276%2Frecipes-salt-and-sugar-pickles.html" class="Popup

    /home/leaving?target=http%3A%2F%2Fruhlman.com%2F2010%2F07%2Fcsa-pickles-revised-ratio%2F" class="Popup

    All kinds of pickles:
    /home/leaving?target=http%3A%2F%2Fwww.seriouseats.com%2Fin_a_pickle%2F" class="Popup

    As for pickles I love, pickled watermelon is great. You don't need a lot of sugar in that pickling liquid since the watermelon has plenty. We used to serve it with fried chicken in one place. So good!
    I also love pickled sliced pearl onions, in spite of how much of a pain in the ass they are to prep. Pickled shallots, too. I like star anise in the brine for these. It really adds great flavor.
    Speaking of star anise and other spices, pickled pears are fantastic. I would constantly snack on the ones we made. So great in salads or with cheese courses. Or as an accompaniment to rich meat like pork belly or duck.
    Pickled peppers are also much better homemade than anything from the store.
    For beets, I like using baby ones. Then you just cut them into halves or quarters depending on size, pour the hot pickling liquid over, and let them sit. They are mostly raw this way and nice and crisp. Really addictive!
    por-que-no-te-callas.jpg
  • LotsawavesLotsawaves Posts: 8,660Registered Users Curl Neophyte
    Thank you, Saria. :flower:
    From Michael Berg:

    Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
  • PoodleheadPoodlehead Posts: 6,959Registered Users
    My mother-in-law used to make a pickled mushroom and green bean salad that was very tasty. And in hubby's family, a holiday meal isn't a holiday meal without pickled watermelon rind. Which, I confess, I've never even tried. All I do is buy it!
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  • wild~hairwild~hair Posts: 9,890Registered Users
    MNMarxist wrote: »
    I crave anything fermented. The pickled pineapple is on toothpicks. I used the same brine and spices as for garlic dill pickles but at half strength and added some sweet spices - a few cloves, a bit of a cinnamon stick, maybe some coriander. They are little bursts of ultra-tangy chutney goodness.

    attachment.php?attachmentid=30157&stc=1&d=1358922868

    ^ Food photography is hard. :blah5:

    It’s even harder when you spill your tom kha gai all over the plate!

    But that meal was truly delicious.
  • wild~hairwild~hair Posts: 9,890Registered Users
    SO’s mom makes pickled watermelon. I really like it. He's bored with it because she’s served it all his life.
  • OBBOBB Posts: 4,174Registered Users
    Narnia wrote: »
    Pickled asparagus is tha bomb

    i love asparagus so this sounds awesome and watermelon and pearl onions and...
    Lotsawaves wrote: »
    I googled how to pickle vegetables and it seemed complicated to me. I really wanted to try this. I love, love dill pickles. I eat them everyday. My mom and grandmother use to can, but I never tried it. OBB, do you do your own pickling or do you just eat what other people pickle for you?

    not a pickler :(
  • RedCatWavesRedCatWaves Posts: 31,258Registered Users
    I ferment small cucumbers to make "pickles". I use pickling spices, but no vinegar, so I don't know if I can technically call them pickles.

    Fermented foods are a great way to get pro-biotics into your life. I also ferment my own saur kraut/kimchee.
  • MNMarxistMNMarxist Posts: 109Registered Users
    wild~hair wrote: »
    SO’s mom makes pickled watermelon. I really like it. He's bored with it because she’s served it all his life.

    She does make picked watermelon rinds every year, but I hated them as a kid. As an adult, I can do two or three cubes and enjoy them ...