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.
Narnia wrote: »
Pickled asparagus is tha bomb
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?
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.
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