Pickled Veggies

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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"
Rubber Biscuit likes this.
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.
Rubber Biscuit likes this.
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Last edited by Fifi.G; 01-22-2013 at 05:26 PM.
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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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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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.
We can pickle that.


I like pickled okra.
Rubber Biscuit likes this.




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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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Were 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!
curlypearl likes this.
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.

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Pickled asparagus is tha bomb
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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.
curlypearl likes this.
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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?
Pickling is really simple. Maybe what confused you was the canning process, which is not a requirement for making pickles.
You're right, Saria. Care to share a simpler way to do this?
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:
http://leitesculinaria.com/39276/rec...r-pickles.html

http://ruhlman.com/2010/07/csa-pickles-revised-ratio/

All kinds of pickles:
http://www.seriouseats.com/in_a_pickle/

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!
goldencurly likes this.
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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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.

Originally Posted by MNMarxist
^ Food photography is hard.

Its even harder when you spill your tom kha gai all over the plate!

But that meal was truly delicious.
SOs mom makes pickled watermelon. I really like it. He's bored with it because shes served it all his life.
Pickled asparagus is tha bomb
Originally Posted by Narnia
i love asparagus so this sounds awesome and watermelon and pearl onions and...

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?
Originally Posted by Lotsawaves
not a pickler

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