I'm bored with the dill cucumber pickle and all its varieties.
What are some other veggies herb mixes I can pickle that are way better than the humble cucumber?
Pickle recipes
I'm bored with the dill cucumber pickle and all its varieties.
What are some other veggies herb mixes I can pickle that are way better than the humble cucumber?
Bell peppers
Cauliflower
Garlic
Green tomatoes
Pickled eggs mate, a great British favourite.
Hard boiled eggs, black pepper corns and maybe a few dried birds-eye chillies.
Enjoy with a beer.
Also a favorite in the American south
Pickled red onions with sumac and a couple garlic cloves
Pickled lemons are great (Morocco).
So are pickled chili peppers (Greece).
You can make capers out of any edible flower. Bear garlic capers are delicious.
Pickled Belgian endive is phenomenal with cheese and beer.
Have a look at Noma's guide to fermentation.
pickled ginger for sushi
pickled eggs like suggested already
or research fermentation for things like salsa, hot sauce or other goodness
I tried making this last year. It turned out amazing, but id skip the celery, shit is just disgusting and yu have those annoying celerey leafs floating in there
what about red tomatoes?
they get too mushy when pickled, just make a nice tomato sauce with them and put in jars
I always have a jar of pickled jalapeños and carrots in my fridge
how do you make them anon, i have shitloads of chilis that ill probably throw away soon and was thinking of trying to salvage them and pickle them
I usually boil a 50/50 mix of white and apple cider vinegar with like a half cup of sugar. Then I pack the jar to the top with the peppers and carrots. Sometimes I will add garlic or white onions.
Then I pour the hot brine over everything, seal the jar, and flip it upside down on the counter until it cools, for like an hour.
Look up some recipes online and play around with the ratio but that's basically it.
Oh, I forgot the water.
My ratio is a 50/50 mix apple cider and white vinegar 1 1/2 :1 water
So if you are doing a cup of vinegar use 3/4 cup water etc.
so, you do it with vinegar based brine
i was thinking of trying ot lacto ferment them, you think its gonna work, just like sauerkraut?
>you think its gonna work, just like sauerkraut?
Yep. Chiles pickle up just fine. Most vegetables do. A small handful kill the lactobacillus, but not many.
thanks for the tip
> small handful kill the lactobacillus, but not many.
you have any idea which one?
i was thinking of throwing in a few garlic cloves, maybe some onion and Hispanices for more flavor too
I did a batch of carrots and onion that didn't fully take; the culture died out early. Then again I did a batch of garlic that did just fine, although that one had a few small fruits in it to supply sugar. I haven't done enough methodical experimentation to have pinned it down.
As a demo once, I put a bag of frozen peas-carrots-corn into the brine. Came out fine; really good in tuna salad, actually
I always shoot for 3.25% total salt (3.25% of dry weight of vegetables in 3.25% brine).
aight, ill try anyway and see what happens
im mostly asking because ive read(mostly on here) that garlic is apparently easy to develop botulism, but no idea how true this is
>garlic
I pickled raw garlic, which was very sharp. Next time I'm going to parboil it. I think that's what the Japanese pickled garlic is; mine was far harsher.
I parcook beets for pickling as well.
yeah, buit im talking about lacto fermantation. wouldnt boiling the garlic kill all the good bacteria on it?
Bacteria can be supplied by any source. I usually use a bit of yogurt whey to get things going faster. Would be really necessary if there was no other source.
You absolutely need to par garlic if you're going to ferment it
The bacteria comes from your skin, but garlic is the main carrier for botulism
bullshit
>Enery drink
you almost fooled me AI
I do
>1:2 water to vinegar
>1:3 sugar to salt (I use kosher salt because it’s all I have)
>boil water and vinegar together, stir in salt and sugar and stir until dissolved
>pour over my vegetables or whatever I’m pickling
>wait until the jar is cool to the touch
>put in the refrigerator for 5-7 days
>?????
How do I into fermentation