Gugny Posted May 9, 2020 Posted May 9, 2020 1 hour ago, chknwing334 said: Pickled Frog Balls. (It’s actually brussel sprouts) Those look amazing.
RaoulDuke79 Posted May 10, 2020 Posted May 10, 2020 2 hours ago, chknwing334 said: Pickled Frog Balls. (It’s actually brussel sprouts) Id give this a go. I eat sprouts on occasion. Certainly not at the top of my list, but the pickled variety looks pretty tempting.
Johnny Hammersticks Posted May 10, 2020 Posted May 10, 2020 30 minutes ago, RaoulDuke79 said: Id give this a go. I eat sprouts on occasion. Certainly not at the top of my list, but the pickled variety looks pretty tempting. Seems like it would taste like a spicy sauerkraut. It’d be down depending on the texture.
T&C Posted May 10, 2020 Posted May 10, 2020 3 hours ago, stuvian said: herring j/k I like pickles and beets I'd forgotten about that vegetable... used to be a tradition back in WNY... some holiday, maybe Christmas. I'd eat ONE once a year... might be in some sort of cream too.
ExiledInIllinois Posted May 10, 2020 Posted May 10, 2020 Cucumbers: Turnips: Peperoncini, Greek style:
plenzmd1 Posted May 10, 2020 Posted May 10, 2020 Well, what I eat the most is pickles onions. Make a jar about every other week. Use them on all kind of dishes, and only takes like 5 minutes to make the jar.
Pine Barrens Mafia Posted May 10, 2020 Author Posted May 10, 2020 1 hour ago, plenzmd1 said: Well, what I eat the most is pickles onions. Make a jar about every other week. Use them on all kind of dishes, and only takes like 5 minutes to make the jar. Recipe me
plenzmd1 Posted May 10, 2020 Posted May 10, 2020 1 hour ago, Joe in Winslow said: Recipe me 1 ½ cups red wine vinegar 2 tablespoons sugar 1 tablespoon kosher salt 1 medium red onion, halved and thinly sliced bring first three ingredients to a boil to dissolve salt and sugar. Put onions in some sort of jar or tub. I use an old pickle jar. Let liquid cool for 10 minutes , pour over onions. I like some dried oregano in jar as well , but some do not. just a note, not all kosher salt is equal. I use Mortens , if you using a different brand or table salt, look up conversion chart. 1
Saxum Posted May 10, 2020 Posted May 10, 2020 In college I worked at the food cooperative not far from University. One of the other worker, a Sikh from Singapore, brought in a jar of pickled peppers, and was sharing with another worker. The two of them were breaking pieces off (it was still crisp) and eating it. I told him I love pickled peppers and may I have one? He said sure and gave me a small one. I ate it tip to end without stop. He asked me if I was okay. I said it was a little hot but delicious and may I have another? He gave me another small one and the two gave me a look like I was an alien. An hour or two later I could still feel it in my mouth but it was so delicious I did not mind.
dhg Posted May 10, 2020 Posted May 10, 2020 14 hours ago, chknwing334 said: Pickled Frog Balls. (It’s actually brussel sprouts) Just tried pickled brussel sprouts recently. Pretty good
Just Jack Posted May 10, 2020 Posted May 10, 2020 (edited) Pickled beets, my parents used to make large batches of them. They used to do a lot of canning in fact. They would make a hot dog relish that would easily rival store bought. Edited May 10, 2020 by Just Jack
DrW Posted May 10, 2020 Posted May 10, 2020 The pickled beets "fashionably dill" from Pernicious (CA) are my favorites. After finishing the beets, the brine makes a lovely drink (I prefer to add a bit of vinegar). The cauliflower from the same company is delicious, too.
Johnny Hammersticks Posted May 10, 2020 Posted May 10, 2020 Off topic a bit, but I went to a bar after my cousin’s wedding in October. Did a few shots of Jameson with a pickle juice chaser. Not really sure why...everyone was doing them. Anyone else ever hear of this?
T&C Posted May 11, 2020 Posted May 11, 2020 9 hours ago, Just Jack said: Pickled beets, my parents used to make large batches of them. They used to do a lot of canning in fact. They would make a hot dog relish that would easily rival store bought. We used to can a Lot in the 60's, 70's... my Dad used to say " Mom isn't the greatest cook in the world but boy you should see her can". Canning isn't a lost art... but I think people shy away just because they aren't 100% sure that the result is reliable.
TakeYouToTasker Posted May 11, 2020 Posted May 11, 2020 Baby corn, asparagus, pearl onions, and cucumber.
Sherlock Holmes Posted May 11, 2020 Posted May 11, 2020 On 5/9/2020 at 4:29 PM, GoBills808 said: Immature breadfruit Seriously the best pickles ever We moved down here to the only place in the US that can grow Breadfruit besides the Keys and Hawaii. Got a tree in the works!
Saxum Posted May 11, 2020 Posted May 11, 2020 (edited) 6 hours ago, Johnny Hammersticks said: Off topic a bit, but I went to a bar after my cousin’s wedding in October. Did a few shots of Jameson with a pickle juice chaser. Not really sure why...everyone was doing them. Anyone else ever hear of this? Yes. It is common thing some places because the brine helps neutralize the burn of alcohol. https://www.mensjournal.com/food-drink/why-you-should-mix-pickle-juice-with-your-whiskey-or-tequila-20160216/ When I worked bar in early 80's we had a jar of pickles on bar and some patrons would buy pickles with their shots. Edited May 11, 2020 by Limeaid 1
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