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Post by bixaorellana on Jul 17, 2012 5:52:40 GMT
Hm. Maybe on a grape vine? ;D
Apparently you can also use oak, cherry, horseradish, raspberry, or blackberry leaves. Theoretically, Lola's pickles would be crisp even without the lovely grape leaves, because the blossom end would have been removed. (did you peel them, Lola?)
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Post by patricklondon on Jul 17, 2012 19:02:22 GMT
I thought brining was supposed in part to help with keeping pickled veg crisp?
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Post by mich64 on Jul 25, 2012 18:43:49 GMT
I tried some deep fried pickles a couple of weeks ago down the road at The Portage, quite liked them!
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Post by Deleted on Jul 25, 2012 18:48:45 GMT
Oh, I'm sorry, I will have to pass on those.
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Post by cheerypeabrain on Jul 25, 2012 19:22:59 GMT
My rather underwhelming shallot crop has been put to good use...I don't know why one jar is labelled onions and one shallots...it is two different varieties tho...
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Post by mich64 on Jul 25, 2012 20:35:49 GMT
A very tasty looking alternative Cheery!
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Post by bixaorellana on Jul 26, 2012 3:41:13 GMT
Oh ~~ nifty, Cheery! Have you used that recipe before? Wanna share it?
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Post by lola on Jul 27, 2012 17:09:22 GMT
Sorry, missed the grape leaf part. We have a couple of vines that produce grapes for the birds and a shady arbor. I'll bet your Butte there has some grapevines still, Kerouac.
With the heat and drought my few latest cukes have been bitter. I picked some yesterday hoping to make more refrigerator pickles and try a jar with leaves from our cherry tree, but the cucumber was just too puckery to mess with. I"ll try watering them better and see if that helps.
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Post by lola on Jul 28, 2012 12:20:00 GMT
I did cut ~a cm off both ends based on your tip, bixa, to be certain. And I didn't peel them.
Also have blackberries in the yard, so I'll have to try. I'd feel most comfortable adding grapes leaves, though, since they're a known foodstuff.
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Post by lola on Jul 29, 2012 15:01:53 GMT
I'm conducting a crispness experiment with different leaves, along with a control sample to be scientific. They'll be done this afternoon.
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Post by bixaorellana on Jul 29, 2012 15:58:06 GMT
Oh, interesting, Lola! I wonder if there will be a subtle change in taste as well.
Here is something to try with cucumbers to get the bitterness out. I always do it whenever I cut one up for a salad. Maybe it will work on cukes for pickling as well. Some people claim it also removes the burpiness from cucumbers.
Before peeling, cut off an end of the cucumber & rub that piece vigorously in a circular motion on the cut end. Now cut off the other end & do the same. Quickly rinse or wipe the cut ends.
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Post by Deleted on Jul 29, 2012 16:44:59 GMT
I have okra coming out of my ears and need to pickle some soon before it gets to be too big and spiny....
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Post by lola on Jul 30, 2012 17:04:39 GMT
My okra growing friend here reports hers is going nuts, too.
Thanks, Bixa. I must try that. Sounds too simple to be true.
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Post by lola on Jul 30, 2012 17:26:28 GMT
Results of the "Refrigerator Pickle Crispness and Flavor as Influenced by Addition of Certain Leaves " study remain inconclusive. For one thing, I can't conduct a double blind study without revealing to my family that I've added Unusual Things to the jars.
The control jar, no leaves added, seemed to me almost as crisp as the others if not equally. My younger daughter said, "I love these pickles." as she dug into that jar yesterday.
I couldn't tell whether the jars with the oak, cherry, grape, combined blackberry/raspberry leaves from our yard had any different taste so far. The previous jars have tended to get spicier as you got towards the bottom where the jalapeno was, so maybe that will develop later. The dill tends to dominate, anyway.
At 24 hrs, my conclusion was that the leaves may not be necessary for the refrigerator kind, though they make me feel snazzier for adding them.
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Post by cheerypeabrain on Aug 1, 2012 20:50:48 GMT
Oh ~~ nifty, Cheery! Have you used that recipe before? Wanna share it? er....there isn't anything to to it really. I buy big jars of Sarsons Pickling Vinegar. Dig up my shallots, wash dry and peel them. Soak them in brine for 24 hours and then rinse off, pat dry. Cram them into sterilised jars, pour over the pickling vinegar and seal with a tightly fitting lid. Store in a cool, dark cupboard and try not to eat them for at least 12 weeks....
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Post by Don Cuevas on Aug 7, 2012 13:00:10 GMT
"In the early morning brine..." I made 8 1/2 pints of Bread 'n Butter Cucumber Pickles and just 3 pints of Pub Style Pickled Onions. For the former, I used the great "pepinillos" cucumbers now available in the Pátzcuaro Mercado. They are great for pickling. I have a couple of images somewhere, on the Internet, ah... let's see. Bread 'n Butter Cucumber PicklesPub Style Pickled OnionsI don't know if we can wait to let them "mature",at least until Sunday, when we'll have guests for comida.
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Post by imec on Aug 7, 2012 14:08:29 GMT
Nice work DC! Do you put any chile in the B&B pickles? We buy these Famous Daves pickles that are like B&B but have a little chile and are REALLY good!
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Post by Don Cuevas on Aug 7, 2012 20:55:42 GMT
I put a bit of dried chile de árbol in the pickled onions. The recipe for B&B pickles doesn't call for any, but I put a small amount in. I also have some sort of Asian red chile flakes that lend a bit of piquancy without searing the mouth.
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Post by Deleted on Aug 7, 2012 21:49:56 GMT
Does any of this stuff ever have to be disposed of? I remember that my grandmother, with regret, sometimes had to eliminate some things from the cellar if they were just there too long without having been consumed. I don't know if pickled things are appropriate for the compost heap, though...
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Post by Don Cuevas on Aug 8, 2012 7:45:58 GMT
Rarely has to disposed of, unless it has been opened and been refrigerated a very long time. The contents may loose their crunch, their zest and their appeal. (I have some ancient kimchi and a few older kosher dill pickles that are still o.k., although becoming less appealing. However, they were fermented, not canned.)
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Post by lola on Jul 23, 2014 1:54:30 GMT
I'm going to try kimchee tomorrow I think. Maybe Chinese cabbage, radishes, green onions for veg. I think matchstick for the radishes?
I made a nice big jar of refrigerator pickles last week, with cucumbers, onions, red and poblano peppers, using the recipe I posted awhile back. This year I have dill in my herb garden, and added grape leaves.
Maybe this year I'll pickle beets from the garden.
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Post by Deleted on Jul 24, 2014 16:23:57 GMT
I've made kimchee once or twice using a Korean mix. But my problem is always that I am too impatient -- I always want to eat the stuff before it is ready.
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Post by lola on Jul 25, 2014 3:21:21 GMT
How long does kimchee usually take? I'm brining it overnight, with napa, daikon, carrots. The recipe just says ferment until it tastes right. Obviously it varies with room temp and who knows what all.
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Post by Deleted on Jul 27, 2014 16:58:20 GMT
"Fermentation" is supposed to take at least a week, often two.
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Post by lola on Jul 27, 2014 20:49:20 GMT
Thanks, Kerouac. It's going pretty well after a few days, fermentation-wise, but I had to rinse it today and then add a little more more fish sauce because it was far too salty. It's pretty decent now, even, to my non-discriminating palate. For a first effort I'm pleased with it.
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Post by Deleted on Jul 28, 2014 17:28:34 GMT
Yes, you have to watch the salt.
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Post by Deleted on Sept 29, 2014 21:46:11 GMT
Mustard pickles.
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Post by Deleted on Sept 29, 2014 21:56:01 GMT
That looks a bit exotic.
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Post by Deleted on Sept 29, 2014 22:06:55 GMT
They're big in Newfoundland, so you bet they are.
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Post by htmb on Sept 29, 2014 22:21:25 GMT
Beautiful, Lizzy. You've been busy. :-)
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