The Pickle Thread
- Thread starter Fialovy
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- Joined
- Feb 3, 2013
Yes. We have two trees, an artificial tree in the family room and a fresh tree in the living room. The tree in the living room got a pickle, but I don't remember if the artificial tree got a pickle last year.
- Joined
- Feb 3, 2013
I enjoy all sorts of pickles. Especially the crunchy ones that have a crisp, juicy texture to them.
MysticMisty
kiwifarms.net
- Joined
- Mar 12, 2013
I like my pickles crunchy and cold. I prefer a spear next to my burgers to have it separately rather than on my burgers. I usually have the Vlasic brand since it's the only one I've really known.
- Joined
- Feb 3, 2013
I don't like pickled cucumbers, but I like pickled green beans and pickled garlic.
And I'm sick of people not knowing the difference between "refrigerator pickles" and true pickles so I'm gonna post some vids
[youtube]NMIKnu9aAq0[/youtube]
[youtube]SsvDSmMCKpA[/youtube]
And I'm sick of people not knowing the difference between "refrigerator pickles" and true pickles so I'm gonna post some vids
[youtube]NMIKnu9aAq0[/youtube]
[youtube]SsvDSmMCKpA[/youtube]
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- Feb 3, 2013
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- Mar 10, 2013
OK, these are cheap-ass low-end refrigerator pickles, so don't start with the "ewwww, you disgusting slob" comments BECAUSE I'VE HEARD IT ALL BEFORE and I'm not really all that disgusting. Or at least I like to think so. Aren't I? But the recipe does work pretty darn well, so allow me to submerge your head into the brine of enlightenment.
Hmm, that came off kind of hostile. It is early, though, and before my 2nd cup of coffee I am allowed to be as abrasive as I want SO THERE.
I will now shut up and proceed to the pickling.
EQUIPITAMENT:
3 widemouth Mason jars
a bowl
a knife
a refrigerator
a sunny disposition
INGREDIMENTS:
a dozen of those little pickling cucumbers
1 1/2 cups packed fresh dill, chopped (FRESH dill, mind you, not dried. Pack it tight. It takes a lot.)
A sufficiency of dill sprigs, say a dozen or so.
1 3/4 cups vinegar -- I've had the best luck with good ol' white, but if you're feeling adventurous go for cider vinegar or whatever you want. Don't say I didn't warn you.
A sufficiency of water, around 2 cups o'.
1/2 cup sugar -- I like Sugar in the Raw or similar, but regular white sugar works fine. Brown doesn't.
8 garlic cloves. You all know how to chop & peel a garlic clove, right? Put it on yer cutting board, then slam your hand onto the side of your chef's knife (not the sharp or pointy part) to mash it. The skin will fall off, then you simply attack with the knife. Ask your Italian grandmother to demonstrate if you can't figure this much out. On second though, if you can't figure that much out, go ahead and mash your hand or neck on the knife edge and no one will care.
1 1/2 tablespoons salt -- sea salt, kosher salt, or something else nice & coarse & mineral-y.
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper -- for starters, add more if you like 'em hot.
whatever interesting things you have lying around like pearl onions, baby carrots, small children, unwanted pets, turnips, rutabagas, cauliflower, old newspaper. I've had fun with things like jalapeños; it's all good. You might want to try making the recipe "straight" the first time to get a feel for what you can throw in. A Scotch bonnet or habañero per jar is not a bad idea, but amateurs should avoid such things in the initial attempt unless you are targeting your enemies.
PROCEDJAH:
Stick everything except the dill sprigs, cucumbers, and minutae (the cauilflowers or onions or whatever) in a big bowl and stir. Let it stand at room temp for two hours or so until the sugar & salt dissolve. Put 4 cukes + 1/3 of your ancillary ingredients + a few dill sprigs into each of the three Mason jars. Pour th' pickling mixture over to cover. Put the lids on tightly, and refrigerate at least 10 days. They should come out nice & crisp + spicy/sweet, making you the envy of your friends and allowing you to pick up no end of chicks. The stuff will keep about a month.
You're Welcome.
Hmm, that came off kind of hostile. It is early, though, and before my 2nd cup of coffee I am allowed to be as abrasive as I want SO THERE.
I will now shut up and proceed to the pickling.
EQUIPITAMENT:
3 widemouth Mason jars
a bowl
a knife
a refrigerator
a sunny disposition
INGREDIMENTS:
a dozen of those little pickling cucumbers
1 1/2 cups packed fresh dill, chopped (FRESH dill, mind you, not dried. Pack it tight. It takes a lot.)
A sufficiency of dill sprigs, say a dozen or so.
1 3/4 cups vinegar -- I've had the best luck with good ol' white, but if you're feeling adventurous go for cider vinegar or whatever you want. Don't say I didn't warn you.
A sufficiency of water, around 2 cups o'.
1/2 cup sugar -- I like Sugar in the Raw or similar, but regular white sugar works fine. Brown doesn't.
8 garlic cloves. You all know how to chop & peel a garlic clove, right? Put it on yer cutting board, then slam your hand onto the side of your chef's knife (not the sharp or pointy part) to mash it. The skin will fall off, then you simply attack with the knife. Ask your Italian grandmother to demonstrate if you can't figure this much out. On second though, if you can't figure that much out, go ahead and mash your hand or neck on the knife edge and no one will care.
1 1/2 tablespoons salt -- sea salt, kosher salt, or something else nice & coarse & mineral-y.
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper -- for starters, add more if you like 'em hot.
whatever interesting things you have lying around like pearl onions, baby carrots, small children, unwanted pets, turnips, rutabagas, cauliflower, old newspaper. I've had fun with things like jalapeños; it's all good. You might want to try making the recipe "straight" the first time to get a feel for what you can throw in. A Scotch bonnet or habañero per jar is not a bad idea, but amateurs should avoid such things in the initial attempt unless you are targeting your enemies.
PROCEDJAH:
Stick everything except the dill sprigs, cucumbers, and minutae (the cauilflowers or onions or whatever) in a big bowl and stir. Let it stand at room temp for two hours or so until the sugar & salt dissolve. Put 4 cukes + 1/3 of your ancillary ingredients + a few dill sprigs into each of the three Mason jars. Pour th' pickling mixture over to cover. Put the lids on tightly, and refrigerate at least 10 days. They should come out nice & crisp + spicy/sweet, making you the envy of your friends and allowing you to pick up no end of chicks. The stuff will keep about a month.
You're Welcome.
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