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Home made pickles

  1. Aug 20, 2012 #1
    I know we have talked about pickles before, and fermenting vs non fermenting, but I want to get a thread dedicated solely to pickling. I am feeling the pickling urge again.

    What is your favorite fruit or vegetable to pickle?

    Has anyone had fun playing around with flavor combinations of spices or different vinegars?

    I just stumbled on this website http://agardenerstable.com/2012/06/02/rice-vinegar-for-home-canning/ that talks about using Marukan rice vinegar, which sounds interesting. I just may try that soon! Not sure what I will put in, as all vegetables will have to come from the grocery store this year:yuck:. But in the least I will do green beans and onions.

    So lets hear from the rest of you picklers.
  2. jcsd
  3. Aug 20, 2012 #2
    Slice a cucumber from the garden and seep for two days in soy sauce, rice vinegar, sugar and sesame oil.
  4. Aug 20, 2012 #3


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    I've lost my recipe, but there are several versions floating around on the innerwebs: Dilly Green Beans :!!)!
  5. Aug 20, 2012 #4


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    I don't have the recipe, but my wife has been making brined refrigerator pickles this summer They are killer.
  6. Aug 20, 2012 #5
    Jimmy, I was toying the idea of putting some soy sauce in,that sounds good! But what is the purpose of the oil? Does it just give it an Asian "feel"? Have you ever put in wasabi?

    Lisa- losing recipes is the worst. My brother and I wound up having a pickle competition last year, and I won. And now I don't know what I used! I think it was basically dilly beans, but I had the entire garden thrown in. Green beans, onions, and mushrooms are the best to pickle in my opinion. Well, cukes for when you want normal pickles.
  7. Aug 20, 2012 #6
  8. Aug 20, 2012 #7
    Yes, the sesame oil adds an Asian flavor. No wasabi.
  9. Aug 20, 2012 #8
  10. Aug 20, 2012 #9


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  11. Aug 21, 2012 #10
  12. Aug 22, 2012 #11
    A friend gave me a quart of pickled Jalapenos, absolutely the best I ever tasted. I'm going to start making them myself. Just white vinegar and much garlic. The liquid make collard greens taste absolutely wonderful.

    But this jar was aged 4 years, and he said that makes it much better. Tough to wait that long.
  13. Aug 22, 2012 #12
    i live in a hostel and savor the pickel that my granny sends via courier every semester
  14. Aug 25, 2012 #13
    Please, oh, please can anyone tell me the recipe for Topeka Pickles, a beathtaking horseradish-ey pickle that was sold in the Kansas City Barbeque in San Diego in the 1990's?

  15. Aug 26, 2012 #14
    I did a quick google search, and all I found was you asking about them in other forums. So.... I will take a stab and post my thoughts based on the description that I gathered from the other forum.

    A fermented pickle is more sour than vinegary, so the flavor of the horse radish should shine through much stronger as it would have fermented in the spicy brine. I think a vinegar pickle would compete with the horse radish. So my bet is its a fermented pickle with horse radish added to the brine. Did it have any garlicky flavor? Or your standard dill flavor? Any pepper heat?

    Let me know what you HAVE tried in the past, and we will see if we can re create a recipe. I am one of those that hates following recipes and is constantly adding spices or flavorings to customize my own recipes to my own tastes, and this pickle sounds like a tasty challenge that many friends and family would enjoy my attempts. On one website someone had suggested to you to BUY A JAR OF PICKLES and add horse radish. The horrors! :wink: Store bought can not compare to home made.

    Since I don't know you, I need to ask - do you know how to can?
  16. Aug 26, 2012 #15
    Ms Music -- Thanks for your reply and interest!

    To try to answer your questions (keep in mind that the memories are at least 13 years old):
    Garlicky flavor? No. Standard dill flavor? Yes, after the horseradish hit went away. Pepper heat? No. What did I try in the past? Added grated horseradish to a jar of whole Klausen (sp?) dill pickles, aged in the fridge. Know how to can? No, but my wife does and will help.

    I recall that the pickles were served at the Kansas City Barbecue from a big jar with what looked like a lot of grated horseradish laying at the bottom of the jar.

    Sic 'em, Ms Music!


  17. Aug 26, 2012 #16
    So glad to know your wife knows canning! Basic sterilization processes must be followed to avoid contamination of bad bacteria, which will ruin a batch. But don't fret, if she isn't used to fermentation (like I was) it isn't difficult.

    This http://www.npr.org/blogs/thesalt/20...ets-to-crispy-pickles-and-a-lost-recipe-found sounds like a good basic instruction website for a good old fashioned fermented pickle. This is what I will use for my own personal experiment. I am out of pickling cukes now, and will have to go back down to my local Asian store (the only place I could find pickling cukes) to buy more for this experiment. So tell your wife to get a few canning jars out of the cabinet, some pickling salt, cukes, and the below spices, and lets get pickling! :biggrin:

    What MY idea (from this website) that would taste good in this?

    Mustard seed
    Coriander seed
    Allspice berries
    Bay leaves
    Fresh dill flowerettes (preferable) or dill seed
    and (of course) horseradish. whether fresh or bottled from the store is your desire. Or convenience! :smile:

    And since the pickle didn't have a garlic flavor, ONION. Since they are local for me and a favorite (and in most grocery stores) I will use the sweet Walla Walla onion, but you can use what ever onion you wish. I personally find these onions make AMAZING pickles. But if you wish to throw some in, use your favorite, or any sweet onion. I happen to be in Seattle, where Walla Walla's are easy to find.

    Another brief thought/question, do you have access to fresh horseradish? I kind of do at the moment, but it is a very limited supply, so I would rather rely on bottled for now. But if you feel your pickles are perfect, - or at least close to - then maybe you can grow your own horseradish for a wollop of a pickle in the future. I know that is what I intend to do if these go over as well as I think they will!

    Last edited: Aug 26, 2012
  18. Aug 27, 2012 #17
    Ms Music --

    OK, I'll give it a try, gotta round up some supplies first, look in this thread in about two weeks for results.

    Thanks again!

  19. Aug 27, 2012 #18


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    I eat all the pickles out of the store bought pickle jar over the course of about 3 months and then put slices of garden grown lemon cucumbers in the jar. The next day, I eat them all.

    It is very good.

    But the recipes here sound very interesting. :smile:
  20. Sep 5, 2012 #19
    Om- if you grow your own veggies, definitely pickle them! And don't stop at just cukes. You will have fun playing with flavor combinations and new vegetables. Refrigerator pickles can be eaten a day or two later, fermented takes a while. My daughter is getting impatient waiting for hers to sour, although they STILL are disappearing! They have been in the pot since August 25, hopefully will be done this weekend.

    Oldfart - Sorry it has taken me so long to get back! I may not be able to make a batch of these pickles side by side with you, but I will definitely try. Even if I can't, maybe we can work the wrinkles out of the recipe until I can find some time to make my own. But for now, I will give you the basics to try. I will post if I make them.

    I am using the recipe from here: http://www.npr.org/blogs/thesalt/20...ets-to-crispy-pickles-and-a-lost-recipe-found

    And if you need to watch sodium like I do, this website explains the salt ratios well. http://www.wildfermentation.com/making-sour-pickles-2/

    Fresh dill may be hard to find now, so I will buy dill seed next time I am at the store just in case my dill is gone by then. Otherwise, this will be my recipe.

    1 quart distilled or filtered water
    4 tablespoons pickling salt (or less, my 17 year old finds this too salty - next time I will use 2 tbsp and adjust up if needed)(sea salt and kosher work also, don't use table salt)
    1 pound Kirby cucumbers
    fresh horseradish if possible, bottled if needed
    4-5 peeled garlic cloves (maybe half so the garlic doesn't compete with the horseradish- this is to your own taste preference)
    2-3 tablespoons homemade pickling spice:

    Homemade Pickling Spice
    2 tablespoons black peppercorns
    2 tablespoons mustard seeds
    2 tablespoons coriander seeds
    2 tablespoons dill seed (or omit if you have fresh dill)
    2 tablespoons allspice berries
    1 tablespoons crushed red pepper flakes (or whole fresh or dried hot peppers)
    10-12 bay leaves, crumbled
    Alum can also be added for crunch

    Throw a couple of grape leaves, oak leaves, sour cherry leaves, or horse radish leaves in for tannin to make the pickles stay crispy. Apparently you can also use one black tea bag if you can't find a clean source for fresh leaves. I use my neighbors grape leaves and they work great.

    I can only guess on horse radish for now, I would probably grate or very thinly slice at least one inch of horse radish, then taste the brine in 12 hours to see if it needs more kick. I like things hot, so my guess is I would wind up adding more, but we will see!

    I will also probably be adding at least a half an onion per bottle, as I love pickled onion, and I think the flavor will go well with these pickles.

    Write down any variations that you have to make, and lets compare notes. It should take about two weeks for them to brine.

    Happy pickling!
  21. Sep 5, 2012 #20


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    My wife and I plant dill in staggered batches, so we have flowering heads for most of the season. The dill florets have a much richer flavor than the weed (leaves) or the seeds. You have to try it to convince yourself.

    One of my sisters is absolutely sold on my dill pickles, and I have advised her to pick up a few plastic flower-boxes at yard sales so she can grow herbs on her deck. Fresh dill, rosemary, basil, etc, are so good, and the stuff in the stores is pretty lousy. Plus, if you grow your own dill, you can harvest the flower-heads for pickling. I don't know if you can ever find the flower-heads for sale, except perhaps at a farmers market.
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