Pickle Plate - 6 Delicious Varieties

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Discussion Overview

The discussion revolves around various types of pickles and pickling methods, including personal experiences and recipes. Participants share their favorite pickled items and how they incorporate them into meals, as well as unique serving suggestions. The scope includes culinary preferences and informal sharing of food experiences.

Discussion Character

  • Exploratory
  • Conceptual clarification
  • Debate/contested

Main Points Raised

  • One participant shares a dish featuring pickled red cabbage, cauliflower, cornichons, onions, chilies, and peppadews, served with cheese and bread.
  • Another participant mentions the importance of pickles in their household, highlighting the use of garden produce for making various pickles and relishes.
  • Multiple participants express their love for pickled okra, with one noting unfamiliarity with the vegetable itself.
  • There is a discussion about the common use of cucumbers in pickling, with references to bread-and-butter and dill pickles, and the unexpected inclusion of chili peppers.
  • One participant describes a unique tasting experience with spear chilies, detailing the flavor progression and enjoyment of the taste.
  • A participant shares their experience of pickling jalapenos and the satisfaction of the resulting product, expressing regret over not making more due to high consumption rates.
  • Several participants discuss a vodka shot method involving pickle juice, with requests for more information and personal anecdotes about the experience.

Areas of Agreement / Disagreement

Participants generally share a love for pickles and various pickling methods, but there are no clear areas of consensus on specific preferences or techniques, as multiple viewpoints and experiences are presented.

Contextual Notes

Some participants express uncertainty about specific pickled items and their preparation methods, and there are varying levels of familiarity with certain ingredients like okra.

Who May Find This Useful

Readers interested in culinary practices, particularly in pickling and preserving foods, as well as those looking for unique serving suggestions for pickles.

wolram
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One thing i enjoy is pickles, this is a dish i put together,

Pickled red cabbage
Pickled cauliflower
Pickled cornichons
Pickled onions (balsamic vinegar)
Pickled chili's
Pickled peppadews

Served with strong cheese and crusty bread.

A treat for the taste buds :approve:
 
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Pickles are a staple around here. Sweet bread-and-butter pickles, tart dill pickles, pickled jalapenos ... During harvest-season, much of the produce from the garden goes directly into pickles, relishes, etc. We haven't had to buy pickles of any kind for years.
 
I love pickled okra.
 
Evo said:
I love pickled okra.


I think i have never seen okra, i may have it in some dish but would not know.
 
Pickled cucumbers, of course.
 
Math Jeans said:
Pickled cucumbers, of course.
Of course. The bread-and-butter pickles are primarily cucumbers, onions, and peppers, and most of the dill pickles are primarily cucumbers, onions, and peppers. Somehow, chili peppers keep finding their way into many batches of pickles, though. Sneaky little rascals...
 
Baby beetroots are another favorite of mine, but one has to use extreme caution when transfering from plate to mouth.
 
turbo-1 said:
Of course. The bread-and-butter pickles are primarily cucumbers, onions, and peppers, and most of the dill pickles are primarily cucumbers, onions, and peppers. Somehow, chili peppers keep finding their way into many batches of pickles, though. Sneaky little rascals...


I have some (what was described as spear chili's when bought), the first taste is neutral
almost cucumber like, then slightly sweet, then seconds later a wholesome blast to the palette, i have taken to chewing them for a second or two then drawing a breath through my mouth, the effect is glorious.
 
wolram said:
I have some (what was described as spear chili's when bought), the first taste is neutral
almost cucumber like, then slightly sweet, then seconds later a wholesome blast to the palette, i have taken to chewing them for a second or two then drawing a breath through my mouth, the effect is glorious.
I love pickled chilies. I had a surplus of jalapenos last season, and when I had frozen enough to satisfy my wife, and made all the chili relish we would need for the upcoming year, there were still lots left over, so I sliced the jalapenos into rings, packed them into jars, and processed them just as if I were making (cucumber) dill pickles with onions and garlic. I should have made more. The Mexican roll-up treat recipe that my wife invented is fast using up the dill-pickled jalapenos. I'm now down to one last quart and the next chili harvest is still 8-9 months away. :cry:

I had no idea that they would turn out this good, or I would have made a lot more of them.
 
  • #10
I love pickles too. A friend of mine from Transylvania, showed me how to do vodka shots with a pickle chaser. It was so good!
 
  • #11
  • #12
Pour some vodka in a glass, add just a touch of the pickle juice, and a dash of fresh ground black pepper. Drink and then bite into the pickle. They also ate some really great bread, topped with a semi- dry goat cheese and olives during the evening. It was wonderful.
 
  • #13
Sounds okay Hypatia, but i think i would get pished as a newt. smile.