Pickling Fun: Home Made Pickles & Flavor Combos

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Discussion Overview

The discussion centers around the topic of pickling, exploring various fruits and vegetables that can be pickled, as well as different flavor combinations and techniques. Participants share personal experiences, recipes, and ideas related to both fermented and non-fermented pickles.

Discussion Character

  • Exploratory
  • Technical explanation
  • Conceptual clarification
  • Debate/contested
  • Experimental/applied

Main Points Raised

  • One participant expresses a desire to focus solely on pickling and asks others about their favorite fruits or vegetables to pickle.
  • Another participant shares a method for pickling cucumbers using soy sauce, rice vinegar, sugar, and sesame oil.
  • Several participants mention specific recipes or types of pickles, such as dilly green beans and brined refrigerator pickles.
  • A participant shares enthusiasm for pickled rhubarb and provides a link to a recipe.
  • There is a discussion about the use of soy sauce and sesame oil in pickling, with questions about the purpose of the oil.
  • One participant recounts a past pickle competition and expresses uncertainty about the recipe used.
  • A request for a specific recipe for Topeka Pickles is made, leading to a discussion about the characteristics of fermented versus vinegar pickles.
  • Another participant offers thoughts on recreating the Topeka Pickles based on descriptions and suggests that it may be a fermented pickle with horseradish.
  • Concerns about proper canning techniques and sterilization processes are raised, along with suggestions for spices and ingredients to use in pickling.

Areas of Agreement / Disagreement

Participants share various personal experiences and recipes, but there is no consensus on specific methods or recipes. Multiple competing views on flavor combinations and techniques remain present throughout the discussion.

Contextual Notes

Participants express uncertainty about specific recipes and techniques, and there are references to personal preferences and past experiences that may not be universally applicable.

  • #31
Ms Music said:
Also, something I forgot to mention to OldFart, I also couldn't find any fresh horse radish, so I had to use bottled. That is why the jar is milky. The brine doesn't seem very hot though, so I might have to spare a tiny root from the starts that we just got of horseradish. That should liven it up well if need be. Have you guys had time to make a batch yet?

Ms Music -- No. not yet. I had a minor operation last Friday, that has set me back a bit. But the good news is I found some Kirby pickles and a sorry bunch of dill at a korean grocery last week, so I just need to rest up a bit more and then will press on with this.

Oldfart
 
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  • #32
OldFart,

I hope you guys haven't started yet! I have made a huge mistake. I used the same pickles and brine in the horseradish pickles as my daughters pickles. Her jar is nicely turning transparent, barely any white left, and almost perfectly pickled after one week. The horse radish pickles are still solid white... I think what needs to be done is just brine the pickles in the salt brine until transparent (about a week or so), THEN put the horseradish in when they are ready to go into the fridge and let them absorb the horse radish flavor. If these stay white I may have to toss them.

Frustrating, but lesson learned.

But at least I have perfected what my daughter wants in only the 2nd batch. She is in LOVE with her pickles! 5% brine is the perfect salt level for her.

Edit: I do hope you are healing well!