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Hey guys, just started getting into pickling, looking for good recipes by Koumei Nakamura - Sat, 22 Jul 2017 13:14:25 EST ID:tpWK9Zcy No.152766 Ignore Report Quick Reply
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I've pickled eggs so far, and am now just starting to experiment with cucumbers more. Already did one batch of sweet and sour, but they turned out too sour, too much vinegar. Second batch is sweet dill with garlic and peppercorns. Went lighter on the vinegar, but still not as light as many recipes call for, since I do like vinegar. Anyway, does anyone have any good recipes?

Also, I'm interested in pickling as an extension of my main interest which is pre industrial revolution cuisine. So if anyone has any old recepies at all even, I'd be interested to hear them. I find older food simpler, and better tasting. It's funny that way how things work out.
Pierre Wynants - Sat, 22 Jul 2017 15:53:14 EST ID:98CrmYf7 No.152767 Ignore Report Quick Reply
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Radishes pickle really well. They lose some of their spicy bite during preserving, but are light enough so that they go well on salads or eaten straight. I used mine as a layer in a potato cake just the other day. They're also a fun home garden crop and you can buy seeds of just about every shape, size, area, and flavor. They grow fast and you can harvest six or seven times in one growing season. In the winter, you can plant winter radishes which grow a little slower but are resilient.
Also you might already be aware but Jon Townsend does a lot of cool 18th and early 19th century stuff and he's a great resource.
Caesar Cardini - Sun, 23 Jul 2017 18:54:42 EST ID:xtEwzboD No.152774 Ignore Report Quick Reply
YASSSSS BINCH. Pickling and food preservation are my passions. I usually lacto-pickle with a whey starter for things like kimchi and cucumber pickles because I like lactic acid's tang a little better. Vinegar is a sharper flavor.
I bought a watermelon a few weeks ago and decided to preserve the rind, though. Got like 6 quarts of these watermelon pickles now and I've been eating them fast because I need my god damn jars back.
They're sweet-sour-spicy with mustard seed, bay leaf (just for tannins, use little ones to avoid impacting the flavor) cayenne pepper and (in a couple jars) a little cinnamon, in ACV. Barely any salt. The cinnamon and mustard seed were both new experimental additions. Cinammon's a bit weird, not unpalatable but combining it with ACV basically made everything taste like sour, slightly spicy apple cider? So not what I was going for. I don't know why I didn't make the connection that cinammon and apple cider would make everything taste like apples, that was retarded. Mustard seed has no impact that I can identify on the pickles but maybe I should have made a jar without them so I could do a side by side comparison.
I'll post a pic later.
How much do you know about pickling, OP? Read up on it before getting into it? I'm reading over my post and realized I already went into terms of art in this shit, saying "ACV" instead of apple cider vinegar and whatever. I don't know how much the average person knows about pickling. It's a subject I'm very autistic about.
I like pre-industrial revolution cooking as well, but I live in an apartment in the city where I can't replicate any of it. I can't build a brick oven or a fire pit in this ho. And honestly, I'm okay with that. I like having a temperature controlled oven and powdered MSG I can sprinkle into my fish head stew. About the only thing I really know about is sourdough bread. I'll fasho teach you everything I know about sourdough if you want, though. It's not hard, provided you accept that you're going to produce a lot of flat, dense loaves before they start looking pretty, and that you like bread enough to eat some flat, dense loaves of it. They're still bomb with jam and butter, in my experience.
Fernand Point - Mon, 24 Jul 2017 04:35:20 EST ID:3KARta0B No.152775 Ignore Report Quick Reply
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So you just like, put all the ingredients in with some boiling brine, tighten, and fridge?
Geoffrey Zakarian - Tue, 25 Jul 2017 13:27:12 EST ID:6w/jU+MQ No.152778 Ignore Report Quick Reply
There's a pickle thread probably a page or two back. I can say that pickled red onion was the shit and the dude who recommended it was a god. I need to make more soonish.

It did take a bit longer than expected to pickle properly but only a few days.
Geoffrey Zakarian - Tue, 25 Jul 2017 22:22:36 EST ID:AbJGbxJ4 No.152781 Ignore Report Quick Reply
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I made these last week and just opened them up. They're dank. Very spicy.
I just used some garlic, a little dill, salt, vinegar and water, and then of course some big ass cucumbers and 1 very hot habanero per.
Geoffrey Zakarian - Tue, 25 Jul 2017 22:23:42 EST ID:AbJGbxJ4 No.152782 Ignore Report Quick Reply
ignore the nasty background, I had just pulled them out of my garage fridge.
Lancelot de Casteau - Wed, 26 Jul 2017 11:20:25 EST ID:KZI5j+7B No.152786 Ignore Report Quick Reply
too late. Cannot be un-done.
Chaz Fable - Wed, 26 Jul 2017 13:51:15 EST ID:KZOEXEpI No.152787 Ignore Report Quick Reply
Okay, but now I'm even more focused on that rusty lid.
Lucien Olivier - Thu, 27 Jul 2017 00:50:14 EST ID:HgQgX5c4 No.152790 Ignore Report Quick Reply
lol that's just the outside, I assure you. Those mason jars had been sitting in my garage for probably a decade.
Keith Cholewinski - Thu, 27 Jul 2017 12:09:19 EST ID:bU09XDE/ No.152791 Ignore Report Quick Reply
yesterday my friend told me he loves pickled cloves of garlic. at first i thought it sounded totally bizarre but after some thinking it actually sounds good. any of you guys ever pickled garlic before, or tasted it?
Lucien Olivier - Thu, 27 Jul 2017 15:41:12 EST ID:HgQgX5c4 No.152792 Ignore Report Quick Reply
I've never thought to pickle a whole clove, but I used it in my spicy pickles and the flavors really work well together. I bet a spicy pickled garlic like with some peppers and garlic would be really good. I just don't know if I like garlic enough to eat a whole clove by itself, even if it is pickled and spicy.
Ted Allen - Thu, 27 Jul 2017 18:27:23 EST ID:6w/jU+MQ No.152796 Ignore Report Quick Reply
Pickled garlic is awesome but it takes a lot more work/time to pickle than most stuff.
Bobby Flay - Mon, 31 Jul 2017 12:16:04 EST ID:BmMpSh/V No.152830 Ignore Report Quick Reply
Hey OP, can you share some recipes or perhaps stories on your personal experience of pre-industrial cooking? This is something I am very interested in. As a lover of history and a moderate technophobe I would love to learn more.
Gaston Lenôtre - Mon, 31 Jul 2017 16:55:44 EST ID:FutR1tiq No.152831 Ignore Report Quick Reply
pickled baby onions are pretty good, you eat them like candy
Jean Bardet - Mon, 31 Jul 2017 22:48:12 EST ID:qUbeseqm No.152836 Ignore Report Quick Reply
Joseph Favre - Wed, 02 Aug 2017 11:12:38 EST ID:KXahLEcs No.152844 Ignore Report Quick Reply
>>152766 i was gonna recommed this guys youtube channel to you op good stuff
Jonathan Waxman - Wed, 02 Aug 2017 12:16:51 EST ID:tpWK9Zcy No.152845 Ignore Report Quick Reply
Hey guys! So I've got some GIANT pickles brining right now. Used a complex mix of spices. As follows.

Fennel seed
Caraway seed
Whole kernal mustard
One smashed garlic clove
Hint of sugar

White vinegar and water.

Anyway I have a good feeling about this batch. ALTHOUGH I've been looking up how to make fermented pickles, and I can't find anything specific about where to get lacto-fermenting bacteria. I'm lead to believe it's a naturally occurring process, and if I just cover washed vegetables in non-vinegared brine, and cover/burp, that they will naturally develop into fermented pickles, without rotting?
Jonathan Waxman - Wed, 02 Aug 2017 12:17:22 EST ID:tpWK9Zcy No.152846 Ignore Report Quick Reply
Oh and I used one small grape leaf for tannins. We have vines.
Jonathan Waxman - Wed, 02 Aug 2017 13:00:59 EST ID:tpWK9Zcy No.152848 Ignore Report Quick Reply
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Theses are huge pickles!
Thomas Keller - Thu, 03 Aug 2017 04:41:56 EST ID:OhfnaBVj No.152855 Ignore Report Quick Reply
shhhh they're sleeping
Paul Bocuse - Wed, 23 Aug 2017 11:17:00 EST ID:EnL3hBXM No.153031 Ignore Report Quick Reply
Gross I wouldn't let my cucumbers ever grow past 4 inches with 3 preferred. Keeps the bitterness in them and you don't get water mush like with most pickled shits.
Marc Summers - Tue, 12 Sep 2017 16:19:47 EST ID:GzSuhlcl No.153128 Ignore Report Quick Reply
Are you some sort of food-pedo?
Urbain Dubois - Tue, 12 Sep 2017 23:57:54 EST ID:k+n/3vTx No.153131 Ignore Report Quick Reply

they will make any taco 5x better
Fanny Craddock - Wed, 13 Sep 2017 15:28:18 EST ID:KZOEXEpI No.153137 Ignore Report Quick Reply
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Damn, never thought of that before. Sounds delicious.
SeVeNaD !v/GMq0JQd2 - Thu, 14 Sep 2017 01:37:03 EST ID:nVtYHbr7 No.153145 Report Quick Reply
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We fucks with the pickles round here.. Only a month left on these ones. :3
Gaston Acurio - Thu, 14 Sep 2017 09:47:24 EST ID:LWi0EIO6 No.153146 Ignore Report Quick Reply
I like Russian way of pickling without vinegar. It's actually fermenting. You should try Russian fermented garlic cucumbers.
Heston Blumenthal - Fri, 15 Sep 2017 03:01:45 EST ID:dJ007EB2 No.153155 Ignore Report Quick Reply
here in the USA "kosher" dill pickles usually are fermented, but I was under the impression that they fermented in a brine based on salt and vinegar. You're saying there's a way to ferment without an acid?
Rokusaburo Michiba - Sat, 16 Sep 2017 10:08:04 EST ID:pzMkQxwf No.153164 Ignore Report Quick Reply
I think your problem is you don't understand what definition of each term is.

Fermenting is consuming sugars without oxygen.

Sometimes the products are acid. Sometimes they are gas. Sometimes they are alcohol. Depending what you put in you might get acid out, and acid might affect the products but you don't need it.

Pickling is preserving shit by either fermenting it or soaking it in vinegar/acid.

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