I'm new to Veeky Forums so forgive me if I'm asking a dumb question but what things are good for pickling that I can try? I just started my first batch of cucumbers with entry-level spices (dill seed, garlic, peppercorn, mixed spice, chilli flakes) and want to try pickling other stuff. I think okra would be a good one because they are naturally very crunchy. I've always loved pickled eggs too and bars don't generally have them where I live. Can you pickle meat?
So does anyone have any general tips/hints or suggestions for pickling?
>pic related is my first batch
Matthew Martinez
If you're looking for actual cooking advice, I'm sorry to be the one to tell you that this isn't the place. This board is where spergs come to talk about fast food while making fun of the Midwest, even though fast food and flyover food is made of the same shit. By the way, you can pickle Ocra and banana peppers with the same solution you're pickling cucumbers in. Pigs feet too
Christopher James
Oooh pigs feet! Do I cook them first? Trotters are fun.
What are banana peppers?
Benjamin Phillips
I started a pickle thread a couple weeks ago and it didn't go anywhere either.
I just experimented for the first time with carrots, mini colored bell peppers and snap peas. It's pretty disgusting and I think it's because I used apple cider vinegar. Next time I'm just going to use cucumbers and white vinegar and get a base of something tasty to build from.
Gabriel Martinez
You could try doing a fermented pickle - kimchi is an easy one to start with.
Here's the recipe I use for kimchi:
Ingredients: - 1 large Napa cabbage OR 1 large daikon or Korean radish - non-iodized salt - 1 head garlic, finely grated (Microplane works best) - 1/4 cup Korean red pepper flakes (less for milder kimchi) - 1 tbsp sesame oil - 1 tbsp rice vinegar - Other seasonings as desired: grated ginger, chopped scallions - 1 gallon glass jar or plastic kimchi container
Weigh the cabbage or radish and set aside 1.5% of its weight in salt. Chop into bite-sized pieces and sprinkle with salt in a large bowl, tossing to mix. Set aside for 30 minutes to let the salt draw out moisture. Meanwhile, combine other ingredients in a small bowl and stir to mix into a paste. Add paste to vegetable and mix thoroughly with clean hands. Transfer into fermentation container and leave in a dark place at room temperature for at least a week, longer for a stronger flavor.
Jordan Turner
I used cider vinegar for pic related althouth I think the ones I bought from the shop yesterday used white wine vinegar - I reckon cider was a bad choice
Eli Sanchez
If you use brine you don't need sealed jar and it will trap gas. Just cover with cloth. Just use brine.
Liam Collins
So is it bad to cover the brine? Will it burst the lid?
Gabriel Howard
Zucchini and radishes are the best next to cucumbers, also be sure never to use iodized salt when pickling
