"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 06-17-2015, 04:22 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,877
Quote:
Originally Posted by Addie View Post
Do you have to use white vinegar for making the fridge pickles? I prefer either an Asian (rice) vinegar or a cider one.

I think my ultimate favorite pickle though is the bread and butter one. Along with pickled mushrooms. Can small button mushrooms be done at the same time as the fridge cukes? In the same manner? Would I have to boil the 'shrooms first?

Am I making any sense?
No, you can use any kind of vinegar. I've made Szechuan pickled green beans with rice vinegar and and Mexican pickled red onions with cider vinegar.

I found this recipe for pickled mushrooms that calls for roasting them first and uses red wine vinegar: http://www.seriouseats.com/recipes/2...r-tartine.html

I'm sure you could use the method and change up the vinegar and flavorings if you wanted to.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 06-18-2015, 03:09 PM   #12
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,395
Haven't we discussed this more than once?

I do not have recipe of just brine per se, but here is the whole recipe:


Refrigerator Pickles


Cucumbers
Garlic, 1 whole (if cloves are big you can cut them in the half)
Dill to loosely cover the bottom (divided)
Pickling Salt 2-3 table spoons (depending on your taste, I use about 2.5)
Bay Leaves 3-4
Red hot pepper flakes about a tea spoon or less. Or whole hot peppers, like chili peppers for example, 2-4
Tap Water
If you can get hold of leaves of tart cherry, black currant, or leaves of horseradish, it would be great. Those leaves make pickles stronger/crunchier. You can add any or all of them a handful would be great.

To make sure pickles are crunchy, when they are done, you have to hold the cucumbers in the cold water for few hours prior the processing. The longer-the better, changing the water every hour or 2 hours, if possible. Lately I have been leaving cucumbers in the sink overnight. I do it right in the kitchen sink. Even adding some ice, to make sure water is cold.

I use a 1 gallon jar for pickling and storage. You can divide the recipe into smaller portions, just make sure to keep the ratio of the salt to water, everything else is really arbitrary, it will be fine.

I like small to medium pickling cucumbers. Put half of the dill and garlic, and bay leaves on the bottom. If you have, add above mention leaves. Put 1 or 2 hot peppers, or pepper flakes. Fill the jar with cucumbers. Add garlic. Cover with the rest of the dill, bay leaves, and other leaves.

Dissolve salt (make sure to use pickling salt) in the cold tap water and fill the jar all the way to the top. Tighten the lid pretty tight. Put the jar in a bowl or some other container. For next few days during the fermentation, the water will be sipping thru the top. Make sure to clean that water so you know when the fermentation stops. 3-5 days depending how sour you like them, i.e. in the store you can buy half sour or sour pickles (temperature in the room really makes a difference, the hotter it is the faster is the fermentation). After that you can put them away. I have spare fridge so I keep them in the fridge the whole winter.
As the matter of fact I just opened the last gallon size jar couple of days ago.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-13-2016, 01:10 PM   #13
Assistant Cook
 
Join Date: Jan 2016
Location: USA
Posts: 1
I don't have any ideas about this recipe, but I'll be watching this thread to get ideas
__________________
davehasler is offline   Reply With Quote
Old 02-13-2016, 02:29 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,877
Quote:
Originally Posted by davehasler View Post
I don't have any ideas about this recipe, but I'll be watching this thread to get ideas
Hi, Dave. Welcome to Discuss Cooking

Since this thread is from last summer, there may not be more posts coming If you're interested in pickling, take a look at this forum: Canning and Preserving - Discuss Cooking - Cooking Forums

Under Display Options, change the time period shown to see more threads.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 02-16-2016, 02:09 PM   #15
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,395
or try this thread: Quick & Easy Refrigerator Pickles
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
dill, pickles

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.