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Making your own pickles - Page 4

post #46 of 62
My dad does Nukazuke pickling, which involves burying vegetables in rice bran, stirring them once a day, and then eventually washing them off. Results are great. He gets his bran stock from Japan, and it is very mild smelling, not stinky or anything. Not sure if it's a specific brand or what. http://en.wikipedia.org/wiki/Nukazuke Here's an interesting "how to" on the process: http://kyotofoodie.com/how-to-make-nukazuke-nukadoko/
post #47 of 62
Quote:
Originally Posted by Mr Herbert View Post
anyone have any luck with colouring the pickles?

im putting in a batch of cauliflower pieces and am using some safron to dye them. are there any other natural colourings you can use to make them more interesting?

Depends on the color and taste you want. Achiote would work. Turmeric would work. The other suggestions would work.
post #48 of 62
lol what would a vlasic pickle count as?
post #49 of 62
I shed a tear when guss' garlic pickles closed. The full sour was to die for. But we still have the pickle guys.
post #50 of 62
Thread Starter 
Quote:
Originally Posted by vinouspleasure View Post
But we still have the pickle guys.

and this thread. bump!

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post #51 of 62
lots of pickled dill and one cucumber?
post #52 of 62
I still owe you that recipe. Will be reading "the book" soon, as I need to pick out a sausage recipe for next weekend, and will poast recipe.
post #53 of 62
Thread Starter 
Quote:
Originally Posted by impolyt_one View Post
lots of pickled dill and one cucumber?
lol. there are ten cukes wrapped in that dill blanket. a thanksgiving gift for my grandmother. btw, i borrowed your quick recipe for a housewarming gift. big success, although i employed kosher salt instead of the gallon of fleur de sel that you used, Daddy Warbucks.
Quote:
Originally Posted by Piobaire View Post
I still owe you that recipe. Will be reading "the book" soon, as I need to pick out a sausage recipe for next weekend, and will poast recipe.
looking forward to it, as always.
post #54 of 62
Thread Starter 
just tried the first batch of pickles using ruhlamn's recipe. fucking awful. i almost threw up. the flavor was so clove and all spice heavy. aside from that every single veggie was as a soggy as a wet noodle. will try a smaller batch, less salt, less cloves. blech.
post #55 of 62
Quote:
Originally Posted by mordecai View Post
just tried the first batch of pickles using ruhlamn's recipe. fucking awful. i almost threw up. the flavor was so clove and all spice heavy. aside from that every single veggie was as a soggy as a wet noodle. will try a smaller batch, less salt, less cloves. blech.
I found the same with his recipe.
post #56 of 62
Thread Starter 
Quote:
Originally Posted by iammatt View Post
I found the same with his recipe.

that's both reassuring and frustrating. curious what piob's experience has been.
post #57 of 62
Quote:
Originally Posted by mordecai View Post
lol. there are ten cukes wrapped in that dill blanket. a thanksgiving gift for my grandmother. btw, i borrowed your quick recipe for a housewarming gift. big success, although i employed kosher salt instead of the gallon of fleur de sel that you used, Daddy Warbucks.

looking back on it was sel marin, I just use whatever salt i have on hand at the time. If I had 5500 sq ft of living space I could stock more than two salts.
post #58 of 62
I just realized I've never made kimchi before, though I've lived here for like 10 years basically, and been presented with the opportunity to, many times. I like kimchi if the final taste doesn't get the strong fishy aftertaste, and I'm sure that's a byproduct of which fish sauce is used for fermentation, but I can't eat aobut 80-90% of standard kimchi because the raw squid sauce they normally use, I can't stand. I have the feeling it's the shrimp-based stuff that i prefer more.
post #59 of 62
I need to do some reading again. I made a batch of pickled veggies from his book and they were great. Did you get everything 100% submerged, no air bubbles, and at the proper temp? Edit: okay, I used the "natural pickle" from page 69 and did not use his Pickling Spice. I did use a bunch of fresh herbs and aromatics though. No allspice, cloves, or ginger. Do use garlic, peppercorns, fresh herbs, mace, coriander seeds and a few other things. I found mushrooms did not come out with a good texture. Sliced onion, bell peppers, and garlic cloves rocked.
post #60 of 62
Thread Starter 
dp
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