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Making your own pickles - Page 5

post #61 of 67
Thread Starter 
Where my southerners at?

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where my jews at?

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post #62 of 67
Had some very good pickles a couple of days ago.

E.g. thinly sliced beet, vacuum-pickled in.. well.. not sure anymore, but the key was some rose water. They said they pickled them for just like 20 minutes. They had some more stuff, radishes, cucumber, carrots (were a little pre-cooked), all vacuum-pickled.
post #63 of 67
Any experiences with making nukazuke?
post #64 of 67
Quote:
Originally Posted by b1os View Post

Any experiences with making nukazuke?
I'm gonna start my nukadoko tomorrow. Wish me luck!
post #65 of 67
a bunch of szechuan peppercorns ground into pickle brine produces awesome pickles
post #66 of 67
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Quote:
Originally Posted by b1os View Post

I'm gonna start my nukadoko tomorrow. Wish me luck!
Ok, this is a last hail mary. If nobody recommends a different recipe, I'll use the recipe from Tsuji's Japanese Cooking book. T-minus 18-ish hours.

Do any of you have a recipe for great salt dill pickles? I love my cucumber pickles crunchy. There's a Jewish deli where I've had some salt/dill pickles last year which where crunchy and utterly delightful. I'd like to replicate that.
post #67 of 67
Hard to go wrong with Tsuji. My gf made some wonderful fermented black radish pickles last week...forget which book she used. Pickling by the Pint or something like that.
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