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Making your own pickles

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Aug 18, 2010.

  1. mordecai

    mordecai Well-Known Member

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    Where my southerners at?

    [​IMG]

    where my jews at?

    [​IMG]
     
    Last edited: Sep 15, 2011
  2. b1os

    b1os Well-Known Member

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    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.
     
  3. b1os

    b1os Well-Known Member

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    Any experiences with making nukazuke?
     
  4. b1os

    b1os Well-Known Member

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    I'm gonna start my nukadoko tomorrow. Wish me luck!
     
  5. gomestar

    gomestar Well-Known Member

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    a bunch of szechuan peppercorns ground into pickle brine produces awesome pickles
     
    1 person likes this.
  6. b1os

    b1os Well-Known Member

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    :D
    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.
     
    Last edited: Apr 17, 2015
  7. Huntsman

    Huntsman Well-Known Member

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    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.
     
  8. b1os

    b1os Well-Known Member

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    I procrastinated a bit but I set up the Nukadoko 8 days ago. IIRC, according to Tsuji, I should be able to yield the first "edible"/good results in 6 days . I'll keep y'all posted. So far, it smells pretty much like new. I cared for it once a day and replaced about 1/2-1 carrot and 1-2 leaves of cabbage. About 17°C-ish. No added iron.
     
    Last edited: Jun 19, 2015
  9. b1os

    b1os Well-Known Member

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    Still a bit salty but already enjoyable. Nice crunch. Noticeable rice bran taste. Slightly hot form the mustard powder/chilis. By now, the bran has a great texture. At first it was a bit too dry, I think, or it just needs some fermentation itself.
     

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