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  1. #1
    Join Date
    May 2004
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    Fort Front Range
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    Any body making pickles?

    After randomly hearing about Sandor Katz a couple years ago, i bought a copy of The Art of Fermentation. Really cool book, and like the ethos of reconnecting with traditional foods.

    So far pickled cucumbers, carrots, green beans, and have made a few batches of kim chi.

    Havent strayed far from dill and garlic for the single vegetables.

    Any one else have shit bubbling away on their counters, and if so whatcha making?
    In with the 9.

  2. #2
    Join Date
    Sep 2001
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    The Cone of Uncertainty
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    Never heard of Katz or made pickles but just read the blurb on that and I'm gonna get a copy.

  3. #3
    Join Date
    Mar 2004
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    West Coast of the East Coast
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    6,441
    I am trying, but my cucumbers got drowned by 21 straight days of rain, and I lost them. Gonna try again this fall, as that is a better growing season here. I am going for spicy and bread and butter.

  4. #4
    Join Date
    Sep 2005
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    PRB
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    21,084
    I am growing cucumbers --they're the only thing in the garden that's growing well -- and my wife doesn't like them but likes pickles, so...
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin

  5. #5
    Join Date
    Oct 2002
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    Shadynasty's Jazz Club
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    Did my first batch of fermented garlic dills a few weeks ago. Turned out really good. My cukes stopped producing, so I'm gonna try some sauerkraut next.
    Remind me. We'll send him a red cap and a Speedo.

  6. #6
    Join Date
    Jul 2012
    Location
    getting warmer...
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    398
    I like to make a fermented hot sauce.

    Put hot chili peppers in the crock in a brine, ferment a few weeks, and then blend up the fermented chilis, using as much of the liquid as desired for consistency. Nothing but chills, salt, and water. Best hot sauce ever.

    If you have the choice, habaneros are best. Fresno chills are really good too. Any chili with good heat and a sweetness works well.

    I also like sauerkraut made with red cabbage. It comes out a super vibrant color that looks amazing.

    Sandor Katz spurred a fermenting revolution, good on him.

  7. #7
    Join Date
    Feb 2010
    Location
    The best neighborhood in hades
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    4,593
    WTF is a body making pickle?
    "One season per year, the gods open the skies, and releases a white, fluffy, pillow on top of the most forbidding mountain landscapes, allowing people to travel over them with ease and relative abandonment of concern for safety. It's incredible."

  8. #8
    Join Date
    Feb 2011
    Posts
    57
    These are super-easy, delicious, and don't require a canning/sterilization process. Keep forever in the fridge:
    http://www.splendidtable.org/recipes...e-sour-pickles

  9. #9
    Join Date
    Mar 2011
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    Quote Originally Posted by guroo270 View Post
    WTF is a body making pickle?
    Click image for larger version. 

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  10. #10
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,262
    I always have a jar of home-preserved lemons bubbling in the fridge. Super simple and have a multitude of flavorful uses.

  11. #11
    Join Date
    Sep 2002
    Location
    OREYGUN!
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    We ferment a bunch of sauerkraut in both traditional ceramic pots and also glass jars with carboy bubblers.. but I prefer regular canned dills.

    We do a shit load. Gerkin is the preferred variety. Pick them small and often, throw in the crisper drawer till you have enough to make the hassle worth it. Wash in cold water throw out any flaccid cukes.

    We have a great recipe if anyone wants I'll post it.

  12. #12
    Join Date
    Oct 2003
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    be here now
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    4,963
    we take our leftovers and any cuttings from our farmers market CSA and make bone broth, just canned 4 quarts this morning.

    Sandor is my good friend's brother.
    Let me lock in the system at Warp 2
    Push it on into systematic overdrive
    You know what to do

  13. #13
    Join Date
    Sep 2002
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    OREYGUN!
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    Also big on broth. Clean out all the old veggies from the fridge. Even making noodle/dumplings after roasting a chicken or turkey. I think I enjoy it more than the bird itself...

  14. #14
    Join Date
    Oct 2002
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    Shadynasty's Jazz Club
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    I've heard of this bone broth. Apparently, the big city hipsters will pay big money for it.

    I make this other awesome stuff called stock. Stock is what it's called.
    Remind me. We'll send him a red cap and a Speedo.

  15. #15
    Join Date
    Feb 2008
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    here and there
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    14,704
    I pickle my garlics, its like candy. Roast it in the oven and it turns into serious addiction.
    watch out for snakes

  16. #16
    Join Date
    Sep 2002
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    Quote Originally Posted by bagtagley View Post
    I've heard of this bone broth. Apparently, the big city hipsters will pay big money for it.

    I make this other awesome stuff called stock. Stock is what it's called.
    Lol

    We sell a lot of meat directly from the farm to the consumer. Because of this "broth" trend all the former dog bones have become broth bones and sell a lot better!

  17. #17
    Join Date
    Sep 2002
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    OREYGUN!
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    Anyone fermented or pickled garlic scapes?

  18. #18
    Join Date
    Sep 2001
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    The Cone of Uncertainty
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    Quote Originally Posted by iceman View Post
    Never heard of Katz or made pickles but just read the blurb on that and I'm gonna get a copy.
    Apparently I'm a liar. Or maybe just a slacker.

  19. #19
    Join Date
    Feb 2011
    Posts
    1,557
    I've developed a serious kimchi addiction.

  20. #20
    Join Date
    Feb 2005
    Posts
    11,465
    In my fridge current ferments:

    Pickles;
    Salsa;
    Kimchi;
    Kraut;
    Relish;
    Beans;
    Asparagus;
    Cherry tomatoes;
    Turmeric daikon;
    Eggs;
    Garlic;
    Onions;
    Green tomatoes; and
    Carrots.

    Yes, I make pickles.

  21. #21
    Join Date
    Jan 2008
    Location
    truckee
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    10,751
    My aunt and uncle and cousins used to make dill pickles every year; I often helped. We put a small hot chile in each bottle. They were stored under their summer cottage in the crawl space. Every once in a while they would discover a bottle that had been sitting there for years which they gave to me. Very hot, soggy pickles. I loved them. I still have their recipe but in 40 years I haven't gotten around to making them so it's probably not going to happen. They claimed that the secret was using untreated lake water; I've got plenty of that but I don't think I would take a chance on it.

  22. #22
    Join Date
    Oct 2010
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    1,062
    I don't want a pickle.

    Just want to ride on my motorcycle.

  23. #23
    Join Date
    Jan 2008
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    truckee
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    Quote Originally Posted by The Tortoise View Post
    I don't want a pickle.

    Just want to ride on my motorcycle.
    I never understood why you couldn't do both. But then I never understood why a guy who shot a man in Reno just to watch him die would wind up in Folsom St Prison in CA, either. Just slow I guess.

  24. #24
    Join Date
    Oct 2010
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    Maybe he doesn't want to get in a pickle on his motorcycle.

    Sent from my XT1097 using Tapatalk

  25. #25
    Join Date
    May 2004
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    Fort Front Range
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    Quote Originally Posted by iceman View Post
    Apparently I'm a liar. Or maybe just a slacker.
    It could be worse, you could see this thread and think "i make pickles" forgetting that you started the fucking thread.

    Im going to start an early onset dementia thread next.
    In with the 9.

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