I’m not sure what the cut off is for “quick” but I think I’m in the range.
I have what I think are Hakurei turnips that I’d like to pickle , and I noticed two recipes that were pretty different.
One salts slices and then adds vinegar, and the other uses a salt and vinegar brine.
The Hakurei turnip is a small, creamy, white-fleshed turnip that looks more like a radish than its larger kin. They can be eaten raw, braised, or pickled.
I know. It's hard to get people excited about turnips. But on a recent trip to the Middle East, one of the things I loved most about the generous spreads of salads, roasted meats, and creamy-white cheeses that were a part of just about every meal,...
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If there are different results intended, what might they be?
Also, neither seems to involve fermentation, but perhaps that’s what makes it quick; is that right?
Pay no attention to the airlock…
Linking a thread about fermented pickles
Well… we had a surplus of cucumbers so I’m trying a fermented pickle for the first time. The cukes filled about 2/3 of a 5 gallon crock. Hard to find a recipe for that size so I had to adapt. The brine formula is standard so it’s really a matter of taste for the rest. I’ll let you know the result in about 2 weeks.
And perhaps one of thread to rule them all?
Hi - I have developed a pickle obsession after I had a chopped salad in a restaurant and the salad featured julienned pickled vegetables. I fell in love and want to make my own. I’ve done a refrigerator pickle and it’s ok. Then I tried Michael Symon’s master pickle recipe and it was awful - really awful. One of the things I want to make is round slices to put on sandwiches and burgers. The ones I get, even at the farmer’s market, are too thick. Is there a master pickling recipe out there that …
I plan to try some persimmons as well.
My pickled persimmon slices are the perfect balance of tart and sweet, with a little spicy kick from the ginger.
Est. reading time: 3 minutes
As many of you know, I’m doing some work for a new nonprofit business called Community Action Marin FoodWorks — CAM FoodWorks, for short. It’s a venture based on the principles of…
Est. reading time: 4 minutes
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stan
December 10, 2024, 6:36am
22
fermentation and quick pickling are different. fermentation uses bacteria, fungi and molds to break down the sugars of the food, producing a sour flavor profile from the resulting lactic acid. quick pickling uses a vinegar brine to produce a vinegar forward [sour] flavor profile in a shorter time frame than fermentation.
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tcamp
December 10, 2024, 10:34am
24
The persimmons pickled with ginger sound yummy.
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I drink pickle juice because I like the taste, but I’ve been told that it helps when you have a leg cramp. I’ve tried it a couple of times and had good results.
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linguafood
December 10, 2024, 5:34pm
26
It’s great ice cold with gin, too. A local distillery makes The Pickled Gov’nor with a spicy gherkin as a garnish.
small_h
December 11, 2024, 2:06pm
27
It also fends off hunger, if you’re me. On those days when I’m inexplicably starving, a sip of brine now and then gets me through.
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