Help, Mom.
2 years ago
My mom can do this and it has remained on my list too long. When I see her, I’m going to have her walk me through.
How to pickle something
It made me
Happy 
"It's easier to pickle than you'd think."
How I did it: I did this by accident. I was preparing Layered Pickled Herring Salad with Tart Apples and Red Onion (see epicurious.com) and one step was to soak 1/8" thick slices of cucumber overnight in a mixture of
Lessons & tips: My mom was right when she said "just find some pickle juice you like and throw 'em in there". The juice listed above was pretty simple. I could imagine taking it other directions, too.
Resources: epicurious.com
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Entries
Here is what I am going to try
3 years ago
Beverlina posted this recipe awhile back. I had to get it translated, and then had a few questions for her. I think I am ready to go now, but been procrastinating a little bit for some reason. Anyway, I am posting the (roughly) translated recipe now and plan on trying this soon. Anything in parenthesis is my own pondering.
Fry all vegetables seperately and degrease on paper towels. Add all fried vegetables and the canned mushrooms to the rest of the ingredients in a large jar and refrigerate. (I found out later you need to cover them with vinegar and then refrigerate)
(The frying them part trips me out a little bit, I can imagine blanching but frying? But I am going to try this exactly as it says first)
1/4 tsp coriander (cilantro) seeds
5 garlic cloves
8 whole peppercorns
1/2 tsp thyme
1/4 Tblsp marjoram
2 to 3 bay leaves
1 Tblsp salt
1 Tblsp chicken bouillon
20 small potatoes
5 sliced zucchini
5 sliced carrots
1/2 head cauliflower cut into small pieces
1 sliced onion
20 green beans cut in half
20 whole jalapeno
1 can of mushrooms with liquid
3 peeled clovers of garlic (ok, not sure why there are two garlics listed in this recipe)
I have been very flaky about this
3 years ago
It is time to move this goal up to a higher ranking and get started on this! The good Mexican pickle recipe has been translated and just waits for me.
I am actually quite serious about this
3 years ago
I want to make some homemade pickles, and have always wanted to learn how to can also. I think I am going to give this a try.
Yum!
4 years ago
Okay… here’s a challenge for you. My friend Liliana makes to-die-for pickled chili peppers, with baby potatoes and big chunks of garlic and carrots and even green beans. These things have a habit of disappearing in five minutes when she serves them with drinks.
Here’s her very Mexican recipe:
Hay que freir cada verdura por separado y desgrasarlas en papel absorbente. Agrege las verduras fritas y los hongos a los demas ingredientes en un frasco grande y refrigere.
¼ cucharadita semillas de cilantro
5 clavos
8 pimienta gorda
½ cucharadita tomillo
¼ cucharadita mejorana
2 ó 3 hojas laurel
1 cucharada sal de cocina
1 cucharada consome de pollo
20 papas chicas
5 calabazas rebanadas
5 zanahorias rebanadas
½ coliflor en trozos
1 cebolla rebanada
20 ejotes cortados a la mitad
20 chiles jalapeños
1 lata mediana de champiñones y su jugo
3 ajos enteros más o menos pelados
aceite de maíz para freír
Pickled eggs!
4 years ago
Some people call me Pickle, because of a similarity to my name. As a joke, they suggested I open a store called “Pickle’s Pickles.” This would be a dumb joke, but I really like pickles. I like “pickles” but I also like pickled eggs. I even, believe it or not, like pickled herring. Sometimes after drinking, I will yell “Pickled Eggs! Pickled Eggs!” because of my exuberant love of pickles. I am a good cook, but I wish I knew how to pickle things. I watched Alton Brown’s show on pickles and he just keeps a vat of pickling solution in the fridge and dumps things in. If I could pickle, I would be unstoppable.
