how?
what other vegetables do you pickle?

the way I remember doing it is taking the empty pickle jar with juice in it, adding 1 slice of white bread and 1 cucumber, putting back in fridge and waiting about 1 week or so.

just googled and this is the first link I got.

I do red onions. I like this recipe:
http://mattbites.typepad.com/mattbites/200...n-a-pickle.html

FYI, white bread? I've never heard of that.

why recycled pickle juice? why bread? who makes only one pickle at a time?

thanks for the google link, but i already googled. i'm looking for things i didn't think of to google or people's personal methods/experiences.


to eat raw or use in baking and salads?

1 pickling jar
Salt, vinegar, water boiled together
put the cucumbers with spices (dill, garlic clove, pickling spices) in the jar and pour the boiling liquid over it until the top of the jar. Seal it and wait maybe 2 weeks.

I dont know the salt, vinegar, water measurements offhand but we found the recipe online.

because that's what I was told to do.
I don't know why bread, but I think it dissolved.
Because a 10-year old likes to experiment and mommy wouldn't be happy if more than 1 cucumber was wasted on a failure (or we only had 1 cucumber or 1 slice of bread, it was a LOONG time ago).

I put them on sandwiches, they're really good on burgers, and use them in white bean salad and other bean dishes. I think I got that idea from the Moosewood Cookbook.

You can use the recycled pickle juice - lightly blanch cauliflower florets, carrot sticks, celery sticks, maybe some turnip or radish, and put them in pickle juice in the jar while they're still hot.
Honestly, I've never gone through the rigmarole of buying canning jars, tongs, boiling, sealing, etc. That's just for putting up pickles, like in your farmhouse cellar, and eating them in the winter. For quick pickles you will eat in a couple of weeks, tupperware in the fridge is fine.

One summer my husband made amazing pickles- skinny cucumbers, garlic, dill, salt- I think that was it. Then he put them in a jar and left them in the sun a couple of days- they were delicious. Unfortunately, we didn't write down the recipe, so it can't really be repeated.

It's really all about the cucumbers.

If you have delicious, fresh, Israeli, thin-skinned, organic cucumbers, they will make yummy pickles.

If you have the waxy-skinned, watery monster cukes from the grocery store, not so much.

I've been pickling those small red and orange sweet peppers and they are delicious.
Put the peppers in a jar and cover with a 50/50 mixture of red cider vinegar and water.
Sweeten (I use Splenda). I use the same mixture for baby carrots. They're ready in a day.

cauli/broc
red peppers
water chestnuts
cukes of course
yellow squash, zuke

A family member pickles green tomatoes and turnips

Here's a good pickling article on an excellent cooking website called culinate.

In case Spot ever comes back

I had this week surprise pickles made with beer! It was good!

A recipe for pickled peppers, with pics!

rachel b., do you know where I can find tomatoes for pickling? I assume they're the immature green ones. (while I have them on hand, I suppose I should make fried green tomatoes too...)

What do those taste like? I've always wondered...

Try the Union Square Greenmarket.