Pickling

[Silversage]

I love to put pickled slivered carrot and daikon in Asian dishes like lotus bao buns, Bahn mi, and brothy noodle dishes. It was time to replenish.

And pickled red onions, just because...pickled red onions.

 

[caseydog]

I pickle red onions all the time. Great on tacos.

CD

 

[Kathleen]

It all looks beautiful!!! SilverSage, what do you use in your pickling? How long for processing?

 

[Badjak]

Nice!

 

[Silversage]

It all looks beautiful!!! SilverSage, what do you use in your pickling? How long for processing?

These are more salty than sweet, although they have both sugar and salt in the brine, along with rice vinegar. They are from the Momofuku cookbook, and David Chang calls them vinegar pickles.

These are refrigerator pickles, thus I only make small batches.

The red onions are the typical sugar/vinegar style recipe we are all most familiar with.

 

[Silversage]

I have my watermelon pickles in their first brine. Two more days of reboiling and repacking, and they'll be ready.

 

[dragnlaw]

I've always said I was going to make watermelon pickles. 'Course I have never yet. Not ever even tasted them! Perhaps that's why I've not made them.
It's always just seemed a shame when you do, for all that rind to go to waste.

Add to Bucket List:-
Item #538 Pickled Watermelon Rind.