Cinco de Mayo
This Iconic Dallas Steakhouse Sits Below an Old Baptist Church
The Popsicle-Inspired Bruesicle Is the Quintessential LA Beer
+

Your post has been published!

Share your post with your fan club!

Take me to my post
Home Cooking 62

Home made pickles (moved from General Chowhounding Topics board)

Paulustrious | Jan 9, 2010 11:05 AM

And by pickle, I do not mean (just) dill pickles. What do you pickle and how?

Certain vegetables I pickle by fermenting. Put them in a brine solution and leave them to ferment and acidify. Cabbage would be the prime ingredient. Carrots and daikons another.

Some people put hot peppers in a vinegar solution. I particularly like julienned carrots and radishes this way. I add sugar in some form, toss in a bouquet garni of whatever's handy and add a few dollops of some fish sauce.

I make ceviche, but I have never really pickled any fish for long(ish) term storage. Have you?

What's your take? I suspect those of Eastern European and East Asian heritage do a lot more of this.

Want to stay up to date with this post?
Log In or Sign Up to comment
Posting Guidelines | FAQs | Feedback
Log In or Sign Up to Comment ›

Recommended From Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)

Keep Reading

See All Latest Discussions ›

Trending Discussions