Comments on: Making Pickles Varieties http://www.adventuresofbigk.com/2006/08/making-pickles-varieties/ Life as experienced by Kyle Abbott. Wed, 09 Sep 2009 20:59:07 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Howlin' Hobbit http://www.adventuresofbigk.com/2006/08/making-pickles-varieties/comment-page-1/#comment-327 Howlin' Hobbit Thu, 10 Aug 2006 07:50:00 +0000 /2006/08/making-pickles-varieties/#comment-327 Hiya Kyle! It's been a long time since I visited your family's site. Great to see you have a blog! As for recipes, try checking out the various online recipe sites. I mostly use AllRecipes.com. They seem to only have one actual <a HREF="http://sidedish.allrecipes.com/az/DillPickls.asp" rel="nofollow">dill pickle recipe</a> though, the rest seem to be recipes for other things that use dill or dill pickles in them. Keep on pickin' and strummin'! HH Hiya Kyle!

It’s been a long time since I visited your family’s site. Great to see you have a blog!

As for recipes, try checking out the various online recipe sites. I mostly use AllRecipes.com. They seem to only have one actual dill pickle recipe though, the rest seem to be recipes for other things that use dill or dill pickles in them.

Keep on pickin’ and strummin’!

HH

]]> By: Kyle http://www.adventuresofbigk.com/2006/08/making-pickles-varieties/comment-page-1/#comment-326 Kyle Mon, 07 Aug 2006 16:29:00 +0000 /2006/08/making-pickles-varieties/#comment-326 That's my favorite Andy Griffith episode. Coincidentally, that very episode is what inspired me to make pickles! (since I had been thinking about making pickles for a while but that episode was the final push I needed) That’s my favorite Andy Griffith episode. Coincidentally, that very episode is what inspired me to make pickles! (since I had been thinking about making pickles for a while but that episode was the final push I needed)

]]> By: Anonymous http://www.adventuresofbigk.com/2006/08/making-pickles-varieties/comment-page-1/#comment-325 Anonymous Mon, 07 Aug 2006 13:44:00 +0000 /2006/08/making-pickles-varieties/#comment-325 Once in Vegas, had lunch at a place (maybe the 'stage door deli'?) where instead of a bread basket, they brought us an appetizer of a bucket of pickles-maybe 10 different kinds-and each one worse than the last! Lord, they were horrible! reminded me of the Andy Griffith episode where Aunt B makes such nasty pickles-shudder-almost turned me off pickles for good... buddy Once in Vegas, had lunch at a place (maybe the ’stage door deli’?) where instead of a bread basket, they brought us an appetizer of a bucket of pickles-maybe 10 different kinds-and each one worse than the last! Lord, they were horrible! reminded me of the Andy Griffith episode where Aunt B makes such nasty pickles-shudder-almost turned me off pickles for good…
buddy

]]> By: Kyle http://www.adventuresofbigk.com/2006/08/making-pickles-varieties/comment-page-1/#comment-324 Kyle Sat, 05 Aug 2006 03:54:00 +0000 /2006/08/making-pickles-varieties/#comment-324 Thanks Culley! I'll try that out. Thanks Culley! I’ll try that out.

]]> By: culley http://www.adventuresofbigk.com/2006/08/making-pickles-varieties/comment-page-1/#comment-323 culley Sat, 05 Aug 2006 02:34:00 +0000 /2006/08/making-pickles-varieties/#comment-323 If you want to invest in a book I would suggest <a HREF="http://www.amazon.com/gp/product/1558321330/102-6944831-8935343?v=glance&n=283155" rel="nofollow">The Joy of Pickling</a>. I try 4 or 5 new recipies a year and they have all been great. The last oen was a quick Japanese pickle made with soy sauce, kelp and some jalapeno peppers! It was done in a day and was great as a garnish on a salad. It was salty, but excellent. Here is the recipe: 1. Cut off the ends and half the cucumbers lengthwise and cut into 1/2 inch think pieces. I skin the cucumber because mine this year have tended to be bitter... Toss with salt-- 1 tea spoon to 1 pound cucumbers. Let stand for an hour. 2. Rinse very well and drain. Mix with 1 fresh jalapeno cut into rings and 1/2 a cup of soy sauce and 1 2-inch piece of dried kombu cut with scissors into very thin strips. The recipe says to let stand 6-10 hours then refridgerate. I found they were too salty after 3 hours so I drained off the soy sauce and called it good. They will last in the fridge for quite a while. To be honest I didn't use kombu-- we had some dried sea weed in the pantry and I opted to just use that rather than making a special trip to the store. It worked fine. culley (Abbott's Family Band fan) If you want to invest in a book I would suggest The Joy of Pickling. I try 4 or 5 new recipies a year and they have all been great. The last oen was a quick Japanese pickle made with soy sauce, kelp and some jalapeno peppers! It was done in a day and was great as a garnish on a salad. It was salty, but excellent. Here is the recipe:

1. Cut off the ends and half the cucumbers lengthwise and cut into 1/2 inch think pieces. I skin the cucumber because mine this year have tended to be bitter… Toss with salt– 1 tea spoon to 1 pound cucumbers. Let stand for an hour.

2. Rinse very well and drain. Mix with 1 fresh jalapeno cut into rings and 1/2 a cup of soy sauce and 1 2-inch piece of dried kombu cut with scissors into very thin strips. The recipe says to let stand 6-10 hours then refridgerate. I found they were too salty after 3 hours so I drained off the soy sauce and called it good.

They will last in the fridge for quite a while. To be honest I didn’t use kombu– we had some dried sea weed in the pantry and I opted to just use that rather than making a special trip to the store. It worked fine.

culley (Abbott’s Family Band fan)

]]>