The Pickle thread
May 9, 2007 | 8:32 pm
#46
Join Date: May 2005
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Alibaba restaurant sells such things, of course...
May 10, 2007 | 10:06 am
#47
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 19,051
this is so wrong....
Kool aid and pickles
This year I will make my own pickles. I love them, but love making them better.
Kool aid and pickles
This year I will make my own pickles. I love them, but love making them better.
One of the advantages of moving to a new area in London is easy access to delis you weren't familiar with. Lots of Polish groceries near where I live and, without exception, we've been enjoying our first taste of a range of Polish gherkin/cucumber pickles. The vinegar used in most readily available British pickles is more like turpentine, and the pickles themselves lack that all important crunch/bite.
I have two suggestions for easily made Japanese style pickles.
1. Miso flavoured baby cucumbers. Take some baby cucumbers (pierce them lightly if you want a more intense flavour) smear them in miso paste, pop them in a plastic bag and put them in the fridge for 2-3 days. Rinse the cucumbers, slice and serve. (You can also do this with raw Calabrese broccoli stems)
2. Salted radishes. Slice some radishes, sprinkle with salt amd chopped garlic, put them in a dish with a plate and weight on top and put everything in the fridge for 24-36 hours. Rinse if you like (my taste), but MrLapLap doesn't and eats them with rice.
May 10, 2007 | 10:17 am
#49
Join Date: Oct 2006
Location: IAD, and sometimes OMNI/PR. Currently: not far from IAD, but home will always be SAN (not far from the "touch my junk and I'll have you arrested" Memorial TSA Check Point) even if I'm not there so much these days.
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May 10, 2007 | 10:14 pm
#50
Join Date: Nov 2005
Location: CO
Posts: 181
[QUOTE=LapLap;7717102]
1. Miso flavoured baby cucumbers. Take some baby cucumbers (pierce them lightly if you want a more intense flavour) smear them in miso paste, pop them in a plastic bag and put them in the fridge for 2-3 days. Rinse the cucumbers, slice and serve. (You can also do this with raw Calabrese broccoli stems)
[QUOTE]
I love these! Miso and cucumbers. You can't go wrong there.
1. Miso flavoured baby cucumbers. Take some baby cucumbers (pierce them lightly if you want a more intense flavour) smear them in miso paste, pop them in a plastic bag and put them in the fridge for 2-3 days. Rinse the cucumbers, slice and serve. (You can also do this with raw Calabrese broccoli stems)
[QUOTE]
I love these! Miso and cucumbers. You can't go wrong there.
May 11, 2007 | 8:16 pm
#53
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May 11, 2007 | 10:49 pm
#54
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You know what grosses me out? Those big round yellow seeds in a jar of sweet pickles. I have to wash them off before I put them in a sandwich.
Last edited by BamaVol; May 13, 2007 at 9:00 am
May 13, 2007 | 12:55 am
#55
Join Date: Sep 2006
Location: DCA
Programs: US Gold, NW Silver, MR Silver, SPG Gold & OpenTable VIP
Posts: 611
For a taste of New York pickles away from New York, I enjoy Ba-Tampte pickles, which come in such flavors as half-sour and garlic. One can find them in the refrigerated section of supermarkets and farmers markets. Ba-Tampte pickles come from the Canarsie section of Brooklyn in New York.
Jan 18, 2021 | 12:51 pm
#57
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Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
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For a taste of New York pickles away from New York, I enjoy Ba-Tampte pickles, which come in such flavors as half-sour and garlic. One can find them in the refrigerated section of supermarkets and farmers markets. Ba-Tampte pickles come from the Canarsie section of Brooklyn in New York.
Mmmm...pickles...
Mmmm...pickles...
Jan 19, 2021 | 4:54 pm
#58
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Wow, if I had known that this thread existed 2-3 years ago, I would've gone ape nuts! My airline of choice had pickles in their lounges... barrels and barrels of two different kinds!
