The Pickle thread
Jan 21, 2021, 12:37 am
#61
Join Date: May 2015
Location: South Florida
Programs: DL Skymiles KE Skypass
Posts: 2,363
Jan 21, 2021, 7:39 am
#62
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 18,404
Jan 21, 2021, 5:55 pm
#63
FlyerTalk Evangelist
Original Poster
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,243
I found these at Publix and decided they’re a nice alternative to Claussens, not as tart or as garlicky.
Jan 21, 2021, 7:05 pm
#64
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,547
I guess I meant to say that they (any of them) are usually my favorite part of any Japanese meal they are served with.
Jan 22, 2021, 3:19 pm
#67
In Memoriam, FlyerTalk Evangelist
Join Date: Nov 2002
Location: Southern California
Programs: DL: 3.8 MM, Marriott: Lifetime Titanium
Posts: 24,575
Jul 16, 2023, 3:04 am
#68
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 18,404
Not a fermentation so am posting this here.
I had a glut of rhubarb stems to deal with last week and decided to try immersing them in a vinegar and sugar solution (also added a tiny bit of salt and a few thin slices of ginger).
Delicious!
The pickled rhubarb goes with both savoury and sweet foods. Great with cheese or cold cuts but also chopped up and added to a strawberry compote.
Anyone else pickled their rhubarb?
I had a glut of rhubarb stems to deal with last week and decided to try immersing them in a vinegar and sugar solution (also added a tiny bit of salt and a few thin slices of ginger).
Delicious!
The pickled rhubarb goes with both savoury and sweet foods. Great with cheese or cold cuts but also chopped up and added to a strawberry compote.
Anyone else pickled their rhubarb?
Jul 16, 2023, 10:15 am
#69
FlyerTalk Evangelist
Original Poster
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,243
Not a fermentation so am posting this here.
I had a glut of rhubarb stems to deal with last week and decided to try immersing them in a vinegar and sugar solution (also added a tiny bit of salt and a few thin slices of ginger).
Delicious!
The pickled rhubarb goes with both savoury and sweet foods. Great with cheese or cold cuts but also chopped up and added to a strawberry compote.
Anyone else pickled their rhubarb?
I had a glut of rhubarb stems to deal with last week and decided to try immersing them in a vinegar and sugar solution (also added a tiny bit of salt and a few thin slices of ginger).
Delicious!
The pickled rhubarb goes with both savoury and sweet foods. Great with cheese or cold cuts but also chopped up and added to a strawberry compote.
Anyone else pickled their rhubarb?
Jul 16, 2023, 10:28 am
#70
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 18,404
But, yes, I see that Florida isn’t the best place to find them: https://edis.ifas.ufl.edu/publication/MV124
Still, if you ever do come across any it’s a great way to lengthen the time you’d have to use them. So long as the vinegar used isn’t too piquant and abrasive they should taste fine combined with strawberries in a dessert. Or blended and added to a drink, with or without alcohol. Since Aperol has become more and more popular, more and more people seem to be getting a taste for rhubarb, even if they don’t know it!
Jul 16, 2023, 11:57 am
#71
FlyerTalk Evangelist
Original Poster
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,243
I made a chutney with rhubarb last year, but I just had a back problem (which is resolving) and am keeping things simple. Pickling seemed the easiest way to deal with the stems as, raw, they take up a lot of room in the fridge. Turns out I like them better in the sweetened vinegar than as a chutney, much more versatile too.
But, yes, I see that Florida isn’t the best place to find them: https://edis.ifas.ufl.edu/publication/MV124
Still, if you ever do come across any it’s a great way to lengthen the time you’d have to use them. So long as the vinegar used isn’t too piquant and abrasive they should taste fine combined with strawberries in a dessert. Or blended and added to a drink, with or without alcohol. Since Aperol has become more and more popular, more and more people seem to be getting a taste for rhubarb, even if they don’t know it!
But, yes, I see that Florida isn’t the best place to find them: https://edis.ifas.ufl.edu/publication/MV124
Still, if you ever do come across any it’s a great way to lengthen the time you’d have to use them. So long as the vinegar used isn’t too piquant and abrasive they should taste fine combined with strawberries in a dessert. Or blended and added to a drink, with or without alcohol. Since Aperol has become more and more popular, more and more people seem to be getting a taste for rhubarb, even if they don’t know it!
Sep 2, 2023, 11:41 am
#73
Moderator: Hilton Honors forums
Join Date: Dec 2002
Location: Marietta, Georgia, United States
Posts: 24,997
Sep 2, 2023, 11:45 am
#74
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 51,050