We might be in a bit of a pickle, Dick!
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Normally I’m swimming in courgettes. This year I’m swimming in cukes. Does anyone have a really solid crispy pickle recipe? I haven’t canned them in ages. I also dislike mushy pickles. If you have a solid recipe, please throw it at me. If it’s a family secret that you don’t want to share with the world, please whisper. But I definitely need some help with this bumper crop.
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Do you want to ferment them or infuse them with vinegar?
Not pickles, but maybe you’ll want to use a few sooner. My family makes a cucumber salad that we all love. It’s barely a recipe at all. It’s peeled and sliced cucumbers with Good Seasons Italian dressing. I generally add some black pepper and onions, but it’s still pretty great without. If it sits in the refrigerator overnight, even better.
I do have a 10 gallon crock that I’ve made sauerkraut in but I was thinking about pickle/brine vs fermentation.
@sillyheathen I originally glossed over that thinking you said 1-gallon.
While skimming over all the messages a second time, I realized you said 10-gallon. Is that a typo?
I can’t even imagine filling up a 5-gallon bucket with sauerkraut (though I’ve seen videos of it being done) … I don’t know what a 10 gallon crock would even look like.
@sillyheathen @xobzoo My brain translated it to 10 qt.
@sillyheathen @xobzoo @yakkoTDI Ten gallon crocks aren’t uncommon. I’ve got three, five and ten gallon crocks. They are big and heavy. And to be honest, I normally use my 5 gallon crock when I ferment, but my 10 gallon one is currently in my front yard with a plant growing in it
I did get it at an estate auction for only a few dollars and my wife was like, “why do you need that?”
My only response was…
Because.
It’s kind of why I buy stuff here
@capnjb @sillyheathen @xobzoo @yakkoTDI Dang. I googled 10 gal. crocks just to see how they look. Evidently if they’re antique they go for hundreds of dollars! So maybe you got a valuable collectible, capnjb!
@capnjb @sillyheathen @xobzoo @yakkoTDI
Non-pickle-related content
Same- re: your last line:
“It’s kind of why I buy stuff here…”
-especially, just not so much the crock-related stuff.
That said, we do also have 2X 100# propane cylinders out in front of our barn/garage, which were picked up from “out to the road” while driving around.
They’re either for use in future projects, or possibly re-certification- I haven’t firmly settled on which yet.
Along with those, we/I also picked up a [currently, but hopefully not terminally] non-functioning gas-powered pressure washer, and 3 self-propelled [when functioning] lawn mowers- all awaiting [eventual] repair.
We likewise have a gas-powered pressure washer with a functioning engine, but non-functioning pump section, which will hopefully be paired with the above to complete 1 functioning unit.
Digression from pickling thread ends…
Pickle-related content
When we last grew cukes, we made refrigerator pickles using a McCormick spice pack, which we liked a lot.
We just used cukes, onions, and carrots as I recall- but I think the daikon radishes would add a nice touch.
“Asian pickled vegetables are bright, snappy and perfect for layering into rice bowls, wraps or salads. This Asian pickling recipe starts with vinegar, sugar and McCormick® Mixed Pickling Spice to flavor the brine. Choose radishes or daikon to mix with peppers and carrots for a colorful mix of Asian pickled veggies. With quick pickled Asian vegetables, you’ll always have something fresh and punchy on hand.”
https://www.mccormick.com/blogs/recipes/asian-style-pickled-vegetables
If you don’t want to have to use their proprietary spice package [as we didn’t after using up the one we had], you can try to make your own with these:
“The McCormick Asian pickle recipe includes a blend of 11 spices: cinnamon, allspice, mustard seeds, coriander, bay leaves, ginger, clove, red pepper, black pepper, cardamom, and mace.”
We also added some soy sauce and 5-spice powder.
We just guessed at the proportions of all of the above and it came out quite good.
@xobzoo @yakkoTDI no it’s definitely 10 gallons.
@capnjb @Kyeh @xobzoo @yakkoTDI so long as they aren’t cracked, they can be worth quite a lot of money. I have some 3s, 5s, 7, 10 and 15.
One is cracked and I use it as a planter.
@capnjb @sillyheathen @xobzoo @yakkoTDI I had no idea. I’ve got a
2 that has an unruly jade plant in it.
@capnjb @Kyeh @xobzoo @yakkoTDI yep that’s a two gallon crock of…
SWMBO uses https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html and they come out great. She uses dill seeds instead of coriander seeds and sometimes uses thin slices of hot pepper instead of the red pepper flakes - but either way is good.
We’re polish and make cucumber salad. I don’t really have a recipe bc I eyeball everything. But what you do is peal and chop the cucumbers so there about 1/2-1inch thick (depending on your liking), chop onion, lengthwise into 2-3inch finger length pieces. Soak in a in a bowl filled with water and cap full of white vinaigrette overnight on the counter, then let drain in a colander for another day. Then add Lawry’s seasoned salt to liking and sour cream a couple tablespoons at a time till there creamy. Everybody raves everytime I make them. It’s something my dad taught me and I find only when I go to true polish restaurants.
Let me know if you try it and what you think. It’s very simple but very good.
@Star2236 I have been to Poland a couple times (2023 & 2025) and I’m trying to remember if I’ve had that. I think I may have at a small inn in Ketrzyn.
@Star2236 I will definitely be trying this.
@Star2236 the first time I read it, I read “my family’s posh”
I also have my polish family’s relish recipes someone from like 60-70 years ago. I know it was supossed to be quit good. I should look for it, they did a lot of canning and kept track of everything year by year and marked the ones that were the best.
Me personally, I LOATHE pickles, but apparently fried pickles are good.
@Wollyhop Any particular reason? There are some I dislike the flavour of and I always hate mushy pickles but I mostly like them.
@Wollyhop @yakkoTDI the Englishman despises cucumbers and dill. So dill pickled cucumbers are right out for him. He does love quick pickles or pickles made with spices and herbs other than dill though.
@sillyheathen @Wollyhop @yakkoTDI 'Merica!!!
@capnjb @sillyheathen @yakkoTDI I Dont like how sour they are. I don’t eat sour, unless it is candy.
Check out the various non-poker-face episodes of Sorted Food on YooToob for ideas about how many ways you can make pickles. Other online resources are at least as rich, if you look in the right places.
I don’t do much with pickles, so I’ve never tried any of the ways of making them.