Posted on 07/18/2022 7:24:55 AM PDT by ConservativeMind
loves me some kazami pickles
every summer, cukes, onions, green beans, vinegar, water, salt, sugar, sriracha enjoy...
gotta get mom to make mustard pickles.
an almost lost Appalachian art
I’m on the Mediterranean diet since Feb. Went from 205 to 178 in 6 weeks. 35 to 32 waist. No beef and I really don’t miss it.
had great beef in the med, steak y fritz..
the only real way...
Fermented pickles are an earlier form of preserving. The cucumbers are cleaned, often soaked in salt water for 24 hours, and then placed in a crock or fermentation vessel. It’s important to note that no vinegar is used in fermentation. A brine of water, salt, spices, and sugar (at times) is poured on top of the cucumbers. Over the coming days, the cucumbers ferment with the brine and create flavor. The brine needs to completely cover the cucumbers to prevent spoilage. After a certain amount of days, when the pickles gain the desired flavor, they’re jarred up and kept in the refrigerator at a stable state for at least one year.
you’ll never forget the girl you kissed that was eating kimchi...
Wow, that’s great. It’s a good feeling being lighter.
I take a shot of apple cider vinegar into a medium glass with a level teaspoon of Benefiber or equivalent then top it off with about 1.5 cups of water before every meal. I rinse out my mouth with clean water immediately afterward since vinegar is hard on the enamel.
The benefits of this cheap and easy cocktail are many.
“every summer, cukes, onions, green beans, vinegar, water, salt, sugar, sriracha enjoy...”
...that sounds awesome! All together in a jar and let it sit in the fridge for a few days to meld together?
One of my summer favorites is sliced cucumbers and sweet onions in vinegar (any kind), with a little sugar and some Italian seasoning, maybe a dash of cayenne. I make a good-sized batch, and it lasts for weeks in the refrigerator with me eating a few bites whenever I want. The wife doesn’t like it much.
or just use olive oil and vinegar on your salad.
Or if take nmn/fisetin/quercetin/tmd/resveratrol — mix them with olive oil and then add some vinegar.
Here is a quick recipe for a balsamic dish that I copied from a Turkish restaurant decades ago.
Can of dark red kidney beans drained and rinsed. Dice up one sweet onion and 1/2 bunch of curly parsley. Dump in bowl, add as much balsamic as you like, a bit of olive oil and salt/pepper. Aged balsamic tastes the best.
Tastes better after it’s been refrigerated for a while.
I am certain the original recipe used a different bean but the dark red kidneys do a good job.
in the fridge for a few days to meld together
holds for months
I’ll try it thanks!
I LOVE vinegar. I love all things fermented and pickled. I make my own vinegar, kambucha, kimchi, and fermented pickled vegetables. No idea if it helps with blood pressure but it sure tastes good, to me.
Apple cider vinegar is very strong and overpowering for a pickle dish. Rice vinegar is much more mild. I love the stuff.
The problems with all the premixed dressings is the amount of salt they put in the stuff. Probably cancels out any benefits of vinegar
I don’t know why people throw out these abbreviations and just except other people to know what they mean. Text tools in modern electronic devices make it really easy to just type out entire words! Try it!
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