Skip to comments.Monthly Cooking Thread - September 2020
Posted on 09/01/2020 6:04:23 PM PDT by Jamestown1630
We love pickles, here - Husband loves dill pickles, I like sweet pickles, we buy lots of Giardiniera for making Panzanella; and lots of Kimchi.
But except for a few attempts at Kimchi, I've never made my own pickles.
The most recent Gardening Newsletter from Lee Valley included a great idea for adding some 'zing' to store-bought Bread and Butter pickles - and a nice basic recipe for the pickles themselves:
(We always add a few dried peppers to our 'pickled' Brussels Sprouts - but that recipe hasn't seemed to be very popular here. It appears that many people harbor an antipathy toward the little Sprout Guys - I probably couldn't convince them even with my husband's wonderful roasted ones...)
I made an ill-informed purchase recently. I've always been very bad at visualizing measurements in my head and don't seem to learn my lesson and pull out the tape measure; so I bought a covered 'Pullman' pan that was much larger than I actually wanted. I wanted one for making little tea-sized breads, and wound up with one that makes a 1-1/2 pound loaf.
Now, I'm looking for recipes for it. Dale Calder of Campobello Island, New Bruswick (whose YouTube channel I follow) recently posted his experiment with Pain de Mie, using the same size pan:
I'm going to try that; but I want to try quick-breads, sweet AND savory. Does anyone know the formulae for increasing quick bread recipes? I'm not much of a baker, and have never figured this out - I just recall that one apparently can't simply 'increase' all the ingredients proportionally.
This month: Pickles and neat bread.
Please post your favorite and especially your UNUSUAL pickle and preserve recipes; heck, even your favorite one for Brussels Sprouts.
(If you would like to be on or off of this monthly cooking ping-list, please send a private message.)
Have you ever made Kool-Aid pickles?
Never got around to it myself, perhaps for my brother for Christmas.
Cherry seems to be the dominant flavor choice.
I don’t see why it couldn’t work for Kimchi.
My mom used to make some pickles in a croc. They would almost take your breath away. Tart, tart, tart. Loved them. Not sure but they might have been called lazy housewife.
THX 4 da ping
Oh my gosh, I’m thinking Aunt Bea’s pickles and starting to crave one of those Kerosene Cucumbers, as Barney called them!
Tried my very first dill spear in a beer. Not bad.
I loved that episode. Especially when Barney had all the jars in his bag and he took it off the table and they clacked.
How about pickle bread? Although i made it with yeast. But if you want to make a pickle and cheese sandwich, it’s wonderful.
I didn’t know you couldn’t just multiply all the ingredients by the same factor. I always having it seems to be okay. But I always learn something new here
One of my favorite episodes! I love it when the fly lands on the pickle and Barney says “the fly died!” Lol!!
Kool Aid is pretty horrible, after one is 10 years old; but would be especially nasty in a pickle...
You might be able to make nice popsicles out of it, for kids...I’ve always wanted one of these Thai popsicle gizmos, just for fun - it looks like even more fun than Ice Cream:
I’ve never tried; I just remember that with the leavening and all, you’re not supposed to do that (?)
(Like I said, I’m not much of a baker :-)
That looks interesting. My husband buys a bottled lime pickle to go with Indian food - it’s very good.
There’s a place in Pennsylvania called ‘Dillsburg’.
On New Year’s Eve, they drop a pickle instead of a crystal ball:
Also, I have good memories of my Mom making a quick pickle with sliced cucumbers and sliced onions in white vinegar, salt and pepper and some ice cubes...maybe a little sugar. Ready for dinner.
That’s a good name for me - especially with Telework.
(Do you realize how nasty your house gets, when everyone is home, 24/7, for 6 months?)
How come your pickle recipe does not have instructions for canning?
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