Its time to PICKLE

Discussion in 'Food - Cooking, Preserving & Fermentation' started by Ray Speed, Nov 5, 2019.

  1. Ray Speed

    Ray Speed Well-Known Member Premium Member GOLD

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    Time to have some fun with some vegies and get my pickle on or get into a pickle?

    not sure, but cant wait, really want to get our Nasturtium going well so I can pickle some seed pods!!!!!!!!!!!!!!!!!!
     
  2. Wedgetail

    Wedgetail Active Member Premium Member GOLD

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    Hi Ray I am really interested in learning more about pickling I do a lot of tomato, cucumber, onion and chilli but don't know how to get all the great flavours as per shop bought stuff I use malt vinigar but I find it a bit tart and often add juice out of gerkins or pickled onions from the shop to tone it down a bit still a work in progress Cheers Dave
     
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  3. Ray Speed

    Ray Speed Well-Known Member Premium Member GOLD

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    Hi Dave
    When I have some time I will flick u a few recipes i use :)
     
  4. DTK

    DTK Active Member Premium Member GOLD

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    Hi Ray, maybe, if you're happy to, you can upload recipes to the forum . I reckon that would be a great contribution because I'm sure a lot of us has feast n famine.
     
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  5. Wedgetail

    Wedgetail Active Member Premium Member GOLD

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    Hi Ray that sounds great cheers for now . Dave
     
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  6. Mark

    Mark Founder Staff Member

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    I usually add 1 part water to 2 parts vinegar in order to tone it down a little (if I'm making a vinegar pickle). A small amount of raw sugar to balance the vinegar helps also and that's why store pickles taste kinder on the palate.

    Lacto-fermentation is the true pickle though and you will find the taste sour but not as tart as a vinegar preserve and sugar isn't usually required either.

    Both vinegar and lacto-fermented pickles have notable health benefits with lacto being better due to the live culture helping the gut.

    The only thing is fermenting can be finicky at times and not as reliable as pickling in vinegar - not that it's dangerous it's just that relying on living organisms to transform the food can be unpredictable.

    I like both ways... Fermenting is probably my fav.
     
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  7. Wedgetail

    Wedgetail Active Member Premium Member GOLD

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    Thanks for the great info Mark. Cheers Dave
     
  8. Rachel

    Rachel Member Premium Member

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    Can you buy the lacto fermented type? I’ve never tried any.
     
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