Discussion in 'Food & Wine' started by random3434, Jun 23, 2010.
Make a yummy snack!
I prefer a cold, crunchy dill.
Don't your fingers get sticky?
I love me a good pickle of any kind, I just happened to be snacking on those today when I made that thread.
I chop them for tuna salad. That's about it.
The only pickle I wouldn't eat is a deep fried one.
Here's something to try if you have a Kohlrabi just lying around.
In a saucepan, bring:
1/2 cup red whine vinegar
1/4 cup agua
1/4 cup sugar
1 teaspoon salt
...to a boil. Chop up the Kohlrabi into thin slices (approx 1-2 inches x 1/4 inch x 1/8 inch) and pour the boiled liquid over it. Let sit at least 15 minutes...better if sat overnight.
I tried those at the Indiana State Fair one year...................
I came across a gherkin that resembled Jesus. I was at a loss for words.
If you want an EXCELLENT refrigerator pickle
* 4 cups white wine vinegar
* 2 tablespoons sugar
* 1/2 teaspoon red pepper flakes
* 1 teaspoon white peppercorns
* 1 teaspoon coriander seeds
* 1 teaspoon mustard seeds
* 1/2 teaspoon fennel seeds
* 1/2 teaspoon cumin seeds
* 2 tablespoons kosher salt
* 3 tablespoons fresh dill, coarsely chopped
* 3 tablespoons fresh cilantro leaves, coarsely chopped
* 6 kirby cucumbers, washed and sliced crosswise into 1/2-inch thick slices
Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.
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