Sweet Gherkins!

Discussion in 'Food & Wine' started by random3434, Jun 23, 2010.

  1. random3434
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    random3434 Senior Member

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    Make a yummy snack! :eusa_drool:


    [​IMG]
     
  2. Sherry
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    Sherry You're not the boss of me Supporting Member

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    I prefer a cold, crunchy dill.
     
  3. LuckyDan
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    LuckyDan Sublime

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    Don't your fingers get sticky?
     
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  4. random3434
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    random3434 Senior Member

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    I love me a good pickle of any kind, I just happened to be snacking on those today when I made that thread.
     
  5. LuckyDan
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    LuckyDan Sublime

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    I chop them for tuna salad. That's about it.
     
  6. Sherry
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    Sherry You're not the boss of me Supporting Member

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    The only pickle I wouldn't eat is a deep fried one.:eek:

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  7. xotoxi
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    xotoxi Platinum Member

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    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.

    DELICIOUS!
     
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  8. random3434
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    random3434 Senior Member

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    I tried those at the Indiana State Fair one year...................


    meh.
     
  9. Mr. H.
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    Mr. H. Diamond Member

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    I came across a gherkin that resembled Jesus. I was at a loss for words.
     
  10. ConHog
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    ConHog BANNED

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    If you want an EXCELLENT refrigerator pickle


    Ingredients

    * 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

    Directions

    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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