Can't stop pickling

100%, I almost always have some quick pickled red onions in the fridge.

What's your recipe? Mine is usually pretty basic, just eyeballed water and white vinegar, some salt, some lime juice, and sometimes a pinch of sugar or a clove of garlic.

Pickled red onions are great! Always with nachos or tacos, for sure! The color is so great too, really makes the food pop

Oh and think about a dash of hot peppers. Dealers choice obviously I like serrano and jalapenos, yeah kinda wimp on that heat.

If I'm going Asian cooking it birdseye (I grow them), but they blow out the "o" ring.

You can pickle most anything. The size of it affects how long it’ll need but that’s about it. Just give it a go. :)

From my limited experience: just try it out! It’s a relatively easy process and you can refine after the first try.

You can use any kind. The small pickling cucumbers are usually preferred because they are firmer, and doesn't really have the soft core of the larger cucumbers, so they can stay crunchy for a longer time and they don't dilute the brine as much on account of less water content. But they are all good, because it is the pickling process that counts.

You can decore the big cucumbers, so you only have the firm flesh left, if you so desire.

any will do. Given the chance I would pick the shorter stubbier ones but dont let not finding a right kind of cucumber prevent you from pickling.

I definitely recommend giving it a try! I just do the simple fridge cucumbers, which are pretty easy and always awesome. I usually use English cucumbers, which have a thin skin that is easy to bite into. Some are pretty massive but they work all the same when you slice them.

Wow, that was impressive!

It smells like vinegar 😄

I might have to try that, sounds like potential gold!

We just had this episode on the other day 😂 Love Portlandia!

I've never had pickled beans, sounds interesting! Green beans?

Haha, it can only get better with pickling!

pickle brine (...) addition to some ice-cold vodka.

Every day we stray further from God.

JK, I can totally see this work.

It really is great, I'll never go back to store-bought! There's just endless options with pickling. I could definitely use a mandolin, I imagine it would cut my slicing time way down!

Picked carrots are so underrated! I like doing half carrot half jalapeño in my jars. I add a little honey for some sweet heat carrots. I'm going to make another couple jars right now, now that I'm thinking about it!

Anything goes with pickling! I have to give pickled ears of corn a try! 😀

Everyone loves some pickled stuff 😀

Yes! Mustard seeds, coriander seeds, and black peppercorn. Had to use dry dill since it seems impossible to find fresh dill where I live.

Sauerkraut and kimchi aren't too hard, either! Although the last time I made sauerkraut, the entire apartment smelled like it...

Pickled carrot and daikon is also good if you like a banh mi.

Nice! It seems like everything is on the table when it comes to pickling.

Thanks! Half of one jar is already gone 😅

Can you pickle watermelon rind? I've never heard of that before, sounds interesting!

I am seeing mustard seeds, black pepper, coriander seeds and dill in there. So there's definitely spices.

Japan sells little pouches of powder that you can just mix in with some cucumbers or whatever vegetables in a bag and leave it in the fridge, and it turns them into pickles in a day-ish. Not sure how available it is in other places but I found at least an example on amazon

This is a good recipe to get started; it's for fridge pickles, so it's a bit simple than doing the whole canning process and the result is delicious!

https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/

The big ones pickle pretty great. I used the smaller ones a time or two ago, and I found the skin to be a bit too thick. We don't have horseradish where I am, but it sounds like a nice ingredient! a bit spicy, maybe? Seems like it would add a bit of kick.

Simple and delicious, pretty perfect!

I use vinegar, but I would love to hear more about brine 😀

They would only last a week or two because we eat them so fast 😄 I am cracking up over here, imagining your mom eating some funky-ass pickles to prove some point to you

The whole point of pickling in acid and salt is bacteria can't live in that.

Pretty much every bar in my hometown had a giant jar with pickled eggs. Never tried one myself, though.