Home-made pickles (need some ideas)

[EatWellOrDie]

Hi.

Was watching food network the other night and saw a good recipe for dill pickles.

Got me curious though, anyone ever try making pickles using a different herb? If so, what worked for you (give specifics on quantities if possible)? Just soliciting suggestions.

TIA

[Yukari]

For a Japanese twist, through in some chopped shiso or yuzu. Also, a bit of dried konbu will increase the umami factor.

[alkapal]

here is a lnk to scubadoo's turnip pickles : http://chowhound.chow.com/topics/5006...

[LisaN]

Thanks! Those look so easy! Now I can make them myself!

[scubadoo97]

Thanks alkapal. I did a search knowing I had previously posted it but couldn't find it. I don't keep recipes around so I was kinda at a loss. LisaN hope you enjoy. They are very traditonal in look and flavor. Very simple to do.

[LisaN]

I picked up some turnips to make them. I just re-read the instructions - I have to wait a week! EEEK! I buy them by the pint at a place near my house, but I figured I could make them cheaper. I'll let you know what I think in a week.

[Rmis32]

I make those pink turnip pickles ( cauliflower & cabbage, too). After 48 hrs at room temperature, I refrigerate & start eating. A week seems like a long time.

[scubadoo97]

You can certainly start enjoying them sooner. That's what the recipe calls for but I've let refrigerated them sooner. I think the longer they stay unrefrigerated the tarter they get. I confess to eating them a few days after making.

[alkapal]

i keep it in my favorites! also, i use google to search chowhound.

[rainey]

Love me some bread and butter pickles with mustard seed, turmeric and lots of onion.

And don't limit yourself to cukes. Try cauliflower, carrots, celery and whatever else you can think of.

[Kodozzz]

Few know this secret: When you finish a jar of pickles that you like, save the jar, save the brine. Heat the brine in your microwave to near boiling, wash a kirby cuke well and dry it. Cut it into slices, drop into the hot brine. Cover. Refrigerate and use up the pickles in no more than about 10 days. They're crisp and delicious and take on about 85% of the taste of the pickles that came out of the jar originally. <smile>

[hyde]

i was going to seperate post for this question. can i just reboil the brine for some pickles i made recently that came out well? i imagine i should seperate out the solids (garlic, dill,etc) and use fresh, but boiled the brine should be o.k., right?

[Caitlin McGrath]

This is a refrigerator pickle, not canned, but I love these Jean-George Vongerichten saffron cucumber pickles, a twist on the bread-and-butter pickle:

http://www.foodandwine.com/recipes/sa...

[corneygirl]

Dried chilis, mustard seeds (lots) sliced onions.

[BobB]

I like to throw some hot peppers (sliced fresh cayenne from the garden) into mine.

[goodhealthgourmet]

haven't tried it myself, but i imagine tarragon would be great.

mint, savory, or marjoram could be interesting too.

ETA: i just had a totally random thought that curry leaves might be awesome!

[scubadoo97]

I haven't made cucumber pickles too often but I do pickle vegetables like a mix of caulifllower, onions, bell peppers and carrots as well as pink turnip pickles.

[LisaN]

Would you share your recipe for turnip pickles? I love those!!!!!!