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Pickling stuff! What else to pickle?

Mom used to pickle (quick pickle) all sorts of stuff. I've just re-discovered quick pickling. So far: home-grown Japanese cucumbers (spiky little devils which I rolled on the cutting board to break the spikes, then pickled in rice vinegar, sugar, salt, sesame seeds), Japanese eggplant, home-grown okra, carrot slices. What else, and other pickling liquids? (Sure, I'll also look on-line, too, but love recommendations from CHers.)

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  1. Turnips and or radishes, sweet/sour with kombu ala David Chang Jalapenos, sweet and sour. Off the top of my head.

    2 Replies
    1. re: jeanmarieok

      Ohhh, would never have thought of jalapenos--good idea. Hubs likes radishes, so that's another good one. We're meh on turnips--maybe they'd be better pickled. Thanks!

      1. re: jeanmarieok

        I like kohlrabi pickles, I also use David Chang's recipe.

      2. Green beans work well. I give a short boil to very lightly soften them up.

        Those "baby" carrots... which BTW are NOT babies, just ones that got busted up during processing... they go thru some sort of a tumbler machine that rounds them off. I give them a little cook time to cook about half way... personal preference.

        On RARE occasions, Acme will have English (burpless) cukes for $1.

        I make a "bread & butter" brine... sweet/sour... vinegar, sugar, salt, mustard seeds, etc. I bring brine to boil/simmer and pour over jars packed with veggies. Then maybe 15 minutes of processing in water bath.

        If I end up with more brine than I need, it'll pretty much last "forever" in a jar in fridge.

        2 Replies
        1. re: kseiverd

          My Japanese cucumber plant is producing like mad: I swear, I picked all the ripe ones yesterday, and this morning, 3 more were ready. We'll be eating or sharing lots and lots of pickles.

          Love b&b pickles, too. Thanks.

          1. re: pine time

            i'll volunteer picking, pickling and eating services. ;-).

        2. Watermelon rinds are to die for!

          I made a version of "cowboy candy" to give as smas gifts this past year. Can't find the exact recipe but this is close.

          1 Reply
          1. re: foodieX2

            Great minds: I bought a watermelon just yesterday, and on the way home, had the lightbulb experience of "oh, rinds for pickling!" Thanks.

          2. Bar S hot links, skin them and cut into 1" slices. Love pickled eggs too.

            1 Reply
            1. re: mrbigshotno.1

              Yes!, pickled eggs. Always have a jar in frig., men in the family LOVE them!

              1. We pickle jalapenos regularly. I've also done carrots and cauliflower, using white vinegar, thyme and oregano for a more Italian taste.

                I once did a pickled cabbage, as sort of a short-cut sauerkraut. IIRC, it was shredded cabbage, salt, and boiling water, stored in the fridge for about a month. I've lost the recipe, alas.

                I've also pickled lemons: cut up lemons, salt, and Indian spices.

                1. there are lots of things to pickles

                  green tomatoes
                  green peppers

                  6 Replies
                    1. re: jpr54_1

                      pickle baby green tomatoes and use in martinis and other cocktails.

                      1. re: jpr54_1

                        I've certainly fried green tomatoes before, but never pickled. Must have a coupla hundred baby sized, green tomatoes on the vines right now. Mr. P. will not be happy when I pull off a few for pickling--at least till he eats 'em for the 1st time. Thanks for the ideas.

                        1. re: pine time

                          i sometimes combine tomatillo and green tomatoes for pickles-
                          onions.s/p vinegar sugar, spices

                          1. re: pine time

                            I just fermented green tomatoes with onions, lots of garlic and jalapenos as an experiment. Excellent and tart and I'd do it, or the same combo pickled, again. They add a very nice tart note to blander things, or cheese.

                          1. re: ChiliDude

                            Also green tomatoes when the growing season is over. I use a bread and butter pickling solution passed on to me by our oldest daughter. The pickled green tomatoes go great with burgers. I use them instead of store bought pickle relish.

                            1. re: ChiliDude

                              Wow--great idea. My tomatoes are winding down already, so pickled green tomatoes are on my to-do list now. Thanks.

                              1. re: ChiliDude

                                I'd love to make a great pickled green tomato. Any chance you'd share your instructions?

                                1. re: THewat

                                  there r several good recipes for pickled green tomatoes-
                                  my favorites are from
                                  The Mile End cookbook,The Pickled Pantry,and The Joy of Pickling
                                  I have used The Joy of Pickling recipes the most.

                                  1. re: THewat

                                    Has anyone had anything to say about pickling tomatillos? Would they be worth doing? And if so, any suggestions out there?

                              2. A couple unique pickles I enjoy at a local bar: fennel root and Asian pears.

                                3 Replies
                                1. re: bulavinaka

                                  Anything unique about the flavor of these (like spicky or?) - or are they pretty straight forward pickle?

                                  I found this from a few years back with orange and lemon zest...


                                  If you happen to have the recipe or Idea I'd love to know more.

                                  1. re: sparky403

                                    The pickling is light. Guessing, probably apple cider-based and no dill or other strong seasoning. The kicker is the dipping sauce served with it. Creamy queso-based (cotija?) sauce seasoned with(I think) Japanese furikake mix.

                                  2. re: bulavinaka

                                    I love the Asian Pear idea. My father in law's tree bears like mad and I never know what to do with them to preserve em. They don't have a lot of flavor in sauce...though they are pretty tasty dried. Pickles sound interesting

                                  3. Hard, sour, green mangoes (periodically available in Indian stores). You will need to wash, and dice or grate. There should be little to no seed inside.
                                    There are myriad mango pickle recipes, all with some variation on the theme of red chilli powder, salt, other spices, vegetable oil.

                                    Green chillies sliced + ginger shreds is a good combination, especially with mustard seeds.

                                    Lemon/lime pickle (is Meyer lemon the same as Mexican lime or kagzi nimbu?, can someone confirm?) - perennial favorite pickle, so many recipes with oil or without oil versions spicing on the more sour/hot or more sweet/sour side, and when you are feeling a little under the weather, this will cure whatever ails you.

                                    3 Replies
                                    1. re: Rasam

                                      Great--Mr. P. is Indian, so he'll be surprised if I make lemon or lime pickles--we grow both, and the trees are full of flowers, so the crop should be pretty good this year. We do grow Meyer lemons--they're less sour than regular lemons, with some orange overtones, not the same, AFAIK, as any kind of lime, Mexican or otherwise. Thanks for more great ideas.

                                      1. re: pine time

                                        I made this mango pickle recently and really loved it. I was not familiar with the notion of pickling without vinegar:


                                      2. re: Rasam

                                        A Meyer lemon is not at all lime-like. It's a very floral-smelling sweet lemon (I think its a lemon crossed with some type of orange or tangerine).

                                      3. Pickled eggs! I always have a big gallon jug of them in my fridge (good snack and as a topper on my brandy old-fashioned's).

                                        1 Reply
                                        1. re: amyatkendall

                                          Can you share with us how you quick pickle eggs? I tried the conventional version and did something wrong with the boiling/sterilizing/canning part of the procedure and they did not pickle and I had to toss them for fear of making myself sick...... Greatly appreciated!

                                        2. pine time, how long do you leave the "stuff" in your pickling solution jars before you start enjoying the pickles goodies?

                                          I like to pickle cukes, cauliflower, garlic cloves, red peppers and onions. I've never tried eggplant. Carrots I usually add to the cauliflower jars.

                                          6 Replies
                                          1. re: HillJ

                                            "how long...in pickling solution": let's see, yesterday I waited a whole 10 minutes before munching the 1st cucumbers! Then stashed 'em in the fridge for a couple of hours, and we ate nearly 1/2 for dinner with black bean burgers and home-grown onions (oh, I'll add onion slices to the pickling solution next!). The eggplant I pickle is the Japanese variety: long & skinny, so coin-slices, thinly done, are about the size of dill pickle slices. Had also never though of garlic cloves--we love all things garlic. Thanks!

                                            1. re: pine time

                                              Thanks for the details. So your pickling is more like a bath :)
                                              Sounds good to me.

                                              1. re: HillJ

                                                "Quick" pickles sounds so much better than "quick" bath (or is that a shower?) :)

                                                1. re: pine time

                                                  Oh I was thinking any pickling less than a day is a dip in the vinegar pool, aka "bath"

                                                  1. re: HillJ

                                                    I still have some of the Japanese cucumber slices soaking in the leftover vinegar bath, so I guess they're getting more of the full effect.

                                                    I was raised with Mom throwing stuff into the pickling juices, then getting dinner finished, then serving the pickles. So: "vinegar-dipped stuff" works fine to describe 'em! I'm too impatient for day-long pickling.

                                                    1. re: pine time

                                                      works for me! vinegar sprinkled over without even jarring is delightful too.

                                            1. Two thoughts:

                                              Delicious cauliflower pickle, indian style: http://www.manjulaskitchen.com/2010/0...

                                              Easy way to pickle turnips, beets, carrots, hot peppers, really anything: http://www.davidlebovitz.com/2012/09/...

                                              1 Reply
                                              1. re: tcamp

                                                I started a thread about pickled beets and turnips a few weeks ago. The long and short of it is I finally tried David's recipe that you linked above (thanks, herby!) To the OP and anyone else who thinks they may not like pickled turnips and beets, I wouldn't have thought so either had I not had them at a Middle Eastern restaurant first. Good ones are addictive. David says his pickles are ready after 1 week at room temperature. My experience is they went from ho-hum to wow! after another week in the refrigerator.

                                              2. I make spicy green bean pickles. They are a dill pickle with garlic and dill seed. It is one of the things that I am often requested to make or bring along.

                                                3 Replies
                                                1. re: Candy

                                                  When we have Bloody Marys we like to add the "pickled salad bar on a stick." Our favorites are pickled green beans, (spicy please!), pickled asparagus and pickled okra. Great way to get your vitamins in the morning.

                                                  1. re: KatoK

                                                    Hey, that's a great way to get in my daily vegetable quota. And, surely, the tomatoes in the Bloody Mary mix count, too, right?

                                                  2. I love making escabeche - with lots of Carrots, Onions, Garlic a few Jalepenos (pickling your own seems to intensify the heat).

                                                    I make mine with a few whole all spice berries, pepper corns, and cinnamon stick, a healthy pinch of Mexican Oragano - a recipe I pick up in mexico (Tulum').... really good.

                                                    I am going to make some for a bbq next weekend and hope that I don't eat them all before I get there.

                                                    Also, green beans with garlic,dill, and some red peper flake - great holiday gift for those soon to be made bloody mary's...

                                                    Picked red onions, go with just about everything this time of year.

                                                    Oh and I made Kim Chee yesterday (though it's not exactly a pickle) - Turning out really good so far

                                                    I roughly used this recipe (Banana all all)with bunch of baby bok choi - I also added Daikon to it... I didn't have the Koren Red Pepper so I just sub'd small dried chile peppers (from the mex market) and Dash of Siracha... color is a bit off but the taste is right there.


                                                    3 Replies
                                                    1. re: sparky403

                                                      I have some dried ghost peppers from the massive crop I got 2 years ago...I'm gonna drop a few into the next batch of mixed veg quick pickles. That should warm things up a bit. Great ideas--thanks.

                                                      1. re: pine time

                                                        Man those ghost pepper are scary hot.....a good way to play a prank on a friend (yes, I have experianced this...)
                                                        I bet that would be excellent with green beans for a bloody mary though.
                                                        The Escabeche is really tasty with the addition of the allspice and cinnamon - I don't know if it would be weird with your combo of veg but I love it.

                                                      2. re: sparky403

                                                        I make Kim Chee, the korean pepper or paste is so good in it, but so is Siracha.

                                                      3. Dilly Beans: Wash raw green beans, cut ends off, and pack tightly in a clean quart Mason jar, standing up vertically. In the bottom and again halfway to the top put in many sprigs of dill and many cloves of garlic and sprinkle in 1 tsp mustard seed and 1 tsp dried chili flakes. Heat in saucepan 1 1/2 cups white vinegar with 1 cup water, 2 tablespoons salt, and 1/4 cup sugar. When it is boiling, pour it into the packed jar and put lid on.When cool, tighten lid and set at back of refrigerator and forget for at least two weeks.

                                                        1 Reply
                                                        1. re: Querencia

                                                          I water bath can them (dilly beans) for 15 mins

                                                        2. The simple carrot/daikon slaw used on banh mi sandwiches is a quick pickle with vinegar and sugar. I like it on many types of sandwich.

                                                          The pickled grapes from CHOW recipes are easy, tasty, and long-lasting. I "lost" the dregs of a jar in the rear of the fridge for a couple of years and they were still good. Delish with a grilled cheese sandwich.

                                                          1. I do carrots, cukes and daikon on a fairly regular basis for the Asian food I make often. I also love pickled cauliflower & hot peppers like jalapeƱos, banana peppers & cherry peppers. And I haven't made them, but I enjoy the baby pickled plums for my saketinis......

                                                              1. re: sweetpotater

                                                                Rats! Why didn't I post this before harvesting the 30+ ears of corn last week? (Plus: big mental lapse--didn't save the corncobs to make corn cob jelly like grandma did. Bad Pine, bad!)

                                                              2. i also make sweet pickle with baby zucchini, scalloped yellow squash,mini peppers, onion, brown sugar, cider vinegar and spices.

                                                                1. Idon't know of ANYTHING that can't be pickled. It's just that in this modern convenience/fast food age, so very very much is being forgotten! Pity. From my childhood memories (I'm 79), some that seem to have fallen by the wayside are pickled fruits. When I was growing up, Christmas dinner was just not Christmas dinner without my mother's pickled figs, pickled peaches or apricots, pickled plums or prunes, and my mother's best friend would also bring pickled watermelon rinds. And just for the record, these were all things that my mother pickled with spices such as cinnamon sticks, cloves, sugar, herbs, whatever.

                                                                  Upthread, someone has mentioned how great pickled jalapenos sound. Any and all peppers can be pickled, including bell peppers, but they're not all pickled whole, as jalapenos usually are.

                                                                  In "traditional" (as in looong before McDonald's ever existed) culinary terms "pickling" includes things like brining and corning, so technically, if you brine a chicken before cooking it, you're pickling it. Corned beef is also "pickled beef," as is a true sauerbraten. And then there are pickled pigs feet, which in my youth were cooked first and pickled after.

                                                                  For those interested in "The same but different" kinds of things, you can also "candy" (another way of preserving) many of these same things by boiling them for a very long time submerged in syrup, then air drying them, though today it would make sense to use a dehydrator. It's the jalapenos that brought this to mind. I guess the bottom line is that it's all about preserving food. Fortunate for us that it tastes so good!

                                                                  4 Replies
                                                                  1. re: Caroline1

                                                                    When I was a kid, I loved pickled pigs feet, until an older cousin told me what I was happily eating.

                                                                    Yup, your post brings back lots of memories of grandma's canning, candying, and combining all sorts of luscious things for "putting by."

                                                                    I don't do water bath preserving at all, but quick pickles, quick jams (savory and sweet) and quick anything all work well for me. Thanks!

                                                                    1. re: Caroline1

                                                                      I loved this post, Caroline! Very inspiring, and made me remember my childhood, too.

                                                                      1. re: Caroline1

                                                                        I discovered pickled prunes (Food52: http://food52.com/recipes/9268-pickle...) a couple of years ago & wonder how I lived without them. Do you have instructions for pickling other fruits?

                                                                        1. re: THewat

                                                                          Pickled grapes with cinnamon and black pepper are always a puzzling hit: http://smittenkitchen.com/blog/2009/0...

                                                                      2. If you notice various colors of bell pepper that are of close to uniform diameter to match that of your canning jars, it is nice to stack raw rings of alternating colors in a sterilized jar, then put a clove of garlic, sprig of dill, or your other favorite additions, in the center void before filling to the rim with boiling brine and sealing. No water bath necessary. It's best to keep them refrigerated but I have found they will also keep at room temp, a vacuum forming as the jars cool. These jars are visually appealing. Red/green peppers make a nice little Christmas gift.

                                                                        1. I recently bought this Japanese pickle maker (they have larger sizes as well)

                                                                          It opened up a whole world of pickling for me. I'd always been intimidated by the canning process. Or ensuring everything is packed tight so it all stays submerged.

                                                                          My faves are baby carriots, green bean & asparagus. I think the green beans and aparagus are better w a quick blanch first. I keep meaning to pick up some jicama to try as well.

                                                                          1. Thin carrot sticks pickle better than slices, to my taste. This is the best time of year, with young carrots at farmer's markets (of course, bagged baby carrots are rounded off bits of hoary big old carrots; if it doesn't come with the greens, it's almost certainly not a young carrot....) You can add parsnips to this.

                                                                            1. Bok choy or napa cabbage. Did both recently using a salt/rice vinegar mix (found a recipe online). Also did mushrooms in sushi vinegar (rice vinegar, sugar, salt)

                                                                              1. Green mango/papaya, watermelon rind or similar vegetables are great julienned and then pickled in a sweetish brine with hot chilies, onions, garlic and ginger (look up recipes for achara). Carrots are a good addition to the jar. I also use a similar brine for bittermelon relish.

                                                                                Dill pickled green tomatoes are a must for me. They are terrific in sandwiches even after their short season. Also dill/lemon/coriander pickled green beans, which go with tuna fish.

                                                                                Sparky's recommendation of escabeche is great if you want to cook up any of your vegetables and then preserve them for a week. I add clove and bay leaf to my brine.

                                                                                1. My favorite,,,, asparagus!! Great in those Bloody Marys

                                                                                  2 Replies
                                                                                  1. re: KowboyK

                                                                                    Pickled okra is nice in a Bloody Mary too!

                                                                                    1. re: meatn3

                                                                                      +1 for Pickled Okra. Tasty and spicy. I just eat mine out of the jar from time to time for a hot/sour treat.

                                                                                  2. Lol. Have you seen the Portlandia skits about the picklers?

                                                                                    1 Reply
                                                                                    1. Yesterday, as I sliced a bunch more Japanese cucumber (geez, those plants REALLY produce!), I poured some of the leftover vinegar/flavorings into the new batch.

                                                                                      Made me wonder: does anyone use "used" pickle juice as the pickling liquid? Or change the flavors, adding (xyz)?

                                                                                      2 Replies
                                                                                      1. re: pine time

                                                                                        You can reuse the brine once or twice so long as you're making refrigerator pickles that will be consumed quickly. You cannot reuse the brine to make shelf-stable pickles which need to maintain a certain level of salinity and acidity.

                                                                                        1. re: JungMann

                                                                                          I'm glad this was asked and answered as I have wondered the same thing. Home to drop some more carrots and turnips into the used-but-emptying-fast-container of pickle juice.

                                                                                      2. If you're a fan of Moroccan cooking, preserved lemons are a must for your kitchen. Super-easy and delightful.

                                                                                        3 Replies
                                                                                        1. re: biggreenmatt

                                                                                          Thanks--I've tasted preserved lemons, but I've never made them. Hmmm, the lemon trees are full of tiny fruits--this may get onto my "to do" list this summer!

                                                                                          1. re: pine time

                                                                                            I have made preserved lemons from
                                                                                            The Joy of Pickling
                                                                                            The Mile End Cookbook
                                                                                            A Book of Middle Eastern Food

                                                                                            1. re: pine time

                                                                                              They're really very simple. Lemons and salt are all it takes. I buy Tones Sea Salt from Sam's Club. It comes in a 32 oz shake/pour dispenser and is dirt cheap compared to other "gourmet" sea salts. Just don't use iodized salt. Instead of Meyer lemons, which are nice, I use "baby lemons" I get at Sprouts. ANY thin skinned lemon will work just fine, as will thin skinned limes.

                                                                                              You wash them, then trim the tips -- I use my very very sharp chef's knife -- and then cut down from tip end toward the stem end (being careful not to cut all the way) into quarters. Then open the lemons/limes so they're sort of like a radish rose and pour a tablespoon of salt into the middle of them, then push them back into their original shape with the salt inside.

                                                                                              Put a tablespoon or so of salt in the bottom of a sterile jar large enough to hold as many lemons as you'd like. I use one of those "French" canning jars with the wire clamp and rubber ring around the neck in a quart size, but smaller jars work too. Anyway, put some salt in the bottom, then squish in a layer of salt stuffed lemons. Pack them down with a wooden spoon and keep layering until the jar is full. Remember to keep smooshing them down after each tier of lemons. When the jar is full, cap it and let it sit overnight. During this time you can pack them down as often as you like. The next morning, add enough fresh lemon/lime juice (NOT reconstituted!!!) to cover the lemons, packing them down again. Top with a bit more salt, not more than a tablespoon. Put the lid back on and set the jar in a comfortable place such as a counter top where they're out of the way and not too much light hits them and let them sleep for 30 days. About once a week turn them enough to get the juices flowing, then back to their nap. They'll be ready to use in a month, then they will keep just fine on the counter top where you can reach them any time you like. No refrigeration required! They're good for a couple of years.

                                                                                              Occasionally, as you're using them, they may get a white mold on skins that are not submerged, but that's not a problem. Just wash it off and you're good to go. They should always be rinsed well when you use them to get as much salt out as possible. Traditionally only the peels are used, usually julienned or diced. However, it is possible to use the flesh as long as you rinse as much salt out as possible, then compensate for the saltiness by reducing or omitting salt from your recipe. I sometimes rinse the flesh, then chop it up and use it in a rice pilaf to serve with fish. For stews, such as tagines, the preserved lemon peel is usually added at the beginning of the cooking period, but feel free to experiment. Some people love a little of the chopped peel in salads. Not much it isn't good in!

                                                                                              You can buy a jar with about three or maybe four preserved lemons in it for around 8 bucks, or for that same amount, you can preserve a couple of dozen. The only difference is that you have to wait a month before you can use the home made kind.

                                                                                              You can also add cinnamon sticks, or whatever spices you like in the initial pickling process, but I find just plain preserved lemons to be much more versatile.

                                                                                              Oh, and if you want them to be maximum juicy when you're packing them the first time, stick each lemon in the microwave for about 12 to 15 seconds before cutting them. Really juicy!

                                                                                          2. pickled lemons are easy to make-
                                                                                            i also made meyer pickles-

                                                                                            there r several good recipes

                                                                                            1. pine time, i gave this recipe a go late last night and I think the cauliflower needs a bit of a longer bath. by saturday they should be heavenly:


                                                                                              2 Replies
                                                                                              1. re: HillJ

                                                                                                Wow, just printed this. Love cauliflower, and the idea of adding some curry spices (I don't use curry powder) is intriguing. Thanks! What do you think it will go well with?

                                                                                                1. re: pine time

                                                                                                  We had it with lamb skewers last night but tomorrow when the pickling is a bit more set I'm going to make a spicy chicken rubbed breast dish on the grill and some stewed kale.

                                                                                                  Also, I used a mild curry powder for this because the flavors do intensify quickly.

                                                                                              2. My two biggest hits last season were the Hot & Sweet Green Tomatoes and the sweet pickle relish.
                                                                                                I think I'll try a dill pickle relish this year, too.

                                                                                                2 Replies
                                                                                                1. re: kitchengardengal

                                                                                                  Do you have a recipe for the relish that you can easily share?

                                                                                                  1. re: viperlush

                                                                                                    One recipe for the sweet relish is in the Ball Blue Book. Do you have the book?

                                                                                                2. Someone may have already mentioned this, as I've read through it once before, but just saw this done on DDD yesterday - Fennel!! It looks so easy & delish..... They used a typical quick pickle brine - white vinegar, sugar, salt, some dried bay leaves, red pepper flakes and mustard seed. Boiled the liquid then poured right over the sliced fennel. I plan on trying this sometime this week.

                                                                                                  1. just had some pickled fish at a lao restaurant ---> "Som Pah Tod, pan seared pickled fish, shimeji mushroom, crisp ginger, Kaffir lime leaves."

                                                                                                    1 Reply
                                                                                                    1. re: alkapal

                                                                                                      I was recently in South Africa, and felt quite daring trying one of their classic buffet offerings: "Cape Malay pickled fish". In a word: WOW! As I live in the Pacific Northwest and could imagine doing this with any small fillets of firm white fish (halibut for choice!), I'm gathering online recipes. Fish pieces should be no larger than the palm of your hand, and no thicker than needed to keep them from breaking up.The brine includes mild spices that give the fish a light curry flavour that adds to the appeal. It's served slightly chilled as part of what we'd call a colourful antipasto and salad buffet anywhere else. In my part of the world, this has possibilities for a no-cook lunch or dinner on a hot summer day. If I pull this off, will share.

                                                                                                    2. I'm not a beet farmer. I just want to make a little, say equal to one jar. This works perfectly for me.

                                                                                                      Refrigerator Sweet and Sour Pickled Beets

                                                                                                      1 15-oz can of sliced beets, reserve juice
                                                                                                      1/2 cup of beet juice from above can (add water to make 1/2 cup if necessary)
                                                                                                      1/2 cup cider vinegar
                                                                                                      1/3 cup white granulated sugar
                                                                                                      1 Tbsp dried onion flakes
                                                                                                      2 tsp kosher salt or 1 1/4 tsp table salt

                                                                                                      In a saucepan, heat sliced beets, beet juice, cider vinegar, sugar, onion flakes and salt.
                                                                                                      Bring to a simmer and simmer and stir for 1 minute until sugar is dissolved.

                                                                                                      Place in a covered container in refrigerator for 24 hours to marinate.

                                                                                                      Serve cold.

                                                                                                      1 Reply
                                                                                                      1. re: Antilope

                                                                                                        Great idea--thanks. I don't want scads and scads of beets, either (Mr. doesn't like 'em, and I can't eat them every danged day), so I actually appreciate the idea of a manageable sized can of 'em. Will give these a shot!

                                                                                                      2. One thing I didn't see on this post was pickled shallots! use small ones - great in martinis!

                                                                                                        1. This post has legs so I may have missed this...

                                                                                                          The Pickle Guys in NYC's Lower East Side make a pickled pineapple which is awesome. A little red pepper flake and a sweet brine set the flesh of the pineapple off perfectly.

                                                                                                          Braise a hunk of pork and throw a cup or two of them in toward the end and you kicked your dinner up two notches!

                                                                                                          5 Replies
                                                                                                            1. re: Dirtywextraolives

                                                                                                              My mothe-in-law is from simple, New England pot-roast stock.

                                                                                                              She still talks about this dish. (I served it with home made spaetzel.)

                                                                                                              1. re: hambone

                                                                                                                My Mom's side was simple Yankee stock as well.

                                                                                                                Do you happen to know what was in the brine? Id love to try that.....

                                                                                                                1. re: Dirtywextraolives

                                                                                                                  Not exactly.

                                                                                                                  It was a sweet brine. Definitely had cloves and red pepper flake.

                                                                                                                  If you IM me (can you do that from CH?) or remind me by posting a follow up here in two weeks I'll make the huge sacrifice of stopping by and getting some and seeing if I can decipher it any better.


                                                                                                                  If you do order, that pickled garlic can be a lot of fun to experiment with too. (Especially with lamb.)

                                                                                                                  1. re: hambone

                                                                                                                    Thanks, don't want to put you to any trouble, so I'll figure it out!

                                                                                                          1. I just pickled a red onion today. Sliced thin and blanched, then poured into a mixture of red wine vinegar, white wine vinegar, sugar, peppercorns, red pepper flakes, and a cinnamon stick that I had boiled.

                                                                                                              1. re: melpy

                                                                                                                Have you done this? I'm thinking it would get really slimy but I could be wrong.

                                                                                                              2. Brussels sprouts all day everday. Just a simple brine with pickling spices and extra dill. For more ideas watch the Good Eats episode about pickling.

                                                                                                                1. Your letter got me interested in this so you get the credit for turning me on to quick pickles. So far I have tried this by pickling red and white grapes, a seedless variety.
                                                                                                                  They surprised me by being delicious. I expected them to be good but the flavors were subtle and in a combination that I had not had before. Since I've been eating, well over eating for nearly 65 years that says a lot.
                                                                                                                  So a big Thanks to you.

                                                                                                                  1 Reply
                                                                                                                  1. re: dunndm

                                                                                                                    Wow, thanks, dunndm! Can you share your grape pickle recipe--I'm intrigued.

                                                                                                                    I still have a few of my Japanese cucumber pickles left from summer--we're parceling them out, very slowly.