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Thread: Infused Pickles

  1. #1
    Paul M. Cook Guest

    Default Infused Pickles

    My cucumber crop is coming in and what a bounty I have. 10 pounds of Red
    Hmong so far and I have 2 dozen baseball sized lemon cukes weighing in about
    7 pounds and this is just the first crop. So I am doing up gallons of
    pickles. Tuesday I did a gallon of B&B, tonight a gallon of Red Hong kosher
    dills with a jalapeno tossed in for kick. Saturday, myself and a buddy will
    do up more garlic dills, more B&Bs and some pickled curry cauliflower. Oh
    and I made a half gallon of Alton Brown's fire cracker carrots tonight. My
    fridge will be bursting with pickles. Oh and pickled pears, too.

    What is it about pickles that is so satisfying? I am told the fire crackers
    go great with vanilla ice cream. I can't eat ice cream anymore but it
    sounds like it would work since the brine is infused with some sugar.

    I am also making a lovely appetizer by slicing cukes thin, adding rice wine
    vinegar to cover, tablespoon of sugar and some fresh tarragon. Chill, then
    serve.

    Let's hear it or the cucurbits. Way to go guys!

    Paul



  2. #2
    Becca Guest

    Default Re: Infused Pickles

    On 7/22/2010 11:20 PM, Paul M. Cook wrote:
    > My cucumber crop is coming in and what a bounty I have. 10 pounds of Red
    > Hmong so far and I have 2 dozen baseball sized lemon cukes weighing in about
    > 7 pounds and this is just the first crop. So I am doing up gallons of
    > pickles. Tuesday I did a gallon of B&B, tonight a gallon of Red Hong kosher
    > dills with a jalapeno tossed in for kick. Saturday, myself and a buddy will
    > do up more garlic dills, more B&Bs and some pickled curry cauliflower. Oh
    > and I made a half gallon of Alton Brown's fire cracker carrots tonight. My
    > fridge will be bursting with pickles. Oh and pickled pears, too.
    >
    > What is it about pickles that is so satisfying? I am told the fire crackers
    > go great with vanilla ice cream. I can't eat ice cream anymore but it
    > sounds like it would work since the brine is infused with some sugar.
    >
    > I am also making a lovely appetizer by slicing cukes thin, adding rice wine
    > vinegar to cover, tablespoon of sugar and some fresh tarragon. Chill, then
    > serve.
    >
    > Let's hear it or the cucurbits. Way to go guys!
    >
    > Paul
    >


    We have been eating a lot of cucumber salads, and I am not tired of
    them, yet. I wish we could grow cucumbers 12 months a year. :-)

    Becca

  3. #3
    Sqwertz Guest

    Default Re: Infused Pickles

    On Fri, 23 Jul 2010 11:40:12 -0500, Becca wrote:

    > We have been eating a lot of cucumber salads, and I am not tired of
    > them, yet. I wish we could grow cucumbers 12 months a year. :-)


    Is there much of a difference between a supermarket and homegrown
    cucumber? The one time I had a homegrown, I would say not much.
    Not near as drastic as the different between a homegrown tomato
    and a store-bought (I assume some people buy them, but I don't).

    -sw

  4. #4
    brooklyn1 Guest

    Default Re: Infused Pickles

    On Fri, 23 Jul 2010 12:16:00 -0500, Sqwertz <[email protected]>
    wrote:

    >On Fri, 23 Jul 2010 11:40:12 -0500, Becca wrote:
    >
    >> We have been eating a lot of cucumber salads, and I am not tired of
    >> them, yet. I wish we could grow cucumbers 12 months a year. :-)

    >
    >Is there much of a difference between a supermarket and homegrown
    >cucumber?


    There's a tremendous difference. With home growns one can harvest
    before they become filled with mature seeds... and store bought are
    never freshly harvested, they are waxed specifically so they can sit
    around for weeks. Anyone who likes cukes and is able to grow their
    own would be foolish not to... cukes can be grown in containers too.

  5. #5
    Paul M. Cook Guest

    Default Re: Infused Pickles


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 23 Jul 2010 11:40:12 -0500, Becca wrote:
    >
    >> We have been eating a lot of cucumber salads, and I am not tired of
    >> them, yet. I wish we could grow cucumbers 12 months a year. :-)

    >
    > Is there much of a difference between a supermarket and homegrown
    > cucumber? The one time I had a homegrown, I would say not much.
    > Not near as drastic as the different between a homegrown tomato
    > and a store-bought (I assume some people buy them, but I don't).
    >


    Very big difference. For one you can pick them and pickle them immediately
    or eat them fresh off the vine. They lose a lot of flavor during storage.
    Plus you can pick them when the seeds are small and soft. Not to mention
    most stores carry only a couple varieties. You won't find Red Hmong's
    except maybe an Asian farmer's market. There are 160 varieties of
    cucumbers. Next year I will be doing Japanese and Armenian cukes.

    Paul



  6. #6
    Becca Guest

    Default Re: Infused Pickles

    On 7/23/2010 12:16 PM, Sqwertz wrote:
    > On Fri, 23 Jul 2010 11:40:12 -0500, Becca wrote:
    >> We have been eating a lot of cucumber salads, and I am not tired of
    >> them, yet. I wish we could grow cucumbers 12 months a year. :-)

    > Is there much of a difference between a supermarket and homegrown
    > cucumber? The one time I had a homegrown, I would say not much.
    > Not near as drastic as the different between a homegrown tomato
    > and a store-bought (I assume some people buy them, but I don't).
    >


    It tastes like a cucumber, but it's fresh and grown without herbicides
    or pesticides. We bought our plants at a nursery for 79 each and it
    was worth the cost. They take up little space, you can grow them on a
    fence or a tomato cage, or just on the ground. They need sun and water.

    Becca

  7. #7
    Sqwertz Guest

    Default Re: Infused Pickles

    On Fri, 23 Jul 2010 13:51:16 -0400, brooklyn1 wrote:

    > On Fri, 23 Jul 2010 12:16:00 -0500, Sqwertz <[email protected]>
    > wrote:
    >
    >>Is there much of a difference between a supermarket and homegrown
    >>cucumber?

    >
    > There's a tremendous difference.


    I really don't trust your opinions worth a damn.

    > With home growns one can harvest
    > before they become filled with mature seeds...


    I often buy the "Persian" or "baby" cukes. They also make good
    pickles. They have practically no seeds.

    -sw

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