I put some asparagus in vinegar with garlic, red pepper flakes, and pickling spice a couple weeks ago. I just cracked it open, and they’re fantastic!

I also started a batch of sauerkraut today with garlic and caraway seeds in a brine. Gonna keep an eye on it and hope it comes out alright. I like that it’s a live fermentation, and will hopefully be full of good probiotics.

What’s your favorite thing to pickle, and in what?

  • Lvxferre [he/him]
    2·
    5 months ago

    Without fermentation: savoury pears and apples. They combo really well with pulled pork and cheeses. Recipe:

    1. Prepare a brine with two parts vinegar, one part water, seasoning to taste. (I typically use salt, sugar, black pepper, allspice, dill.)
    2. Peel and dice the fruits, immediately throwing them into the brine to avoid browning.
    3. Cook the fruits in the brine over low fire, until they hit your preferred texture.
    4. Jar it while still hot, making sure to not let air in the jars. The jars can be kept at room temperature indefinitely, as long as still closed.

    With fermentation: sauerkraut with onions, carrots, bell peppers alongside the cabbage. For seasoning I typically add garlic, a habanero pepper, ginger, black pepper, and dill. Just shred/mince/slice all ingredients together, weight them, and add 2% salt.