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?

  • Okokimup@lemmy.world
    9·
    20 days ago

    Onions. I can’t eat them raw without feeling gross after, but pickled red onions aren’t overpowering.

    • nul9o9@lemmy.world
      5·
      20 days ago

      Pickled red onions are amazing! Delicious on sandwhiches, and gives my hispanic dishes a dash of bougieness!

    • FuglyDuck@lemmy.worldEnglish
      2·
      20 days ago

      Same.

      Mustard seed, whole black pepper, serano or Thai chili, whole garlic cloves. Salt. 50/50 vinegar.

      Among other things, red onion replacing sauerkraut on a Reuben is amazing

  • faltryka@lemmy.world
    8·
    20 days ago

    I LOVE pickled carrots with a bunch of habanero in the jar. Spicy pickled carrots are delicious.

  • xmunk@sh.itjust.works
    5·
    20 days ago

    Thai red birds eye peppers… those fuckers are spicy (use gloves when handling, no seriously) and the mix of tannins, acid and natural pepper flavors is amazing. I pickle them sliced into 1cm loops so that I can just pull a spoonful out and throw it into a sauce or on top of a meal as a condiment.

    I actually first did this during covid because an instacart order for one pepper ended up being misinterpreted as one cup of peppers.

    As I’ve aged I’ve found myself wanting pickled veggies a lot more for their dietary benefits and the awesome flavor - we have a local polish import store that carries an extremely wide variety of all sorts of pickled things and it’s wonderful to have on hand. I love adding sauerkraut to tuna melts, pickled root veggies to salad and generally incorporate them into things I’m cooking.

  • distantsounds@lemmy.worldEnglish
    5·
    20 days ago

    Cauliflower, carrots, & jalapeño (with as much dill & garlic that’ll fit) edit: white vinegar, generic pickling spice, and just a little red pepper flakes. Close to equal parts CC & 1-2 large jalapeño sliced per 800ml jar

  • nocturne@sopuli.xyz
    4·
    20 days ago

    I started pickling red grapes. I had never heard of it until I saw a TikTok about it. I have tried two different recipes, one sweet and one salty. I also did a combination of the two. The sweet is my favorite.

    Pickled Grapes (Sweet)

    Ingredients:
    1 1/2 Cups Apple Cider Vinegar
    1 Cup Water
    1 Cup Sugar
    Pickling Spice
    1 Quart Washed Red Seedless Grapes
    1 Sliced Red Onion

    Directions:
    Dissolve sugar in hot water. Cool water totally. While water is cooling wash your grapes and fill a quart jar, place the onion at the top, then pour in the pickling spice. Once the water is fully cooled, mix in the vinegar and pour over the grapes. Put on your lid and place in the refrigerator for about a week.

  • Chef_Boyargee@lemmy.world
    3·
    19 days ago

    Meyer lemons, cherries, blueberries, shallots, garlic, eggs, okra, green beans, watermelon.

    I hear pickled pigs feet are tasty, but I have yet to try them.

      • Chef_Boyargee@lemmy.world
        3·
        19 days ago

        Naturally, I didn’t take notes when I made them. I’m pretty sure I stayed mostly in the mulling spices range: allspice, black peppercorns, clove, cardamom. I’m pretty sure I put in a few coriander and mustard seeds too. Could always add in some cinnamon or nutmeg/mace. Also pretty sure I used plain distilled white vinegar, but I bet apple cider vinegar would be an interesting variation.

        They made a nice accompaniment to charcuterie and even ice cream.

  • ChaosCoati@midwest.socialEnglish
    3·
    19 days ago

    Fiddlehead ferns. But also the old standby cucumbers.

    Thanks for asking this, I’ve got some new picking to try!