Pickle General

>>9253887
Agreed, Tastes like fermented pig dicks. Literally threw them away. Boars head kosher dill are GOAT

>>9253887

two favorite store brand pickles edited in pic so i don't have to doublepost. i really like gherkins, pickled okra, pepperoncinis.. anything really.

gonna try and make pickles real soon. most i've ever pickled is shallots, with just some limejuice and salt, usually for a steak taco. any advice? i can can them, and i know my mother has a canning book that probably has a basic bitch recipe. pickling spice? brine? do i cook them in the brine? do i need english cucumbers? skin thickness matter?

i'm also gonna throw in some pearl onions, sliced carrots and red bell pepper, and garlic. mostly looking to copy that farmer's garden like pic related

File: deviljhos.jpg (279KB, 1088x672px) Image search: [Google]

279KB, 1088x672px

>>9253925

whelp i suck cocks. ending up doubleposting anyway

>>9253932
Never went all out and actually pickled anything. I'll use my mandolin to make good sandwich slices of cucumber and throw them in an empty jar of juice. >>9253899
My buddy tossed some sliced boars head pastrami in a jar of claussen extra garlic spears, holy fuck that juice made a great bloody mary.

>>9253925
Pickled okra is the fucking tits. There's just something about that texture that's so satisfying. And the inside pockets are full of brine. I wish it were cheaper, though. Okra is as cheap or cheaper than cucumbers, but jars of it pickled are always like 4x more expensive.

>>9253975

>buy a case of okra from a restaurant supplier
>pickle / can them
>sell them locally and competitively priced
wait no
>GROW your own OKRA
>can / pickle, slap the words ORGANIC and GROWN LOCALLY on the jars
>distribute to local farmers markets
>sell for 2x the price of the other guys

genius

>>9254018
I imagine there's some extra process with okra to remove the slime. Leaving it seems like it might ruin the brine. I don't want to get my pickles from a jar of salty/sour separated anal lube.

>>9254047
looking at some recipes, and even an alton brown one, and reading about the slime, it seems dry heat cooking, and acid seems to bring down / nullify the slime.

"The same clear goop that flows through its leaves, known as mucilage, is also found in okra pods. Made of sugar residues called exopolysacharrides and proteins called glycoproteins, mucilage’s viscosity increases when heat is applied. This is good for thickening dishes, but bad if you’re trying to saute sliced okra as a side."

seems straight up pickling, grilling and roasting is the way to go. that previous tidbit makes me think okra would be pretty cool to ferment too.

>>9254110
Thats what worries me, the glycoproteins breaking down like adding vinegar to milk. I do trust Alton Brown, he's my go to for base recipes but I don't see myself trying it soon either way. Fermented would be good with either tapanade or giardiniera .

>>9254135

>add acid to milk
>get versatile buttermilk
>???
>profit

>>9254149
That's all fine and dandy, but that's buttermilk not pickling brine. I don't want my brine to thick and chunky.