What Do You Like To Make Or Eat Pickled?

Parent Cafe Food
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I’m a big fan of pickled vegetables. I’ll save my pickle juice and fill it with chopped vegetables.

I’m eating a sandwich now that is just Dave’s Killer Bread, mayo/grained mustard, Swiss cheese, butter lettuce and my homemade pickled red onion and homemade pickled jalapeños . Also topped with some cheese it for crunchies. It’s DELICIOUS.

I love pickled peppadews. Love pickles and olives. Grew up on pickled beets.

What do you like pickled? Do you make any pickled items yourself? How about pickled hard boiled eggs? :thinking:

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2

I make refrigerator bread and butter pickles and refrigerated dill pickles when the little cucumbers are a plentiful supply. That’s it!

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The pickled red onions are a game changer for sandwiches or salads. Chef’s :face_blowing_a_kiss:

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4

I make pickled red onions and throw in some jalapeños, H makes refrigerated pickles with cucumbers from the garden. He will throw in some carrots, maybe radishes.

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5

The pickled ginger that comes with sushi. Yum.

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The only pickled things I eat are dill pickles, ginger, and sauerkraut

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Pickled watermelon rind. I’ve never made it myself but boy it’s good.

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8

LOL - I have definitely been “pickled” (my side scored zero) on pickleball court

My aunt used to make great sliced pickled cucumbers (not pickles, just marinated). I make need to ask my cousin for the recipe. Seems like there was a bit of sugar in it.

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9

I do also love half sour pickles at the deli. Yummy!

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I like the pickled turnips from the Middle Eastern stores and whatever the pickled veggies are that are in Fotomaki (usually daikon, burdock or gourd).

I’ll eat pickled onions on anything. I like the pickled watermelon rind at our local BBQ place.

I eat veggie bowls all the time and my “recipe” is 1 grain, 1 protein, plenty of veggies, something pickled and a sauce. ALWAYS something pickled.

About the only pickles I don’t like are the commercial ones like Claussen (although my family loves them).

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11

We make pickled red onions and eat them on lots of things like Mediterranean bowls.
I made pickled cherry tomatoes last summer.

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12

Absolutely nothing. Adding a lot of acidic compounds such as vinegar/brine, adding a lot of salt, and storing for a long time such that it is no longer fresh does not make anything taste better, in my opinion. I’d make a similar comment about things like fresh tomatoes vs ketchup (vinegar + salt + storing for a long time is not desirable for tomatoes).

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13

Ok, then I’ll eat your portion!

There is not that much salt or sugar in the brine I made though of course there is some. But also I’m not drinking the brine.

I can appreciate a plain carrot, a pickled carrot and a roasted carrot - all 3 different, all 3 good.

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14

For me it is a way of preserving end-of-season vegetables, even though they are not fresh after the pickling process.

I use my late season green tomatoes to make a green tomato relish, which I can eat for months after the tomato plants are gone (and I give as gifts to those friends and family who like the relish).

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15

I buy jars of this to snack on! I love ginger in any form though.

I like pickled cucumbers and onions too. Ancestral food preferences mean I love pickled herring especially - not easy to find quite the same types I grew up with here in the US though.

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16

Get this.
https://www.amazon.com/Branston-Original-Pickle-360g/dp/B01HHBLJUY/ref=asc_df_B01HHBLJUY?mcid=204866d63bd93419b4690579b3dd33ae&hvocijid=11683531909789648278-B01HHBLJUY-&hvexpln=73&tag=hyprod-20&linkCode=df0&hvadid=721245378154&hvpos=&hvnetw=g&hvrand=11683531909789648278&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004222&hvtargid=pla-2281435175938&psc=1

Put it on some whole grain bread with cheddar cheese. Miraculous. AKA the integral component of a Ploughman’s Lunch in the UK.

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17

Love the pickled turnips in middle eastern food (mentioned above), love half-sours (mentioned above), and love the green Japanese pickles made with shiso leaves. Also love pickled plums (umeboshi - Japanese food) which was an acquired taste for me. I especially like the tiny umeboshi at Japanese breakfast brunches (like in a Hawaiian restaurant buffet). Kimchi was also an acquired taste but in the right setting it’s a favorite taste and texture now (especially when it has what I can only describe as a bubbly effervescence from the fermentation stage it’s in). Indian pickles are usually too strong for me (pickled lime, pickled unripe mango, etc) but homemade simpler versions are delicious (and lots of people who love robust flavor and spice are fans of the strong ones). Amazing how so many different food cultures have delicious pickled veggies! Sour plus salty is a relatively healthy one of my loves (since the others are cheese and chocolate…)

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I’ll drink dill pickle juice/brine in the middle of the night when I experience cramping in my left leg. Seems to work. It’s the main reason I buy dill pickles.

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Yeah I definitely know people who do! Not me…yet!! :blush:

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Pickle Story :slight_smile:
My uncle had a pickle farm in Illinois in the 50s. He drove store to store. My aunt pickled just about anything and my wife pickles lots of things.
His pickle farm got bought out by William Vlasic and my uncle became one of the VPs.

He would drive from store to store from state to state to introduce them. He ended up in the Guinness book of world records for selling the most pickles or something. Lol.

The old stork commercials for Vlasic was his idea.

My sister’s and I were the only kids ever at our middle schools with pickle lunch boxes. I wish we still had those. Lol

I used to sit and eat like the whole jar of sweet pickles.

Oh, sauerkrat and pickles used to be in color opaque jars. It was his idea to put them in clear jars so people could see what they were buying then the competition did the same.

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