Pick your pickle poison

weve always made refrigerator pickles in TUPPERWARE containers. Mrs F would cut up the cukes and make all knids of pickle liquids. Wed keep the pickles going in a fridge and when ready, wed eat em. No problem.
Fridge pickles were always a sweeter version of dills. I dont like overly salty dill pickles like you get in a Jewish deli in a barrel. They salt em waaaaay too much.
Mrs F adds about 1/4 sugar for the amount f salt and this moderates the saltiness quite nicely. The other spices like garlic, coriaqnder, cardamom, kimmel etc, can be gotten bulk from any kosher supplier .

pickle season is pickin' up on the prairie.

hadda guy drop a jar of zesty hot bread and butter pickles by the cafe the other day.

zippy good.

heres a recipe from a website. REFRIGERATOR PICKLES KEEP INDEFINATELY (however since you pick your special flavor that you want to have as a sig pickle, they wont last very long)



Putting the pickles in a tupperware will make a convenient package and theres no boiling . (We often clean up the tupperware with a mild chlorox bath, and then wed soak and rinse in several changes of water). ACtually weve never had any spoilage because the damn pH is around 3.5 to 4 even with the sugar. (even aged balsamic has a low pH)

Today on one of the 'oldies' cable channels there was the Andy Griffith episode where Aunt Bea was making her 'terrible' pickles for the county fair. And Andy, Opie, Barney et al replaced her 'terrible' pickles with storebought ones until their conscience got the better of them.

Then followed several minutes of them eating and eating and eating those storebought pickles so that Aunt Bea would make some more homemade pickles.

I've been craving pickles ever since.

Don't forget how awesome a good n spicy Okra pickle tastes!!

jumping in mid conversation, sorry... but I like those pickles that I think are sweet and sour? I can never remember but when I find them at functions I love them. And dill is good too... :-)

I wanna hear more about okra pickles. How are they done? Do they have a slimy center?

Bread and butter pickles.

If you ever want to make your own pickles, there is a great book I picked up last year and have had nothing but success with.

Here's a link:

http://www.amazon.com/gp/product/0882667440/ref=oss_product

Me too, although I don't see okra in my local grocery store. My last business partner was a texas girl and was adept with okra, so I don't automatically hate it as I did as a child when my mother cooked it.

Farmerman,

In the book I referenced above, they have several recipes for pickling Okra. Let me know which interests you and I'll type it out for you.

All the recipes call for raw okra to be put into jars and hot brine poured over them -- no precooking of the okra needed and no cold packing in a crock pot.

No salt pickled okra (no sugar)
Pickled Okra I (with peppers and no sugar)
Pickled Okra II (with peppers, dill seeds and 1 cup sugar)
Dilled Okra I (peppers and no sugar)
Dilled Okra II (garlic and dill seeds, no sugar)
Candied Okra (no-salt option, 4.5 cups brown sugar, cloves, cinnamon, ginger)

This Alton Brown episode features okra. One of the recipes is pickled okra.


[/youtube]http://www.youtube.com/watch?v=xzz4dX8dVUo[/youtube]

I love pickles of all kinds execpt sour. Eating bread and butter pickles with tuna sandwich is great, but sometimes I just eat pickles and maybe olives, an apple - for lunch.

What I'm thinking about pickles right now is making me laugh. In high school (Garland, TX) we all took a shortcut from our neighborhood. First you walked past a cotton gin, then a pickle factory, and over railroad tracks. Must have been a very short shortcut.

Each year a beauty contest was held, with the town's merchants choosing a girl for the pagent held on Labor Day. A few friends and I got together and composed a letter to her from the Garland Pickle Factory, inviting her to represent their factory as "Miss Pickle." Mind you, this was a rather beautiful girl, and I'm sure she's never quit laughing. I haven't.

I think number 3 on your list is of most interest. The only thing is, if the okra retains that SLIME, noone here will touch em, I know. If the slime can be altered in its consistency by the acid Itd be really kewl.

We grow okra every couple years and my wife has a neat recipe for crispy fried cornbattered okra that is first steamed and then cut and slightly brined to get rid of the slime.

I don't suppose you'd post that...

I screwed up the code for the second part of the video. Here's the corrected one:

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Judging by the crispness of the sound when the guy bites into the pickled okra in Alton Brown's video (end of part one), I'd guess that there is no slime. Having not ever personally experienced pickled okra, that's all I have to go on.

Here's the recipe:

Pickled Okra II
Yield: Approximately 6 pints

5 1/2 pounds okra
1/2 cup pickling salt
1 cup white sugar
1 quart water
1 quart white vinegar
6 cloves garlic
6 teaspoons celery seeds
6 small hot red peppers
6 teaspoons dill seeds

Wash and trim the okra. In a medium-sized saucepan, combine the salt, sugar, water, and vinegar. Bring to a boil.

Meanwhile, to each clean, hot pint jar, add 1 garlic clove, 1 teaspoon celery seeds, 1 red pepper, and 1 teaspoon dill seeds. Pack the okra into the jars. Cover with the hot brine, leaving 1/2 inch head-space. Seal.

Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21-26.

Tip: To prepare okra for pickling, scrub with a stiff vegetable brush to remove the sticky fuzz on the outside of the pod. Remove the stem and trim the top of the pod.

Thank you butrflynet. Im planting okry this spring. Im gonna try to see what the pickling with some vinegar added to hot opkra does to get rid of the sliminess. If its a simple acid/base or sugar /enzyme reaction I can see where itd kill the slime and youd have a crispy pickle

The pickle plate from Mile End Delicatessen http://www.mileendbrooklyn.com/

Pickled red peppers, artichokes, mushrooms, and two types of pickled cucumbers.

First time I've seen this thread. It literally made my mouth water. Like, when you think of lemons.