Pickles

[heidih]

Well I will just take the images as wall art for starters - my those are tiny little things.

[Genkinaonna]

Baron-Cutest. Pickles. Ever!

My live in nanny (ie my dad) has been out of town for the last couple of months, severely limiting my late night Korean food intake. One of my favorite Korean restaurants gives you a dish of sweet daikon pickles when you sit down, and I've been craving them like mad, even though in general I can happily lead an otherwise pickle-free existence. I figured they couldn't be too hard to make. And I was right. Happy day! Now I can have them whenever I want! I'm even contemplating growing some daikon in the garden next summer for the true DIY experience.

[heidih]

One of my favorite Korean restaurants gives you a dish of sweet daikon pickles when you sit down, and I figured they couldn't be too hard to make. And I was right. Happy day!

How did you pickled them? I usually do a Vietnamese style water pickle with daikon and some carrot that is about 1/2 vinegar, 1/2 water with a touch of salt and sugar. That is one funky smelling jar when you open it.

[Genkinaonna]

It was water, sugar, and rice wine vinegar. The daikon cubes were salted and let sit overnight and then rinsed prior to adding them to the pickling liquid. They're sweet, but not as sweet as the ones at the restaurant.

[Shelby]

Mexican sour gherkins

Not exactly a cucumber, though the grape-sized fruit can be treated as such. They were grown from seed in an equally diminutive garden plot and recently produced an astonishing amount of fruit. Pickled with white wine vinegar brine supplemented with aromatics. Higher seed & water to flesh ratio than I care for, though they mingle well with olives, raisins and toasted almonds.

Planet of the grapes

Bumper to bumper crop

Itty bitty gherkin commission

Mucho melons

Those are the cutest pickles I've ever seen. Awesome.

[HowardLi]

Asian pears come out pretty good with David Chang's pickle recipe

[liuzhou]

Host's note: this post and its responses were moved from the X.O. sauce: do you use it? topic.

I had to drill a chef at a sushi bar to figure out what "piko" is. Anyone care to guess what it is?

Pickle?

[FeChef]

Pickle?

Close. Pickle what?

[Simon Lewinson]

Pickled gourd.

[FeChef]

Pickled gourd.

I had to look that up, but nope. Its long, the length of a standard sushi roll and can be even longer.

Edited March 4, 2015 by FeChef (log)

[Simon Lewinson]

I had to look that up, but nope. Its long, the length of a standard sushi roll and can be even longer.

Describe it please, colour, texture, taste?

The pickled gourd I have eaten is a light tan, slightly crunchy and has a delicate, sweetish and savory flavour. It comes in long, thin strips.

[Kim Shook]

Jessica started some pickles yesterday from some cucumbers we got at the Farmer's market:

 

Dill, garlic, and some spices.  That isn't discoloration at the bottom, she used Hawaiian sea salt and it is pink.