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·
    3 months ago

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

    • nul9o9@lemmy.world
      5·
      3 months ago

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

    • FuglyDuck@lemmy.worldEnglish
      2·
      3 months 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·
    3 months ago

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

  • xmunk@sh.itjust.works
    5·
    3 months 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
    4·
    3 months 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

  • ChaosCoati@midwest.socialEnglish
    3·
    3 months ago

    Fiddlehead ferns. But also the old standby cucumbers.

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

  • Chef_Boyargee@lemmy.world
    3·
    3 months 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·
        3 months 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.