An interesting article from Turkish Airlines on Pickles, including recipes.

http://www.thy.com/en-INT/corporate/skylife/article.aspx?mkl=1054

Thanks for the link dude. I love pickles and try to pickle myself (that sounded a bit strange). It doesn´t come out right for most of the time but I keep trying anyway. I would have never thought that yoghurt would be involved in a pickle recipe. 

Don´t get "pickled" while you´re pickling!  

 I love pickles and I pickle quite a few things. Actually it was not intentional, I was just doing what my grandmother did, not realizing it was making pickles.

I pickle arthchokes and beets in particular. I would love to learn to make kimchi. It´s supposed to be one of the healthiest foods in the world.

I pickle my own cabbage (white), carrots,  snow peas, of course cucumbers, and beets. The beets are the easiest, but the cucumbers always turn out mushy. I tried to poke them with a fork so that they would absorb the brine better. Somehow, the bacteria gets in and turns the whole batch to crap. I am yet to pickle a nice batch of cucumbers.

Is kimchi hard to pickle? One thing about kimchi is that it gives you terrible breath. It is almost impossible to kiss your girl unless she had some kimchi as well.

I am very sorry, but, in light of recent threads on this site I am pickling myself laughing at this one .  I just cannot equate cynicmystic with pickling, the mind boggles.

My grandmother pickled too.  Mainly shallot onions ready for Christmas.  And I love pickled gherkins (try these instead of the cucumbers) and red cabbage.

Are you serious? What is wrong with cynic pickling or attenting to pickle? There is a domestic side to cynic as well as a political one. I even boil  the masons´ jars so that bacteria cannot infest my pickles. Plus, I cure my own gravlax - cured salmon.

 Nahhh, i still prefer cucumber, it has a different taste than pickled gherkins, richer maybe

Ý add Celery to the garlic, vinegar, salt and of course 1 or 2 green chili pepper green.

 Hmmmm . . . domesticynic . . . politicynic . .  . domesticynic . . . politicynic . . .  I can´t believe it.  You are shattering the illusion! 

Are you sure this male domesticity won´t affect your level of Turkishness? 

Turkishness only pertains to handsom, not me. I don´tknow know what that word means actually. I am the pickling type. I love pickling things. I don´t care what others may think of me pickling. I pickle and I eat them crunchy pickles. I crunch one after the other. I slice them up and put them in my sandwichhes as well. I chop up the pickled cabbage and mix it in with my fasulye or nohut. i just love pickles.

If you ever catch me hungry shopping at a supermarket, you can bet that I will be drooling over the pickles.

  me too, some translates it into Turkish Türkiyelilik, what a lame word ...

Well, you are lucky 301 is kind of abolished..

Calling Turkishness a lame word would be an insult to Turkishness itself and you could have shared the same court room which tried Hrant Dink, Orhan Pamuk etc.

How did this thread go from Pickles to Turkishness?

Are your inter-Turk arguments likely to continue on all threads now?

Well..

There seems to be many people obsessed with certain individuals here..

They are mentioning my name constantly in almost every thread -even if I had nothing with that particular  thread-  and then i am putting my a few words as a reply..

I think you should go with yesterday´s idea  ..... a mwuahhahahaha in every threaad!  Eventually everyone will assume you are totally mad and just ignore you! 

I am not sure it will work..

They may start talking about the Turkishness of ´mwuahhahahaha´ as nothing escapes from the obsession itself if the case is severe..

 Look who is talking about obsession... What are you doing in the pickles thread dude? We are here for the sake of pickles. Don´t flatter yourself. It is all about the pickles and how crunchy they are. Yummy.

I think you are way luckier than us as your name would have been higher in their list before it came down to our names. But, yes it is good that 301 is abolished. Apparently they are working on a 302...

 It didn´t. The thread is about pickles and how crunchy they can be. Do you pickle as well Aenigma, or did you just stop by to sort things out in the thread?

ha ha

ok ok..fine..

I have never been an expert on pickles anyway..

I wish you were able to hide your ´obsession´ though.. You were the person mentioned my name somewhere above in this thread..  

Flattery will get you nowhere anyway..

 Yeah I love pickling. ... I pickle Turks and put them in glass jars.  They look so sweet on the shelf

Actually I know a number of Turkish men who make fabulous pickles.

hmm... I love pickles... in a turkish restaurant from where I live, they had for a time some really delicious pickles... it was a combination of cabbage, carrots, peppers, cucumbers, colyflower, MELON and GREEN NUTS. Perfectly preserved, not to sour and a litle hot. Delicious!!!! Then again, those who have the opportunity should try also hungarian pickles, those from Vecses are quite famous and exported - they have a special recipee (I will dig for it, since I plan to try making them)... also by putting couple of sour cherry leaves in the jar, pickles get a special, little bitterish flavour and do not become soft...

Japanese have wonderful pickles. Have you ever tried them, or looked in a Japanese or Korean markets? In particular try the fern fronds and gobu (burdock root) pickles.

I also pickle garlic. There should be some good Asian markets in the area you are in. My grandmother used to pickle zucchini and watermelon rind, I actually prefer the watermelon rind to cucumber pickles.

Have you tried rice vinegar when making pickles? I mix it with other types of vinegar for a nice flavor. It´s nice to try a variety of vinegars for different subtle flavors.

 OOhhh I love Japanese pickles, there is a certain crunch that is unique to them. Is it the rice vinegar?

How about Chinese pickles? The look like really thin and long cucumbers, but they are not cucumbers. I don´t know what they are called. I think they use a mixture of soy sauce and sugar to picle them. They feel a bit oily as well.

How do you pickle zucchini? Is it similar to what they sometimes serve at Japanese/Korean restaurants?

HUUUH I guess some of us are supposed to get up set by that and get into word fights... right sweetie-pie? Go ruin another thread dude. This one is for authentic pickle lovers, not posers. 

Has anyone heard of a pickling technique where they use only salt and no water? Apparently, they burry the vegatables completely immersed in salt, and let them dry-pickle. I have never seen a recipe. Has anyone tried that or knows about it?

Kimchi is the salt method.

You layer the thing being pickled. One leaf, salt, another leaf salted and so on.

I posted a link in an earlier post. Here it is agian.

Kimchi

There are many different recipies for kimchi. Some have fish sauce. If you want garlic, add it. Most kimchi has garlic in it. I prefer no fish sauce.

If you are worried about your breath smelling like garlic, eat something  very green things like parsley. The chlorophyl will counteract the garlic smell.

Then, cooked garlic does not have the same effect as raw garlic.

Some olives are also pickled with the same method. I also pickle oloves with the salt method.

 this Kimchi way is exactly like an old traditional way of Sauerkraut(sour cabbage)preparation and fermentation with the use of salt only and some spices.Delicious oneMy grandma was using also carrots sliced to pieces and whole sour apples together with cabbage.Yummyyyyyyyyyyy

i think no one tried polish cucumbers in brine. delicious!

I don´t care for the brine ones. Try the dill pickles (korniszony), they are in my top 5 favorite foods, I could eat a jar at one sitting  

 what?

i generally like pickled stuff, but none is as good as in brine, after i finish cucumbers i just drink the brine.

i grew up pickling and eating pickled everything (even watermelon), though i never tried pickled turks (anyone has a recipe?). but cucumbers in brine are just delicious.

 have you tried tomato jams?

The brine ones are just a bit too salty for me and too soft, the korniszony have a great crunch to it, and the vinegar gives it a nice kick (I drink it too ). Another Polish pickled food I love is the pickled green tomato salad, the only place I can get it at here is the international market in the Polish section. I haven´t tried tomato jams (I´ll look for it ), but I have recently discovered the jalapeno jelly. Yummmmmm, with a bit of cream cheese on a cracker.

1 medium size Turk
2 bulbs of garlic
2 tbsp salt
2 cups vinegar
2 cups water

Take the Turk (choose one you won´t miss too much) and put him in a Glass Jar.  Add the other ingredients.  Hey presto

Did she used to stomp on the cabbage too? We used to do it when I was a kid, we would have a big wooden barrel and I would have to stomp on the cabbage to pack it in. Sauerkraut rocks, I love it in a salad (sorowka) with shredded apples, onions, a bit of sugar, pepper, caraway seeds and some oil.

Damn, I´m getting hungry reading this thread lol.

Do they come in medium size? 

From recent threads my impression was they only come in extra-small.

 Have been doing this a while now..remember Vineyards?  Cyrano?  Ramayan?  Wonder why they don´t come here anymore?

All pickled and living on my shelf!

Hmmm, Cyrano and Ramayan are before my times. I bet they are well pickled by now. lol

 thank you

I will use my Turkish Class Jar

 hey did u pickle them whole or just part of them ? heheheh

 you;ve been having those bed ones. i have friends whose brine cucumbers are crunchy and not salty.

i never had a chance to see any pickled tomato, green or red in poland. strange.

Cracovia makes them for import, I´m sure others do too, so maybe you can find it in a Polish deli. They are out there. It´s easy to make too if you like pickling. Treat yourself, it´s delicious (doesn´t look too appetizing on the picture though, does it? )

I have the recipe sweetie... It involves an unbearable stench of rotten fish. If you got that natural smell, then you are all set. You can go pickle Turks for they would surely prefer the brine to the fishy stench.

You seem to know a great deal about sizes.

Are you a size queen by any chance?

Presto indeed, go play the Turkish flute now.

 He is taking the advice of an aged cave dwelling Turk :

"If you fall of the donkey it´s always wise to get straight back on." 

I have not pickled zucchini, but I would guess the same way as anything else.

As for other nice pickles....have you tried burdock, (burdock tastes like a cross between a artichoke and mushroom, but has a fiberous texture) mango pickles, geeen tomatoes, nopale (tastes a little like green pepper and okra) or celantro relish or umeboshi?

I´m not as fond of Chinese pickles as the Korean or Japanese ones. You seem to really like the crunchy type. As for me, crunch is not as big a deal, as long as they are not mushy. The spices used in the process and the actual thing being pickled are what is appealing to me.

Kimchi has a similar bacteria to that in yogurt, that replenishes one´s system.

All the Kosher delis in New York had pickled green tomatoes on the table, along with the regular cucumber ones.

I haven´t seen them since I left NYC.

Italian way of pickling tomatoes makes my mouth watering...They are masters,I mean Italians of pickling sun dry tomatoes in olive oil and vinegar...

BTW have ever tried pickled plums?

 NY isnt in poland.

sorry i cant back up this with a link. i dont want to.

Yes, I mentioned them earlier...the ones I like are called umiboshi....they can be used instead of salt in some cooking.

 we use them with meat or...alcohol as a snack

Nooo...

Are you serious?

 dead serious

hope alameda knows that