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