I've done asparagus, garlic, thai chili's, and now green beans and....gasp...hard boiled eggs. The latest batch, two jars, has been in the fridge for two days, and will probably be there 'till the weekend.
Two jars, both have eggs, though only one is visible. I'm heading to Seattle soon, and I know there are quail eggs in the Asian markets there, that's what I need.
enjoy seattle I did once
ReplyDeleteSo you said....once a long time ago. I go there 5 or 6 times a year.
DeleteHad I known you were moving up to vegetables, I'd have visited. Cheers.
ReplyDeleteWhat else does one pickle except vegs? Fish I suppose, but that's disgusting, meat? Educate me......
DeleteYou're enjoying the exercise but are you enjoying the finished products? I really want to know.
ReplyDeleteYes, a qualified yes. I like pickled stuff, and I haven't tried anything else (green beans, asparagus, thai chili, garlic and the eggs.) so not sure,but so far everthing tastes like everything else....different textures, different heat depending on how many thai chilis I add.....but sorta the same thing. I enjoy it, but it won't be something I dwell on for long.
DeleteThis sounds like something Lana would appreciate, and enjoy. She cares for pickled foods more than I do.
ReplyDeleteIt's fun, but as I told Bruce, the way I'm doing it gives the same flavor to everything.
DeleteLooks good. I've pickled eggs. I wish I had pickled the beets instead of roasting them tonight. I didn't know you could over roast a beet but you can.
ReplyDeleteI can see over-roasting a rib roast, but a chuck pot roast? What did you do, 18 hours at 250?
DeleteOk, see the mis=reading.....beets not beef. I have to go, there are men at the front door with white coats and a big net.......
DeleteYou probably already know that the people in SE Asia have a long history of fermenting their food. I'm not sure I'd like it but it certainly worked for them before refrigeration etc.
ReplyDeleteMy buddy down the street has been making kimchi for a couple years....he bought ceramic crocks, the whole deal. It's delicious.
DeleteI thoroughly enjoyed pickled pork hocks and pigs feet with a beer, until my M.D. convinced me it was heart attack in a jar.
ReplyDeleteI wonder....I'm guessing moderation makes it no worse in raising your LDL than pork/beef cooked any other way.
DeleteWhat do you pickle them in?
ReplyDeleteStrangely enough, I had some pickled daicon radish and Japanese pickles today at lunch. I'm all about pickled food. I can't say I love everything though.
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