What part of the pickling process requires pellet litter?
6.
brendancalling
I found a small cluster of mulberry trees on one of my running routes this week, and while you can’t pickle them, they sure are tasty right off the branch.
7.
NotMax
May they be dill-iciious.
Have been repeatedly disappointed by jarred pickles of any type found in the stores here. Price was attractive, so took a chance on these which were a new addition seen during most recent expedition to Costco.
Best commercial variety I’ve had (either whole or sliced) in ages when slid into a sammich. The “spicy,” although prominent on the label, is very subdued, just enough to provide the equivalent of a cordial handshake. Not NY kosher deli whole sour pickle, stands alone on a pedestal level, but then what else is?
8.
frosty
@brendancalling: I have a lawn full if mulberries right now. The branches are too high for picking. Perhaps I should have laid a sheet or too out under the tree.
9.
Ken
@debbie: Under FDA regulations, cucumbers are allowed to contain up to 3% by weight of sand and other foreign matter. John’s dealer just puts it all in one place.
10.
mrmoshpotato
@frosty: All the mulberries wasted on those taste bud-less sidewalks.
11.
Betsy
@debbie: Wow. I thought those were blueberries and had to take a second look. I’ve only been so fortunate to taste a black raspberry two or three times, and wow.
12.
WhatsMyNym
We’re still in the planting stage out here. Thank God for California and Eastern Washington. And Mexico.
13.
Kay
Cucumbers are fun to grow but every year one or two hide in the foliage and you find a big, freakish bloated yellow one in like September. Big seeds inside. Tough peel. That must be the ripe stage. They never would have caught on had they sold them ripe.
14.
cmorenc
@John Cole:
Looks like you copped some really good shit from your dealer, without any dilution by seeds and stems.
15.
columbusqueen
@debbie: yes indeed. Mine don’t have as much fruit as they did 5 years ago, but they’re still delicious.
This is just cruel to those of us in Zone 4/5 who won’t see anything until end of July at the earliest.
17.
AM in NC
I’m doing my first-ever batch of refrigerator pickles today! Have too many cukes from my garden to eat fresh, so I’m branching out into easy pickles. Nothing like on the scale you are attempting, John, but it is a start!
?I don’t want a pickle ?, I just want to drive my motor sickle.? actually I do want a pickle.
21.
Cowgirl in the Sandi
When we were in Charleston years ago, we ate at a Southern restaurant owned by (I think) a Black woman. On the table were bread and butter pickles that were fabulous. Does anyone have a recipe for them??
22.
grandmaBear
Made black raspberry and lemon coffee cake this morning, and picked my first ripe marionberry! I didn’t know if the 2 Marionberry plants would survive SW Ohio’s winters but it’s survived two so far and is filled with berries, so very happy. I grew up eating youngberries in central California, and Marionberries are the closest I can find these days. Red raspberries are also producing now so it looks like we’ll have our fill of berries this season.
23.
sab
I bought a mail order seckel pear tree. I took to long to plant it, so it went into the ground obviously dead as a doornail. I went oudt to check it yesterday, and it has sprouted little green leaves!
24.
citizen dave
I bought the last two pints of black raspberries at the farmers market this morning, $7 each. Making a pie with them, as my grandmother made for me five decades ago. My favorite pie. (Have some frozen berries to supplement if needed)
@TaMara (HFG): I am zone 5 (now considered 5.5) and I have my first cucumbers growing on the vine.
Maybe everything is early this year?
27.
Juju
I’m confused. Are the cucumbers symbolic of something else and the phrase “get my pickle on” a euphemism for some carnal activity, or are you really making pickles? Because either way 18 buck for everything is quite impressive.
@mrmoshpotato: My childhood neighborhood had a mulberry tree that was big enough for several elementary school-sized kids to climb into and eat to our hearts’ content. It was on the edge of a wooded ravine and no one’s property so we didn’t run the risk of incurring anyone’s wrath.
There was also an edible crabapple tree in the front yard of a retired school teacher who never cared if we climbed her tree and ate all the ripe crabapples.
I had delicious summers as a kid, especially when you add in the freshest sweet corn, picked that afternoon, for dinner.
4 lb 4-6″ cucumbers, cut into 1/4″ slices, 2 lb onions, thinly sliced, 1/3 cup canning salt, 2 cups sugar, 2 T mustard seed, 2 t turmeric, 2 t celery seed, 1 t ginger, 1 t peppercorns, 3 cups vinegar.
Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain, rinse; drain again. Combine remaining ingredients in a large sauce pot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4″ headspace. Remove air bubbles. Adjust 2-piece caps. Process10 minutes in a boiling-water canner. Makes about 7 pints.
31.
dww44
@Cowgirl in the Sandi: no recipe but that type is much preferred in most of the lower South. We use in place of dills. Can find in grocery stores here but homemade are generally better.
32.
Jim Appleton
I make brined pickles in crocks. Look it up if unfamiliar. One fun aspect is experimenting with seasonings. My favorite is a few sprigs of lovage. Adds a delicate cumin-like note.
Also, baby butternut squash makes very good pickles.
33.
Ida Slapter
Mmmmmm! Speaking of cucumbers, I was just drooling over this article from today’s WaPo. ??Cuke-a-palooza!? ?
gratuitous
Well, there goes any chance of seeing new posts this weekend. Cole’s getting pickled.
germy
You’ll be pooping like a champion!
Baud
@gratuitous:
Besides, who wants to follow cucumbers?
debbie
Forget pickles. Black raspberries! ?
debbie
What part of the pickling process requires pellet litter?
brendancalling
I found a small cluster of mulberry trees on one of my running routes this week, and while you can’t pickle them, they sure are tasty right off the branch.
NotMax
May they be dill-iciious.
Have been repeatedly disappointed by jarred pickles of any type found in the stores here. Price was attractive, so took a chance on these which were a new addition seen during most recent expedition to Costco.
Best commercial variety I’ve had (either whole or sliced) in ages when slid into a sammich. The “spicy,” although prominent on the label, is very subdued, just enough to provide the equivalent of a cordial handshake. Not NY kosher deli whole sour pickle, stands alone on a pedestal level, but then what else is?
frosty
@brendancalling: I have a lawn full if mulberries right now. The branches are too high for picking. Perhaps I should have laid a sheet or too out under the tree.
Ken
@debbie: Under FDA regulations, cucumbers are allowed to contain up to 3% by weight of sand and other foreign matter. John’s dealer just puts it all in one place.
mrmoshpotato
@frosty: All the mulberries wasted on those taste bud-less sidewalks.
Betsy
@debbie: Wow. I thought those were blueberries and had to take a second look. I’ve only been so fortunate to taste a black raspberry two or three times, and wow.
WhatsMyNym
We’re still in the planting stage out here. Thank God for California and Eastern Washington. And Mexico.
Kay
Cucumbers are fun to grow but every year one or two hide in the foliage and you find a big, freakish bloated yellow one in like September. Big seeds inside. Tough peel. That must be the ripe stage. They never would have caught on had they sold them ripe.
cmorenc
@John Cole:
Looks like you copped some really good shit from your dealer, without any dilution by seeds and stems.
columbusqueen
@debbie: yes indeed. Mine don’t have as much fruit as they did 5 years ago, but they’re still delicious.
TaMara (HFG)
This is just cruel to those of us in Zone 4/5 who won’t see anything until end of July at the earliest.
AM in NC
I’m doing my first-ever batch of refrigerator pickles today! Have too many cukes from my garden to eat fresh, so I’m branching out into easy pickles. Nothing like on the scale you are attempting, John, but it is a start!
Steeplejack
@NotMax:
For what it’s worth, America’s Test Kitchen likes Boar’s Head dill pickles (whole and spears), which are in the deli refrigerated case.
rikyrah
Wow??
You made out good???
laura
?I don’t want a pickle ?, I just want to drive my motor sickle.? actually I do want a pickle.
Cowgirl in the Sandi
When we were in Charleston years ago, we ate at a Southern restaurant owned by (I think) a Black woman. On the table were bread and butter pickles that were fabulous. Does anyone have a recipe for them??
grandmaBear
Made black raspberry and lemon coffee cake this morning, and picked my first ripe marionberry! I didn’t know if the 2 Marionberry plants would survive SW Ohio’s winters but it’s survived two so far and is filled with berries, so very happy. I grew up eating youngberries in central California, and Marionberries are the closest I can find these days. Red raspberries are also producing now so it looks like we’ll have our fill of berries this season.
sab
I bought a mail order seckel pear tree. I took to long to plant it, so it went into the ground obviously dead as a doornail. I went oudt to check it yesterday, and it has sprouted little green leaves!
citizen dave
I bought the last two pints of black raspberries at the farmers market this morning, $7 each. Making a pie with them, as my grandmother made for me five decades ago. My favorite pie. (Have some frozen berries to supplement if needed)
TomatoQueen
@Cowgirl in the Sandi:
Without knowing the name of the restaurant, google yields:
https://whiteonricecouple.com/bread-butter-pickles/
https://charlestonmag.com/recipes/jestine_s_ice_box_pickles
https://www.southernliving.com/recipes/bread-and-butter-pickles
WaterGirl
@TaMara (HFG): I am zone 5 (now considered 5.5) and I have my first cucumbers growing on the vine.
Maybe everything is early this year?
Juju
I’m confused. Are the cucumbers symbolic of something else and the phrase “get my pickle on” a euphemism for some carnal activity, or are you really making pickles? Because either way 18 buck for everything is quite impressive.
Cowgirl in the Sandi
@TomatoQueen:
It was Jestine’s!! Great food.
Thanks!
Shana
@mrmoshpotato: My childhood neighborhood had a mulberry tree that was big enough for several elementary school-sized kids to climb into and eat to our hearts’ content. It was on the edge of a wooded ravine and no one’s property so we didn’t run the risk of incurring anyone’s wrath.
There was also an edible crabapple tree in the front yard of a retired school teacher who never cared if we climbed her tree and ate all the ripe crabapples.
I had delicious summers as a kid, especially when you add in the freshest sweet corn, picked that afternoon, for dinner.
Shana
@Cowgirl in the Sandi: Ball’s Blue Book recipe:
4 lb 4-6″ cucumbers, cut into 1/4″ slices, 2 lb onions, thinly sliced, 1/3 cup canning salt, 2 cups sugar, 2 T mustard seed, 2 t turmeric, 2 t celery seed, 1 t ginger, 1 t peppercorns, 3 cups vinegar.
Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain, rinse; drain again. Combine remaining ingredients in a large sauce pot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4″ headspace. Remove air bubbles. Adjust 2-piece caps. Process10 minutes in a boiling-water canner. Makes about 7 pints.
dww44
@Cowgirl in the Sandi: no recipe but that type is much preferred in most of the lower South. We use in place of dills. Can find in grocery stores here but homemade are generally better.
Jim Appleton
I make brined pickles in crocks. Look it up if unfamiliar. One fun aspect is experimenting with seasonings. My favorite is a few sprigs of lovage. Adds a delicate cumin-like note.
Also, baby butternut squash makes very good pickles.
Ida Slapter
Mmmmmm! Speaking of cucumbers, I was just drooling over this article from today’s WaPo. ??Cuke-a-palooza!? ?
https://www.washingtonpost.com/food/2021/06/26/cucumber-salad-recipes-smashed/
Extra pickle links in the story too.
Cole, I’ve thrown my rolling pin in the car and I’m on my way down from Detroit to smash some cucumbers with you!
krackenJack
Dude, you don’t broadcast your stash!
NotMax
@Steeplejack
Not sold here.