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BTD Forums  /  Cook Right 4 Your Type  /  Pickles
Posted by: TypeOSecretor, Tuesday, November 7, 2006, 10:32pm
On one of the recent holidays, I bought some turkey hot dogs.  I was really in the mood for pickles, so I bought a relish made without vinegar (but it had cucumbers).  I chickened out after one bite of the relish.

For some reason I dug out my Cook Right 4 Your Type cookbook.  It has two recipes:  one for bread and butter pickles (Nanny Mosko's recipe) and one for pepper relish (again Nanny Mosko's recipe).  I made the bread and butter pickles with zucchini and apple cider vinegar.  I made the pepper relish with apple cider vinegar.  I cut the recipes down to just enough to use fresh in a couple of weeks.  Both recipes can be adjusted to taste for sweetness, etc.

They both were delicious stacked on a hamburger.  Today I ate bread and butter "zucchini" pickles with crab cakes.  Next time, I may add some chopped zucchini to the pepper relish.  It satisfied my craving for pickles.
Posted by: Debra+, Wednesday, November 8, 2006, 12:08am; Reply: 1
Pickles...someone had mentioned making pickles without using vinegar at one point.  Was it ever posted?  I looked in the typebase, but can't find anything. anything in your files???;);)

Debra :)
Posted by: Lola, Wednesday, November 8, 2006, 12:16am; Reply: 2
I believe Melissa blogged about her pickled eggs once?
Quoted Text
6 hard-boiled eggs, peeled
1 cup water
3/4 cup lemon juice
1/8 cup, or a bit less, coarse sea salt
1/4 tsp chili flakes (optional, avoid for As)
1-2 tsp dried dill

Amount of liquid may need to be adjusted by
how much liquid the container can hold, mix in
a separate container so you can leave behind
any extra salt sediment as you pour over the

You can adjust the seasonings to taste,
decrease if you plan to keep the eggs longer
than a few days as the flavors get stronger.

Best if eaten after 24+ hours, but before 1

also someone posted this:
Quoted Text
fermented veggies
kim chi
made out of radish or any kind of vegetable
that is beneficial or neutral for you. Mixed
with salt, raw garlic, ginger, green onion,
and hot pepper flakes if you can do them. Mix
them together and put in a clean jar

that s about all I have....... ;)
Posted by: Schluggell, Wednesday, November 8, 2006, 8:54am; Reply: 3
True Pickles, Sauerkraut {including Kimchi, and some types of Japanese Tsukemono though Nukamiso is a subtle variant of this process} are made from a Lactic Acid ferment - thus no vinegar is used - it is this form that is considered healthy. It is an enzymatic conversion. It is made from layering the vegetable and salt in a crock, covered with a heavy lid/rock that slides down into the crock. Keeping the product cool, under pressure, and minimizing air are crucial.

US Pickles and Sauerkraut  {including Japanese Sunomono} are essentially a preserve of the raw vegetable in a brine of vinegar {Acetic Acid}. Completely different product.
Posted by: geminisue, Wednesday, November 8, 2006, 10:28am; Reply: 4
Lola- is it okay for O's to have apple cider vinegar, or should they use the lemon instead?
Posted by: Lola, Wednesday, November 8, 2006, 11:24am; Reply: 5
yes it s fine for secretors......
Posted by: Vicki, Wednesday, November 8, 2006, 1:51pm; Reply: 6
For your own fermenting pleasure:

I love this book!
Posted by: Debra+, Tuesday, November 14, 2006, 3:52am; Reply: 7
Yes...great link Vicki...thanks.  The pickles recipe is how I remember my grandmother making them.  Will have to try it with something else besides cucumbers...maybe zucchini or carrots.  :D

Debra :)
Posted by: Schluggell, Tuesday, November 14, 2006, 8:43am; Reply: 8
Quoted from debra
...Will have to try it with something else besides cucumbers...maybe zucchini or carrots...

Asparagus, Green Beans, Radish seed pods (for that matter any of the Brassica family) - Nasturtium buds for 'Capers'.
Posted by: TypeOSecretor, Tuesday, November 14, 2006, 9:35am; Reply: 9
Thank you everyone for your input, for the links and the scientific side.  It led me to, to some book reviews on a book entitled "Making Sauerkraut and Pickled Vegetables at Home....,"by Klaus Kaufman and Annelies Schoreck.  I ordered it from their used section and will get a new book for a very low price.  The reviews also mentioned a Harsch Fermenting Crock Pot 5 Liter Size.  One link has a recipe for saurkraut which maybe could be adapted without the crock pot, I don't know.  I've tried to make it without the crock pot but wasn't happy with the results.  The link is:\Harsch-Crock-Pot.php.  What is notable on this page is that if green beans are not prepared appropriately before preparing, they can be poisonous.  

I found a recipe for dill pickles in my book called "Healing with Whole Foods" by Paul Pitchford.  I tried canning a jar of zucchini.  It is supposed to sit for two weeks, so I don't know if they will turn out.

Anyhow, thanks everyone for the tips.  I love Kim Chee (sp?) and hope to try making it some day.
Posted by: BuzyBee, Wednesday, November 15, 2006, 1:53am; Reply: 10
I was in the grocery store last night and they just happened to have the bubbies no vinegar pickles. When I looked in the jar there was white stuff floating around and it looked like white stuff growing off the pickles. If kinda frecked me out and I just couldn't buy them. I don't think I can eat that. I would have to wash and clean the pickles before I ate them.

I really wanted to try them too. They may taste good but I would not be able to look at that. Yes they were a little pricey $5.99. I was so disappointed because I had my tasted buds ready for a pickle.
Posted by: Drea, Wednesday, November 15, 2006, 3:18am; Reply: 11
BuzyBee, I thought that same thing, but tried them anyway (after some time I might add). They are worth it, even with the "white stuff floating around". I don't even notice it anymore.
Posted by: Vicki, Wednesday, November 15, 2006, 3:19am; Reply: 12

Brine pickles are an avoid for Type A non-secretors and hot peppers are an avoid for Type A secretors....they are good as an occasional treat though!  Every now and again I divulge in tuna fish with mayo (see the Veganaise thread) and Bubbies pickles diced up along with grated carrot.  
Posted by: Schluggell, Wednesday, November 15, 2006, 9:56am; Reply: 13
Quoted from outdoordrea
I really miss turnip kim-chee (that may be what kim chee is, but I've only been able to find it as the cabbage kind)...

Any Korean market will have several varieties of 'turnip pickle' - outside of this is the Japanese 'Aka Kabu' {Red Turnip Pickle}.

If my workstation supported CJK I could give a phonetic what to ask for in Hangul...

Come to think of it there is also pickled 'Turnip Greens' in Korea and Japan...
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