➡➡ Kiki Speak

[CrazyCrttr75]

My hubby has a book on "Fermented Vegetables". Did you know that you can pickle corn and eggplant and just about anything? I did not know this. I am learning new things.

 

[R2elk]

I'm looking up recipes as I speak! These cucumbers are like mini clubs! Most of the recipes I am seeing so far are for using "pickling cucumbers", which are smaller. But I think I can still do slices with these, yes?

I do a hot dill pickle and cut the cucumber lengthwise into quarters and then across the width into halves or thirds.

With the hot sweet ones, I slice them into about 3/16" slices.

 

[Ruby Rogue]

https://newengland.com/today/food/side-dishes/pickles-preserves/lady-ashburnhams-relish/

This is what we do with lots of big cukes..

 

[CrazyCrttr75]

Cucumbers:

When I say mini clubs, I mean mini clubs! You could do some damage with this guy!

 

[CrazyCrttr75]

I know right Sapphire?!? Huge!

 

[Nabiki]

My hubby has a book on "Fermented Vegetables". Did you know that you can pickle corn and eggplant and just about anything? I did not know this. I am learning new things.

I used to do nukadoko (Japanese rice bran pickling) and yes, you could put just about any veggie in there and have a lovely pickle the next day. Pickled turnips and daikon are a couple of my favourites.

I'm growing rakkyo this year because I love sweet pickled rakkyo.

 

[CrazyCrttr75]

I used to do nukadoko (Japanese rice bran pickling) and yes, you could put just about any veggie in there and have a lovely pickle the next day. Pickled turnips and daikon are a couple of my favourites.

I'm growing rakkyo this year because I love sweet pickled rakkyo.

My hubby and I went to a Korean place and sweet pickled daikon (I think it was) was part of the meal. It was a white circle, thinly sliced and you wrapped meat or whatever else you could fit in it. Was the first time I ever had it and it was yummy.

 

[electrycmonk]

Man, my neighbor at the top of the hill (the one with all of the animals for those that have heard me complain talk about them ) called. Said that she went to an Amish place and picked up a bunch of vegetables and asked if we wanted some. We said sure! I grabbed a little box thinking that it would be a few of this or that. OMGosh! I have a BOX of squash, some Zucchini, a BOX of corn, a BOX of cucumbers and a BOX of eggplant. We've never even tried eggplant. So now we get to try some eggplant lol. Speaking of which, these eggplant are ginormous! A lot of the cukes are huge too. A good water source for the chickens, if nothing else. I love cucumbers but there are so many, I will be able to share with them. It is a bounty of food. I shared the wealth with my F-I-L, which is my neighbor next to us, and I've called my daughter and she is going to swing by after she gets off of work and pick some veggies up as well. Now I get to hunt for recipes.

Gimme a day to find it.... We have a restaurant down here that makes an awesome eggplant Italian style. It's been one our families favorites when we go there.

Lightly breaded, sliced ~1/2" thick, baked til just past el dente. The diameter of these slices are usually 4-6"! Oh wow am I craving it now.......sheeesh.

Slice them cuc's up and make various pickle experiments too! (Short cut style)

 

[Nabiki]

My hubby and I went to a Korean place and sweet pickled daikon (I think it was) was part of the meal. It was a white circle, thinly sliced and you wrapped meat or whatever else you could fit in it. Was the first time I ever had it and it was yummy.

Most Asian cultures pickle all kinds of things. I love Korean pickles and kimchee too.

 

[electrycmonk]

I do a hot dill pickle and cut the cucumber lengthwise into quarters and then across the width into halves or thirds.

With the hot sweet ones, I slice them into about 3/16" slices.

@CrazyCrttr75 this is a slightly more exotic example for steps and effort but, the outcome is the same! Yumminess Maximus.