Making pickles question...ASAP help!
I want to throw down some kosher dills....can I use the seedless cukes as the pickling cukes arent in yet?
Bah!!!!!!!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
9 Comments:
Yes, you can use them. If you leave them whole, they might take a little longer to pickle than the smaller pickling cukes. You could slice them into spears to speed up the process.
butterface at 9:11AM on 07/22/08
Ooh, I think you'd have a serious qualtiy problem with them, I wouldn't do it myself and would wait for the picklers to come in.
ErikaWaz at 10:32AM on 07/22/08
I agree with ErikaWaz...wait.
ocarol at 10:49AM on 07/22/08
make some quick pickles with your seedless to tide you over.
a chicken in every granny cart and Not Eating Out in New York have some good pickle recipes I have made many times with a variety of vegetables, including cucumbers. I think NEOINY posted a pickled brussel sprouts here on Serious Eats, and there was a recent Quick Pickle post here too by Lucy Baker maybe?
search their blogs.
intheyearofthepig at 12:01PM on 07/22/08
You can, however, make quick pickles (quickles?) with the seedless cukes. These are usually made with hot pickling liquid and then refrigerated. While different than a traditional kosher dill, I find that they are tons better than the heat-processed pickles available in the supermarket.
Here's Alton Brown's recipe.
Dominic
the zen kitchen
dvchurch at 12:06PM on 07/22/08
Dominic....thanks for the link! We're going camping this week-end, and I wanted to make some quick pickles w/what is ready in the garden to take with.....I'm going to try a couple of Alton's recipes.
mepolo at 12:58PM on 07/22/08
Slice off the flower end of the cukes before pickling; they'll stay crisper.
Cathy at 1:13PM on 07/22/08
Pick the smallest cukes that you can find, the bigger ones tend to get mushy.
Last year I did canned hot dills with a combination of pickling cukes and small seedless cukes, I don't see a difference in quality between the two.
cmtigger at 8:48PM on 07/22/08
Combination of inspirations this weekend had me making pickles. After seeing this post, then reading about pickled pattypan squash this month in Cooking Light, I decided some zucchini quick pickles were in order. I haven't pickled zucchini in a long time, and I'm excited to see how these turn out.
amanda0730 at 2:27PM on 07/23/08