/ck/ - Food & Cooking

>>8805630
I've never even seen such thing

>>8805630

Convenience I assume. Why do any prepared foods exist?

>>8805630
bitch i used to put these on my sandwiches all the time and they was crispy as fuck. in fact i'd get pissed when these were gone and i could only find the whole pickles.

because a whole claussen pickle is 3 servings of daily sodium

pre-cut it into thirds means each sliver is what you're supposed to be eating daily dose-wise

the problem is just one is never enough

make your own bruh

then you can start to pickle anything

>>8805630
probably because you can fit more in a jar you dumbfuck
>>8805732
>>8805765
They are even better if you open the jar and put in some crushed red pepper and let them sit a day

>>8805630

Because not everyone wants a phallic object to munch on.

>>8805630
Because theres literally no dish that requires a whole pickle

>>8807092
Your mom's dish requires my whole pickle

It's gross to take a pickle out, cut it, and put the pieces you don't use back in the jar.

>>8807098
Kek.

Make your own pickles, man. It's a lot of fun to do, and you can make them however you like. Pic related, I made these for my college buddies. The ones with the habs in them were delicious and incredibly spicy. Thinking about making them with a single ghostie instead and putting some hair on my friends' chests.

>>8807188
I also pickle sausages...

>>8807195
And eggs.

>>8807195
>being a firefighter
>Not preserving your meats with lye
It's like you don't even longboat.

>>8807197
You are a weird person. Not for pickleing eggs yourself. Not for abbreviating habeneros or ghost chiles. Not even for making pickles for your school peers, but for having all of those pictures taken with someone posed in the back ground.(presumeably you)
>> I was the one who laughed at the "yout mom" joke.

>>8807224
Sorry, dude. I don't have a smart phone, so I have to take pictures with my laptop. The hands pose is something I did the first time as a goof and my buddy made a joke about me presenting dragon balls, so I ran with it. Kind of a silly story.

>>8807233
Fair enough.
Wat sausages you pickle?

>>8807244
First run I went with hot dogs, but those can't be imbibed with the flavor very well in my experience. Then I tried smoked sausage, and it took better, but it's still not what I'm looking for. I've made three batches of those, because my dad loves them and I give him a couple jars whenever I go visit. What I'm really looking for, though, is to replicate the flavor of those pickled sausages you buy in the gas station. The Tijuana Mamas or the Screaming Demons, you know them? I just can't get the pucker level or the heat right. Pic related, that's the ultimate goal.

>>8807251
I know the sausages, and i am a fan.

How do you start the pickeling process? Just vinegar and spices you like?

The little pickleing i have done has been some vegetables thrown into a jar of old pickle juice. No additional spices added.

>>8807254
- 1 cup water
- 3 cups white vinegar
- 1.5 tbs ground cayenne pepper
- 2 tbs red pepper flakes
- 1.5 tsp minced garlic.
- 1 tsp paprika
- 1 tsp black pepper
- 1 tbs salt
- 1/2 tsp mustard seed
- 1/4 tsp all spice

Combine all in pot and boil. Add sausages, reduce heat, and cover for eight minutes. Jar immediately afterwards.

Pretty easy process. If you like, you can add a little bit of sugar to cut the heat and sweeten it a little bit. Be warned, though; the fumes will choke you up a little bit. The fumes from the peppers I use when I make pickles and pickled eggs are way worse, though. Open a window if you're going to be using peppers.

>>8807271
Thank you based anon.

>>8807251
Never tried these. Might go pick one up later.

>>8807282
Sure thing, senpai. Like I said, you might need to play around with the recipe because I haven't perfected it yet.

>>8807188
Where do you even get pickling cucumbers anymore? My family used to make pickles when I was a kid but since then WalMart and Target have pushed most of the grocers out and the Vallartas and Northgates popping-up cater more towards the people who pickle carrots with chilis than cucumbers.

>>8807292
I can't say confidently, but I shop at Kroger and they have them in little prepackaged trays. It was $3 for four pickling cucumbers, which isn't too bad, considering. I don't know where all Kroger's at, but I know it's a national chain. I live in Arkansas myself, but I'm sure you can find them in other chains if you look hard enough. Those fully-grown English cucumbers are too girthy for my taste, and they don't fit in mason jars too well, so I'm glad I can find these.

>>8807292
Gotta go to the farmers market anon. Or maybe whole foods, anywhere that sells SWPL food.

>>8807188

recipe for your regular pickles? I just made my very first batch and they came out a bit salty. Also the rind was a bit tough, will probably use a different type of cucumber next time (I used extra large ones that were on sale).

Any tips, pickleanon?

>>8805630
funny thing is that these usually cost like 200% more than single bought, whole pickles.

>>8805997
>probably because you can fit more in a jar you dumbfuck

This. OP has clearly never made his or her own pickles.

You can use FAR fewer jars (and a lot less brine) when canning/pickling if you cut the vegetables up rather than packing them in whole.

>>8808252
this
this
this

fill the thread with pickling tips i want to get into it as well. can we discuss the differences between the taste of room temp/warm pickling and cold pickling? i've heard that it uses different bacteria (or maybe just different levels of bacteria), resulting in a different overall taste, no idea how accurate that is though.

>>8808252
- 3 cups distilled water
- 1 cup white vinegar
- 1 tbs kosher salt
- 1⁄2 tsp minced dried garlic
- 1⁄4 tsp yellow mustard seeds
- 4 peppercorns
- 1/8 tsp allspice
- 1/4 tsp dill seed
- 1/4 tsp dill weed
- 1/8 tsp turmeric
- 1⁄4 teaspoon sugar

Put everything but the water, vinegar, and salt into your jar. Put cucumbers in the jar (whole, halved, quartered, or chips). Combine the other three ingredients and bring them to a boil along with a single halved pepper of your choosing (this will add some complexity to your brine). For spicier pickles, cut 4-6 peppers into rings and boil them too. Once it's boiling, pour over your pickles and put them in the fridge. They should be ready in 5-7 days.

I would recommend experimenting. This recipe isn't overly "dill-y," which is what I like about it. I mentioned in a previous post that I used habaneros as the peppers in this batch, of which I used eight per quart. They were VERY hot, which I like, but some might not. They also gave the pickles a really distinct hab flavor, so be wary that whatever peppers you use in your spicy pickles will have a large influence on flavor when it's said and done.

>>8808283
>differences between the taste of room temp/warm pickling and cold pickling?

I have experimented a lot with this and I haven't noticed much of a difference in taste. However, there is a large difference in TEXTURE.

Cold picking preserves the "crunch" or "snap" of vegetables much better than hot pickling does. The disadvantage is that cold pickles must be kept in the fridge whereas hot processed pickles can be stored at room temperature.

>>bacteria
That's assuming you're doing a lacto-ferment like kimchi or sauerkraut rather than vinegar pickles.

When you make pickles with vinegar and brine (like most of this thread is discussing) there are no bacteria involved. If you make a lacto-ferment then instead of adding vinegar to act as a preservative you're encouraging lactic-acid producing bacteria to grow instead. They produce the acid which preserves the food. You can do that at room temp or in the fridge. Results are pretty much the same except the fridge takes longer. These kinds of pickles will have the taste change over time. When they are first made the vegetables will be very crunchy and the acid taste is mild. As you let them sit the mixture can become carbonated (CO2 is another byproduct produced by the bacteria), the texture softens, and the taste becomes more potent. This change in texture/flavor is slower in the fridge, but it still happens. Different people have different preferences regarding when those foods are best eaten. Some like them fairly "young", others like them well-aged and highly funky.

>>8807077
this

>>8807098
Fuck, that got me. Geeking out in the middle of class.

>>8805630
I don't understand how some sour and salty cucumbers becomes a nationwide pickle.

>>8808252
Never use extra large ones, use Kirby cucumbers if you can find them, short and fat are preferable

>>8807292
>pickling cucumbers
>gherkins
holy shit negro