/ck/ - Food & Cooking

[Anonymous No.13376462]

Who came up with the idea to submerge cucumbers in acid until they became edible?

[Anonymous No.13376475]

>>13376462
Suckle upon my pickle

[Anonymous No.13376476]

>>13376462
Some goddamn genius

[Anonymous No.13376485]

>>13376462
Mr. Pickles

[Anonymous No.13376496]

>>13376462
Probably some barely literate yokel. Country people pickle every goddamn thing that’ll fit in a jar.

[Anonymous No.13376510]

>>13376496
Yeah, so food can be preserved for longer. Are you stupid?

[Anonymous No.13376515]

>>13376510
why do you need to preserve food? just go to the grocery store

[Anonymous No.13376520]

quite the rickle indeed

[Anonymous No.13376532]

>>13376515
>rural farmers in the 1800s can just gO To tHe GroCeRy StOre
Again: are you fucking stupid?

[Anonymous No.13376534]

>>13376462
why do these cucumbers have those bumps on their skin?

[Anonymous No.13376535]

>>13376515
bait

[Anonymous No.13376539]

>>13376534
for your pleasure

[Anonymous No.13376562]

>>13376534
Cucumbers are naturally bumpy and spiney my dood

[Anonymous No.13376571]

>>13376534
For more flavor.

[Anonymous No.13376598]

>>13376462
I've wondered how a lot of shit like this came about. Like certain foods that are normally poisonous but can be made edible by steeping it in boiling water a few times and pouring the water off like pokeweed.

[Anonymous No.13378042]

People who were too shitty and lame to wait for superior lacto fermentation to take place

[Anonymous No.13378058]

>>13378042
Maybe someone forgot to throw their cucumbers into the next batch of beer?

[Anonymous No.13378071]

Ingredients
24 pickling cucumbers (3 to 4 inches each)
Sweet red pepper 1 To taste, sliced
2 heads of fresh dill plant
Garlic 4 Clove (5gm)
Pickling Spices 2 Teaspoon
Alum 1/8 Teaspoon

Brine
Vinegar 1 Cup (16 tbs)
Water 2 Cup (16 tbs)
Pickling salt 1/4 Cup (16 tbs)

*personal addendum 2TBSp of white sugar
Hot Pickled pepper for sweet red.
double the garlic
Don’t use a freaking microwave.


Directions
1 Wash cucumbers; cut off flower end. Cover with ice water, let stand 2 hours.
2 Divide red pepper, dill, garlic, pickling spices and alum between two 1-quart jars. Pack cucumbers into jars.
3 Combine Brine ingredients in 4-cup glass measure.
4 Microwave 10 to 15 minutes on HIGH, or until boiling (about 200° F). Fill jars with hot brine mixture. Cool; cover, and refrigerate for at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator. 2 Quarts Pickles

[Anonymous No.13378119]

I love the half sour pickles

[Anonymous No.13378146]

>>13376462
salt and vinegar have been used as preservatives for millennia because it was figured out over time that these two chemicals kill bacteria. how things change over time is due to experimentation. clearly, the first ever pickled cucumbers were a primitive version and nothing at all like the kind you get at the grocery store.

[Anonymous No.13378469]

>>13378071
honestly never knew about sanitzing jars in the microwave so much easier.

[Anonymous No.13380188]

>>13376598
oh, that's easy. faced with hunger and death, you would resort to trial and error with volunteers, prisoners, animals, and so on. maybe 3 was just symbolic of something and it happened to work with good ol' dumb luck.

the real mindfuck is how many groups through the millennia had to perform this experiment until books became a commonplace thing where you could look up the edible and poisonous plants in an area?

[Anonymous No.13380192]

it's an old preservation technique, called lactic acid fermentation. they basically left the pickle cucumbers in salt water and the bacteria produce a sour environment where other bacteria cant grow, making it so you can preserve your produce a lot longer without refrigeration. Quite ingenious actually, and delicious

[Anonymous No.13380206]

>I live in the 1600s without refrigeration but [PERISHABLE] is just so damn good, there's gotta be some way I can eat this year round

This logic will apply to basically everything.

[Anonymous No.13380490]

>>13380192
An old timer in my area told me about how they'd salt-cure pork when he was a kid by getting a wooden barrel / cask and filling it with water and then dumping in enough salt until an egg would float. He said that when the egg floated there was enough salt to cure the wild pig they had caught / killed. Not sure if they added any nitrates back then; they probably did as he was a kid back in the late 1930's / early 1940's so adding nitrates to cured meats to prevent botulism should've been common practice. Still pretty neat to hear from someone who actually did it in "olden times" out of necessity to feed the family when refrigeration wasn't a thing and times were tough.

[Anonymous No.13380506]

>>13376571
classicmeme

I love you Makoto!!!!!

[Anonymous No.13380536]

>>13378146
the logic is quite simple, really.
>vinegar doesn't go bad after a significant amount of time
>[food] goes bad quickly
>hmm what if we put [food] in the vinegar
>check it after it would normally go bad
>is good
wa la

[Anonymous No.13380559]

>>13380490
Salted meat is actually awesome. Same for salted fish. Double for smoked and salted. Smoked/salted ham and herring were the staple meats for peasants the British Isles and Scandinavia, and salt beef (jerky) for everywhere on the continent.

I do faire (basically medieval/Renaissance larp), so I've seen a lot of historical cooking. We usually eat according to the role we're playing. When you play a peasant, the first two days of salted/smoked meat is actually really good, I look forward to it and even snagged a little to eat later when I was given the role of the chambermaid. But by the third day you want *anything* else. At the better faires, everyone gets a feast on the second night, so as to break up the muttonotony.

Alongside that salted/smoked meat is some shitty porridge, and all the vegetables you have access to are pickled.

[Anonymous No.13380565]

>>13380559
>muttonotony
lol good one anon

[Anonymous No.13380727]

>>13380490
>nitrates
They used it but called it saltpeter which is sodium nitrate.

[Anonymous No.13380737]

>>13380559
>muttonotony

[Anonymous No.13380757]

I like bread and butter pickles the best.

[Anonymous No.13381382]

>>13378071
why would i microwave a cucumber for 15 minutes

[Anonymous No.13381559]

>>13376485
Who's a good boy?

[Anonymous No.13381589]

Y'all better not be pickling with vinegar. Make yourself a brine and ferment them shits.

I don't actually care, they'll be delicious either way.

[Anonymous No.13381778]

>>13378146
>salt and vinegar
.....also makes the best chip flavor ever, don't fucking @ me, its pointless, you're wrong

[Anonymous No.13381805]

>>13381778
>don't fucking @ me
what?

[Anonymous No.13381829]

>>13381805
It's a stupid Twitter thing

[Anonymous No.13381853]

>>13381778
>>13381829
We call those (You)s here retard

[Anonymous No.13381892]

>>13381853
>been lurking/posting since 2005
Yes, I'm aware, thank you Captain Shitass.

[Anonymous No.13381899]

>>13376462
some shaman tripped out on shrooms probably

[Anonymous No.13381957]

I hate sweet pickles but that seems to be the only recipes I see online. Is it as simple as just adding more vinegar than water? maybe even using only vinegar?

[Anonymous No.13381982]

>>13376462
Big pickle runs the government

[Anonymous No.13382001]

>>13378119
What the fuck is "half sour"?!

>pic related

[Anonymous No.13382008]

>>13381957
If you want the sour (the best way) just add vinegar. No water. No sugar. You can still add dill and spices.

[Anonymous No.13382014]

(((I'll give you a hint)))

[Anonymous No.13382020]

>>13376598
>I've wondered how a lot of shit like this came about. Like certain foods that are normally poisonous but can be made edible by steeping it in boiling water a few times and pouring the water off like pokeweed.
Most of these cases with poisonous food involves a fatality rate way lower than 100% for starters. So maybe it could kill you but for a lot of people trying it the result was probably just a lot or pain and sickness instead. For another thing there are documented historical cases like with Captain James Cook where his crew fed the less desirable organ bits of pufferfish to pigs and one of them died (pufferfish organs have most of the toxin).

[Anonymous No.13382027]

>>13382008
>You can still add dill and spices.

what difference does that even make at that point? fuck it, i'll just use 100% white vinegar and experiment after that

[Anonymous No.13382045]

>>13382027
>what difference does that even make at that point?
Why do you think dill pickles are so popular? And spiced vinegar is best for pickling.

[Anonymous No.13382282]

>>13376532
Is america so backwater that they don't have stores??????

[Anonymous No.13382295]

>>13382282
Are you ESL, anon? Read what he wrote again.
>rural farmers in the 1800s
Why do you read that as "America?" Obviously modern Americans never need to rely on pickling unless they make the conscious decision to find some spot of land completely removed from civilization to live off the grid. We're not talkingg about modern Americans. We're talking about the original historical purpose behind the invention of pickling.

[Anonymous No.13382529]

>>13382295
Which goes back over 2,000 years.
Dumb Americans in this thread arguing over which American "invented" pickling. Makes me laugh.

[Anonymous No.13382539]

>>13382529
Pick an argument and stick with it. Your new complaint has nothing to do with how you responded to his post about rural farmers in the 1800s by asking if it was true Americans don't have stores.

[Anonymous No.13382562]

>trying to go full proana
>eat a shitton of pickles instead of caloric foods
Thanks, pickles.

[Anonymous No.13382567]

>>13382529
Looks like he was probably referring to home pickling with mason jars:
>Home pickling was made much easier and more sanitary during the 1850s, when two essential canning tools were invented. First, a Scottish chemist by the name of James Young created paraffin wax, which helped to create a seal for food preserved in jars. A few years later, John Mason developed and patented the first Mason jar.
https://www.pbs.org/food/the-history-kitchen/history-pickles/
Again though it's kind of irrelevant to the question of why you responded to a post on "1800s rural farmers" with some weird attempted joke about modern Americans not having stores. How did you even manage to read it that way? You would need to miss half of the words in the sentence. It's baffling.

[Anonymous No.13382586]

>>13378071
>Don't use a microwave
>Use a microwave

[Anonymous No.13382605]

>>13381892
>2005
Newfags. Been here since 98

[Anonymous No.13382608]

>>13382567
Cope, incel.

[Anonymous No.13382622]

>>13382608
Rent free, dilate.

[Anonymous No.13382789]

>>13382539
Butt hurt as I pointed out Americans didn't invent pickling.
>>13382567
Pickling is in vinegar. Kiln jars will suffice. No need for Mason jars. Plus you're also babbling on about Americans inventing pickling.
https://en.wikipedia.org/wiki/Pickling
http://www.nyfoodmuseum.org/_ptime.htm
https://www.pbs.org/food/the-history-kitchen/history-pickles/

[Anonymous No.13382804]

>>13382789
The other anon was talking about invention claims if anything. Once again I'm just pointing out you can't read and responded to his 1800s rural farmers post with some inane question about whether modern Americans don't have stores. Keep squirming and dodging the point though if you're into that.

[Anonymous No.13382808]

>>13376532
>>13382295
>>13382539
>>13382567
>>13382622

I think what he meant is: foods like pickled cucumbers or sauerkraut were invented so they can last through the winter, yes. But TODAY that's irrelevant, you can buy fresh food all year around. There is no need to eat disgusting pickles in 2019, yet people do it. WHY?

[Anonymous No.13382825]

>>13382804
I didn't mention stores, dumb fuck. I pointed out Americans didn't invent pickling, and I am laughing at them arguing over which American invented it. Follow the fucking thread and learn to read and comprehend.

[Anonymous No.13382830]

>>13382808
>There is no need to eat disgusting pickles in 2019, yet people do it. WHY?
Because a side effect to the pickling process was making cucumbers taste much better. People today almost universally eat them because they like them, not because it's necessary as a food preservation technique.

[Anonymous No.13382833]

>>13382808
Pickles involve vinegar. Sauerkraut is salted and produces a brine. It is not pickled.

[Anonymous No.13382839]

>>13382825
> didn't mention stores,
Then you're not even the anon being talked about. This one is:
>>13382282
>Is america so backwater that they don't have stores??????

[Anonymous No.13382842]

>>13376462
I'll pickle my dick in your asshole boy how bout that

[Anonymous No.13382847]

>>13381892
you've been a niggerlover since 2005 maybe

[Anonymous No.13382854]

>>13382839
So why reply to me?

[Anonymous No.13382858]

>>13382854
Because you replied to my post replying to that post obviously. That's how conversations work.

[Anonymous No.13382875]

>>13382858
Not too bright, are you? Does Mommy call you "special"?

[Anonymous No.13382898]

>>13382875
I'm not the one who can't figure out why responding to someone else's conversation would make others treat you like you're that someone else my differently abled friend.

[Anonymous No.13382901]

>>13382898
Ask for your education money back. You're obviously not very well educated.

[Anonymous No.13382909]

>>13382901
In developed nations you get this thing called public education FYI.

[Anonymous No.13382917]

>>13382909
Then ask your government to claim back all the money spent on your education.

[Anonymous No.13382932]

Every American who has been in this thread has the ability to look up who invented pickling. Yet all seem too embarrassed or too ashamed to admit that pickles originated in India. The same people you continually dismiss their food and and their culture. Berate them as poo in the loo people, street shitters, etc. And yet, they invented your beloved pickles, which you adore.

[Anonymous No.13382973]

>>13382001
full sour is fully fermented and loses it's original color and is pretty sour
half sour is less fermented and still crisp and bright green and much less sour

[Anonymous No.13382979]

>>13382932
>pickles originated in India
>hypotheses include being developed by Chinese workers, or in Tigris Valley of Mesopotamia, from the cucumber plant that originated in India
Nice try pajeet. Having tomatoes doesn't mean you invented arrabbiata sauce.

[Anonymous No.13383035]

>>13382979
And having hamburgers, pizza, sausages, beer, steaks, chicken products, mayo, jalapenos, burritos, enchiladas, chimichangas, sandwiches, bread, butter, whiskey and renaming it bourbon (whiskey is already a fake version of whisky). You just have to take a deep breath a realise that virtually all your food is foreign to USA and a hell of a lot of it existed before USA was ever discovered.

[Anonymous No.13383043]

>it's another sardine-can-packed yuroshart ruins yet another decent thread kind of day
That's it, I'm gonna run for President later in life, and my first act will be to nuke that God-forsaken shithole of a continent. Saged.

[Anonymous No.13383059]

>>13383043
Bye, fag.

[Anonymous No.13383081]

sweet gherkins

[Anonymous No.13383104]

>>13383081
Why do you have to make them sweet? The purpose of pickling now is to make them sour.

[Anonymous No.13383110]

>>13383081
If you want sweet gherkins, store them in sugar water or honey.

[Anonymous No.13383123]

>>13378119
For me, it the sweer cocktail pickle

[Anonymous No.13383127]

>>13383104
They taste good on their own. I like sour pickles in burgers though.

[Anonymous No.13383129]

>>13383123
Probably more of the cock for you. That's what you enjoy isn't it?

[Anonymous No.13383138]

>>13383127
sweet pickles are nasty. Why steep them in vinegar if you want them sweet?

[Anonymous No.13383162]

TOP HINT.
Buy are jar of sweet pickles. Drain off all the liquid. Top the jar up with apple cider vinegar. Replace top and refrigerate for 3 to 4 weeks. Enjoy.

[Anonymous No.13383176]

protip: they actually submerge them in brine because salt kills botulism.
they discovered this by eating meat once.

[Anonymous No.13383278]

>>13383176
What? Over 2,000 years ago? How did they know it wasn't salmonella or e coli? All 3 weren't discovered until the 19 century.

[Anonymous No.13383287]

>>13383129
That too. But this is a pickle thread.
>>13383138
Try the sweet n sour one. It has the perfect flavour balance.

[Anonymous No.13383320]

>>13383287
Hot and sour is best. Vinegar and chilli. Can't beat it.

[Anonymous No.13383349]

>>13383278
ok brainlette

[Anonymous No.13383357]

>>13383349
Call names. No valid argument. Typical leftist with no idea.

[Anonymous No.13383363]

>>13383349
smelly smelly dumdum!

[Anonymous No.13383536]

>>13376462
It's a common for preservation technique (submerging something in salt and acid).

[Anonymous No.13383677]

>>13383278
You don't have to know what something is called to know that it doesn't make you sick if you do something particular.

[Anonymous No.13383727]

>>13378042
Out of everyone ITT--this is probably the closest answer
People probably realized that pickles survive longer because they are sour--so they dunked vegetables in something sour and it pickled

[Anonymous No.13383732]

>>13382833
sauerkraut is literally pickled cabbage

[Anonymous No.13383908]

>>13376571
Wah! As expected of country grown vegistaebles!

[Anonymous No.13384218]

>>13382529
>retard changes his argument because he was made to look like a retard

Retard

[Anonymous No.13384226]

>>13383732
its fermented nigger