This was months ago now someone made a pickle post. Pickling is super interesting and was a great next step to expand my gardening skills. I learned a lot and am still learning a lot, but pickling is such a powerful thing and I'm already thinking about all the things I'll do differently in my garden next year. I feel very inspired to deepen my skills and knowledge for the first time in years of gardening.
Also thanks to @DirtbagVegan for the Pickle Crisp suggestion.
phillipkdink turned his dirt into a pickle, tastiest thing I've ever seen
I feel like I may have been involved in that thread!
Those look like some hella nice pickles, way to knock it out of the park :rat-salute:
You should check out tsukemono.
Tsukemono (漬物, literally "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
Pressure is involved...
To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles. A tsukemonoki (漬物器) (literally "pickling container") is a Japanese pickle press. The pressure is generated by heavy stones called tsukemono ishi (漬物石) (literally "pickle stone") with a weight of one to two kilograms, sometimes more.
This seems like black belt pickling. I am a white belt, currently in the stages of learning the unknown unknowns.
So thank you for giving me one less unknown! Sounds cool and delicious.
Sounds cool and delicious.
They are.
You could go to the best reviewed local Japanese restaurant in person - keyword: friendly - and ask if you can get a takeout selection of tsukemono because you're interested in making them. Unless the manager is a jerk - I bet they'd give you a bunch and not charge you that much. There's a huge range of tastes and mouthfeels that text really can't explain that well unless the writer is an artist.
