Pickles

[efisakov]

I would freeze corn. Never fermented or pickled corn.
Well, one may try. It can turn to be awesome... never know

[BlackBear]

Originally Posted by efisakov

I would freeze corn. Never fermented or pickled corn.
Well, one may try. It can turn to be awesome... never know

What ? I should then save the corn for the still out back ? ha ha ha

all funning aside .....I never would have ever considered pickling corn ...

that idea is beyond my beginner scope ....



but is not that "baby corn " used in some salad mix recipes (not the regular corn ) canned and pickled as well ?

[coronabarb]

I bought an extra freezer this year...so much produce last summer and wanted to get some meat stocked up. Just put 66 lbs of lamb in there.

Corn relish is pretty darn tasty.

[Worth1]

Originally Posted by coronabarb

I bought an extra freezer this year...so much produce last summer and wanted to get some meat stocked up. Just put 66 lbs of lamb in there.

Corn relish is pretty darn tasty.

You should try it with homony.
You get the benefits of getting nutrition out of it unlike regular corn which gives you almost nothing.
Worth

[Tracydr]

Originally Posted by efisakov

They do make green pickled tomatoes. I purchase them sometimes at the Brighton Beach stores. Stuffed eggplant is delicious fermented as well.

Stuffed with what? I love fermented eggplant.

[BlackBear]

Egads captain ! ...they are coming ...we will be overwhelmed with bumper crop of veggies this year !

......processer engines on ! dehydrators up ! Brine and Salt ready....extra freezer on line .

We will put up a brave showing .....even though we are out numbered !

[efisakov]

Originally Posted by Tracydr

Stuffed with what? I love fermented eggplant.

my post from sometimes ago

Originally Posted by efisakov

Pickled (fermented) and stuffed Eggplants

Ingredients:
smaller size eggplants (bigger is ok too)
carrots
parsley
celery
garlic
pickling salt

Boil eggplant to a ready consistency in salted water (not over salted), cut half way along the side to open for stuffing later. After boiling, my mom puts some press on them at that point to get access water out. She uses 2 cutting boards, places eggplants in between and something heavy (about 2 pounds) on the top.
Stuffing:
grate fresh carrots and celery,
cut parsley and garlic
mix all and salt to taste

After stuffing eggplants she uses some twine to keep it together.
For pickling she lays the stuffed eggplants in a ceramic pot (glass container is fine as well), puts something flat on the top (plate is ok) and some weight to keep it pressed down, so they are submerged at all time. The pickling brine is : for 1 quart of water add 1 tbsp. of salt with top. Let it stay at room temperature for 2 - 3 days. Refrigerate after that, it is ready to eat.
Serve better cold with some olive oil sprinkled over.

Tracy, there are so many different ways to stuff eggplants.

[digsdirt]

Wow, hadn't checked back on this thread for a while and we went from fermenting Russian Tomato Pickles to Pickled Corn, buying new freezers, stuffed eggplant, and hominy (yummm grits! What's next?

Not complaining mind you. At least you aren't just turning everything into juice.

Dave

PS: and I agree with Barb - pickled corn relish is great. So is corn and black bean salsa.

[Worth1]

I just came home and tried my non-processed pickled pepper mix that had been in the refrigerator for two weeks.
They were just like the ones my Mom and I made years ago, the jar had a nice tight seal and very crunchy.

Worth

[Tracydr]

I freeze homemade sauerkraut. Stays much crispier than canned and doesn't kill all those good microbes.

[Tracydr]

Originally Posted by efisakov

my post from sometimes ago



Tracy, there are so many different ways to stuff eggplants.

Thanks. I have the thin Asian ones but will be sure to plant some big ones for stuffing next time.
I like the skinny ones grilled or roasted. They are so sweet and tender.

[Tracydr]

Joy of Pickling is the book I use,too..

[efisakov]

Originally Posted by efisakov

my post from sometimes ago

Originally Posted by efisakov View Post
Pickled (fermented) and stuffed Eggplants

Ingredients:
smaller size eggplants (bigger is ok too)
carrots
parsley
celery
garlic
pickling salt

Boil eggplant to a ready consistency in salted water (not over salted), cut half way along the side to open for stuffing later. After boiling, my mom puts some press on them at that point to get access water out. She uses 2 cutting boards, places eggplants in between and something heavy (about 2 pounds) on the top.
Stuffing:
grate fresh carrots and celery,
cut parsley and garlic
mix all and salt to taste

After stuffing eggplants she uses some twine to keep it together.
For pickling she lays the stuffed eggplants in a ceramic pot (glass container is fine as well), puts something flat on the top (plate is ok) and some weight to keep it pressed down, so they are submerged at all time. The pickling brine is : for 1 quart of water add 1 tbsp. of salt with top. Let it stay at room temperature for 2 - 3 days. Refrigerate after that, it is ready to eat.
Serve better cold with some olive oil sprinkled over.

Tracy, there are so many different ways to stuff eggplants.

Forgot to mention in that recipe that stuffing had to be salted to taste or better.

[digsdirt]

I have the thin Asian ones

Tracy you can stuff the Ichiban EP too. I take 3 of them, slice them in half lengthwise, scoop out the seed pockets in each half then proceed as above but use the 4 halves and make and band it into one. We like to stuff ours with the same mixture we use for stuffed peppers - ground beef, onions, diced tomatoes, cheese (we use pepperjack), and season to taste. Bit messier and you can't get quite as much stuffing into them but the flavor is the same.

Dave

[Worth1]

Has anyone tried the little white salty pickled egg sized eggplant the Asian markets sell.
They look just like eggs.
I bought a big gallon jar of them and they were good, the only reason I didn't get more was for health reasons.
They looked like this.