[Magdalen] Kimchi pickle review.

[Jay Weigel]

This is a *fermented* pickle, though, not a regular one. There's a
difference.

On Wed, Oct 14, 2015 at 10:36 AM, ME Michaud <michaudme at gmail.com> wrote:

> I do a fair amount of pickling and always use 2 parts vinegar to one part
> water.
>
> Heat with salt (add sugar for a sweet pickle, but you don't need much), add
> spices. Place vegetables in a jar, cover with hot liquid (if not enough
> liquid to cover, top off with undiluted vinegar), cover, refrigerate when
> cool.
>
> My personal favorites:
> cubed roasted beets with orange rind (a bit of cayenne puts this over the
> top)
> blanched green beans with dried chilis and garlic cloves (use red chilis so
> your guests don't confuse the chilis for the beans)
> raw red onion and vidalia slices
>
> Pickles jazz up a boring meal. And they're a great way to use up green
> tomatoes at the end of the season, too,
> -M
>
> On Wed, Oct 14, 2015 at 9:55 AM, Charles Wohlers <
> > charles.wohlers at verizon.net <javascript:;>> wrote:
> >
> > > Using vinegar instead of water would likely make a huge difference.
> Which
> > > is why many fermentations are done that way - the low pH (acid
> > conditions)
> > > with vinegar discourages the microbes you don't want and allows the
> ones
> > > you do to do their work.
> >
>