Pickled food thread!
What have you been making lately? Right now I'm doing pickled carrots. I'm using vinegar, miso, olive oil, garlic, chive and basil. I'm not adding salt because Miso already have plenty of it. Hopefully it will work you!
>>7214638
I like to eat my pickles with pic related
>>7214642
Nice
I dissolved miso on vinegar, then added olive oil, garlic and stuff on it and mixed for a while. Gonna put this on the glass container, add carrots and complete it with hot (near boiling point) water
Done! I think I could put less sauce and more water. The appearance is weird but I hope it works out. Gonna leave it for a week or ten days to mellow.
Happy new year, /ck/ !
Ever heard of quick-pickling using a plastic pouch ? Just some sliced up vegetables like cabbage or cucumber with sesame and dry seaweed, miso or dashi in a plastich puch. Massage the miso in and let the juices rehydrate the seaweed. Done after some hours in the fridge.
>>7214638
I pickle swiss chard stems
Boil vinegar, sugar & pickling spice then strain the liquid into another pot & cook the stems which are cut into 1 or 2in. Sections
Then I cook the stems in a little veggie stock with chard leaves & butter & add in some lentils
Good by itself as a dish but works great as a base for fish or chicken
