I'd like to get some recipes as well. I'm still trying to make a good garlic dill pickle. I've got a great Jamaican jerk pickle chip recipe, those babies are perfect in Bloody Marys. I sent some to Lubemaster, he can testify!SmileWavy

If I'm not mistaken, it's called Sukumono in Japan. There is an entire region that is known for perhaps hundreds of kinds of sukimono. They are as all Japanese dishes, complex and subtle. I think the word sukimono can also refer to a fanatical person or a nymphomaniac. Perhaps ask Wayne about this pickled food. He knows a few Japanese people :)


You know what is da bomb? The pickled jalapeno carrots and onions that you get at Mexican restaurants.

We were WAY up north. Dad was in the Navy and we were stationed in Misawa from '78-80 and again from 83-85.

Have you ever made your own Sauerkraut?


Not on purpose.

We really need to hang out more Craig!

I'll send you and Tweeze a few jars of this years batch. Just waiting for Persian cukes to come into season. Local Mex mart usually has them for 69 cents a pound, gonna make a huge batch, those things go fast (and are addicting)!SmileWavy

How did you like it? Just missed each other lol. I loved it! Graduated HS there. Was just one heck of a time and place to be young. Would love to go back. I am still in touch with my best friends from that time.

So.... ice sculpturs?

Yep, I absolutely loved Japan. I was 8-10 and 13-15 when I was there. I was glad to come back to the states to graduate though. I also would love to go back, but from what I understand it has changed A LOT!

Yep, we had a "snow festival" in the winter with ice sculptures on base. We also went to Sapporo to the big snow festival. That was pretty impressive, huge multistory sculptures with tunnels and slides.

I am sure you guys know this, but pickled foods are not fermented. Pickling cucumbers or peppers or onions is fun, but not the same as fermenting kraut! :)

The Crucial Difference Between Pickled and Fermented | The Healthy Home Economist | The Healthy Home Economist

G

SC is really basic to make. Cabbage, salt, and weighted down (some folks add a little sugar). It helps a lot if you do it in layers and massage it kinda like milking a cow (although I've never done that!). Lately I've been making Kimchee. Not much more effort and a whole lot better tasting. Vash sent me some Asian chili powder cause I couldn't find what I wanted up here. The wife likes it spicy so I up the heat, and store it in canning jars and in the fridge. Keeps a long time.

Rusnak,

Here is a photo of what I have left.

From left to right; Dill Chips, Spicy Dill spears (jalapeno & hungarian wax peppers), Garlic Dill Zickles (zucchini), and Garlic Dill Green Beans.

I also make Sweet/Hot, Bread & Butter, and a special order for my sister-in-law...Hot Bread & Butter.

http://forums.pelicanparts.com/uploa...1428771011.jpg

Vallarta Supermarket has Persian cucumbers on sale 2 lbs for a buck. Looks like I'll be pickling this weekend! Jerk chips and spicy garlic dill spears.

Both of those sound awesome Craig!

Those spicy dill look delicious!!! Do you sell em?

My mother makes these to a Hungarian recipe but when she makes it the fluid (vinegar?) is all the way to the top but I notice your jars have airspace in them. I asked her why and she said it is to help it keep longer. Is there a reason you do that?

You need to leave a bit of air in the top. After you place the cucumbers and spices in the jar, you fill it with hot vinegar/pickeling juice. You place on the lid and let the jar sit in simmering water for 10 min. You pull them out and let them cool and the air in top sucks down the lid creating a seal.

There's another component to the lid called a band (screw part) but it seems Skytrooper keeps them off. Some canners feel it's not needed.

I use the band during the initial canning process, but remove them after a couple days when I am sure I have a positive seal. The jars that I ship have the bands on them to ensure the lids stay on during transit.

As far as the fluid goes, I fill the to about 1/2 inch from the top. During the water bath the fluid will expand due to the boiling temperature, but will not boil past the seal on the lid (you don't want a wet sealing surface), just excess air will be expelled. As the contents cool, this contraction will draw down the lid to seal the jar with a nice dry seal that will last for years.

Not so sure changed that much. One of my best friends (1/2 Japanese on mom's side) has been back 2x in last couple years. He told me I would fit right in right away in Toyko. Some new buildings for sure but the people much the same. I'd specifically asked as wondered how much all the changes in media would affect the "politeness" factor etc...

So the first go round as a kid, did you get to go crazy in the sculptures with slides?

I can't show this to my wife. She wants to pickle every damn thing in the garden. Actually, she wants ME to pickle everything in the garden. She's already planning pickled asparagus and it will be two years before the bed I planted this year will produce. It does look tasty though.

Uh, oh. She snuck up on me while I was reading this. She wants your pickled green bean recipe.