tag:blogger.com,1999:blog-3982837118358902227.post6825688621670063323..comments2023-07-14T06:17:49.677-04:00Comments on The Daring Novelist: Life as a Science ProjectThe Daring Novelisthttp://www.blogger.com/profile/01676188266569869059noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3982837118358902227.post-59418491566562822942014-09-06T13:27:17.003-04:002014-09-06T13:27:17.003-04:00I do like to make marinated pickles, but you don&#...I do like to make marinated pickles, but you don't get the healthy bacteria that way. (Also, the fermentation process makes some very healthy compounds.)<br /><br />I think I will try a hybrid process in future. (What I've tried so far shows me that a fermented cucumber soaks up the marinade twice as much!)The Daring Novelisthttps://www.blogger.com/profile/01676188266569869059noreply@blogger.comtag:blogger.com,1999:blog-3982837118358902227.post-82876126043579129032014-09-05T19:18:13.023-04:002014-09-05T19:18:13.023-04:00I totally cheat the whole pickling thing and just ...I totally cheat the whole pickling thing and just go to a hot seasoned vinegar bath for the veg. Cooled and refrigerated and they last just long enough. :-)chacha1http://www.ombailamos.comnoreply@blogger.comtag:blogger.com,1999:blog-3982837118358902227.post-39086201680173207672014-09-03T02:25:14.198-04:002014-09-03T02:25:14.198-04:00Fermenting isn't dangerous, nor do you have to...Fermenting isn't dangerous, nor do you have to create heat to do it. (Which is why I was doing it.) Nor is it much work, unless you want to create barrels of pickles to last ages.<br /><br />And, actually that's true of non-fermented pickling. You can just let it marinate in the fridge in your seasoned vinegar, and you have a jar of pickled whatever.<br /><br />But canning... yeah, that is a PITA.The Daring Novelisthttps://www.blogger.com/profile/01676188266569869059noreply@blogger.comtag:blogger.com,1999:blog-3982837118358902227.post-71827496441629784772014-09-03T00:31:43.667-04:002014-09-03T00:31:43.667-04:00I'm not quite brave enough to make and eat my ...I'm not quite brave enough to make and eat my own homemade pickled things and canned stuff. My mother did canned tomatoes for years and years, until my dad gave up gardening on that scale, and no one ever died from eating them. It's a lot of work, though, and really too hot for the Arizona deserts in the summer.Kyra Hallandhttp://www.kyrahalland.comnoreply@blogger.comtag:blogger.com,1999:blog-3982837118358902227.post-56876711058797574772014-09-02T18:39:27.190-04:002014-09-02T18:39:27.190-04:00Most pickles you get in the store are not fermente...Most pickles you get in the store are not fermented the way I describe above, btw. They might be started with a salting process the way Lee describes, but mostly they are just steeped in vinegar and spices.<br /><br />Which can be a great way to make pickles -- don't get me wrong. Refridgerator pickles in particular are really tasty. Deli style pickles, though, are often lacto-fermented.The Daring Novelisthttps://www.blogger.com/profile/01676188266569869059noreply@blogger.comtag:blogger.com,1999:blog-3982837118358902227.post-15009911866977253442014-09-02T17:10:20.322-04:002014-09-02T17:10:20.322-04:00I live in a house divided, as far as pickles go. :...I live in a house divided, as far as pickles go. :) My daughter, for instance, *loves* cucumbers...can't stand pickles. She was asking me about the pickling process just a couple of days ago and I had a very vague answer for her. Now I have some detail to share!<br /><br />Blogging schedule sounds great!Elizabeth Spann Craighttps://www.blogger.com/profile/15625595247828274405noreply@blogger.comtag:blogger.com,1999:blog-3982837118358902227.post-32641685085046917642014-09-02T16:59:40.134-04:002014-09-02T16:59:40.134-04:00Hey Lee!
The 24-hour salting (if done at room tem...Hey Lee!<br /><br />The 24-hour salting (if done at room temperature) should do a little fermenting. Maybe a little kick-start to the pickling process. If you were to do everything but can it, and just stick it in the fridge, there should still be some of that healthy bacteria sticking around.<br /><br />I might end up doing that with my cucumber pickles next time. Not lovin' the lack of sour in these guys right now.The Daring Novelisthttps://www.blogger.com/profile/01676188266569869059noreply@blogger.comtag:blogger.com,1999:blog-3982837118358902227.post-37098184632695382902014-09-02T16:51:44.435-04:002014-09-02T16:51:44.435-04:00Hey, hello again! Nice to see you back blogging.
I...Hey, hello again! Nice to see you back blogging.<br />I'm a big fan of pickled things. The sort you layer with salt for 24 hours then rinse, dry and store in hot spicy vinegar. I just opened a jar of pickled onions from 2012 and they're crunchy, sour and jalapeno hot. They won't last long...<br />I haven't tried lacto-fermentation yet. I reckon Japanese pickled ginger would be quite easy. I might be wrong.<br />Hope you're having a good September so far (yeah, I know, it's early).<br />Cheers<br />LeeLee McAulayhttp://leemcaulay.wordpress.comnoreply@blogger.com