Comments on: Speed Pickles

By: Pickles! « Z E B R A B E L L Y . C O M

Pickles! « Z E B R A B E L L Y . C O M — Thu, 03 Jun 2010 20:26:57 +0000

[...] I didn’t screw anything up starting with a recipe intended for actual pickling cukes. I found this one called, “Speed Pickles,” and was only slightly disappointed to discover it [...]

By: kc

kc — Thu, 12 Nov 2009 09:52:53 +0000

Beautiful picture! These recipes sound so delicious – I have really gotten into fermenting veggies lately and mixed veggies are the ones that I enjoy most. I am really intrigued with the mustard greens recipe – I have been trying different ways to add more greens into our diet since we are folic acid deficient and this sounds like a fun way. I’m not a big fan of traditional sauerkraut, but cabbage with a variety of veggies and herbs I really enjoy.

By: Small Footprint Mama

Small Footprint Mama — Fri, 07 Aug 2009 01:09:34 +0000

Thanks! I can’t take full credit. Herb Companion is a great inspiration for me. I hope you enjoy them.

By: Alyss

Alyss — Thu, 06 Aug 2009 20:16:31 +0000

Whoa, whoa whoa…. those are some amazing sounding pickle recipes!! I’ve never seen anything like the rosemary and sage zucchini pickle. I might just have to try that! I like fermenting my cukes with just dill seed, garlic and chile flakes, but sometimes like mustard seed in there too.

I’ll let you know when I try any of these!

Oh, also, at my blog (www.realfoodmyway.blogspot.com) there is a tutorial on making brined pickles. It was written in July and is called Of Probiotics and Pickles. Enjoy!

By: emily

emily — Thu, 06 Aug 2009 02:14:50 +0000

beautiful picture!

By: Small Footprint Mama

Small Footprint Mama — Wed, 05 Aug 2009 19:59:07 +0000

If you use vinegar in the recipe, you have speed pickles–pickles that are ready to eat that night. If you brine ferment them, omit the vinegar, it is overkill. The veggies in brine alone will naturally sour better without vinegar over a week or two, and continue to sour even in the fridge.

By: Pamela

Pamela — Wed, 05 Aug 2009 12:49:05 +0000

Wonderful sounding recipes.
I shared my long brined crock dills with vinegar to can on Real Food Wednesdays today. Not the optimum way to go but when you become inundated with dozens and dozens of pickling cucs and there’s no way you can eat them up in a reasonable amount of time – canning them was the best solution for me.
I really like the way you fermented the many different veggies. Picture is beautiful. Going to give some of these a try with more veggies as they continue to come before the growing season is over till next year.
But could you please explain the parts in the recipes…..using vinegar then saying optional for speed pickles – do not use if fermenting??? I would just like to understand better what you are saying here.