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Offlinesonamdrukpa
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Registered: 10/18/11
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"Pickling"
    #16106612 - 04/18/12 01:08 PM (11 years, 11 months ago)

On all these timed cooking competition shows the chefs pickle their vegetables before serving them up. I had thought pickling involved sticking veggies in vinegar for weeks or months - how do you get something pickled in 20 minutes?  Or are they doing something different - "pickling" so to say?


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OfflinegeokillsA
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Re: "Pickling" [Re: sonamdrukpa]
    #16106953 - 04/18/12 02:47 PM (11 years, 11 months ago)

If you heat your pickling liquid, you can get the vegetables to soften and absorb the pickling spice flavor much quicker.  The primary difference is that cold pickling over longer time periods will allow you to obtain an end product with more crunch while still garnering an intense pickling spice flavor.


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Invisibleherman the kid
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Registered: 03/08/12
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Re: "Pickling" [Re: geokills]
    #16107343 - 04/18/12 04:20 PM (11 years, 11 months ago)

A pickled red onion is the best addition to a taco, and it takes like an hour to do a quick pickle.

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Offlinesonamdrukpa
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Re: "Pickling" [Re: herman the kid]
    #16107461 - 04/18/12 04:47 PM (11 years, 11 months ago)

I never knew either of those things, thank y'all.


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Invisibleherman the kid
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Re: "Pickling" [Re: sonamdrukpa]
    #16109370 - 04/18/12 10:57 PM (11 years, 11 months ago)

This is a super easy recipe from Bon Appetit.  It's most definitely worth giving it a try.  I make them for tacos, my brother will eat them on anything.

Ingredients:
    * 1 medium red onion, thinly sliced (about 1 cup)
    * 1/4 cup red wine vinegar or apple cider vinegar
    * 1/2 teaspoon sugar
    * Kosher salt

Preparation:
Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.

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OfflineMoody Vaden
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Registered: 09/26/10
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Last seen: 10 years, 4 months
Re: "Pickling" [Re: herman the kid]
    #16116897 - 04/20/12 04:20 PM (11 years, 11 months ago)

You're thinking pickling vs lacto-fermentation.

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