[in the trees]

Who's got some quick pickle recipes? Gotta use up some extra cukes. I've been using a good one (spicy) that I've been using from Epicurious but looking for more options. Thanks.

toby

 

[stinkyboy]

http://www.ridemonkey.com/forums/showpost.php?p=2540257&postcount=25

 

[DRB]

http://www.ridemonkey.com/forums/showpost.php?p=2540257&postcount=25

Those aren't pickles. They are koolickles.

 

[stinkyboy]

 

[Jr_Bullit]

homemade tartar sauce! Great on bbq'd salmon sandwiches:

chopped onion
worcestershire sauce
lemon juice (fresh is best)
salt
pepper
dill
pickles
mayonaise

All to taste

Toast up some sourdough. BBQ/grill/or pan fry salmon steaks (I like to use my george foreman grill for this, less sticky)
Put salmon on bread, add tartar sauce, sandwich the bread, then grill it for a couple of secs on the grill (so is toasty) -

Add a tomato if you like em

Chow down (and get messy!)

 

[Jr_Bullit]

Oh - and you can use that tartar sauce, and add (pick one)
canned tuna for a tasty and fast tuna salad - toss in some chopped olives if you want a wee bit of extra flavor

or - boiled eggs for a great egg salad samwich.

 

[stinkyboy]

 

[Jr_Bullit]

More:
Fried dill pickles: http://allrecipes.com/Recipe/Fried-Dill-Pickles/Detail.aspx (sounds kinda gross to me...but whatever)

Dill pickle sushi: http://allrecipes.com/Recipe/Dill-Pickle-Appetizers/Detail.aspx

In the microwave: http://allrecipes.com/Recipe/Microwave-Bread-and-Butter-Pickles/Detail.aspx

now you just need some green eggs and ham!

 

[bean]

Something I learned from a friend is that vinegar strength was changed at some point, so really old pickle recipes may have to be modified to account for that. Otherwise your kitchen can become a botulism factory.

 

[BikeGeek]

Why use vinegar when you can do a proper bacterial fermentation?
http://www.bodensatz.com/staticpages/index.php?page=Pickles-and-Kraut