Pickles are the new bacon

All things outside of Burning Man.

The pickled item that gets my goat is..

Beets
3
4%
Peppers
2
3%
Okra
12
17%
Dill spears
15
22%
Asparagus
8
12%
Eggs
7
10%
Pigs feet
14
20%
Those nasty red sausages at the gas station
8
12%
 
Total votes : 69

Re: Pickles are the new bacon

Postby ultratang7 » Mon Aug 20, 2012 1:50 pm

Image
I posted this picture in another thread, but thought it seemed relevant here. These are some hot pickled carrots and green beans that I made to be used as garnish for bloody mary's/snacking around camp.
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Re: Pickles are the new bacon

Postby Foxfur » Mon Aug 20, 2012 3:04 pm

ultratang7 wrote:Image
I posted this picture in another thread, but thought it seemed relevant here. These are some hot pickled carrots and green beans that I made to be used as garnish for bloody mary's/snacking around camp.

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Re: Pickles are the new bacon

Postby Thecatman » Thu Sep 06, 2012 9:11 pm

I just tried deep fried pickles this past weekend at the rib cookoff in Sparks. They were good but not really what I was expecting.
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Re: Pickles are the new bacon

Postby junglesmacks » Fri Sep 07, 2012 6:47 am

Foxfur's pickled quail eggs were the mf'n BEE'S KNEES, yo..
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Re: Pickles are the new bacon

Postby Foxfur » Fri Sep 07, 2012 8:50 am

Aww JS, I'm so glad you liked 'em!
The little black spots were from the allspice. Gonna work on that next year...

I have a confession to make. I held back one jar for me, ALL FOR ME! :D

And curse my spotty memory but I loved one of the ePlayan's pickled wax beans, yummah!
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Re: Pickles are the new bacon

Postby VultureChow » Fri Sep 07, 2012 9:00 am

I think those were mine. With the wasabi and ginger?

Loved the eggs as well. Totally going to make some for snacking especially as I found quail eggs recently in an asian market reasonably cheap.

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Re: Pickles are the new bacon

Postby Schtev » Fri Sep 07, 2012 9:50 am

I brought pickles this year. Fuck was that ever a good idea. Instant cure for Playa throat, and even helps the nose a little.
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Re: Pickles are the new bacon

Postby Xdominant » Sat Sep 08, 2012 7:36 pm

Thecatman wrote:I just tried deep fried pickles this past weekend at the rib cookoff in Sparks. They were good but not really what I was expecting.


Yeah. Sonic used to sell those back when I lived in Kansas. The called them "pickleos" or somesuch. Another brazen attempt to stop your heart before you'd think you were finished with it.
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Re: Pickles are the new bacon

Postby Foxfur » Sun Sep 09, 2012 10:07 am

VultureChow wrote:I think those were mine. With the wasabi and ginger?

Loved the eggs as well. Totally going to make some for snacking especially as I found quail eggs recently in an asian market reasonably cheap.

ETA: Thanks for the stencil job. Drawingablank got it to me, and it's perfect.

YES YES YES! Those were AMAAAZING! I'm going to try to duplicate those :D

Xdominant wrote:
Thecatman wrote:I just tried deep fried pickles this past weekend at the rib cookoff in Sparks. They were good but not really what I was expecting.


I tried 'em at Hooters. They were sooo good! Try 'em with Tabasco sauce. Orgasmic...
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Re: Pickles are the new bacon

Postby junglesmacks » Thu Sep 27, 2012 9:32 am

Image
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Re: Pickles are the new bacon

Postby mdmf007 » Sat Sep 29, 2012 6:25 pm

I can honestly say that there is no way pickles are the new bacon, only new and improved bacon is the new bacon made from pigs that are happy and listen to Dub all day long.
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Re: Pickles are the new bacon

Postby Simon of the Playa » Sat Sep 29, 2012 6:41 pm

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Re: Pickles are the new bacon

Postby Wrainy » Wed Nov 28, 2012 9:29 pm

Anyone know how long pickle juice can sit out before it goes bad? Our camp has some thoughts on pickle juice for next year, but not sure about storage. We plan to can/seal up our brine, but are worried about leaving juice out in the heat.
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Re: Pickles are the new bacon

Postby theCryptofishist » Wed Nov 28, 2012 9:55 pm

The salt or vinegar kills most germs--that's why it's been a preservation method for centuries--millennia likely...
That being said, I refuse to give this kind of advice.
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Re: Pickles are the new bacon

Postby Box Burner » Wed Nov 28, 2012 10:44 pm

About vinegar for pickles:
Use commercial white vinegar with at least 5% acidity. While cider and malt vinegars can add flavor subtleties, they also darken light-colored vegetables.
You can also use "pickling vinegar" (7% acidity) to make your pickles more sour.
When making the pickles the vinegar will be diluted by adding water.

Some of the pickles found on the shelf in the grocery store, like those found in the refrigerated section, may have lower acidity and require refrigeration. Note that many varieties of pickles say to "refrigerate after opening". This may be due to liability reasons however.

I would distrust pickle juice (along with the pickles) that has been left out if it becomes cloudy.
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Re: Pickles are the new bacon

Postby mudpuppy000 » Thu Nov 29, 2012 9:10 am

theCryptofishist wrote:The salt or vinegar kills most germs--that's why it's been a preservation method for centuries--millennia likely...
That being said, I refuse to give this kind of advice.


Yeah, that's the whole point of pickles, to preserve food without refrigeration. :)
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Re: Pickles are the new bacon

Postby FIGJAM » Thu Nov 29, 2012 9:15 am

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Re: Pickles are the new bacon

Postby Roberto Dobbisano » Thu Nov 29, 2012 9:18 am

mudpuppy000 wrote:
theCryptofishist wrote:The salt or vinegar kills most germs--that's why it's been a preservation method for centuries--millennia likely...
That being said, I refuse to give this kind of advice.


Yeah, that's the whole point of pickles, to preserve food without refrigeration. :)




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Re: Pickles are the new bacon

Postby mudpuppy000 » Thu Nov 29, 2012 9:18 am

Box Burner wrote:About vinegar for pickles:
Use commercial white vinegar with at least 5% acidity. While cider and malt vinegars can add flavor subtleties, they also darken light-colored vegetables.
You can also use "pickling vinegar" (7% acidity) to make your pickles more sour.
When making the pickles the vinegar will be diluted by adding water.

Some of the pickles found on the shelf in the grocery store, like those found in the refrigerated section, may have lower acidity and require refrigeration. Note that many varieties of pickles say to "refrigerate after opening". This may be due to liability reasons however.

I would distrust pickle juice (along with the pickles) that has been left out if it becomes cloudy.


I'm not sure about pickling with vinegar, but if you pickle in salt brine, you are actually encouraging bacteria to grow in it (lactobacillus). They produce lactic acid which makes the food sour and preserves it. Turning cloudy is pretty normal with this method.

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Re: Pickles are the new bacon

Postby theCryptofishist » Thu Nov 29, 2012 7:34 pm

If there is controversy, this board will find it. Including in pickles.

Next up, OneEyed Dick and Eric extoll the virtues of salt pickles.
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Re: Pickles are the new bacon

Postby H.G.Crosby » Thu Dec 13, 2012 2:36 pm

[media]
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Re: Pickles are the new bacon

Postby H.G.Crosby » Sat Dec 15, 2012 3:21 pm

"A long time ago, way back in history,
When all that came on sticks were
Twigs and bits of leaves,
Along came a man by the name of Heins the First,
And he invented a wonderful snack
That's sure to slake your thirst.

A barrel of pickles, made from scratch
With a secret recipe!
You take a stick and whittle it
As straight as straight can be.
You turn a pickle on its end--that is the trick;
You push in a stick and then you've got
A pickle on a stick

(Stick, stick, pickle-on-a stick, stick, stick!)

The recipe's still here today,
Though Heins has gone to Heaven,
Passed down the generations
To Heins the Fifty-Seventh;
So have a pickle on a stick,
Or two, or three, or four--
The snack on a stick so good that you'll
Be coming back for more!"
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Re: Pickles are the new bacon

Postby MisaBlue » Sat Feb 02, 2013 3:12 pm

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Re: Pickles are the new bacon

Postby Simon of the Playa » Mon Mar 11, 2013 4:29 pm

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Re: Pickles are the new bacon

Postby Captain Goddammit » Tue Mar 12, 2013 11:08 am

I'll be bringing lots of jars of pickles and anyone is welcome to the goddamn things - I'm only using them for the pickle juice as the world's best tequila chaser.
So far it seems that sweet pickles' juice is the best for a "pickle back"; have any of you done any research into this? What is the best type of pickles to get when you only give a shit about the juice as a chaser?
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Re: Pickles are the new bacon

Postby junglesmacks » Tue Mar 12, 2013 12:05 pm

Captain Goddammit wrote:I'll be bringing lots of jars of pickles and anyone is welcome to the goddamn things - I'm only using them for the pickle juice as the world's best tequila chaser.
So far it seems that sweet pickles' juice is the best for a "pickle back"; have any of you done any research into this? What is the best type of pickles to get when you only give a shit about the juice as a chaser?



Ahhh.. the elusive pickleback. Although.. I've never heard of it with tequila.. typically it's a whiskey thing.. and usually with Jameson's.

I'd go for the quartered dill spears a la classic Vlassic in the extra large jar at Wally World..
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Re: Pickles are the new bacon

Postby Captain Goddammit » Tue Mar 12, 2013 2:41 pm

You're right a pickle back is traditionally a whiskey thing but I find them much better with tequila, but it has to be GOOD tequila.
I'm liking sweet pickle juice for them and have been buying dollar-store jars of them and throwing the actual pickles away but I'll try the Vlassic quartered dill spears... at least maybe I'd also eat the pickles.

This calls for more research.
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Re: Pickles are the new bacon

Postby Turtleburp » Sat Mar 30, 2013 1:20 am

Rollmop juice - for that fishy flavour
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Re: Pickles are the new bacon

Postby theCryptofishist » Sat Mar 30, 2013 9:15 am

Well, I never!
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Re: Pickles are the new bacon

Postby lemur » Sat Mar 30, 2013 9:22 am

FREE MOP SQUEEZINGS!
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