Pickled Vegetables

[Easy-X]

Watching a Korean TV series they always seem to have a vast array of some lovely looking food, major player: kimchi. I'm quite a fan of the stuff. I would guess the closest European equivalent would be sauerkraut? Don't mind that either

It's not that I mind pickled onions (honourable mention for pickled eggs) and beetroot but British pickled veg seems a bit lacklustre in comparison.

Anyhoo, what are some other great picked/fermented veg from around the world?
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[stinkwheel]

It's also ludicrously easy to make. Literally jam the stuff tightly in a jar, pour brine over and leave it to sit for a few weeks.

I like pickled pears which aren't what you'd think. More what you'd hope the very nicest possible evelated and sprinkled with fairy-dust tinned pears in syrup would be like.

Nothing not to like about a pickled jalapeno too. Again, more bottled in hot brine than actually pickled.

The humble pickled onion is a staple. Also gherkins.

A Scottish tradition is you can't have stovies (a kind of meat and potato hash) without a helping of pickled beetroot.

The classic British fermented tastiness is Worcester Sauce which is effectively fermented tamarind and anchovy. I'd put that up against any of the overseas umami sources.

British cuisine also makes a huge, varied and tasty array of chutneys.
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“Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles.

[MCN]

Sharwoods Pickles: Lime and the Garlic Pickle excellent.

And their Mango Chutney score high.

Piccalilly.

All British.

Pataks I am not such a fan of.

(And also British)
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Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN.

[Nobby the Bastard]

https://www.youtube.com/watch?v=FjE080TGEEk
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[stinkwheel]

[hellkat]

Aw come on, the eyeties do a nice range of pickles - not vinegary sharp but with oil as well as vinegar: peppers, melanzane, sundried tomatoes, artichoke hearts. I guess its all part of the "antipasti" range.

They always seem to come in those jars with the red and white checkered lids.
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Not nearly as interesting in real life.

[stinkwheel]

Aye, can't beat a sundried tomato.

Let's not forget pickled capers too.
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“Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles.

[Freddyfruitba...]

You're all mad
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[Polarbear]

Whats brine in the cooking sense? I mean, I know it as the concentrated seawater that's left after distilled water has been produced from it. I doubt that's what you use in pickles.
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[stinkwheel]

[Easy-X]

I recall as a kid my mum doing pickled onions with home-made spiced vinegar but nobody seems to do their own any more. Such is the suburban lifestyle I suppose. However it's a point of pride in Korean households to make your own kimchi, to the extent one would purchase a dedicated kimchi fridge over a microwave or kettle.
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[Islander]

[Easy-X]

I did look into making my own but my spare time these days is always taken up with repairing bikes and cars
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[stinkwheel]

Kimchi is very easy to make, you make up the spiced brine then ram your sliced up cabbage and carrot into a jar, cover with brine, put the lid on and forget about it for a couple of weeks.

It'll keep for a good few weeks after that on a shelf but gets gradually stronger tasting. I don't refrigerate mine because it's usually finished long before it would become an issue

I have fermenting jars which have a blow-off valve for if they go over-pressure. You'd probably want to crack the seal periodically if you were using an ordinary jar.

Another thing I make which is technically vegetables preserved in salt is bullion which beats stock cubes hands down. It keeps well in the fridge and keeps forever in the freezer (and has a high enough salt content it doesn't freeze solid). I make a huge batch periodically and dehydrate it in my dehydrator, then it keeps almost indefinately in a sealed jar. Just throw in a spoon or two into any sauce/stew/curry you'd want stock for or if it seems a little on the watery side.
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“Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles.

[A100man]

Get yourself round to your local Polish store..
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[MCN]

I forgot capers.

Anything Jalapeno, Chillie or capsicum in general can go fuk itsel.

They are the devil.
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Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN.

[Shaft]

[Freddyfruitba...]

[Shaft]

[colin1]

[MCN]

I was in Iran long time ago, the guy we were working for produced 10 year old pickled garlic cloves.
We scoffed the whole jar.
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Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN.

[Shaft]

[ThunderGuts]

Loads of great stuff above, something a bit different I had in some of the brewery taps in Prague was essentially pickled cheese; something a bit like brie, in oil with spices, garlic and raw onion. Served with rustic bread. Very moreish although you do hum of onion for days afterwards. In Bavaria I've had slices of cheese in vinegar which were served with rye bread (and washed down with smoked beer). Lush.

I tried to make sauerkraut once but it went a bit manky; my dad makes kimchi, I should get him to share the recipe as I love the stuff.
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TG.

[MCN]

[MCN]

https://youtu.be/7UdquGa6jBs
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Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN.