Pickle report, holiday edition

Jan 04, 2009 12:22

The holidays have been un-surprisingly themed with pickles. Many pickles were eaten, many pickle recipes were pondered, pickle-loving friends were made, and many pickle-related gifts were given.

The first gift from seyewailo was a huge 2-gallon glass jar that's perfect for a whole bunch of fat gherkin-style pickling cucumbers. I immediately transferred the ( Read more... )

pickles

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keesafinn January 5 2009, 19:27:08 UTC
so my people pickle salmon, herring (well most fish really) and carrots at least that is what you see most but this is a fascinating
I must try some next time I am in town!

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fattest January 5 2009, 19:40:45 UTC
I would like to pickle herring. I fucking love that stuff, and it is most certainly food of my Frisian people. I don't know if you can even buy fresh, unpickled herring here, so I might have to stick with the store-bought, already-pickled variety.

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keesafinn January 5 2009, 19:52:54 UTC
well I have a recipe for pickled salmon that might work for the herring if you would like it.....I would have to find it in my files and papers
it is my grandmothers recipe

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fattest January 6 2009, 00:21:05 UTC
Yes, I would LOVE to try it. Pretty please, send it over when you find it!

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bunnyborealis January 7 2009, 04:18:27 UTC
I'm absolutely *certain* I have a recipe for sill (pickled herring) among my cookbooks - the church where I grew up (all Swedes) produced a cookbook as a fundraiser - so all the ladies in the church contributed their specialties, if they were willing to part with family secrets. I'm assuming there would be tips on where to find the fish. Of course, Boston, New Bedford, and other New England port towns had fresh supplies...

And, I definitely want to hear how your whey pickles turn out. It sounds just so ... Icelandic!!!

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fattest January 8 2009, 01:10:52 UTC
Ok, send me a recipe and if I can find some herring I will try it! Very exciting!

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My moster Hulda's recipe for sill bunnyborealis January 8 2009, 05:13:37 UTC
3 herring
1 cup white vinegar
1/2 cup sugar
1/2 cup chopped onions
3 or 4 bay leaves
10 crushed allspice

Soak herring after splitting and skinning them. Remove bone. Cut crosswise in small strips. Mix ingredients and pour over herring. Let stand overnight.
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[NB: I'm certain that this thing about standing overnight is an underestimation, as I can remember the stuff sitting around for about a week and a half before yule. Refrigerate after opening. You get different flavors depending on the type of the vinegar - so wine vinegar, cider vinegar, or industrial strength vinegar all have different results. I was surprised to notice just how much sugar was in it - but I remember that our gurkor recipe was also sweet, so perhaps that's just the way we flavored things. I know it takes some of the bite out of the onions to have that sugar there.] Oh, and white wine vinegar was used, just to get our family "secret."

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Re: My moster Hulda's recipe for sill fattest January 12 2009, 01:07:32 UTC
THank you!!!!

Now to find the fish! I wonder if Berkeley Bowl has some. Hmm...

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