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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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Sour pickles or sweet pickles... and why?
Name your poison.....
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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Sweet cured dill pickles.
Why? Er, I like them is why 
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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but why do you likes them?
Is it the shape, the texture?
or might it not be something else.....
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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Kosher Dill. Because I like the tart tast and they are crunchy
If you stand for Freedom, but you wont stand for war, then you dont stand for anything worth fighting for.
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I didn't know that they came in sweet or sour varieties. I've never had pickled anything, except the very occasional pickled onion.
No idea what a dill pickle is, either. Pickled herb?
David
[Updated on: Sun, 02 December 2007 16:58] |
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David they pickle a cucumber in a solution of viniger and Dill seeds and some other spices. You have never had a pickled egg? Im absolutely amazed. Never had a dill pickle on a hamberger. Man if you ever come to the states have you got a suprise coming. 
If you stand for Freedom, but you wont stand for war, then you dont stand for anything worth fighting for.
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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Flavour and texture
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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Oh, I have had pickled something-or-other -- gherkin? -- in a Big Mac. I guess that counts. It's not something I'd actively seek out, though.
As far as I know, I have never had a pickled egg.
David
[Updated on: Sun, 02 December 2007 18:45] |
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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A dill pickle is a small cuckumber which is seasoned with dill weed/seed and cured in a brine/vineger.
Yummy.......
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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What is the difference between that and a gherkin?
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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not alot..... but here, at the market, one can literally find 300 varities pf pickles......
yummy
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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I believe a gherkin is a type of cucumber they use to make pickles.
According to Wikipedia:
"Running an electrical current through a gherkin will cause it to glow like a fluorescent light"
(\\__/) And if you don't believe The sun will rise
(='.'=) Stand alone and greet The coming night
(")_(") In the last remaining light. (C. Cornell)
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cossie
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On fire! |
Location: Exiled in North East Engl...
Registered: July 2003
Messages: 1699
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... at least where I come from.
PICKLED (adjective): Descriptive of condition of euphoria induced by consumption of at least half-a-bottle of Speyside Malt Whisky.
Been there, done that, got the T-shirt. It's definitely sweet!
Of course, if you insist on talking about preserved foodstuffs, I don't think we Brits use the terms 'sweet' or 'sour' very much; they're all just pickles. My favourite (and I believe it's the biggest seller in the UK in terms of retail value) is beetroot, which is fairly sweet. In fact, like it so much that I sometimes drink the left-over vinegar when the jar is empty.
Second-best seller is pickled onions, which come in several varieties. I've never been keen on onions, raw or pickled, though for some strange reason I absolutely adore fried onions. There's nowt so queer as folk!
I also like pickled red cabbage (which is traditionally pickled in spiced vinegar) and of course white cabbage as coleslaw.
My grandmother used to pickle eggs in large stoneware jars, and when I was a teenager sneaking into pubs for an underage drink, almost every pub had a big glass jar of pickled eggs on the bar. They were served whole, in the little, crinkly-edged paper cases used for fairy cakes and such; you added salt and pepper to your taste. I haven't seen them around for years; being very much a working-class delicacy, they probably wouldn't fit in with the pseudo-sophistication of today's pub restaurants.
Oh, and just for Deeej - knowing how much he appreciates precision - Marc's dill pickle recipe is spot-on, and there is no difference whatsoever between a gherkin and a cucumber. A gherkin is simply an ordinary cucumber harvested when it's about a couple of inches long, though there are some varieties which have been developed especially to produce small fruits. They're all the same species, though. I quite like pickled gherkin (dill pickle) as a condiment with barbecued meat, but haven't eaten it in any other context apart from that already mentioned by Deeej - as an accompaniment to Burger King or similar hambergers.
Oh, and of course there's that British institution, Branston Pickle - a medium-sweet mixed vegetable pickle which is ideal for adding zing to boring sandwiches! Yum, yum!
For a' that an' a' that,
It's comin' yet for a' that,
That man tae man, the worrld o'er
Shall brithers be, for a' that.
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