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Pickles homemade

Discussion in 'Gardening in Thailand' started by dave111, 11 Sep 2012.

  1. dave111

    dave111 Thread Starter teacher

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    Made 10 jars of these pickles from small thai cucmber last week!
    took me 50 baht of pickles and some vinegar, peppers, dill (foodland) and water.

    30 minutes to make and opened the 1st jar yesterday!

    really nice


    [video=youtube;EZ9nvRcgNyM]http://www.youtube.com/watch?v=EZ9nvRcgNyM[/video]
     
  2. THX 1133

    THX 1133 Active Member

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    Nice one; simple and easy. I've been using the cold-pack method for pickles (sweet/sour).
    Dill here is Pak Chee Lao and it's available at most but not all fresh markets (most Thai's think it smells bad). Cheers.:cheers2:
     
  3. dave111

    dave111 Thread Starter teacher

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    I just bought the dill @ the supermarket and paid 11 baht for a pack but guess you can get it anywhere..
    pak chi is a bit more like fresh coriander I thought but I ll google it

    - - - Updated - - -

    .. Just because I dont like coriander haha
     
  4. ramses

    ramses Well-Known Member

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    how hard is it to make sweet dills? and why the bloody hell can't I find cilantro in Thailand?
     
  5. THX 1133

    THX 1133 Active Member

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    LOL, are you blind? Pak chee is cilantro (aka Chinese parsley) and is everywhere; Thais couldn't cook without it. Pak chee lao is dill. :smile2:
     
  6. ramses

    ramses Well-Known Member

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    did not know they were the same ... :biglaugh: thanks!
     
  7. THX 1133

    THX 1133 Active Member

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    LOL, Pak chee, cilantro, Chinese parsley, and coriander; all the same spice/herb.

    :biglaugh: Are you married to a Thai? They can be an infinite resource for all things Thai. :smile2:

    I hope you can see my tongue firmly planted in my cheek. :righton:
     
  8. crew

    crew Faber College Member

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    very good in and issan soup called gaeng om.
    seconded.

    in case anyone doesn't know, coriander is to brit eng as cilantro is to am eng.
     
  9. ramses

    ramses Well-Known Member

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    wow, i am glad i have never professed any culinary expertise... well, now I know.
     
  10. THX 1133

    THX 1133 Active Member

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    I've got a half decent kitchen (oven, stove, M-wave, pots, pans, etc.) and use the heck out of it when I can't look another grain of rice in the eye; so-to-speak. :smile2:
     
  11. ramses

    ramses Well-Known Member

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    I enjoy cooking, but the wife is so damn good at it, I rarely do.
     
  12. THX 1133

    THX 1133 Active Member

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    Before we got married, my wife assured me she couldn't cook (didn't believe her). She can cook very well (makes a mean omlette), but is so busy with the job she has no time. I tend to the vegetarian (not vegan) side of things, so I rarely cook with meat.
    Back in the states I cooked all the time. I'd kill to have my cast iron pots here. I really miss them; the original non-stick cookware. :happy1:
     
  13. hhiser

    hhiser New Member

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    So was this to introduce the Peter Piper Pickle tongue twister?
     
  14. crew

    crew Faber College Member

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    if you pickle the cucumbers without alum, do they stay crunchy?
     
  15. THX 1133

    THX 1133 Active Member

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    Since I do a fresh pack (no alum), yes. Up to a point. I slice them cross-wise to make "chips". They never turn to mush though.
     

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