Pickle Time!

Foodimentary.com tells us that today is a National Pickle Appreciation Day. I think the best way to show pickles that you appreciate them is to make them.  I am repeating three old “pickling” posts. All three recipes, as well as about 100 more different ones, are in my book Kool Kosher Kitchen, only one click away at amazon.com/author/koolkosherkitchen.

When you hear “pickles,” what usually comes to mind? I’d bet cucumbers and maybe tomatoes. You won’t see cucumbers here, although they are mentioned, but we’ll start with tomatoes and proceed to more exotic vegetables. Bear in mind that these are older posts (for instance, I first posted Pickled Tomatoes in May, before Shavuos).

Pickled Grape Tomatoes.jpg

Pickled Grape Tomatoes


Pickled Tindora

pkld kale stms 3Pickled Kale Stems

A little note: I have been adding carrot sticks to kale stems and pickling them together, with spectacular results. Try it and enjoy, Beautiful People!


26 Comments Add yours

  1. Thanks for sharing Dolly. When I was very young, I fondly remember visiting my Dad’s Father who was 98 years old and he used to have a large wooden vat filled with pickled green tomatoes that he used to love to make. We would take jars of the back with us after our visit and always enjoyed them.

    Liked by 1 person

    1. I am so glad my humble posts elicited fond memories, Gary. Thank you for making my day!


  2. Garfield Hug says:

    I love pickles. In our neck of the woods, we have “achar” pickles made of cucumber, carrots, radish and cauliflower.

    Liked by 1 person

    1. I’ve seen those, but I usually don’t combine cucumbers with hard and crunchy veggies, as the cukes turn too soft in mushy to my taste. But I do cauliflower and radish with carrots, beets, and sliced ginger.


      1. Garfield Hug says:

        Interesting that you know what I mean about “achar”- thanks for your easy recipe.

        Liked by 1 person

      2. Oh, I didn’t know; I asked my Japanese lady friend who said, “But you’ve had it in my house many times and always complained that the cukes were too soft.” She makes it using rice vinegar, but I prefer natural fermentation.


  3. purpleslob says:

    I remember the pickled tindora post, but I must have been out of the class eating, during the pickled kale stem class!!
    Passing on this post to a little boy who loves pickles!!

    Liked by 1 person

    1. Thank you so much, dear purple person!

      Liked by 1 person

      1. purpleslob says:

        My pleasure as always!

        Liked by 1 person

  4. There’s nothing like a good pickle! Maybe someday i will be able to learn to make them.

    Liked by 1 person

    1. But dear Mimi, it’s the easiest thing in the world: salt and boiling water, garlic, dill or cilantro, and some peppercorns, and just let it sit for a couple of days.


  5. NEW PATHWAYS says:

    Can I use your pickling method at this time of year with various hot peppers and cucumber tomato blend?

    Liked by 1 person

    1. Dear Sam, cucumbers and tomatoes are not friends in a pickling jar, so you can definitely use my method, but you’ll have to pickle them separately. Hot peppers are good with both, or any veggies, but beware! – fermenting process makes them even hotter. Good luck!

      Liked by 1 person

      1. NEW PATHWAYS says:

        Thank will keep in mind!

        Liked by 1 person

      2. My pleasure, darling – enjoy!


  6. davidyochim says:

    Interesting, I have had a lot of pickled foods, but never tomatoes…

    I am going to experiment with making sugar free bread and butter pickles with cucumbers and habanero peppers.

    Thank you for following my blog https://davidsway.blog

    If it’s ok, with full credit to you, and a link to your blog, I may like to share some of your recipes with my readers.

    Liked by 1 person

    1. Thank you so much, David, for stopping by!
      Cucumbers and habanero peppers should be excellent together – good luck!
      I always appreciate when people share my recipes, so go right ahead, and thank you!


      1. davidyochim says:

        Thank you! I have used cucumbers with jalapenos before. But, despite the heat, I really love the taste of habanero. I go through a bottle of habanero hot sauce about every two weeks.

        If I use any of your recipes, you will be credited and a link to your blog will be used. I love sharing healthy recipes with my readers.

        Liked by 1 person

      2. Thank you, David; I also like reblogging interesting and healthy recipes to share with my readers.


  7. Elizabeth says:

    I don’t know why I don’t think of pickled tomatoes more often. This post reminded me and I’m determined to make some next summer!

    Liked by 1 person

    1. Meanwhile, you can pickle whatever you have on hand: carrots, beets, turnips, celery, etc.

      Liked by 1 person

      1. Elizabeth says:

        Carrots! Great idea! I ended up with a lot of carrots and was at a loss as to what to do with them! Thank you, Dolly

        Liked by 1 person

      2. My pleasure, and if you have any other root veggies, such as beets or turnips, you can throw them in together with carrots.

        Liked by 1 person

  8. Reblogged this on koolkosherkitchen and commented:

    It’s all Carol’s fault, Beautiful People! Lovely and versatile Carol of https://carolcooks2.com reminded me of the National Pickle Day. Enjoy!


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