20 hours ago, impulse said:

My favorite in Thailand was making bread and butter pickles. But I've also pickled radishes (reminds me of Seoul), watermelon rinds, ginger (for sushi), and several other cucumber flavors like dill and sweet.

There's a spice shop in Chinatown Bangkok, in the alley next to the Wat Mangkon MRT station. I just get a recipe off the interwebs and get the spices there. https://www.nguansoon.com/index.php?page=about&lang=_en

It's a shameless plug for that shop, but you're missing out on some of the best of Bangkok if you've never shopped there. That's also where I get the spices for my Italian and breakfast sausages, my pumpkin spice recipe, and my homemade barbecue sauce (if you're from Chicago, I tried to duplicate Russell's sauce, and it ended up pretty good.)

Okay! I'm on my way. For all Indian spices and products, Peng Lee is in the Asok wet market, entrance by the motorcycle win.

1 hour ago, IsmeUno said:

That's perhaps why it didn't penetrate. I made the same error the first time. You need to put them into the cooked liquid and let them cool in the jar.

Several scores in the peel also help with penetration. (No jokes, please, from those who've scored and penetrated!)

Okay! I'm on my way. For all Indian spices and products, Peng Lee is in the Asok wet market, entrance by the motorcycle win.

Pick up some ground clove, ground nutmeg, some cinnamon, and some ground allspice. Also, some celery seeds if you want to make cole slaw.

I'm not much in the kitchen, but I've been surprised how often I use them.

34 minutes ago, unblocktheplanet said:

Several scores in the peel also help with penetration. (No jokes, please, from those who've scored and penetrated!)

Quite possibly, but I didn't bother with that and they still came out okay. You need to leave them for a while though. Weeks, rather than days. For me it was the hot liquid that made the difference.

Quite possibly, but I didn't bother with that and they still came out okay. You need to leave them for a while though. Weeks, rather than days. For me it was the hot liquid that made the difference.

It's also helpful to dehydrate the cukes in salt first. It draws out the fluids. Then rinse the salt off of them before you pickle them. They'll soak up more of the pickling brine, and faster.

15 minutes ago, impulse said:

It's also helpful to dehydrate the cukes in salt first. It draws out the fluids. Then rinse the salt off of them before you pickle them. They'll soak up more of the pickling brine, and faster.

I'll give that a try next time and report back if I remember. For how long did they sit in the salt?

1 hour ago, unblocktheplanet said:

Is this the pickled limes at Foodland??? Likely bad vinegar and preservativ

1 hour ago, unblocktheplanet said:

Is this the pickled limes at Foodland??? Likely bad vinegar and preservative.

Never noticed a problem. They taste fine to me.

I used to make pickled baby octopus, and it is great as an entrée salad. I would not make a long-life one, but a lightly pickled one.
A light pickle is mainly for flavour, using a mild brine so it doesn’t overpower the seafood, but also keeps the seafood tender rather than turning it rubbery.
I gently simmered raw seafood in the pickling liquid until it was just cooked, then refrigerated it all.
I would only keep it in the fridge for up to a week. You can use the same method for other seafood and shellfish too, like squid, prawns, or firm chunks of fish, adjusting the simmering time depending on what you're using.
You can also add onion, herbs etc. for flavour.

I never used a strict recipe; I just made the pickling liquid to my taste before adding the seafood.

Edited Friday at 08:08 AM5 days by LosLobo

On 7/2/2026 at 11:28 AM, ColeBOzbourne said:

Not as talented in the kitchen as most of you, I just save the juice after I finish a jar of store-bought dill pickles, and put in some hard-boiled eggs to soak for a while. Pickled beets are my favorite. I've seen, but not tasted, a lot of pickled pig's feet with Mexican food, and pickled pig lips with Cajun food. Anybody up for that?

Pickled pig lips?

Sounds like one of the myriad of influencers now online.

On 7/2/2026 at 12:30 PM, novacova said:

Pickled stuffed green olives with garlic cloves.

Where are you buying the olives?

I love them.

Edited Saturday at 10:10 AM4 days by emptypockets

3 minutes ago, emptypockets said:

Where are you buying the olives?

Haven’t been able to find fresh green olives here.

4 minutes ago, emptypockets said:

I love them.

Same

11 minutes ago, novacova said:

Haven’t been able to find fresh green olives here.

Same

Shoppee ?

5 minutes ago, Ralf001 said:

Shoppee ?

Looked on shopee a number of times and never seen any. Still can’t find it. Link?

3 minutes ago, novacova said:

Looked on shopee a number of times and never seen any. Still can’t find it. Link?

https://shopee.co.th/%E0%B8%AA%E0%B8%94%E0%B8%88%E0%B8%B2%E0%B8%81%E0%B8%9F%E0%B8%B2%E0%B8%A3%E0%B9%8C%E0%B8%A1-%E0%B8%A1%E0%B8%B0%E0%B8%81%E0%B8%AD%E0%B8%81%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B8%AB%E0%B8%A3%E0%B8%B7%E0%B8%AD%E0%B8%A1%E0%B8%B0%E0%B8%81%E0%B8%AD%E0%B8%81%E0%B8%9D%E0%B8%A3%E0%B8%B1%E0%B9%88%E0%B8%87%E0%B8%9C%E0%B8%A5%E0%B9%84%E0%B8%A1%E0%B9%89%E0%B8%9E%E0%B8%B7%E0%B9%89%E0%B8%99%E0%B8%9A%E0%B9%89%E0%B8%B2%E0%B8%99%E0%B8%AA%E0%B8%94%E0%B9%86%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%E0%B9%86%E0%B8%9E%E0%B8%A3%E0%B9%89%E0%B8%AD%E0%B8%A1%E0%B8%AA%E0%B9%88%E0%B8%87-%E0%B8%A3%E0%B8%B2%E0%B8%84%E0%B8%B2%E0%B8%96%E0%B8%B9%E0%B8%81-%E0%B8%97%E0%B8%B5%E0%B9%88%E0%B8%AA%E0%B8%B8%E0%B8%94-%E0%B8%A3%E0%B8%B2%E0%B8%84%E0%B8%B2%E0%B8%AA%E0%B9%88%E0%B8%87-i.1180481688.51106031960?extraParams=%7B%22display_model_id%22%3A177382027623%2C%22model_selection_logic%22%3A3%7D

10 minutes ago, Ralf001 said:

Them some big looking olives they got there…

20 minutes ago, Ralf001 said:

https://shopee.co.th/%E0%B8%AA%E0%B8%94%E0%B8%88%E0%B8%B2%E0%B8%81%E0%B8%9F%E0%B8%B2%E0%B8%A3%E0%B9%8C%E0%B8%A1-%E0%B8%A1%E0%B8%B0%E0%B8%81%E0%B8%AD%E0%B8%81%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B8%AB%E0%B8%A3%E0%B8%B7%E0%B8%AD%E0%B8%A1%E0%B8%B0%E0%B8%81%E0%B8%AD%E0%B8%81%E0%B8%9D%E0%B8%A3%E0%B8%B1%E0%B9%88%E0%B8%87%E0%B8%9C%E0%B8%A5%E0%B9%84%E0%B8%A1%E0%B9%89%E0%B8%9E%E0%B8%B7%E0%B9%89%E0%B8%99%E0%B8%9A%E0%B9%89%E0%B8%B2%E0%B8%99%E0%B8%AA%E0%B8%94%E0%B9%86%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%E0%B9%86%E0%B8%9E%E0%B8%A3%E0%B9%89%E0%B8%AD%E0%B8%A1%E0%B8%AA%E0%B9%88%E0%B8%87-%E0%B8%A3%E0%B8%B2%E0%B8%84%E0%B8%B2%E0%B8%96%E0%B8%B9%E0%B8%81-%E0%B8%97%E0%B8%B5%E0%B9%88%E0%B8%AA%E0%B8%B8%E0%B8%94-%E0%B8%A3%E0%B8%B2%E0%B8%84%E0%B8%B2%E0%B8%AA%E0%B9%88%E0%B8%87-i.1180481688.51106031960?extraParams=%7B%22display_model_id%22%3A177382027623%2C%22model_selection_logic%22%3A3%7D

This appears to be guava, possibly mistranslated as olive.

2 minutes ago, novacova said:

This appears to be guava, possibly mistranslated as olive.

Possible yeah, I don t know never seen nor eaten an olive.