Summer is coming. I think there is nothing better than an icy cold martini on a hot summer evening. What food goes well with a martini? Something pickled! I love a plate of cheese and crackers with an array of pickled fruits and vegetables to accompany my martini.
Everything I’m going to discuss is a refrigerator pickle, not canned. They aren’t shelf stable and need to be kept in the refrigerator. This means you are free to experiment.1 I have read hundreds (literally) of pickling recipes in an attempt to come up with a base recipe that you could riff off of and create your own recipes – much like dressing is a 3:1 oil to vinegar ratio. I cannot claim that I have defined one from my investigation. The recipes are all over the place. Some have no salt or no sugar. Others use lots of sugar, but no salt, some use lots of salt and no sugar.
Michael Ruhlman in Ratio says a brine should be a 20:1 ratio of water to salt (2 ½ cups water to 2 T Morton’s kosher salt) and he uses it for some fermented style pickles, though not refrigerator pickles. Tamar Adler of An Everlasting Meal gives several suggestions. First, she says you can use nothing but vinegar and salt. For a brine, she suggests using one and a half times as much vinegar as water and for every four cups of liquid, add ¼ cup salt and ¼ cup sugar and simmer until they dissolve. Or, don’t measure and adjust the salt and sugar until you like it (Chapter 18). I find her suggestion a little too sweet and salty, so I adjust. The goal is to help you understand the techniques used.
In general, for the kind of pickles I’m talking about, you need vinegar, water, salt, sugar and spices. For my experiments, I use 1 cup water, 1 cup vinegar, 1 tablespoon each salt and sugar. Then add additional spices depending on what you are pickling and your own tastes. It is easy to scale up if necessary and I frequently adjust the level of salt or sugar.
I have used this to pickle cherries by adding cinnamon and cloves. Pack a clean jar with pitted cherries. Put the vinegar, water, salt and sugar in a pan, add a cinnamon stick and a teaspoon of cloves and bring to boil (for the basic brine – scale up as necessary). Once the brine is boiling, remove from heat and pour over the packed cherries. Make sure all the cherries are covered with the brine. Let cool uncovered to room temperature, then cover tightly and store in the refrigerator. They are ready to eat after sitting overnight (12 hours). I love them with duck or tossed into a salad.
I’ve used this basic brine with cauliflower adding onion and a few sprigs of fresh thyme. I put the onion and thyme in the jar with the cauliflower and poured the basic brine over it. Again, cool to room temperature then close tightly and put in the refrigerator. They were crunchy and made an excellent addition to salads (as well as just eating them with a martini) or alongside fish.
The next few recipes all come from someone else, but are ones I really like. They also show the wide variety of pickling recipes. I will note that when I follow the recipes, I don’t often have enough brine. In those cases, I just top up the jars with vinegar. What I hope you learn is that there are many ways to make pickles. Each recipe is done in a different way.
First, are pickled carrots. I have this recipe written on a card and have no idea where it came from. I cut the carrots into matchsticks and slice onions thin. I pack them into a quart jar. Then, I toast 1 T mustard seed, 2 t coriander and 2 t black pepper corns. Then I add the brine ingredients. The brine is 1 cup apple cider vinegar, 1 cup water, 2 T kosher salt and 3 T sugar. Bring that to a boil, stirring to make sure the salt and sugar dissolve, then pour over the carrots. Cool to room temperature, then cover tightly and store in the refrigerator. I use them in fish tacos or serve them with pork chops. These are addictive and I make them frequently -they should last for up to a month though mine never last that long because I eat them a cup at a time. I also make smaller recipes and eat them, so that I don’t have to worry about getting bored. I’ve also used the leftover brine in place of vinegar in salad dressings. Works really well.
My pickled mushrooms recipe comes from the Washington Post. These are supposed to sit in the refrigerator for a week before eating. I never make it – day 5 I’m eating some of them with a roast chicken, a steak, or just on their own. The recipe says they will last for several months, but again, mine don’t last that long (though I usually only make half a recipe.)
Next are pickled grapes. The recipe comes from Simple, Fresh, Southern by The Lee Brothers. I enjoy these because they are sweet and spicy. I’ve given them to a neighbor who used them in martinis instead of an olive. I toss these in salads and also serve with roast pork. The recipe is 6 cups mixed red and green seedless grapes (I just use red), 2 cups of white vinegar, 1 cup of water, 2 tablespoons kosher salt, 2 teaspoons sugar, 3 cloves of garlic, peeled and crushed, leaves from a four inch sprig of rosemary, ½ teaspoon crushed red chile flakes.
Pack the grapes into 3 pint sized glass containers with lids. Put water and vinegar into a sauce pan, and add the salt, sugar, garlic, rosemary and chile flakes. Heat to a simmer, then remove from heat and divide among the three pint sized containers. Cover loosely and let cool to room temperature. Then cover tightly and store in the refrigerator. They are ready to eat after an hour in the refrigerator. Keep for two weeks if they last that long.
The last recipe I want to discuss is pickled apples. This recipe comes from the apple council and I don’t have a link. Served with cheddar cheese (and a martini), these are awesome. I’ve also laid pickled apple slices on top of a pork loin for the last ten to fifteen minutes of cooking. This recipe is different in that you don’t heat the vinegar mixture. Tamar Adler of An Everlasting Meal suggests just putting vegetables into leftover brine from pickles or capers and letting them pickle, so this is similar to that idea.
Use 1 English cucumber (unpeeled), sliced thin and tossed with 1 tablespoon salt. Let sit for 20 minutes, then rinse and drain. Meanwhile, core and slice thin two apples (unpeeled), 2 medium shallots (or ½ red onion) and 1 jalapeno pepper, sliced crosswise. Whisk together ¾ c apple cider vinegar, 1 cup water and ½ cup sugar (I use ¼ cup). Add a cinnamon stick and a star anise pod to the vinegar mixture and pour over the apples, shallots and jalapeno. Add the cucumber and toss. Let sit for 30 minutes and serve. Keeps in the refrigerator in a tightly covered container for two weeks. These are great on sandwiches. I’ll also note that when I haven’t had a jalapeno available, I’ve substituted crushed red pepper flakes.
I hope the recipes I’ve shown here demonstrate the wide variety of things that can be pickled and the wide variety of pickling brines that can be used. I’ve also given you a few basic brines to use for experiments. I hope this inspires you try pickling vegetables or fruit. I can imagine using a basic recipe to pickle peaches with habanero peppers, or green beans with some marjoram and garlic. Much like salad dressings, pickling fruits and vegetables is an opportunity to experiment and be creative. There aren’t any wrong answers, just make what you like.
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1 If you find a canned pickle recipe you like, you can use it for refrigerator pickles. You can’t go the other way. Don’t screw around with canning recipes. Botulism doesn’t make you sick; it makes you dead.
Comments
205 responses to “I Can Pickle That!”
Nice pussy.
No love for Babs? She’ll be so jealous!
This is an outrage! Glibertarians is prioritizing beer posts over Pickle posts. Also, who is Gilbert Arian and why does autocorrect think I know him?
しょうがない!
(Really, really bad pun…)
That pun gets you whacked in the head if you’re on TV.
Cheddar cheese, pickled apples, and martinis? Sign me up.
Sadly, Oscar needs to suck it up and realize that pickling recipes aren’t all about him.
Chances of a cat actually figuring this out? ZERO.
Nice post, BTW. The spousal unit and I have been doing canning recipes for a couple of years now using a microwave for the final sterilization, rather than re-steaming/boiling. So far, so excellent. Cuts down on the mess a bit, too . . .
LOL I don’t know many times I’ve told my cats that the universe doesn’t revolve around them.
Spoiler Alert: They didn’t listen.
How’d you know??
Only two things will humble my cats, the vacuum and my 6 y.o. They just disappear until both of those are gone.
With refrigerator pickles you don’t have to sterilize anything. Just be clean.
But you should run it through the autoclave anyway – only way to be sure.
Neat – I want to try the carrot one.
That’s one of my favorites.
I’m not a sweet pickle fan, but love them sour, salty and spicy.
It never occurred to me to try pickled fruit.
That seems odd to me. Fresh grapes and cherries are delicious. After seeing ?’s cake, I’m willing to trust her, though.
It’s a way to keep them longer
The wife would like that. Gluttony is my vice when it comes to grapes.
“So I see this wino eatin’ some grapes. I tell him “Hey, you have to wait!”
/MH
Sweet dills are essential in my tuna salad. But yeah, otherwise don’t like ’em.
It seems like it should be a euphemism…and yet, it doesn’t fit.
Confused! ?
Doggeh!
I will try these recipes.
My favorite store bought pickles:
https://www.amazon.com/photos/shared/zTTHWzpZTGqkRoubtVPLfQ.QV00oCmpizgxuwMOjDuZkp
Made with rye whiskey. Highly recommended.
Great. Now you’ve made me need to pour a Manhattan. Thanks a lot.
“made me”
? ???
What kind of bitters do you use?
I stick with Angostura, but I’m middle aged and boring.
#metoo on both counts
It’s the only one I’ve seen anywhere, and in my supermarket.
I’ve tried many bitters in the last 40 years or so. I’m always surprised at how well-balanced and useful Angostura Bitters are. I always come back to them.
Angostura (regular)
Angostura is the awesome standby, but if you want to vary it up a bit I’d recommend trying Peychauds or Fee Brothers Old Fashioned which are both excellent and have totally different flavor profiles.
I’ve heard of Peychauds. When this runs out I’ll take a closer look in my liquor stores. Can’t believe I never used them before a couple months ago. But then I was never really into making anything at home more serious than a gin and tonic until recently.
I got Peychauds for rye, but I like the taste over Angostura now for any bourbon/whiskey old fashioned.
Try Peychaud’s with rye.
I have peychauds and agnostics. Both are good.
Whatever autocorrect
My oldest boy sometimes can’t get to sleep, so one nite I made him a “sleeping potion”. Two dashes of Peychauds in an ounce or two of soda water. Total placebo but it does the trick every time he gets like that. One night I was out and my wife made him one with Angostura. Didn’t do the trick. He eyed it suspiciously. “This isn’t the right way to make this.”
Bitters and soda was a hangover cure at a bar where I used to work.
I’m happy to see you appreciating rye and it’s glorious offspring.
Yeah, this is up there with Negroni on my list of new favorites.
If you haven’t yet made a rye old fashioned I would recommend. I like it with an orange slice, although I’m sure some purists would disagree with that (just don’t muddle it up, drop it in at the end and stir a couple times).
Hm… I wonder what orange blossom water would do to that. I rarely have fresh fruit lying around.
Or orange Angostura which I also have on hand.
I would absolutely recommend orange blossom water added to a manhattan for a change. Just a drop or two will change it up. You could also definitely make an old fashioned with orange bitters instead of an orange slice. It is the original cocktail. Rye or bourbon, sugar or simple syrup, bitters, one splash of water and ice. A cherry or orange slice are totally optional garnishes and purists would say unnecessary.
No. The cherry is essential.
I don’t do garnishes either. I got the orange blossom water for Ramos Gin Fizzes but I found it adds a nice flavor to other drinks too. My Halal supermarket across the street has all kinds of waters – apparently they’re popular in desserts. Will experiment!
I like these cherries
https://shop.roths.com/shop/?product_id=8010362
Try bitters on vanilla ice cream. I did some Angostura like that for my two teenage nephews. They OMNOMNOMNOMed their way through that ice cream in record time. ”What was that stuff, Uncle BEAM?”
Vanilla extract is great in various cocktails too.
My favorite are Milwaukee Dill’s. I also like me some pickled peppers and use them in my chili and other things, these I eat like a regular pickle (it says hot, but they aren’t that hot.)
They are not hot.
They are also not worth anywhere near $26 dollars a jar.
4 or 5 max.
That has to be a mistake.
I’m going to assume the variety of vinegar depends upon budget and taste. I think I still have apple cider vinegar left. I know I have a gallon of plain distilled vinegar unopened. I may be running low on salt.
You need to up your ? game. Hickory smoked sea salt, pink Himalayan, chipotle smoked bacon sea salt, kosher, black garlic sea salt…
Someone sounds a little salty to me.
?
I left off the ghost pepper sea salt, as it would be a bit spicy.
Salt is a supremely important kitchen ingredient.
Yeah, I found that out when I started cooking a lot more meals from sort-of scratch instead of a box.
What one chef said about why home-cooked meals don’t taste better than they do (or more like good restaurant meals): “Not enough butter, not enough salt, and not enough heat.”
Amen.
What the hell is he talking about? I cook better on my worst day than the best restaurants anywhere.
A. He’s talking about the average home cook who doesn’t use enough butter or salt and is afraid to get a smoking hot pan going because the smoke detectors will go off.
B. no you don’t.
*Starts making popcorn*
Use plenty of butter and salt.
cook better on my worst day than the best restaurants anywhere.
We ordered some pizza from the “fancy Italian” takeout place last night, and it was decidedly meh compared to what I make. I’ve had some pizzas that outclass my homemade stuff, but that experience is becoming fewer and further between as I perfect the recipe.
Same goes for fresh pasta.
That said, we have eaten many many iterations of pizza and pasta before I got it in the ballpark, let alone better than the local pros. I have a ton of respect for people who have cooking come naturally to them. It is anything but instinctual to me.
Save your popcorn Raven, I am not biting on that.
The biggest problem with restaurants is the slim profit margin. They have to cut corners either because of the cost of ingredients or the time it takes to prepare. Otherwise the meals become prohibitively expensive. I did have one pizza in Asheville that was fantastic…a middle eastern version but I was able to easily duplicate it myself.
I find that most chain restaurants either use canned ingredients or they have a factory that produces and freezes plates *yeah, I am looking at you Olive Garden* that are microwaved or pizza ovened upon order.
Restaurants simply cant cook as good as home cooking because of financial restraints and that seems to be getting worse all of the time. If the ‘fight for fifteen’ people win everywhere restaurants will become extinct. Dog biscuits are better than what they will be serving.
Restaurants simply cant cook as good as home cooking because of financial restraints and that seems to be getting worse all of the time.
At $25 a plate, sure. At $50/plate, they’re usually doing things I don’t have the right equipment to replicate. At $100/plate, the equipment and the expertise is lacking for me to be able to replicate.
Agreed with Suthen that even amateur home cooking is better than some very expensive restaurants.
The only thing I prefer from a restaurant is gyros. There are all kinds of methods for recreating that meat at home, but it’s just not the same without the meat being shaved off that vertical spit.
But steaks? Always better at home once you learn what you’re doing.
I will say this, It’s really hard to find good Italian food at restaurants. My grandfather was straight off the boat from Sicily and he insisted on very particular traits in his food. Once you get used to that, everything else sucks. If the pasta is too thick or overcooked or the sauce is too bland, I can barely suffer through it. It’s rare that I can get decent Italian food while eating out, even if it’s expensive. Plus, they all use not nearly enough garlic.
My biggest gripe with restaurant Italian food is that the tomato sauce is always bland and watery. When you get down to the last few bites, there’s just a pond of red water that washes the noodles completely bare. There’s no joyous ritual of sopping up the leftover sauce with fresh bread; just a murky puddle and some slippery noodles.
… But I will grant that I’m in Ohio – not exactly the American capital of great Italian food.
I’m no Italian expert but I’ve had what I thought was really good Italian at several NYC area restaurants, and without breaking the bank. The key is looking for places that hang around – mediocre food doesn’t last long here.
A couple of the few places that had really good Italian around here went through the same cycle. They were tiny little hole in the walls, with excellent food for about 5 years, then expanded and went to shit. They raised the prices and the quality went out the window. Now I hate to see good places expand, because I know what’s coming.
You mean the one’s that are mob fronts and don’t care about profit margin?
Yeah, I had great Italian food in NYC. That and the cheesecake.
The best thing you will ever pickle, if you do it right, is corn. The second best is Zuchinni Kraut. Grasshoppers, let your inner Appalachia speak to you,
Recipe?
Zuchinni Kraut?
Tell me more, Pickle-san.
Sauerkraut recipe please. Love kimchi, but not on a dawg.
Clean and quarter your cabbage. Slice to the thickness you want, and add to a large mixing bowl. Sprinkle with 1tbsp salt per pound of cabbage. Massage with clean hands for about ten minutes, until the cabbage is giving up it’s water. Pack into quart jars, leaving some headspace. You will have to unscrew the jars daily to release the carbon dioxide. Or get a fermentation crock.
I usually let my kraut go for five weeks. Figure 3-4 is a minimum, and you can actually go several months.
I want the pickled corn recipe and the pickled kraut recipe.
Still want recipes
I didn’t know they sold fuchsia kitchenaids. Though I shouldn’t be surprised.
My super basic model is a decade old now, and obviously still runs just fine, so I haven’t looked at the product line in a while.
I was torn between that and orange.
I would have gone with orange… but I’m also a dude.
Yeah, I’ve got a basic red one that I’ve owned for almost a quarter-century, and it’s still going strong. Every so often I want to do multiple loaves of bread (ferinstance) at once and then I fantasize about having a Hobart. ;-)
The christmas after I got mine, I bought one for my mother, she uses hers more heavily. That one lived through a house fire, got scrubbed off, and still runs.
I had a 7qt kitchenaid pro for all of two days. It looked like it would be awesome. Unfortunately, the frame was bent (bought it off ebay for super cheap), so I sent it back. It also wasn’t the right color (my wife picked out the specific color of our current kitchenaid).
I have my mom’s from ~ 1978, in the original 70’s yellow. It still works. It’s not the fancy modern ones that lift up the bowl, but it works okay for what I use it for.
One day I’ll inherit my aunt’s early 70s one, but it will go to waste, I don’t bake.
“If you find a canned pickle recipe you like, you can use it for refrigerator pickles. You can’t go the other way. Don’t screw around with canning recipes. Botulism doesn’t make you sick; it makes you dead.”
This is true. I wouldn’t screw around with anything that doesn’t have a low pH. Brewed coffee has a pH around 5 and can easily grow mold and bacteria at room temperature. Refrigeration just slows things down.
If you want to can, follow approved recipes. I’m not kidding. Botulism is deadly
I’m agreeing with you.
Yes, but you won’t have any wrinkles, either.
Heh, I’ll be 50 this month. I barely have crow’s feet. Genetics. I have an RA who really wants to know what moisturizer I use. None. She is convinced I’m lying.
Nurses Hate This One Weird Trick
I just turned 50 and ditto. I assumed it’s just because I don’t smile a lot.
That and a lifetime of avoiding the sun due to bad burns as a child. Plus I have a baby face (round). Nobody guesses. People think my mother is in her 60s not her 80s. Thanks mom! Of course, I’ve been dying my hair to cover grey since I was 19. Thanks mom.
OMG this. I used to get actual bubbles on my back before I figured THAT out. To this day I will cross the street to walk in shadow.
I got the gray gene too – but it held off until my early 30s.
I stopped plucking the grays out when I turned 30. The first grays were around age 25. It’s not like it’s all over, but it’s becoming noticeable to others now.
Oh dear, in the next week or so, we’ll pass the one millionth comment on Glibertarians. We’re already past 996,000
L
O
A
F
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F
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You say that like it’s a bad thing
It went by so fast.
The ongoing, unending Trumpocalypse hardly leaves one time to breathe.
A few years ago wife and I spent a weekend sweating over hundreds of tomatoes canning them. Exhausted on sunday evening we went to Sam’s for dog food. I noticed they had gallon cans of tomatoes on sale for $1.98
We haven’t canned anything since.
We pickle a few things but not much. These look delicious…I may have to expand my pickling efforts.
Gin, as is proper, or vodka, as is heresy?
Gin. I love that I typically send my mom gin for mother’s day
Mrs Fourscore pickles beets, which I love. Only way I like beets. Also lotsa refrig cukes, down to the last quart from last summer so about 8 moths in the refrig. She does the carrots but only enough for her to eat, easy peasey to pickle (for her).. We did pickled crab apples one year, they were good but too sweet for my tastes so never again.
Thanks, Miss Tulip, apropos article since gardening is upon us and soon we’ll be enjoying the fresh stuff. The greens, choi/Chinese cabbage come first so lotsa stir fry.
8 months, moths go in the closet
Mushrooms thrive in darkness.
Good article Tulip. I like making pickled red onions and they are frigging awesome on tacos and salads. Also sometimes make the jalapeño, onion, carrot mix.
Yep, this is a method, not a single recipe. Experiment!
Once I grew cucumbers in the garden, then I pickled them. They were good.
The end.
Wait…you made cucumber pickles? WTF? Haha!
Thanks, Tulip! I’ve pickled and fermented a number of vegetables. I shelf stabilize most everything. For dill pickles, I’ve found that three parts water to two parts vinegar is right for my palate. I use the same ratio for green beans.
For roasted sweet peppers, remove the skin, seed and slice, toss with salt to taste, add white balsamic vinegar, jar, and top with olive oil. These are refrigerator peppers and go great on an antipasti plate.
I do pretty much that exact same thing, except I add in a clove of pulverized garlic and typically use champagne vinegar (yes, I like to be pointlessly fancy about this stuff).
If you want an absolutely AMAZING sandwich: some good Italian bread, capicola, provolone, roasted sweet peppers, and pickled serranos. Everyone at work was mad jelly of my badass sandwiches. They used to ask where I bought them, then they’d look like their heads were about to explode when I told them that I made it.
I like the white balsamic because it add a little more sweetness to the savory.
That sandwich sounds awesome. Goes along with the cooking discussion upthread.
Great article Tulip. I’ve pickled Jalapeños, eggs, beets, and cucumbers before. I’ll only do the fridge stable items these days.
I have a neighbor who gifts us 12-20 jars ov various pickles every fall. She does a better job than I do. Beets, zucchini, grapes, green beans, and whatever else she has in the garden each year.
I got addicted to jalapeños in TX so I do a batch each year after my dad’s plants make a butt ton. Eggs and sausage are still my favorite to pickle. It’s genetic.
Trashy; ever since the new Firefox “fix” update, Eyepiece is doing weird shit. I think what’s going on is every time it checks for new posts, it leaves all the old ones there and creates a new copy of ALL the posts. I know it’s a FF thing, but do you know if there’s anything to do to stop it? I have to leave Eyyepiece disabled due to whatever the hell is going on with FF.
You should be able to go into the menu and turn off dynamic comment refresh.
I highly recommend doing an uninstall and reinstall of Eyepiece as well as tampermonkey/greasemonkey. Usually these quirky things are resolved by a reinstall.
He should try turning it off and turning it back on again as well.
And clearing his cookies.
And checking the thermostat.
You guys have all been a big help. And by “you guys” I mean Trashy. Heading to bed now, but will do that tomorrow.
Don’t forget to replace your fuses!
https://www.washingtonexaminer.com/news/woman-charged-for-trespassing-after-trying-to-sneak-into-cia-by-asking-for-agent-penis
wut
Botulism doesn’t make you sick; it makes you dead.
*Looks at jars of picked beets in the cellar.*
Making me a bit anxious, here.
Don’t eat anything that has lost it’s seal, or has a bulging lid.
Speaking of botulism…
LOL, now that is how you nanny on the taxpayer’s dime. “Let them eat strange growths!”
Jackass.
Fuck them. And I say that as somebody who has a bunch of reusable bags in his trunk.
Yep. Fuel efficiency and non fuel using engines have been an interest to me since I was young, but they way their trying to mandate that type of thing pisses me off.
Since I’m just a cranky, contrarian little bastard, it makes me more likely to want a gas guzzler.
I don’t let others dictate my actions.
Here in NYC where the same shit is soon to be in play, I don’t have a “trunk” – and I don’t appreciate these chauffeured assholes making it impossible for a plebe like me to have to worry about carrying fucking reusable bags everywhere I go on the off chance I want to pick up some groceries just to satisfy their fucking virtue-signaling.
Really pissed about this shit.
s/impossible/mandatory
Short of putting those assholes into the same ground they want to put the rest of us in, good luck. The paper bag tax here goes right into the stores’ pockets as a payoff for folding for the plastic bag ban. Along with the guarantee that none of their competitors will undercut them by offering complimentary bags. If that sort of market fixing collusion was done by private parties, there would be an outcry.
Might as well just go full North Korea and give people pre-filled ration cards. They can roll the food home to their Brutalist, concrete boxes in rusty wagons. Eco-friendly.
Uncivil, what is your route back from Minnisoda?
And when are you getting to Fargo? Memorial Day?
Authentic vintage Lara Croft cosplay.
Sexy polygons.
Before the pic loaded I was thinking my snark would be ‘The tits are too round’ LOL
GWAR for Transformers nerds?
Hmmm… I given ’em props for being willing to perform in costume (those costumes).
Unfortunately, they seem to imply they covered Lion’s movie theme, but no video.
I’ll give ’em more of a listen.
Here is a shitty fan video of them covering it.
This is why I dislike live music. Although, thank you for finding that (I wasn’t going to look very thoroughly).
Also-is this where we’re doing OT shit? Not the BIF thread?
Was the midday thread still going? I was here drinking and dreaming.
I have no idea. Just that no one seemed to want to diverge off of beer topics in that thread.
I like beer but can’t drink anymore, so, kinda pointless for me.
Then again, I can’t stand vinegar, so pickling is shit in my book (no offense intended to the others here). That’s why I’m here.
You can pickle without vinegar. I’ve been playing with a half sour fridge pickle recipe that only uses salt. It’s different, but it’s good.
Nice article Tulip. Thanks for posting. I mess around with fridge pickling a-lot. Never do fruit though. I’ll have to expand my repertoire.
Pickled Ginger https://youtu.be/tQCitMpmbCM
I was expecting Ginger Grant holding a martini.
How can you tell the difference in drinks if they drink them all out of coconuts?
Mammary Monday.
https://archive.li/ybqTQ/cae9a1527bb3585c7b14c361cde1cab728ba8e48.jpg
NSFW.
https://archive.li/dTTlA/3cb343845c8352b239fb97070f39fe18de2a1701.jpg
NSFW.
https://archive.li/ZJP3R/4fac83f7bf8922961d0db0356338722f43148a8b.jpg
NSFW.
Double DAYUM.
Uh, DAYUM.
Yall need Jesus motherfucker!
Are you taking up HM’s mantle for threads, or, going for genuine evangelism? No argument from me, either way.
Neither?
BOOOO!!!
Mine were pointier.
Yes, and got the first actual laugh of the week from me. (see my reaction post)
She does sexy Abraham Lincoln, too
Something something Emancipate them something shot to the
headfaceMy erection is so confused.
Lincoln Logjammin’
/he fixes their ‘peculiar institution’
Read in Homer’s voice.
Kudos.
sorry for not being more talkative, since getting back my original Transformers toys that I let my niece play with, I’ve been
interested inobsessed with Masterpiece Transformers, and have been watching way too many videos (and all of them irritate because the production is terrible, but they all have more views than anything I’ve done) on toys grown-ups buy.Never heard of them. How much more intricate are they when compared to the first line? They seem OK, but not worth $$$.
They are more cartoon accurate and bigger to fit mangeek hands inestead of boygeek hands pretty much. I bought my brother the very first one, MP-01. They’ve scaled them down since then. But they are still big toys that look cool.
OK-bigger does explain some of the increased price (IMO). You a good bro, bro.
The thing I find odd, I bought him that one for $50. It’s about 12” tall. Since then like I said they rescaled them, MP-10 was Optimus Prime at 10”. That 10” version now costs over $100, while there is a knockoff a bit taller than the one I bought my brother for about $60, and another knockoff that is shorter at about 7″ that sells for about $35, but no knockoff of Optimus Prime at 10” for less.
The funny thing with all the videos I’ve watched about the ‘knock-off’ versions, the reviewers usually say the knock-off is better quality than the official one.
Are these, like, ‘Chinese’ knock-offs?
Yes. And in every case I’ve found a video for, they are better.
For the latest example, the review I’ve been watching tonight.
Millennial sex dolls be like
Well, there have been ACTUAL news stories about the need to make them consent to sex, so yeah this to shall come to pass.
Virtual FRIENDZONE!!
Why Texas pols gotta be so damn ugly?
If you want SF-levels of mind warpage, just imagine him siring offspring with ol’ SJL.
Sweet dreams!
something something joke people will assume is racist “and they say black is slimming?!”
That did, indeed, make me laugh.
You sir, are an easy to please audience. The world needs more like you.
Well, as long as they’re female…
Wait, in this scenario am I the female or are you? Or someone else? I’m frightened and confused!
I’d prefer to think that:
1) I’m the pleaser
2) She’s the pleased
3) You’re the voyeur/videographer
/not much of a ‘sharer’, personally, but you can get in there somewhere. 😉
All this over Texan politicians…::shudders::
Oh, so because I’m a film maker who went to film school in Las Vegas I can only make porn. Now I see your prejudice come out!
Better my prejudice than….well, you know.
/trust me
Aaaaannnd, with that, looks like I killed another thread.
We have all done much worse things than that.
You about to make me have a “KHAAAAAAN!!!!” moment.
BTW, uhh…..what ‘worse’ stories you got?