A Peculiar Pickle Pondering

Recently I have been testing pickled egg recipes. The first of these was a Dill Pickled Egg recipe. It was surprisingly good, though it needs stronger dill. Another on the roster includes a bread and butter pickle. As I talked to my wife about some ideas for other blends, I had a number of ideas such as borage and leek as flavoring agents. However, I had a thought that didn't work at all for eggs, but might work for a cucumber. The idea is to use a brine formed from half vinegar, and half honeydew juice. A little salt, a little sugar, and then the spices added would be nutmeg, allspice, and maybe a little of something else like some ginger or cinnamon. In my head it sounds like it would be a really refreshing pickle, if strange.

Anyone else have any experience with something similar? Or perhaps you have some really unusual pickles you have made that turned out really great? Heck, even the failures are probably helpful since knowing what not to combine is as useful as knowing what combines well.

I need to pickle more! The last time I pickled was probably 3 years ago. I've only done pickled carrots (REALLY GOOD!), pickled green beans, pickled pickles (cucumbers), pickled beets, and radish pods.

The pickled carrots weren't seasoned with anything. They were a HUGE hit. When my son was a teething baby, they were his go-to teething food. It was cold, stiff but not too hard, and yummy. We would pickle rainbow carrots, so they were really colorful, too, which probably also helped them more attractive to a little baby,

I can't see borage working with cucumber since borage tastes of cucumber anyway. Leek should work just like onion. I did some asian pickled carrots with garlic, ginger and star anise once, they were good, but where to use them was the question. I do Danish red cabbage which is (surprisingly) red cabbage, vinegar, sugar and redcurrant/blackcurrant juice.

Skandi Rogers wrote:I can't see borage working with cucumber since borage tastes of cucumber anyway. Leek should work just like onion. I did some asian pickled carrots with garlic, ginger and star anise once, they were good, but where to use them was the question. I do Danish red cabbage which is (surprisingly) red cabbage, vinegar, sugar and redcurrant/blackcurrant juice.

The borage/leek combo would be for the picked eggs. Both the cabbage and carrot sound pretty good! As to using the carrots, maybe as a palette cleanser between stirfry and a dessert?