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A pickle by any other name....

 
steward and tree herder
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I've been making pickled neeps/rutabaga: https://permies.com/t/363847/good-pickle-Rutabaga and I think the ferment is just about there. The juice is yummy, the neeps still crunchy - I think I will use these for cooking and try some grated roots next time.

fermented rutabga chunks in a jar
pickled veg


The problem I have is my husband....No I didn't mean that! Just that he doesn't like pickles. What can I call the fermented roots such that he is more likely to be positive when trying them?
 
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Preserved, brined, aged, cured or lacto neeps?
 
pollinator
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Didn't someone mention in the other thread that they had a specific name in their culture? (I'm thinking it was Polish/ Eastern European?)  Or tell him they're a variation of "lift" (pink pickled turnips), it's a Lebanese food.  He doesn't need to know it's a pickle, it's exotic.
 
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I like aged neeps. It sounds like something out of a fantasy book. I think I might make them for Christmas presents next year. Brined neeps might be more appealing otherwise.
 
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I am not a big pickle fan as pickle have there use as in dill pickles on a hamburger.  Does your husband like pickles on hamburgers and other foods?

What about relish like India Relish.  I am a big fan of India relish and chow chow.

Does your husband like relish?  I use sweet relish for potato salad, tuna salad, etc.
 
Nancy Reading
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Anne Miller wrote:What about relish like India Relish.  I am a big fan of India relish and chow chow.


He's not a big fan of pickles and chutneys...He doesn't even like coleslaw, so I may be fighting a losing battle! However if I can preserve the harvest better and have a no-cook alternative to chutney (which I love and make for myself) it will still be worth making more.
 
Anne Miller
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What fruits does he like?  Maybe make an fermented apple chutney?  Or pear or cranberry?

Maybe serve it in a way so he does not think it is a pickle?

I am thinking of a Christmas like salad, etc. Just can not think of the name.

Here is something that I found:



Ingredients

   24 ounces fresh organic cranberries
   2 large apples
   Zest from 1 orange
   1/2 vanilla bean, split
   1 tablespoon whole cloves
   2 cinnamon sticks
   3 tablespoons minced fresh ginger
   1 1/2 cup raw honey
   1/2 cup organic whey, preferably from raw yogurt, kefir, or clabber milk (see note)
   Filtered water to cover

After the ferment has finished:

   4 tablespoons gelatin
   1/4 cup filtered water



https://www.butterforall.com/traditional-cooking-traditional-living/lacto-fermented-cranberry-salad/

 
Nancy Reading
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Now that looks awesome Anne! I wonder if it would work with currants or gooseberries? (No cranberries here)
 
Anne Miller
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I bet it would.  
 
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