Pickle ice cream?

https://www.tasteofhome.com/article/pickle-ice-cream-is-a-thing/

dcarch

Ice cream is not on my current diet, but I could have sugar-free frozen yogurt or sorbet. I don't think I would like a pickle sorbet. What I like best about pickles is their crunchy texture, and that gets lost when they are frozen. Also, while the freezer in the garage is not full, that only means that I can wedge something else in.

My friend Bernard who does landscaping for me each year will be coming to visit at the end of the month, and I plan to excavate more of the freezer while he is visiting.

Pickle sorbet sounds nasty.

I love kimchee on sandwiches. Do pickles have enough nutrition for your diet?

I clean my fridge about once per month, and spot clean in between, wiping down this or that, and removing containers of things that haven't been 'et. It does get too full if I don't keep on it, especially like when there's sad fruit that I always think I'll turn into something but never get to before it goes off.

Recently, I have been eating a lot of pickles. The issue isn't the pickles, though. It's the pickle juice. Ever since the threads about uses for pickle juice I've been saving it faster than I can use it. So I should clear that out, but I'm not done experimenting.

Then there are the jars of starter and other odd fermentations... And the yoghurts... And the greens. And the eggs. Etc. It all seems to take so much space! I wish it could be Harry Potterish, like a walk in in another dimension. Or I could just limit the jams and pickles...

We moved about 1 1/2 year ago, and I THOUGHT I had cleaned out my freezer!

Apparently, We just threw everything into coolers and transferred it to the freezer! Everything was out of order and I really was crazy with moving!

I recently defrosted the big freezer, and what a relief! I got rid of SOOO much stuff!

Go ahead and purge! You'll feel so good and not feel guilty about adding to your fridge/freezer! Nancy

Elery also makes kim chee omelettes, or mixes it in salads, he loves the stuff.

My refrigerator does contain too many pickles, as well as other condiments. I have refrigerator dills with hot peppers and fermented sour dills and bread and butter pickles which my mother and grandson love, some sweet pickles to use in potato salad and tuna salad sandwiches. I have honey mustard and pickled mustard seed and hot pepper mustard and pepper relish and pickled pepper rings and a bunch of different hot sauces and sriracha, both homemade and commercial. I have a couple of jars of jam, and at least 3 different salsas and apple butter and sorghum molasses and maple syrup. I've not yet figured out how to limit them or organize them, other than "hot stuff" in a basket, "sweet stuff" in another basket.

I did clean out all the freezers, because it's that time of year, but the refrigerators, now that's a different story. I really need to work on those, so thanks for the reminder.

Annie

I love that I'm not the only one with this problem. We always have too many pickles, relishes, jams or whatever in jars. DH decides he wants a certain kind of pickle, etc., gets it, then eats some and it just stays in the frig. forever. We especially wind up with a lot after Christmas since I always make a huge platter of pickles, cheeses, etc. I also need to clean out the freezer soon. I've been using up stuff that's been in there for awhile, it's not a frost free so I need to get as much as possible out and unplug and drain it. Lars, I use empty canning jars of all sizes and also the large store-bought jars a lot to store larger amounts of spices, also dry beans, rice, pasta, etc.

I am not wild about most pickles so typically just have a single jar of gherkins/cornichons. But I have a lot of different mustards and other condiments cluttering up the frig - mayo, wasabi, wasabi mayo, sweet chili sauce, several types of chutney, etc. I go through them all periodically and toss those that just have some small remnant left or what I don't think I will use up in a timely manner.

My freezer is much too small to get very cluttered but sometimes things do get tucked away or behind other items so a periodic purge of that is also beneficial....at least it clears out some much needed space!!

I should try kimchee pancakes - I already make okonomiyaki, which is cabbage pancakes, and so I think they might be similar. I hadn't thought bout kimchee omelets, but that sounds like a good idea - or I could add it to stir fries. I have room to store it, and so I think I'll just come up with more uses for it. The flavor is good, but when made with Savoy cabbage, the texture is wrong IMO.

On my new diet, I was told I could eat as much cabbage as I want. I have a collection of protein powders that I use to supplement my diet to make sure that I get enough protein with the limited calories I am allowed. Kimchee/cabbage is low in calories but does need supplements. I'm supposed to drink 64 oz. of water a day (not sure if I do or now), and I found that if I add protein powder to it, it is more filling and makes me not hungry. I also have to add Metamucil (I get a generic unflavored version) as well. It's only been a week or so that I was allowed to add raw vegetables to my diet. I'm supposed to limit fruit and fruit juices, especially the really sweet ones.

I'm going to start with this kimchi pancake recipe, unless someone has a better one to suggest.

I loved the pickles that Chef Zasthmeri (sp) served in his Chicago restaurant called The Bakery. They were sliced thinly lengthwise, crunchy, and still white and opaque. I have no idea what they were, but they were the best I ever had.

I always end up w/ too many pickles. Somehow someone in the family keeps giving / getting them as gifts (the gourmet / artisan dill pickle kind).

I bought a jar of horseradish dill pickles (Pickled cuke not horseradish). Turns out they're okay but I'm not a fan. It's a big jar so not sure how long it will last.

I tend to develop a multiple number of mustards though.

My downfall is condiments. I buy something different to try, and for some unknown reason, if I don't like it I through it in the fridge. I guess if I wait long enough, I don't feel bad about throwing it out. Go figure...

I have made a gazillion pickles over the years - every type imaginable. My DIL and DS go through several gallons of my pickled okra every year - I'm not a fan. However, I did find that if you are invited to a party - bring a tray of pickles! They are welcomed and consumed no matter the entree - guaranteed!

I've given homemade pickles as Christmas gifts and they were appreciated, but I make them fresh. At that time of year, I can't find pickling cucumbers, however, and so I have to use regular ones and make refrigerator pickles instead of fermented ones. I think I actually like the refrigerator pickles better - for flavor, but I like the texture of the fermented ones better. I also love pickled okra, but I've not pickled it myself. I have okra in the freezer that I bought at the farmers' market and will make gumbo with it later.

I try to keep only one mustard in the fridge at a time. I use mayonnaise mixed with my Habanero sauce more often than mustard.

For condiments you don't like but don't want to toss out, try rethinking. I had a jar of dill mustard that was way too dill and missing salt (something I rarely say! But it might have been fine with less dill). I kept trying to make it work on a sandwich (and I'm usually a wiz at making odd stuff work together in sandwiches), but it was barely touched and a total fail. I used a bit here and a bit there to amend the flavors of other things, like a small dollop in a vinaigrette. The jar looked like it was never going away. Then I smeared it on chicken for the roasting. It was fab as suntan lotion on the roasting chicken. After a few applications I was then sorry it was all gone. Not sorry enough to buy a new bottle just for chicken, but I wouldn't kick it out of bed, as it were.

Monday I used some leftover marinade that I found in the fridge for a tuna steak that we bought at Whole Foods. The marinade was just soy sauce, ginger, and wasabi, and it was perfectly fine, and I used up the remainder of it on the tuna. I threw out the rest of the old marinades, as I felt I would prefer to make them fresh, but this one tasted just fine as it was. Kevin really liked it.

I've made kimchi pancakes twice already, and here's the recipe as I have revised at the moment:

Kimchi Pancake and Sauce

1 cup kimchi, drained and chopped
1/2 cup reserved juice from kimchi
2 eggs
1 green onion, chopped, or one bunch chives, chopped
7/8 cup all-purpose flour
1/2 tsp baking soda
2 Tbsp whey protein
1 tablespoon grapeseed oil

1 Tbsp Furikake (with sesame seeds and wakame)
2 Tbsp bottled Japanese soup base (can substitute seasoned soy sauce)
1 teaspoon sesame oil
1/2 teaspoon Japanese chili-sesame oil (optional)

Stir together the kimchi, kimchi juice, eggs, and green onion (or chives) in a bowl. Sift flour, baking soda, and whey protein into this mixture (can use a separate bowl at first, if necessary). Adjust consistency as need, either with more flour or more kimchi juice.

Heat vegetable oil over medium heat in a medium non-stick skillet. Using about 1/3 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 4 minutes on the first side and 30 seconds on the second side.

Whisk together the furikake, soup base, sesame oil, and chili-sesame oil and serve with pancakes.

Yield: 5-6 pancakes

*Note: I used an 8" Green Pan and grape seed oil. I kept a small bowl with the oil in it, poured it into the pan, and then poured it back out into the bowl after it had covered the bottom of the pan. This size skillet makes the right size pancake, but you could use a griddle if you prefer. For me, it was easier to keep them round in this pan

Thanks, Lars! I was saving your recipe just because it's different, then realized if I do latkes this year, it would be a natural as an alternative. :)

Yes - too many mustards, as I always used to seem to get them as gifts. I'm far better now than I used to be, and will toss those half-used jars of pickles or whatever in the compost, and reuse the jars. I decant my flour, sugar, rice, oats, spices etc. into empty jars for storage rather than use the containers they came in (and rather than buying specialty containers for them all). Eventually I do get too many jars and I have to recycle some, but I try :)

I've gotten particular about which containers I will save, and my main requirement is that they have wide mouths. I do keep some smaller jars, but not ones that have even smaller mouths.

As for the pancakes, I added the whey protein for part of the flour, but you can use whole wheat flour for that instead, or just use one cup of AP flour. I'll be making them again until I run out of the Savoy cabbage kimchi that I made. I made the kimchi with matchstick carrots, and that did not seem to affect the pancakes too much. I cut back on carrots on my last batch of kimchi and used Napa cabbage instead. Yesterday we went to Mitsuwa (in the morning before it got crowded), and I bought some more Napa cabbage for okonomiyaki, and I also bought some okonomiyaki sauce. I can make this sauce myself, but what I make is no better than than I can buy, and it saves me a fair amount of time just to buy it.