Do pickles have to be refrigerated : Ge refrigerator fan
Do Pickles Have To Be Refrigerated
- (of a vehicle or container) Used to keep or transport food or drink in a chilled condition
- (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes
- made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"
- (of food or drink) Chilled, esp. in a refrigerator
- (refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"
- Whenever someone did something oafish or over the top, he would always be challenged thus. “You had to do that didn’t you?” or possibly “You just had to gan on like that, didn’t you?” To which the answer was invariably “I did!”
- Preserve (food or other perishable items) in vinegar, brine, or a similar solution
- Immerse (a metal object) in an acid or other chemical solution for cleaning
- (pickle) fix: informal terms for a difficult situation; "he got into a terrible fix"; "he made a muddle of his marriage"
- (pickle) preserve in a pickling liquid
- (pickle) vegetables (especially cucumbers) preserved in brine or vinegar
Our family favorite for over 50 years! Each year for Thanksgiving and Christmas, one of my sons or I make this family favorite dessert. IF you like bananas and cocktail peanuts, you will like this rich treat. Recipe below, but warning, newcomers to this special dish seem to be happier about tasting it before you tell them what is in it. Casual directions (amounts are guesstimates according to personal taste) For a casserole dish quantity, figure on 7 or 8 ripe bananas. Must be ripe and not green at all. 1 tub of Cool Whip and about 2 1/2 cups of mayonnaise. 1 can of salted cocktail peanuts, about 12 oz, chopped. Juice from sweet pickles (about 2 tablespoons) and yellow mustard (about 1 1/2 tablespoons). 1-2 tablespoons of granulated sugar. 1. Chop nuts and reserve. 2. Slice bananas in round slices about 1/4" or slightly thinner. 3. In separate bowl, gently fold these together: Cool Whip, mayo, mustard, sweet pickle juice, sugar. The color will be slightly off-white to pale yellow. The taste will be rich but light in texture. Add more of any ingredients until the flavor is light and sweet but not too tart or sugary. 4. In casserole bowl, do three layers at a time and then repeat until the bowl is full. a. One layer of the banana slices to fill bowl, laid in flat circles across bowl. b. One layer of the fluffy sauce to cover bananas. c. Sprinkle nuts evenly across the layer. 5. End with final topping of nuts as shown in the photo. Cover bowl and refrigerate for at least 5 hours. This is best about 8 hours later, but my oldest son and I think that the next day is even better. This keeps about 3 days in the refrigerator. Seriously, I swear this is an awesome dessert, IF you like bananas and peanuts. Bet few people ever heard of this. My mother-in-law created it back in the 50's in rural Illinois. Perhaps there was a recipe she found somewhere long ago, but we have always done it this way in memory of that side of our family. I'd be interested in knowing if anyone has ever heard of this or tried it.
Making Korean Cabbage Kimchi IV
The sight of fresh and plumb cabbages in the supermarket triggered me to look seriously for a Korean cabbage kimchi recipe…OK, found one! I thought making Korean cabbage kimchi is very difficult. It is not and finally I made my very first. In fact, the dried chilli flakes that I kept in the fridge were bought weeks ago from a Korean supermarket. Shown here, kimchi at this stage is left at room temperature for 3 hours to speed up fermentation after which it was placed in a glass bottle and refrigerated. It can be kept up to 2 weeks in the fridge. It is a fresh salad if eaten immediately. I had tasted my homemade kimchi 11 hours later and it was good: flavourful and crunchy. Since I like the tanginess in kimchi, I served it with some fresh lime juice and more toasted sesame seeds. Updates: Monday, March 10, 2008: While the ingredients were from one recipe, the salting process was done and make simpler by following another. I have done away the step of placing heavy objects while soaking quartered cabbage in salt solution in one of the recipes. What I did was: Rinsed the quarters in running tap water and sprinkled a tablespoon of salt on each quarter of cabbage in between the leaves, left them for 3-4 hours at room temperature and later rinsed them in salt solution. With excess water removed by squeezing, pickling mix was spread in between the leaves and lastly the pickle was placed in a glass bottle and then left at room temperature for 3 hours or longer on a cool day before storing in the fridge.