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Originally Posted by MattyC
So everything dill is pickled, but not the other way around? So what is the "flavor" of things that are just pickled without an herb? Just vinegar?
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Well, not everything with dill is pickled either. Fresh dill works great in mashed potatoes for example.
As for your second question, it depends. There are endless amounts of herbs and spices that can be used in pickling. Some examples off the top of my head are peppercorns, allspice, mustard seeds, chillies, coriander, cumin, cardamom, cloves, star anise, turmeric. With the amount of ways you can pickle and the amount of foods that can be pickled it's kind of funny that cucumbers got the title of "pickles". Here in NZ and I'm not sure what other countries they're usually called gherkins.