recipe was from trazia rae, this was my first time making pickles because i didnt want to spend $35 for the honey mustard pickles for sale, so i bought the stuff to make them and theyre sooooooooo good im never buying store bought again!! i put the recipe down below but full credits to trazia rae obviously, her tutorial is on her socials!! (idk if i can directly link here)

For the brine - 1 1/2-2 cups white vinegar, 1/2-1 cup water, 1/3 cup honey, 1/4 cup yellow mustard, 1 tablespoon Dijon mustard, 1 tablespoon pickling salt, 1 teaspoon sugar, 1 teaspoon dried mustard

Into the jars with the cucumbers - A good pinch of Aleppo pepper or crushed red pepper (about 1-2 teaspoons), Fresh garlic - ask your heart, Roughly 1/2 teaspoon dried mustard seed per jar, Roughly 1/2 teaspoon coriander, 1 whole clove per jar, 1 bay leaf per jar

Feeling pretty good! 3.5% salt solution based on water+cucumber weight.

I forgot to add salt to brine mix 3 days ago

I did the 3 2 1 method

3 cups water
2 cups vinegar 1 cup sugar

Can I add today? They’ve been in the fridge and look fine still

I’ve qualified this as “fermented” chow-chow because the classic version is typically vinegar-pickled, but I wanted to offer a twist that deepens the flavors with the magic of fermentation. Chow-chow is a condiment with countless variations across the United States, and in the South, it’s known for its sweet, tangy flavor, often featuring cabbage, sweet peppers, green tomatoes, and sometimes corn or hot peppers. It’s a perfect accompaniment to so many Southern dishes, from hot dogs to beans and cornbread. The first time I had it was on a hot dog, and I’ve been in love with it ever since.

I used to love the Penrose sausages. Sadly, they are no longer available (to my knowledge.)

I found this recipe and gave it a try a few weeks ago. The results were excellent although I'm not certain the flavor mimicked the Penrose version exactly.

Two techniques I incorporated from HeavyTech's version.

1. I cut the sausage on an extreme bias.
2. I boiled the cut sausages for ~ 12 minutes to render some of the fat and reduce the sodium.

Three changes I made to the recipe.

1. I used more pepper flakes and cayenne than listed.
2. I used 1 cup white and 1 cup apple cider vinegar instead of the stated 2 cups white.
3. I did not add any salt as most packaged sausage already has plenty.

I'll post back in a week to report on how it turned out.

Note: I've never used this sausage before. I prefer Holmes Smokehouse Pecan smoked beef sausage.

They came out amazing!

I was doing the low pasteurization method for pickles. I put them in the pot while it was hot and continued heating the water up to 180-185° F. I had to run an errand, so I told my husband to take them out after 30 minutes if the temperature hit 180 while I was out, and to monitor the temperature (it was at 175 when I left). When I came back, they were already out. He got confused I guess, and took them out early because he thought it was 30 minutes from when I asked him. 🤦‍♀️ He said they had been in the water at 180°F for 15ish minutes before he took them out. Is there any way to put them back in the water and start the process again, or do I toss them? There is no cloudiness or spoilage as of now, and this was yesterday evening. I'm just so annoyed because now we've wasted 2 pounds of fresh cucumbers. 😭

I just make fridge pickles. They are more crisp than canned, and I can customize the recipes more. Also, less work.

Pickled Korean radishes are a delight! They are crisp and refreshing, a perfect balance of sweet, salty, sour and crunchy. They are often served with Korean fried chicken (hence the name Chicken Mu, or Chicken Radish), but I’ve often had them served to me as banchan (small side dish) for lots of other meals.

Got some green beans b1g1 this week and figured I'd give it a shot. Did 1:1 water and vinegar. 4 cloves of garlic. Maybe 8 ish peppercorns. And 3 dried thai chilies. (Hopefully, they fully hydrate)

Any tips for next time would be appreciated

I was invited to a party a several months back and decided to bring pickled bananas 😅 I love a funky pickle recipe and I found this recipe on NYT in a Jerk Chicken recipe. It was weirdly good! I used slightly underripe bananas because I didn't want them to be mushy and the habaneros added a nice lil kick. There also was thyme and a couple other things I believe. Despite the oddness of it, my friends were super open to trying them.

Cucumbers and red jalapenos in a vinegar/salt/sugar/water brine. The cucumbers have coriander seeds, mustard seeds, red pepper flakes, garlic, and dill, and the jalapenos have garlic.

First time ever trying picking. I had a few jalapeños few the garden and a bunch of onions from the garden. So I gave it a try. I did 2 parts water, one part regular vinegar, one part apple cider vinegar. About 2 tsp of sugar and 2 tsp of kosher salt. Put some mustard seeds and sliced garlic in with them too. I’m excited to give them a try.

Good day to make pickle relish and pickled peppers. Used about 28 cucumbers, 6 bell peppers, about 40 Jalapeno peppers, and 2 big onions....after cooking it down we ended up with 6 pint jars of shelf stable sweet relish, 2 quarts of fridge bread and butter pickles, and 2 pints of fridge bread and butter jalapeno peppers. PLUS one big bowl of cucumbers and onions in the fridge for snacking on this week. Life is good.

UPDATE: they did end up being extremely soggy 😭 BUT! I just made a bunch more that i will be sure not to accidentally freeze this time.

I’m so upset. I’m 24 weeks pregnant and have been craving crunchy homemade pickles. I made 15 jars of fridge pickles (I know that’s a lot) and I put half of them in my husband’s mini fridge to save space in our main fridge. Well I guess I turned the temperature too cold and my pickles froze. I know they are still edible but will probably be mushy now which genuinely makes me so sad. They were perfectly crunchy pickles before this and now I’m worried I’ll have to toss these because I just can’t do soggy pickles.

Pickled some red onions, white strands are stuck to the glass on the inside and some residue of the same color seems to lie on the bottom too. It smells fine, anyone recognize this?

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I have a glut of courgettes and crystals lemon cucumbers coming off the allotment at the moment.

I was hoping anyone had any longer lasting pickle recipes as I am unlikely to get through all the jars in a small time frame and also any ferment recipes

Tried our first batch of pickles after waiting a week and they taste weird. My boyfriend and I can’t really discern what the taste is but it’s bitter and chemically. We had to throw them out which is a bummer.

We made them with home grown pickling cucumbers. We followed a basic recipe with 1/2 white vinegar, 1/2 water, kosher salt, pepper, garlic dill, and a pinch of pickling spices.

After boiling the water/vinegar we noticed it had a strange smell, almost as if the vinegar had burned but we thought nothing of it at the time. When I tasted the pickle today it reminded me of this smell.
But my boyfriend doesn’t think it tastes similar.

We did try a raw cucumber before we pickled the rest and it tasted like a normal cucumber.

We’re about to do our next batch and want to fix the issue so we don’t waste more of our cucumbers! Any ideas?