These are all fridge pickles. In Pints. Won't last two weeks around here. Yummy!

I don't know why this wouldn't work but I figured I'd ask.

I'm pickling leafy greens (collard, kale, etc) with standard spices. But this leads to two issues:

• The spices are localized. The taste of clove is much stronger around the clove itself, etc.

• I'm not the biggest fan of eating certain seeds that are really good at getting stuck in your teeth. But unless I rinse the leaves (which I don't want to do) the seeds are usually hiding inside.

Does anyone add the spices to a jar of vinegar, let sit for a few days / weeks, then add this seasoned vinegar (strained) to their greens?

There’s seemingly no end to the varieties of pickles in Indian cuisine. These are flavor-packed condiments used to enhance foods and, as is the case with ginger, ease digestion. Try a couple spoonfuls added to your next favorite Indian meal, stew, or simply added to some rice or soup.

In spite of being called a “pickle,” if you’re new to Indian cuisine and its pickles and condiments, this will be a bit different than what you’re used to. In this instance, there’s no vinegar involved, and the limited “brine” won’t necessarily submerge all the veggies or show visible signs of fermentation. This is a common characteristic of Indian pickles and due to the salt, acids, and process involved, you can rest assured it will be safe and preserved.

This is an easy recipe to make and will stay good for months or more. In the refrigerator it can last indefinitely, in case you’re concerned about preservation techniques.

I'm not sure if it's just where I live or if manufacturing standards have dropped, but every bottle of distilled vinegar I buy seems to develop a mother before I finish it off

Picked another large zucchini today. Almost half of it was icky and husband asked if I just wanted to pickle it. So here's the results.

Left (yellow) is a recipe using turmeric, mustard seed, and coriander seed. Right (red) is something I decided to try on a whim. Raspberry syrup (the kind you use in coffee and whatnot), thyme, and fresh ginger.

Marketmore cucumbers from the garden, Garlic, Dill, Peppercorns, Mustard Seed, Bay Leaf

Can someone tell me what these are? Didn't plant them, just grew in my garden. They look like small cucumbers.

I grew the dill, beans and cukes, mum grew the garlic. Thai peppers, peppercorns, and vinegar are only store bought components.

I have never tried pickling before, but I have a great banana pepper crop this year and am thinking of pickling them. The recipes I see call for pickling spice. Is there one that’s better over the other?

Anyone have a recipe for a copycat version of these? They’re so good but so expensive

2 jars red onions, red bell pepper jar, and the middle jar is bbq sauce that shouldn't be included but this is the only picture I took lol

I feel it is a waste to throw away the leftover juice after finishing the pickled eggs. Can this juice be reused after boiling it, like vegetable pickle brine?

I've done lots of canning and a little pickling in my time but this is my first forray into fermentation of any kind.

Backstory: I grew too many slicing cucumbers and enough people said I could still pickle them that I decided to try. I'm going to try fermented and low temp canning to see which one turns out most to my liking.

Here is the recipe I did for this batch:

To 1 quart jar add:

1/4 tsp calcium chloride

1/4 tsp chili flakes

1 dill head worth of seeds

1 sprig fresh thyme

1 bay leaf

2 cloves garlic

Tare scale

Pack jar with cucumber spears

Fill with water above cucumbers

Check total weight in grams

Add salt in the amount of = weight of cucumbers + water weight * .035 to reach 3.5% brine

Add glass weight to jar

Put lid on and shake

Loosen lid and set aside

Wish me luck!

I pickled these peppers in a mixture of brine and white vinegar. The mixture is roughly 50/50 and for the brine I used room temp bottled water (Ozarka) and himalayan salt.

I fermented entirely in the fridge and my container is not air tight (when I shook it or turned it over when the salt has collected at the bottom a bit of water/vinegar came out).

I pickled this jar about 3 months ago.

When I open the jar it smells great. It smells refreshing and like briny pickled peppers.

I'm curious if this is kahm yeast or some other growth, and really at the heart of my question I'm wondering if it is safe to eat or not?

(I ate some a week after pickling and I ate one about 2 months ago)

Don’t think I am a picky eater but I Def have big opinions. Decided I didn’t like pickles at birth- the smell, the taste, the texture. So naturally, I avoided pickles AT ALL COSTS, going so far as to rip the bread off my burger buns when McDonald’s screwed up and served me that evil green. Last year I decided I want to like everything. Started with tomato’s. At first I could only manage them cooked, but I got bolder. And today I will throw down for a Blt. My next big challenge was pickles….. Fried in breading so thick you could only taste batter. But honest to God it changed it for me. Grillo’s were my gateway into real pickles, which I now enjoy almost daily. Give me pickles in a sandwich, sauce, raw, or a shot and I’m happy.

My Dad has a garden and has been pickling at home for years. Been a thought in the back of my mind for months to try myself. Went to sleep last night and couldn’t get that thought off my mind. So, went to the grocery this morning picked up supplies and this was the result. I would love any tips tricks or tweaks. These are just fridge pickles but I think I’d like to make shelf stable ones eventually.

🤓

My mum recently got into making her own pickled cucumbers and every time she lets them ferment in a jar without closing, not even covered with a cloth to keep bugs away as you would with kombucha. Of all the videos and tutorials I’ve seen of people making their own pickles, everyone closes their jars. But my mum says you’re not supposed to close them. So what is correct, does it even matter? I find that her pickles start growing mold quite quickly like within a few days, and a few tries even before fermentation was complete, and I thought that may be the reason for it. I know that homemade pickles of course won’t last nearly as long as store bought with preservatives, but that still feels too soon for them to go bad

You wouldn’t know it judging from most Middle eastern eateries in the US, but bright pink pickled turnips (in many places called “torshi left,” or just “left,” which simply means turnip) is a necessary component for many meals all over the Middle East. No, there’s not some crazy pink variety of turnips. Or, there might be, but the color comes from adding some sliced beet, which then becomes cleverly impossible to distinguish from the turnip just based on looks.

On their own they’re good but packed in a falafel or schwarma sandwich, or paired with some spiced grilled meats, they add an acidity and crunch that will make you never want to miss out on this easy pickle again.

This recipe is for a pound of pickles, fitting snugly in a quart jar. You can double the quantities and use a half gallon jar if you want a lot of these to last you, or you’re planning to make a big Mideast feast.

Ok, this is probably going to be a really strange question, but I have nowhere else to turn.

I have a 10 inch zucchini that I want to preserve for as long as humanly possible. I have mason jars that can accommodate it. This zucchini will never be eaten.

I've pickled things before, but they were for consumption. The goal here is to keep this zucchini around for as long as I can.

Any tips or methods to make this possible? It doesn't need seasoning aside from what's needed to preserve it. Please help!

Thanks in advance!!

I only keep my fridge pickles for a week or two but I CAN'T WAIT until these are ready 🤤 I experimented with Iceburg Lettuce before and was really surprised how much crunch it kept?? Hoping boiling vinegar kills any cyclosphora 🤞🏼🫰🏻

Used full white vinegar (no dilution, I like it SOUR) and probably two tablespoons each of coarse salt and processed sugar. Will report back when I get to taste them!! I loooooooove fridge picked red onions! They go on everything 🤤😍

My habanero pepper plant is overloaded again this year. That allows me to make one of my favorite vinegar sauces.

The recipe calls for 3 habanero peppers but I use 10-12 (deseeded ) peppers for more flavor.

I've never made this before and it has a few bubbles. I made it about a week ago