r/pickling

These have whole black peppercorns, whole mustard seeds, crushed red pepper flakes, crushed garlic, dill weed and fresh jalapeños. I wanted to make another batch with scotch bonnets but couldn't find any good quality ones. I'm going to check out some local farmers' markets for those.

The recipe I followed said to open after 24 hours, but I might wait two days for better flavour (if I can wait that long)!

Decided to just make two big jars of a bunch of things that I enjoy eating pickled. This has:

• Cucumbers
• Celery
• Red Onion
• Green Beans
• Okra
• Jalapeno
• Garlic

Only thing I'd change next time is rinsing the okra next time - the brine has a bit of slime to it. Not noticeable when you eat it luckily.

Is pickle juice actually good for muscle cramps, or is this just an old wives’ tale? 👀🥒

The Serious Eats recipe. Would have been three jars but when I went to lift the third out of the water bath, the bottom of the Mason jar stayed behind. Can't recall that ever happening before. 

I haven’t made kosher dills in a long time. I overdid it a few years ago thinking I could make a business out of it and the pressure to make more and more killed the joy.

This time I only made 5, just for me, and I thought they were very pretty. Hope they taste as good as they look

My Polish grandfather pickled green tomatoes every year and they were awesome… on occasion, depending on the weather. I optimized the recipe some 30 years ago often make them in his memory.

I had difficulty finding anyone talking online about longer lacto ferments (at least with cucumbers) so I thought it might be helpful to someone one day to post this...

I just went on a 2.5 week trip and I had a ton of cucumbers from my yard to deal with, so I thought I'd experiment. I put them in a crock with weights and a water seal, with a pretty normal recipe of 2ish% salt and some garlic, spices, a couple of fresh grape leaves, and a bit of dill flower. I just asked the cat sitter to keep an eye on the water seal.

I was worried that they would somehow mold, or that they would be too sour, but they are possibly the best lacto fermented pickles I've made?

I also had a head of cabbage in the fridge so I also cut it up and put it in a jar with 2% salt with a weight and one of those silicone jar airlocks and it came out just fine as well! Was a little more worried about air contact with that one but it has no mold either.

So if you're going on a trip, and you think it's too long for pickles, and you have someone to make sure your seal doesn't dry out, I recommend trying it!

Tomatillos, red onion, and whole seedless cucumbers.

Garlic, dill, hot peppers, cider vinegar, salt and some water. Poured hot over the beans. Will be ready in a couple of weeks :)

Musterd seed

Dill seed

Peppercorn

Fresh Dill

Garlic

Some with Jalapeno's and Serrano's

Some with orange and red Habanero

Pickle Crisp

White vinegar

Kosher salt

Sugar

When the cucumbers in the garden are out of control...

There wasn’t any kind of film when I took a look at them after a few days but notably if I pressed down on the lid of the jar it pops up again. Call me an idiot, I ate one that didn’t look like that and I was fine besides needing to drink milk after. Not excited to do that again though, on the off chance that one slice wasn’t contaminated.

It’s been one day since I canned the eggs, I noticed this today