r/pickling

Garnished with a pickled bay view polish sausage

Hey guys I’m just wondering if this pickled beetroot would still be safe to eat if I scoop out the top few pieces that have mould and replace the brine? The top pieces weren’t fully submerged in the brine which has caused the mould, but the rest of the beetroot underneath looks fine and it doesn’t smell or anything. Would hate to waste it, but also not looking to get sick 😅

Got some pickled eggs with garlic, dill, and jalapeno.

Some basic fridge pickles. Dill, garlic, and a little pickle seasoning.

And then some tajin pickles with jalapeños.

I put these in the fridge 3 days ago but totally forgot the garlic. Could I add it now?

HeavyTech got me into pickled eggs. This has become my go-to lunch.

Brine:

2 cups white vinegar

0.5 cup water

0.5 cup soy sauce

0.5 cup apple cider vinegar

1 tbsp mirin

1 tbsp worcestershire

1 tbsp sugar

1 tbsp crushed red pepper

1 tbsp black peppercorns

1 tsp salt

1 tsp MSG

Pickles:

4 jalapeños

3 carrots

9 jammy eggs

Slice veggies and blanch for 2 - 3 minutes.

Lower eggs into boiling water. Cook for 6.5 minutes. Remove and place into cold water for 5 minutes before peeling.

Mouhahahahaha

My first batch of pickled eggs and beets was insanely overpowered by using ACV and following a recipe with no water for dilution. My whole apartment smelled like ACV for a few days and had to leave the windows open.

I made a few changes for my 2nd try. I replaced the SCV with regular white pickling vinegar. Added the one cup of water dilution with the two cans of beets. Added 3/4 cup of honey because I don't have sugar and figured it would be a bit healthier. Added the seasonings. And the picture above are after the 24 hour waiting period. They came out great. Though I think they were still on the sweet side than I'd like. I prefer more tangy than sweet, so I may just add a few tablespoons of honey next time. I eat them along with the beets and salt and pepper. It was dee-lish.

Hey y’all, disclaimer, I have never pickled anything officially and this is my first time even attempting a quick pickle.

I saw a recipe online for some soy pickled garlic, and I just had to make it. I boiled some soy sauce, water, and sugar, then added rice vinegar once it was taken off the heat and cooled for a bit. Then I added it to the jar of garlic I had prepped. It has since spent the last two weeks in the fridge, and I opened it today for the first time and it is fizzing. Botulism is understandably something I’d like to avoid, are these safe to eat?

Edit: These smell good and like pickled garlic, no rotting or alcohol-like smells

Started with pickled onions (recipe included a few garlic cloves, bay leaf, and oregano) then I screwed up and used rice cooking wine instead of rice wine vinegar 🤦‍♀️

So next day, re-boiled, and decided to lean into the pizza smell I got. Added the herbs that are mentioned on the back of the Italian herb blend. The onions would be AMAZING on a pizza btw

A couple days ago, I'd eaten all the nicest sugar snap peas that were developed enough for good flavor. So, I plopped them into the brine too. They're not quite ready yet but still taste good

Heavytech-ish pickled egg salad sandwich, with my proprietary pickled red onion relish... I also added some avocado, but I left it out of the picture so the other ingredients would be visible.

The blurriness is because of the condensation taking them out of the fridge to take a pic! I know the garlic turning blue is because of the acid and being on a dark place, I am wondering if that’s the same that is happening with the jars that I added red pepper flakes 🤷🏻‍♀️

After eating the eggs and sausage, I blitzed up the remaining veggies into a salsa. Spicy, tangy, and quite delicious! 😃 Served on a hand thrown salsa bowl I made in 1986. 😎

They're pickled - obviously - from a Mediterranean food stall at farmer's matket. My girlfriend bought them but didn't aak what they are.