r/pickling

Pulled the pontoon boat up to the Twin Oaks Resort in Elcho WI. They had a sign for pickled eggs so I ordered a few and got basically Heavytech. I asked who makes them and they pointed me to an older woman drinking at the bar; I asked her if she uses the Heavytech recipe and she’s like “no, it’s my own secret recipe”. I thanked her and then she said “you’ll poop well tomorrow” and gave me a thumbs up. 😆

I made bread and butter pickles with my pickling cucumbers from my garden, but tried these too. They’re wrinkly and weird looking. Did I flub up? I did let them sit in salt first, but I’m wondering if that only works when cucumbers are sliced. I don’t want to open one and sacrifice a jar I canned, but I guess I can.

My canner only fits pint jars

The one on the right. Don’t know how I’ve missed it the past few days but gave me quite a startle today.

One week ago, i tried pickling cucumbers for the first time.

Today, when i went to my basement to try the first jar, i noticed white spots on the bottom and on some of the pickles/herbs.

Thinking it was mold, i opend the jar and took one of the pickles out which turned the whole water milky like those fermented salt-dill cucumbers from Poland. There was also pressure on the lid and bubbles started forming on top.

I tasted one pickle and it wasnt sweet sour like i expected it to be, more tangy like kimchi i fermented before. The jar is also kind of loud now that i closed the lid again.

Did i accidentally ferment my pickles? Has this happend to anyone before and are they safe to eat? I did 8 jars total and dont want them to go to waste.

For the pickling juice (?) i boiled 1l water, 1l vinegar and 4 tablespoons each of salt and sugar.

Thanks for your help!

This is one of my absolute favorite recipes. I posted it almost two years ago on social media and just realized it never found its way here, haha!

SWEET. SOUR. SPICY. CRUNCHY. Like a delicious punch to your mouth-hole guys!!

Y’all, try this. These cobs will blow your mind.

I had just under 15lbs of cukes to pickle, so I made fridge pickles for my upcoming lake trip with the extended family. Bread and butter chips, dill spears, and 6 jars of sweet and spicy (one extra hot one for me). Plus a bonus quart of cowboy candy with my left over pound of jalapenos.

Process
- roughly chopped 1.2kg of green peppers
- salted the peppers and left for 3 days
- blended them and drained out excess water (a lot of water)
- mixed with lemon juice and cider vinegar and placed in a sterilised jar.

is it weird that some of my jalapeños completely changed color? i think its just two near the top. brine is 1/3 white vinegar 1/3 red wine vinegar 1/3 water most of the other jalapeños are still green with a pinkish hue

edit: so my bf added sweet peppers and didnt tell me lol

These are available at Aldi.They seemed to run out consistently sadly as they are excellent and fair priced. They’re superior to say the Batempte.Batemptes also have a short shelf life. Aldi half sours keep their freshness and are outstanding and NO I don’t work for either company. Just an internationally recognized expert in Picklery that showed up to share.

I grow my own cucumbers and they’re a pickling breed so there’s no need for a crisper. I do refrigerator pickling and I’ve found that letting my brine cool completely before adding to the pickles makes them extra crispy. I do let my pickles sit in the fridge for at least 3 days before trying them: 5-7 days before sharing them. Everyday I turn the jar upside down give it a little shake and return it to the fridge. The recipe below is used for about 4-5 thinly sliced cucumbers. Air sealed jars pictured are 2 liters or 58 ounces. I only add my garlic from my brine nothing else. LET YOUR BRINE COOL COMPLETELY BEFORE ADDING TO YOUR JAR!

Brine:
5-6 peeled Garlic Cloves
1 Jalapeño
2 Serrano Peppers
1 Habanero (don’t include if you don’t like it too spicy)
1-2 Limes (depending on how sour you want it)
2/3 Cup of Pickling Salt
1 1/2 Cup of Apple Cider Vinegar
1 1/4 Cup of White Vinegar
4 Cups of Filtered Water
Bring to a boil, let it boil for about 10 - 15 minutes or until the salt dissolves and then remove from heat. Let the brine cool completely before adding to your jar with pickles, herbs, and spices.

Jar:
1 Sliced Jalapeño
1 Sliced Serrano
5 Chile de Arbol Peppers
2 Tsp of Crushed Red Pepper
2 dashes of Rosemary(sometimes I do a two stems of fresh rosemary)
1 Tsp of Dill Seed
1/2 Tsp of Yellow Mustard Seed
2 Tbps of Pickling Spice Blend
2 Tbps of Dill Weed
1 Tbps of McCormick Pickling Spice

Enjoy 🤤