Already ordered rubber bands👍

https://natashaskitchen.com/canned-dill-pickle-recipe/

I used this recipe last year for water bath canning pickles. They we’re SO GOOD. That said I’ve since read that ratios should be 1:1 with water and vinegar. Is this the case if it has salt as well? All the recipes online ive read actually have less vinegar than this so now im questioning myself.

I want my pickles to be shelf stable and last us over winter preferably.

Hi,

So recently while doing some decluttering, I found around 5-10 fermenting jars full of ghost peppers in brine I'd forgotten about from around 4 years ago!!!!!

Now I'm wondering - how the heck do I dispose of this stuff? Could this be toxic waste? I've only burnt myself once with a ghost pepper, and it was unbearable enough that I never wanted to touch them again.

Please help!

Years ago I went to Spain and tried a jar of mixed pickles and it was REALLY good, it was quite different than most pickles I've tried, and after many tries, I finally figured out how to make it.

Most of it is usual pickle, but 2 ingredients need to be together for the taste to be right:

1- MSG: Easy one, as it was written on the can, but for whatever reason I tried to avoid it in my pickles, you can substitute with tomatoes based brine as they are full with MSG, they will also be really good, but different than just straight up MSG, and not like the original at all.

2- Green Olives: this one was much harder to figure out, as the pickles didn't really taste like green olives at all, but as desperate as I got trying to recreate it, I just tried everything I can think of, and green olives is what worked?! Was really surprise, I'm not a fan of olives in general, which I guess is why it took me this long.

I can't recommend it enough, try it in a small jar first, as green olives do give it a unique taste. Just a basic mixed pickles then add MSG that's 1/10th to 1/5th of the salt, and 3 sliced green olives, don't put too much of either, hope you like it.

Clemson Spineless Okra
Red onion
Garlic
Jalapeños
2 cup water
1 cup white vinegar
1 cup apple cider vinegar
Peppercorns
Sugar
Salt

Put in fridge for 2 weeks and try not to eat in one day.

Just made my first batch of fridge pickles! Any tips on getting that perfect crunch? These cucumbers look ready to go.

I've looked this up and couldn't see anyone else asking this.

I dunno if it's such a stupid idea that nobody thought of it or if it's so obviously bad everyone knows not to do it.

I've a bunch of powdered acids (citric/malic/lactic) for other things I'm making and I'm pretty sure the acid made through fermentation is lactic so I'm wondering is there an obvious reason I can't make an acidic blend with one or more of these, dilute it in water to make my "vinegar" and pickle with that to try different ratios?

Red cabbage, acv, organic cane sugar, garlic, salt, bay leaves, and filtered water.

World’s best chicken salad has pickled celery. This is the easiest way if you are lazy like me. Put chopped raw celery in bread & butter pickle juice and refrigerate for a week. Or you can can too. Just substitute chopped celery for cucumbers in your favorite bread & butter pickle recipe. Enjoy!😊

I used Dr. Oetker Pikant Fix to make pickles. Ingredients include salt, benzoic acid (E210), sodium benzoate (E211), mustard seeds, chilli, coriander, dill, black pepper and bay leaves.
The recipe calls for 1.75 L water, 300 mL 9% vinegar and 150 g sugar. I only had 5% vinegar, so I adjusted it to 540 mL vinegar + 1.51 L water. I also added fresh dill, but no garlic.
I poured the hot mixture (after boiling it 3 mins as per instructions) over triple-washed cucumbers in brand-new, washed jars and sealed them. Within about 15 minutes, parts of the cucumbers turned blue/blue-green. The brine is still clear.
Has anyone seen this before? Is it a normal reaction and safe to eat?

2 sets, one has been water bathed, the other we set up for a simple refrigerator batch.

Been a great day

I have a few bulbs that are going to go to waste if I don't do something with them.

Last time the bf MISunderstood the assignment and bought an insane amount of garlic, I peeled, sliced, dehydrated, ground, and made garlic powder. It was amazing, but it took like 5 years in prep work alone. But mostly I don't have near the amount this time. It's just 3 full bulbs.

Is garlic safe to fridge pickle? And do I use just a regular dill pickle brine? We're having "cool" days now of only 101, but my ac sucks, and I refuse to actually can anything, lol.

Thanks!

EDIT: WITH A GIANT SIGH: Y'all. I'm a complete idiot, and I admit it. 🤦🏼‍♀️smdh. I make refrigerator pickles all the time. And obviously always add garlic. And i EAT the garlic in those pickles. So I already knew pickled refrigerator garlic was fine!

Idk where tf my brain was when I asked this question. It clicked in my head last night. "You idiot." 🤣🤣🤦🏼‍♀️🤷‍♂️

I appreciate all the advice and suggestions!!

Green onion, red onion, small white onions, carrots, cauliflower, tomatoes, bell peppers, garlic, pepper and dill.

The small one at the far left is chilis, green onions, pepper, garlic and coriander seeds. Very spicy.

Ive been making pickled radish for like 2 years now and it's always a success so I wanted to get adventurous and try other veggies.

All of the little jars are for my friends so they will most likely get eaten fast. As for the big ones i might share with the neighbors... anyway we are surviving the bulgarian winter like this 🔥

I have been making different sauerkrauts for years now, always fermented, and I LOVE them. Recently I have been dealing with some nighttime leg cramps that may be caused by Glutamate. I have up my fermented food and tomatoes for the last 3 weeks and things have gotten much better.

I can make quick pickles, quick pickled spicy dilly beans, pickled jalapenos, but have not tried quick pickled kraut. Anyone done both and found vinegar kraut to be at least adequate?

Salt by weight of water, product, or total water and product?

Hi everyone, first time posting here and this is a great community with a lot of useful information. This is my second year pickling and first time lacto-fermenting.
I’m making a batch half sour pickles and everything looks good 5 days in but I’ve been reading a lot of mixed information on salt ratio. What should the salt ratio be based on, just the water weight, only the product weight, or the total weight of water and product?

Approximate weights:
Cucumbers: 600g
Water: 1000g
Salt: 30g

Ambient temperature range is between 70-75F.

I was aiming for a 3% brine and I based the ratio on the water weight, but is my actual percentage lower? I’m not concerned because worst case I’m a littler under 2% and everything looks and smells great.

Hello,

I am pickling many veggies now as a part of a plan to start a business, one of them was Radish (Which I attached the photo of) I did it in a normal brine of white vinegar, salt and a minimal sugar in addition to fresh herbs and mustard seeds.

I love the pungy/funky smell as I am a kimchi guy also noting that I am doing a full head of radish not sliced or anything using smaller heads, the taste is fantastic, but the smell is very off-putting for most people if I am planning to sell as a product, how can I avoid that smell if I want to produce it as a commercial product?

Got my first 13 jars of dill pickles canned. Last year we experimented with refrigerator pickles and this year we added the hot water bath to try our hand at canning them

I boiled whole limes for 4 minutes and then scored them with a x and shoved some salt in there. Then I put them in a mason jar with a 1:1 vinegar water mixture and salt added in.

So I definitely made this “pickle” with no recipe or research, and measured everything with my heart

So since I kinda just did whatever the fuck i wanted (🤭😭🤣) will these whole limes even pickle? Or did I just make a bunch of nothing? Hahaha

Hi. I have been watching a lot of pickling videos on feed recently and want to give it a try. Im ginna do red onion and cucumber first. One thing thats confusing me is the correct ratio of vinegar to water. Is it equal part, half and half? The videos goes so fast and they dont explain it properly. Also, can I skip putting in sugar? Cause Iam trying cut sugar in my life.

I made dill pickles with garlic and onion, jalapeños with onion and garlic as well as a beet kvass with garlic, onion and ginger. ALL of it came out with some or alot of like a gel like substance. The pickles were the worst, but all of it had it. I pull a pickle out and it was like gelatin hanging off of it. This time I used winsor pickling salt. I'm wondering if that is why vs I usually use a coarse sea salt from the bulk barn. In any case, I'm wondering if anyone else has had this issue.

I used:
6 small cucumbers
160 ml white vinegar (5% acidity)
160 ml water
Sea salt
Garlic flakes
Fresh dill
Yellow mustard seeds
Whole black peppercorns

They’ll be ready this Sunday 🙌🏼