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.

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!

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.

Already ordered rubber bands👍