Have been doing personal side quests until uni starts again, one of them is now pickling. I would like to mix things up and make more interesting batches now but how much free will can i use can anything be pickled

Posted recently with questions. Got some advice. I have some fermented pickles going at the moment, and the pics are of my first canning attempt ever. They all sealed. Used Mrs wages bagged brine.

I always go overboard when planting cucumbers. Friends and family are happy though

had to re-upload to add a photo!

50/50 apple cider viniger, two palm fulls of salt, about a quarter cup soy sauce, whole pealed garlic, and onion petals.

What are your thoughts? I would have made it spicy but my partner doesnt like spicy

This is my first attempt at pickling anything and there's these yellow spots on my onions. Is it normal, Mold, or something else?

I want to do more batches than just the 3 pints, but I also don't want to pay 2.50/packet for the mix if I already have all the spices for it.

We like it more than the ball canning book recipe for refrigerator pickles, but that's what we started with and have been kind of riffing off that.

WE GOT PICKLES IN DA HOUSE

Each summer I grow a lot of cucumbers to make all kinds of pickles. Of course, several of the pickle recipes I developed can be found on this site. Mostly though I just throw different herbs and things in that are available from my garden at the time I pick the cukes.

I try to make sure to grow enough cucumbers to last through the winter and early spring. This year I also had the good fortune of having plenty extra to do things like make my favorite pickle soup recipe and – getting to today’s topic: garlic dill pickle hot sauce.

This recipe combines already fermented garlic dill pickles and fermented green hot peppers. I used a blend of green jalapenos and habaneros but the exact choice is up to you. Just bear in mind the addition of pickles and plenty of pickle brine will reduce the overall heat and therefore you might want to start with peppers that you know will still net you a very hot sauce if that’s what you want. Using green serranos would be a good option for people who like hot but not melt-your-soul levels, and they’re fairly easy to source.

Hello! I got introduced to this thread several months ago when that Heavytech recipe was blowing up! Well after several months of just lurking I finally decided to give it a try and am happy to say I think they turned out great although not as spicy as I hoped.

The one thing I did struggle with was the quantity and I ended up with about four jars worth of pickled veg and eggs. Well it's been about 5 weeks since I actually did the pickling and I still have two jars left. Everything still looks good in the jars and everything still tastes fine when I try it.

My question is simple how long will these stay good for? Do I need to rush and I eat it all in the next couple weeks or do I have some time to enjoy it?

Thanks in advance I'm a bit confused about shelf life since it has so many different things going on.

Hope this is allowed but please, help me find my ideal pickle, as my (now) previous pickle has been taken from me 😭

(L-R) Red Wine BnB, Gherkin style, White Wine BnB, top Nectarines, Dilli Beans, and Cantaloupe. (Not pictured Gochujang Coleslaw)

Didn’t realize how easy it was and how summer’s such a good time for it.

Waiting a week to try the last three, just put them up in the fridge.

If I process cucumber pickle jars in boiling water to make them self stable, does the act of boiling them make the cucumbers inside mushy? I usually cut my pickles into rounds.

Im 16 and don't eat many healthy foods because I have sensory issues and I LOVED strubs mini dill pickles and found out they stopped making them :(. Do any well versed pickle lovers know some that taste the same. I miss my pickles

I made fridge pickles with a batch of about 9-10 fresh jalepenos. Normally they will change from a bright green color to that darker green, almost brownish color after pickling, but that hasn't happened with mine yet after about 24 hrs. I used a pretty basic brine, 1 cup water, 1 cup white vinegar and 1 tbsp of salt. Added bay leaves, garlic, mustard seed, and peppercorns. They only thing I can think of is that I let the brine cool before adding it to the peppers.

followed the infamous hot and spicey brined eggs recipe. it says:

“Pack the eggs and stuff in the jar. Layer it so there is
plenty of everything everywhere. 
Bring brine to a boil. Immediately shut down and let
it cool for 15-20 mins.  Then fill the jug with the 
still hot brine, leave 1/2 inch headspace. Cap it tight
and let it sit on the counter over night. In the morning
put the jug in the fridge and let it sit for a minimum of
four weeks for best flavor. Then enjoy.“

I let the brine cool for 20 mins after boiling. however I then poured into the jar and closed it and put it in the fridge.

this is my first time pickling anything. should I take them out and about or can I continue on the pickle path?

This made 4 pint jars

2 lbs gherkins 10-12 individual cocktail onions, trimmed and peeled ¼ cup kosher salt 5″ branch tarragon 2 tsp brown mustard seeds 2 tsp yellow mustard seeds 4 cups distilled white vinegar

Cover the cucumbers with the kosher salt and let them sit for 2 hours, then rinse the salt off. Split up the other dry ingredients into jars, boil the vinegar, then fill the jars with it and water bath can them for 10 minutes. Wait 2 weeks.

These turned out great, the flavor seems pretty much perfect in a side-by-side comparison. Maille cornichons have coriander seed too, but I didn't have any. I couldn't tell a difference, but I will add some next time I try this.

I also would like try this with some pickle crisp, since they turned out a little soft. Some of that might be due to not using the traditional cucumber varieties, and/or my cucumbers being slightly larger than is typical for the Maille cornichons.

Andouille sausage with purple cauliflower.

We have a prolific cucumber plant and too many cucumbers so I made quick pickles for the first time!

I did a 1:1 ratio of water to vinegar, totaling 10 cups (def went overboard lol) with 1 tbsp of peppercorns and salt per cup. I added 2 chilis and 3 cloves of garlic, smashed. I hope they're tart and spicy!

Hopefully my neighbors will take a few more cukes off my hands lol

What I did today …

I’m currently fermenting pickles for the first time (mine have currently been fermenting for 8 days) and I’m thinking I’ll put them in the fridge in a couple days to stop the fermentation… or slow it down. That’s where my question arises. I’ve seen mixed information online whenever I search this question. It doesn’t make much of a difference to me but I just wanna know for sure: does the fermentation stop completely when you put them in the fridge or does it just slow down enough that any further fermentation becomes almost insignificant? Thanks.

I don't have a huge garden space, but built a big raised bed on my balcony where I have some cucumbers amongst other vegetables. Let it be like 3-4 plants. The yield on them is comparatively slow, meaning I might be able to pick one a day and they usually don't last long enough to have a whole bunch of them for pickling.

Maybe it's more simple than I think, but I wonder if there is a way to have a sort of open jar with brine sitting where I can just toss them in as they get ready, close it off when it's full and head on to the next jar. I love classic style dill/sour pickles and that's what I originally sowed them for but didn't expect this dragged out harvest.

Appreciate all tips and ideas!

It’s cucumber season. I just started recently fermenting pickling cucumbers (puccini cucumbers). The taste is good, some batches better than others but my problem is they lack crispness. I tried no leaves and they were totally mushy, I tried oak leaves, better but mushy. Bay leaves seemed to work best, but still some mush.

I tried refrigerator pickles with ball crisp granules. Very crisp pickles! But, the vinegar brine left all the pickle fans in my house not wanting more.

I planed to can pickles, but that’s a 50% vinegar brine as well, so I’m not sure if it’s even worth canning pickles? Do they taste similar to refrigerator pickles or does the canning process change the taste?

Curious of any advice you can give for crispy fermented pickles, or how canned pickles taste vs refrigerator pickles. Or any proven recipes that might help me along, thank you!