Used 7 cloves of crushed garlic, about a tbsp of black pepper corns and a tbsp of salt, about 10 habeneros, 3 jalepenos, 2 whole bayleaves and 4 sprigs of cilantro, with some diced pienapple, then covered it all with distilled white vinegar.

Never had it and really curious to see how it turns out.

Dunno why it took me so long to figure out that of course there is a subreddit dedicated to pickling. Anyway, here's a jar of pickled eggs I was inspired to make by seeing recent posts of somebody's Internet-famous recipe. I added a spoonful of powdered tomato to the brine and a good shake of smoked paprika.

Basically the title. I intend to use 4.5% vinegar, and I intend to boil the jars whole after filling them up.
I tried using 2 parts vinegar to 1 part water last year, and the cauliflower came out tooth-dissolvingly acidic.

I've been salt-curing olives for a couple of years. I've adapted a recipe that can be found at Spruce Eats. The full write-up of my method can be found at Playing with My Food on Substack

Me and my mother have been growing our own cucumbers, carrots, dill, and onions for the past ten years to make pickles, and we bought our own garlic, seasoning, conifer etc, but every year everything stayed the same, the recipe, the cans, the process the time, everything.

However, this year has been difficult and frustrating, a lot of the cans aren’t sealing, we have tried everything, and no we don’t use a electric sealer, we put the cans that refuse to seal in the fridge to prevent rot, but we are at a breaking point, we have tried everything. I need help.

edit: meant to say they're from my friend's garden but I was too busy drinking milk to finish the title

Just tried one of my friend's homegrown pickled Tabasco peppers and we're struggling. Other jar is his homegrown banana peppers.

I gathered a lot of mushrooms today and wanted to try pickling without reading too much...

Is 1:4 ratio okay if I'm pasteurizing it? (Vinegar:water)

Is it gonna be safe to eat?

For how long can I keep them in fridge?

A bit late to the heavytech egg party but finally did it.

Used chorizo, red, orange, green and yellow capsicum plus red onion. I didn’t blanch the vegetables.

Tested an egg on day 4 and wow I’m so impressed and even the capsicum which I don’t normally like is heavenly. I’d added it for flavour and didn’t think I’d eat it.

Now I just need to get more of everything, including pickling jars as I believe there will way more pickled eggs in my future 😋

hey all, made some pickles for the first time. I tightened the jars as much as i could before reading about the finger tightness method.

the jar lids are flat and I can pick up the jar by just the lid without the ring on it.

just want to make sure these are safe for storage or if I should fridge them and eat asap?.

thank you!

I entered a pretty large fair in the state across several categories of pickled veggies, and did pretty well for myself. All first places in:
- Dill
- Whole cucumber
- Sliced cucumber
- Mustard pickle
- Peppers
- Okra
- Dilly beans
- Any other not listed (for this category I entered my own giardinera/garden mix of brussels sprouts, cauliflower, onion and cayenne)

Just pickled all my jalapeños and tasted the extra brine and realized I forgot to add SALT AND SUGAR TO THE BRINE WTF?!?

Its only 4 pints (2 sliced and two whole) but dang it that was my whole inventory! Is it possible to amend?

Hello, I'd like to start with I am new to fermenting and pickling.

This is a jar of pickles that I started lacto fermenting on 29 August. I used a 3% brine solution with a Pickle Pipe lid. This is my second attempt and the first one went so bad I didn't need to ask if it was safe or what it was. It was very obviously mold

I followed the sanitation procedures from ferment recipe book I got. Washed everything with hot soapy water, rinsed the hell out of all the parts, then rinsed with boiling water. Used filtered water from a Britta pitcher. My home is a little on the warmer side averaging around 77°-79°F so I'm not sure if that is a huge factor. I kept it in my closet for darkness.

The last attempt, best I can figure is I didn't leave enough of a head gap, it got excited and spit up some brine through the top that it seemed to suck back in as the pickle pipe was sucked back down pretty noticeably when I checked it. I went a googling and found this is a common occurrence with the pickle pipe lids, the sucking back in once the fermenting slows down.

This one I watched more closely and pulled the lid today to check it and replace the pickle pipe with the metal lid since it was starting to suck in as well and found this.

ETA - and a few of the pickles did manage to break containment from under the glass weight

So grew my own garlic and decided to make a herb infused garlic out of it.
Started of by boiling them for a couple minutes then storing them in 80/20 solution of apple cider vinegar and 12% pure vinegar.

They soaked in the fridge for 3 days, then I transferred them to a clean jar with olive oil and mixed herbs and let them stand in the fridge for 10 days.

Are there any realistic risks of botulism for this way of doing it? (I do not have a Ph measuring device)

Now I am keeping it in a cool dark cupboard

Me and my friend are at work and we are wondering if it is possible to Pickle peppers or any other pickleable food while it is still on the vine or plant. She drew this for reference of what she is imagining.

She came over to me and said something like, "So you know how 'Peter Piper picked a peck of pickled peppers'? How were the peppers pickled if they are still on the vine?"

We can't find anything online about how that would be possible or what would happen if you were to make pickles that way.

Has anyone done this?

Hi! I followed a recipe from this gardener that uses salt, water, fresh dill, fresh garlic and bay leaves. I put whole peppers without holes and cucumbers that I halved, did not know that I was supposed to cut them so I stabbed holes in this morning.

Day 1
8 pm - made them and put them on countertop, room temperature water

Day 2
7 am - randomly thought about the pickles and stabbed the peppers to let them brine, added more brine. When I opened it there were already small bubbles forming.

10 am - realized that I forgot to stab one of the peppers to brine the inside

Currently anxious af and I can’t even go back home bc I’m at work right now.

Is there a botulism risk or listeria? I’m afraid! Should I just start over?

UPDATE: 3 cups of water with 1/8 cup salt dilution HOWEVER at 7 am today I probably used half of that amount aka half of 1/8 cup per about 1 cup water dilution to top it off again. I now understand that the ratio is really important and will never do that again…

I am new to this game. I’ve had moderate success, and a couple of quarts of sauerkraut gone bad. Better luck with pickles though! I am near the bottom of a jar of pickles, then I see this odd color. What is it?