Good evening!

I have been doing research in this sub and you are all so amazing, I was hoping to ask for your help. I was recently diagnosed with POTS and my syncope has been extreme. I can't tolerate most of the drinks that will help. I adore pickles, though, and have been experiencing significant relief by drinking pickle juice. I absolutely love Claussen pickles, but they get super pricey when I can't keep up with the pickles because I am drinking such a large volume of pickle juice.

TL:DR Would be incredibly grateful for anyone who can get me even close to the brine recipe for Claussen. I have asked them - it went as well as you think it did. And, the label is no help. I'm desperate.

Living next to the Italian Market district in Philly, I have access to several blocks of fresh produce stands. What suggestions does this Reddit have for fun vegetables to pickle? There’s so much I’m curious to try.

3.5% salt . Whole pickles, Onion Lots and Lots of dill!!!! Going for a tasty Half sour . I wish the lid of this jar didn’t break lol.

Can I water bath can pickles for longer storage, in pickling brine that has been brought up to boiling temp, that have set out at room temp for a week?

With the warm weather coming, I’ve been craving Sunday brunches on my rooftop deck. Went wild pickling today. Daikon radishes for Kimbap. Pickled onions for cucumber salads. And dill pickles for hamburgers and sandwiches.

Hello, I’m wanting to get into pickling at home! Looking for some suggestions on how to start and any pickle specific food safety information would be greatly appreciated!

Hi all,

I’m really curious to know if there are any resources around the history of pickling across different cultures. I’ve found “Pickles A Global History” by Jan Davison but would love to build on that.

I see various websites talk about it but I’m trying to find more concrete sources.

I often leave cut cucumbers with a bit of salt and chilli powder in the fridge and have them the next day, does this count as pickled cucumbers or do you have to add a brine or vinegar to something to call it pickling

My hosta patches jave had a number year. I was planning on pickling some with ginger and garlic (because it sounds amazing), but also came into some beautiful magnolia buds. Magnolia pickling is new to me, but from what I gather, they have a gingers taste. Has anyone here ever pickled the two together? Any recipes or advice would be great appreciated. I would hate to experiment and end up wasting both ingredients...

This is the second time I’ve done a quick fridge pickle it’s 2C vinegar to 1C water and the 1 tbs each of sugar and salt and then garlic and dill in the jar with my cucumbers. I did 2.5 this time for 3 jars bc there was a little too much liquid last time- anyways i think I mathed incorrectly- the first batch was perfect but now it’s a little too sour with a strong vinegar hit at the back of the throat- can I replace some brine with water to fix? Got the recipe from Joshua Weissman on YT if anyone wanted to know.

Hello all. First time poster here. I’ve made pickled cucumbers a few times before. Currently using J Kenji Lopez Alt’s recipe for lacto fermented pickles.

I am about to make a batch of dill pickle chips and I have not been able to find a definitive answer online as to whether is it better to pickle the cucumbers whole and slice them into chips after fermentation or to slice the raw cucumbers into chips and ferment those. Does anyone have an opinion on which is better or does it not really matter?

Thanks

This is my first time making pickled eggs and I’m not sure if they need to have a water bath for sealing. I’ve tried to search this sub but I haven’t found anything. I’ve also looked on Google and haven’t found a solid answer. I know people do it. But it seems like when people do, they are storing them outside of the fridge. Which doesn’t sound safe. I have found a tested recipe from NCHFP and they specifically state that these are not shelf stable.

So after I sterilize my jars and fill them, do I place them back in the water to seal? I’m a newbie and I really dont want to mess this up

Here is the recipe for reference

Hello! I am interested in pickling and would like to get into it but I can't figure out where to start. I'm curious if anyone has begginer tips I could use to start off with!

First time made this. Any pro mind tell your estimate how long this will last? I based it on this one: https://youtu.be/a9LfBQJduiw?si=V6Ip5hBC3cjUabzO . Except I had to let the brine solution to set a bit to warm temperature due to jar are not heat resistant. Also I live in South East Asia, will temperature affect the pickles?

Just pickled for the first time about and hour ago, Onions with three different things; Peppercorn, Red chili flakes & Jalapenoes!

For the brine I did one part warm water, one part distilled white vinegar, salt and a bit of sugar.

Can’t wait to try them this weekend 👍🏻

This is my first attempt at pickled eggs. When I added all the ingredient to the jar some of the eggs were poking out from the brine so I just put a water glass on top.

Is this safe? The eggs are completely submerged now.

Hi all!

I consider myself a well seasoned pickler and I have been selling my products for several years. With that said, I feel kinda dumb asking this question.

How do I find pearl onions to make cocktail onions? These have been my white whale of pickling and I have wanted to pickle pearl onions for years but I cannot find them. I live in a rural, remote-ish area that is not farmland so I don't have local folks to ask. Google has never been any help.

Right now is planting season and a greenhouse a few hours away is advertising what they have that is ready for planting. They have seed onions. They look like pearl onions with a full skin. Is that what I have been looking for? Like just buy those, peel them, and pickle them?

If the answer is yes, know that I will be equal parts embarrassed and happy.

Thanks for any help!

Might be a stupid question but I'll explain.

I had to purchase groceries from a different store than usual, which involved me purchasing pickles.

Well, these pickles were ass, very flavorless, So I just kinda went to the other store later and purchased the pickles I usually purchase.

Instead of tossing the first batch of pickles, can I instead add them to the current batch, or will that just not work?

Just dont want them to go to waste.

Thanks!

Share em if you got em lol

Do the y bones really dissolve ?

2:1 white vinegar to water. 1.5 tbsp salt. Some pepper, oregano, and cumin. Eager to top something with this this weekend!

Long story short: if I want to eat pickles from now on I’ve gotta find a way to make them without salt. that being said, every recipe I’m finding says using salt is what ultimately makes the pickle crunchy (on top of adding flavor and all that stuff). I don’t want completely mushy pickles, so is there a way to prepare them that will make the exterior crunchy for a while without using any salt?

(I COULD use a sparse amount, but then I still don’t know how I’d figure out how many mg’s of the stuff the cucumbers pick up- unless there’s someway to use salt for just crunchifying and then removing it from the cucumber altogether)

I tried searching but couldn't find anything on this.

I see a lot of comments about how pickling in glass is best, even for quick pickles. That's what I normally do, but I have a ton of deli containers that I think would be perfect because of the size and shape.

Anyone using deli containers?

I don't pickle much and want to start, I know there's google and youtube but I wanted to start here. Also how long would I leave them for before I can eat them 😅

People seem to be pretty particular about what they pickle in, so I thought I'd ask just to be safe

Hello pickle lovers!

First time to this sub and first time doing pickles.

I have quite a few vines of pickling cucumbers this season and I plan on doing a large (25#) batch in a 5 gallon bucket. I have been researching recipes and most of what I am finding are for fermented pickles, which require them to be refrigerated. Seeing that I am doing a very large batch, I don't anticipate having the fridge space, and would prefer to do something that I can store on the shelf on my garage. I have one of those newer pressure canners and was looking at canning them after the pickling process is complete.

After looking through several recipes, this was what I came up with at the end of my research. Would love to know if I need to make any changes to the recipe in order to make shelf stable pickles.

Thanks in advance!

25# Pickling Cucumbers

Fresh Dill

3 cups pickling salt

1 1/2 cups white vinegar (5% acidity)

3 gallons filtered water

12 cloves garlic

12 jalapeno peppers

12 tsp whole pickling spices

4 grape leaves

Pickle @ 70 degrees for 4 weeks, then can.