I made some pickled red onions and now all of the juice is left over can i reheat that and add more red onions?

3 jars of red onions pickled with chipotle, garlic, and black peppercorn. 3 jars carrots and radish with serranos.

Somewhat unrelated but one container of small tomatoes soaking in fish sauce and chop Thai chiles. Absolutely delightful especially with fish.

Had quite a lot of small red onions leftover so I pickled them! Cannot believe I haven’t done this sooner!!! They’re going to be thrown into my lunches 🥹

https://youtu.be/Up2yyEYA8sQ?si=cCnaBw6BeygGO7WC

If I hadn’t seen your post on how easy making fridge pickles was I never would have started. It is easy! And they’re sooo good!!

I used Kirby and Persian cucumbers, dill, garlic, coriander and mustard seed, and some Korean red peppers.

Pickling some cucumbers, green beans, baby corn, quail eggs and cauliflower from my grandma's old recipe. Super excited can't wait to try them.

These still have to sit for another 2 weeks, but I'm dying to open them up.

I make my pickling Vinegar by using Cider vinegar and obviously spices. Unfortunately it looks like muddy water. Any recommendations to stop that happening as I have spent far too long filtering it and losing vinegar to the process.

The vinegar in question is high quality so no problems with that

Long time reader, first time posting. I made these green tomato fridge pickles earlier this month and just noticed the garlic in this one is turning pink. Here is what is in the jar:

Green cherry tomatoes Thai chili peppers Thai Basil Garlic Rainbow peppercorns

I used a 1:1 distilled white vinegar (5% acidity) and filtered water, and roughly 13G of kosher salt and 2 tsp of raw cane sugar.

The jar hasn’t been opened yet and is sealed, so curious if the garlic is bad/moldy or if it’s a reaction from one of the other ingredients I used.

Looking forward to the feedback, I’ve gotten into pickling this year to preserve a lot of what I grew and it’s been a learning process.

I just bought this jar of pickled jalapenos from my local farmers market. What are the white C-shaped things floating in the jar? I've only ever bought pickled jalapenos from the grocery store and have never seen this before.

I just got into pickling a couple of years ago, and find the entire process so satisfying. I'm excited to experiment with new recipes!

Sorry for all the questions that can be found through searching I just want clarification!

I pickled these onions 3 weeks ago, and noticed some black spots on the lid (pinholing?) and saw that it started to leak into the vinegar. I noticed that they look darker than my other batch as well. Are these safe to eat?

Thanks in advance!

I eat a fair amount of pickled eggs, and I use 75% vinegar/ 25% water already. Is there any way to get the eggs to absorb more of the pickling brine? I have tried poking a hole all the way through it, and that did help but he eggs also weren't very sturdy afterwards.

I started my first foray into pickling in a decade (or more). Since the frost may or may not be around the corner, I harvested anything I could grab from the pots on our porch:

The Jalapenos

The sad and already cold-touched Romas

The not as sad slicers

So, I picked all the jalapenos, all the Romas, and the green slicers (hoping the pink slicers could ripen before the freeze). This was my yield;

There were also a few sad and lonely green beans.

Brought them into the kitchen and sorted. I first thought about making mixed peppers and tomatoes, then I decided to instead pickle peppers and tomatoes separately, with just a bit of pepper in the tomatoes. I sorted the "harvest" and assembled the other ingredients.

https://preview.redd.it/wi7mzphtkawd1.jpg?width=4032&format=pjpg&auto=webp&s=54ad7eb054a7e63255f6dd4926d7abc403b20b95

The other ingredients would be kosher salt (because my crappy Kroger didn't have canning salt--cloudy brine, not a big issue), bay leaves, ginger, whole cloves, onion, garlic, and whole black peppercorns. Chopping and mixing ensued:

Tomatoes on the left, peppers on the right.

I should mention how I cut things. The tomatoes and peppers were sliced horizontally. I minced the ginger. I peeled and slivered the garlic (4 cloves in each bowl). Onions were only used with the peppers and were cut and broken up into half-rings. I only used half the onion. I added a third of an apple, peeled and cored and chunked to the tomatoes. I forgot to take a picture of the apple. The spices (not the salt) were added and each bowl gently mixed (spoon). I laid bay leaves on top because they are getting placed in a specific way in the jars. It's filling time.

The dark thing at the top of the left jar is a clove. Left is tomatoes, right is peppers.

First, I sterilized the jars and springs (hot water in pot method). I laid down a bay leaf. packed stuff on it. Another bay leaf, more stuff, etc. The top was vegetables, not bay leaf. Toward the end of the peppers, the jar was getting pretty full. Onions are really cheap, so I just didn't pack all the onions. I squished things down really good, added 3% brine (sloshy sloshy, squishy squishy to get out unwanted air pockets) and screwed on the lids. Where shall they live?

Low cabinet, not next to stove, rarely opened. The black specks are embedded in the paint.

I happen to have a cabinet in my kitchen that's not close to any heat sources, so I put them there. Now I wait. In case you wonder, yes, those lids have little silicone gaskets as airlocks. Now I wait. Now I wait. Now I wait.

Hello I am wondering if I can pickle red onions in a jar that was previously used by banana peppers? I typically pickle my red onions before eating a meal by just adding limes and salt. I add some sort of pepper as well depending on the dish to pair with it. I understand the flavor profile will be much different, but want to see if this is even a possibility. Any advice or recommendations are welcomed!

I pickled these salapenos and serranos but since I had so many, I decided to water bath can them so they'll last longer. First time not just making quickles, gonna pop a jar open next weekend and see how they are. As a side note, how long should I expect these to keep in the cabinet? I go through peppers pretty fast but might not be able to finish all of them within like 6 months.

Hi I'm new to using pickling lime, I tried a few different things yesterday to soak and then pickle. One was radishes and it seemed to eat the red outside of them and and the brine was a yellow color. Does anyone have any information on using pickling lime on radishes, was this a mistake?

It's stuck to the inside of the jar. Is my friend trying to kill me?

Hello! I've recently gotten into pickling stuff and am looking for interesting ideas on what to pickle next. I've done regular old cucumber pickles and pickled eggs so far. Anything unique or interesting y'all can recommend? I'm open to just about anything!

EDIT: IF YOU ARE FINDING THIS RECIPE OFF GOOGLE, PLEASE NOTE IT IS NOT SHELF-STABLE.

Testing indicated a pH of around 5, which is insufficient to prevent botulism. This batch was stored in the fridge and consumed within two weeks, I have no information on its stability at room temperature.

For those who still want to try it, here are some suggested adjustments:

• For taste: The original recipe’s vinegar can be quite strong. Consider substituting 1 cup of water and 1 cup of sugar to balance the flavor. This version should still be refrigerated and used within two weeks. I consider this incredible sweetness to be most in the spirit of what Spice and Wolf was aiming for.

• For storage: I am still not endorsing trying this as a shelf-stable modification. However, some similar recipes I found use equal parts vinegar and sugar (instead of 1:2), which may help lower the pH but could also alter the taste and texture unfavorably.

Following the finishing of the new Spice and Wolf I wanted to try making honey pickled fruit which is briefly mentioned in the show. None of the recipes I found online seem to pickle for more than like 24 hours so I tried making my own recipe.

I plan on trying it this weekend and was hoping for critique from the better informed, particularly around safety as I haven't really pickled properly before. This is what I came up with.

Ingredients:

• 4 lbs firm apples, thinly sliced
• 1 cup dried figs, chopped
• 1/2 cup sliced almonds
• 2 tablespoons fresh ginger, minced
• 2 cinnamon sticks
• 1 tablespoon whole allspice berries
• 4 cups honey
• 2 cup apple cider vinegar (for preservation)
• 1 tablespoon salt (for preservation)
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Procedure:

1. Sterilize glass jars and lids by boiling them for 10 minutes.

2. Prepare the apples: Slice apples thinly. Immediately place them in a bowl of water mixed with lemon juice to prevent browning.

3. In a large pot, combine honey, apple cider vinegar, salt, ginger, cinnamon sticks, allspice berries, ground cloves, and nutmeg. Bring to a boil, then reduce heat and simmer for 5 minutes.

4. Add apple slices to the hot syrup and simmer for 5 minutes until slightly softened but still crisp.

5. Layer the apple slices, chopped figs, and almonds into the sterilized jars, leaving about 1/2 inch of space at the top. Tuck in the ginger slices and cinnamon sticks

6. Transfer the fruit mixture into sterilized jars. Ladle the hot syrup over the fruit, ensuring all pieces are covered.

7. Wipe jar rims clean and apply sterilized lids and bands.

8. Process the jars fully submerged in a boiling water bath for 15 minutes.

9. Remove jars and let cool completely. Check for proper sealing after 24 hours.

Will I have to worry about botulism or other nasties?

Can anyone tell me what this is on the inside of my jar and is it still ok to eat?

I tried pickling some burdock I collected. I used apple cider vinegar, brought to a boil with spices and a few drops of lemon juice. After they were packed i put them in the fridge where they have been for at least 2 weeks. Tons of white powdery buildup and the liquid is a little cloudy. Are they salvageable?