I took a big swig of pickle juice and now the pickles are not covered. These are Clausen pickles. Can I add a basic brine to the jar to cover the pickles or does it require other steps? Thanks

Anyone have a good recipe for a refrigerator pickles for Habs? I have a surplus from the garden

Please help! I've had to throw away about 3 dozen eggs at this point. Ive always bought them fresh from the store and pickled them within days. I boiled the jars in water for around 13-15 mins which is a little over the recommendation. I made an experimental batch this time, some with only vinegar, some with a little bit of water. I put salt and citric acid in these. They bubbled when i opened the jars!! What am i doing wrong?! Is it the citric acid? I took a nibble and the taste was fine but i just can't eat a whole egg that might give me botulism!!

Am i putting them in the fridge too soon? Is the citric acid making it bubble? Is it not enough salt? Its about a teaspoon or so per little 16 oz jar. Just a pinch of citric acid. Im using regular white vinegar. Do i need to cook the brine first? Please help i want to make my own pickled eggs instead of buying them for like $40 for only 20 of them.

My family does open kettle canning which I initially thought was safe but now understand is not. I canned these using the open kettle method as it was the last of my peppers this year and I figure to buy a water bath canner next season.

These all were pickled with a 2:1 vinegar to water ratio and 1 1/2Tbs salt. They contain a combo of carrots, green beans, Asparagus, whole mini-cucumbers, garlic, onion, and hot peppers.

The veggies were packed into sanitized jars and brine was brought to a boil before being poured in, and the jars sealed. Once they cooled I moved them to the fridge where I plan to keep them until Thanksgiving.

Will these be safe as fridge pickles assuming they keep their acidity? I do have a pH meter I can dunk into them before serving them at Thanksgiving.

3.5% salinity. No vinegar just salt brine. How long does it last in/out of the fridge, and does it even need to be in the fridge? Thank you

I’ve been quick picking non stop for about 10 years now. Basically just cut up whatever veggie (cucumbers, peppers, red onion, etc.), place them in a mason jar that has only been washed, not steamed. Boil vinegar/water mixture and salt and whatever flavors I want. Pour over the mixture, pop the lid on and bang. 80% they stay in the fridge after opening, 20% of the time they don’t.

I have had only a single instance in many, many batches that went bad. And I think it’s because I used a (somewhat) dirty fork to fish them out, and mold started to form.

I’m just saying this to let people know, especially beginners. Quick Pickles are delicious and unless you plan on storing them for years, there are a much easier and more effective method of pickling.

How do I go about this properly? How long would I need to wait for dill pickle spears for example as opposed to slices?

Any help is appreciated this is just a though I had on how to use up cucumbers and old pickle juice.

Ok so my sibling made pickles with vinegar and somehow now they taste like rubbing alcohol and one of the jars smelled like it but they didn't put rubbing alcohol in it

Hi everyone,

This will be my first time pickling, and I'm doing it for a project in my Foraging for Edible Plants class. I'll be using exclusively sweet fern in this recipe, no other spices or leaves as it I need to showcase the flavor of my foraged plant. I just have a few questions regarding the pickling process (refrigerator v. canning), recommendations when using leaves (fresh v. dried), etc.

Firstly, would it be recommended to use fresh leaves or dried? I have a bunch of sweet fern that has been drying on my windowsill for a while, I'm not exactly sure how it should be processed. But if I were to use fresh leaves I'm assuming I just wash the leaves and then use them to pickle vs. drying them, rinsing them, and then using them to pickle? Which way would give me a bolder flavor or more tannins, I've read that the tannins are what helps make pickles crunchy?

Secondly, I have seen two different ways to make pickles. Canning/ high heat by boiling mason jars and storing them for a long time, or refrigerating. Which would be the best to use in this case? Do I need to boil the mason jars regardless? Does either process effect the flavor or crispness of the pickle? I think the refrigerating process would be a lot easier for me with school and such, but I want to make sure I do a good job and am willing to try the high high process. Does anyone have any reliable links/ step by step advice on how to do either?

Thank you for any help, and I might edit this for any other questions I think up!

Pickled my first eggs yesterday and used the common recipe of 1:1 water and vinegar, with some spices. Just curious about the garlic changing color and I happened to forget to add sugar. This is after one day, left unrefrigerated in my pantry. Thoughts and tips are welcomed and appreciated

Looking for some inspiration for my next project!

ETA: I asked and received - thanks y’all for enough creative ideas to last me years of experimenting. Cheers!

Hi everybody, just wondering if I pickle and jar (sterilized) a mixture of cubed cheese, chunks of sausage, olives, red pepper, other pickles and sun-dried tomatoes, how long will that last if stored and kept sealed? Thanks in advance!

Hi all. Been trying my hand at pickles (cucumbers) but having an issue. They’re fine for the first few days, but then after a week, they’re becoming salty as hell.

I’m soaking the cucumber slices in ice water overnight, and then cold brining.

My ratio for the brine is: 2parts distilled vinegar, 1 part water, .5 part sugar, .25 part salt. And I’m adding about an eighth of a teaspoon calcium chloride for the crunch.

What am I doing wrong?

Hi y'all! What all do I need to buy to start pickling? I have no idea where to start. I was thinking just some glass jars? Not sure though. I'd like to make bigger portions at some point, maybe in a gallon jar?

Does anyone know if they make the glass weights for the small pint size mason jars? I use them in the wide mouth quart jars, wish I had them for the smaller ones.

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.