I have glass 1qt bottles I am using to make limewater. How much calcium hydroxide should I add to each?

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I have a few extra parsnips hanging out and was wondering if anyone has any thoughts on pickling them or have pickled parsnips before?

I made pickles in a jar a few hours ago. Screwed the lid on and set it out to cool. The jar cooled to room temperature but the lid failed to seal properly. It's been a few hours. Should I scrap it or eat it quickly? I put it in the fridge afterwards.

I want to start pickling/fermenting without vinegar but I’m not sure these jars will seal properly or cope with the heat 😅 they’re box says hermetically sealed etc but I’m considering just going to Bunnings and getting a pickling kit with the 2piece lids and everything you need including tongs

I’m wondering if there’s any way I can get started before I purchase the whole set up

I recently pickled some fiddleheads and a few days later forgot I didn't add a drop of vinegar lol. I pickled them with salt, sugar, lemon and black pepper. Should I open them and add vinegar? Should I just leave them to pickle in this solution?

I’ve been hit and miss on dialing in the perfect recipe. Anyone mind sharing a recipe that they have that gives that not over sweet but just right sweetness. I’ve been playing with the amount I’m either way over or not sweet enough. I’d appreciate any tips Thanks Buck

Wonder cos they were soaking in the same liquid but idk thanks

Purple carrots are a favorite of mine, so I had to do a simple pickle with them. I used rice vinegar, dill seeds, cumin seeds, and red chili pepper. Hail the purple liquid 😂😂

Hi, this is my first time picking anything, trying my hand at rhubarb!

Noticed some liquid loss in the last jar on the right, will these still be safe at room temp or should I put these in the fridge asap? Jar is sealed, just loss some liquid during the water bath canning

Thanks!

I use 1 cup vinegar, 1 cup water, 1/2 cup sugar and 2 tsp salt per sliced onion and red cabbage.

When I make a big batch, I use quite a lot of sugar but I don’t drink the brine, I only eat the veggies in my recipes.

How would I calculate the calories? I’m assuming not a lot of sugar gets absorbed but how much should I calculate does?

I'm doing a large batch (200+) of pickled eggs. I'm using a 2:1 vinegar to water solution. My question is - can I just boil the water with salt/sugar and my pickling spices and then add the vinegar afterwards? My reason for wanting to do it this way is that it takes quite a bit of time to bring three gallons of liquid to a boil (and my house smells like vinegar for days).

The eggs will always be stored cold. I'd love to hear your thoughts. Thanks in advance!

I made refrigerator pickled garlic following the UC Davis instructions, boiling the vinegar and salt and pouring over the garlic in the jar, but my garlic is floating and some of it isn’t staying submerged. Is that safe or do I need to fix something?

hi! i am wondering if you have any info on how to make pickles that you can keep room temperature and will last for like a year or so like that before opening?

This is sugar, soy sauce vinegar, been eating these for a few weeks now, I have 2 batches of radish and chilis and the other one with chilis and garlic has the same thing

Put too much cloves so they gave more of a fall taste than expected but other than that they were great

Is this a legit way of making pickles brine? I' ve never heard about putting dill in the brine and bringing it to swimmer or boil before... I always thought that they needed to be put in the jar before with the cucumbers and then poured the brine over...

The receipe comes from Imbibemagazine.com For refrigerator whisky pickles

https://imbibemagazine.com/recipe/rye-whiskey-refrigerator-pickles/

https://www.instagram.com/p/C6WchRtICF9/?hl=en

I made some pickles maybe two months ago. Usually I just keep them in a container in the fridge and make sure to eat them within like 7-10 days. This time I forgot about them. They've been refrigerated the entire time, is there a still a chance of getting botulism? I want to eat the pickles but I also want to live to see another day so idk.

Made a bunch of salted lemons long time ago. Water salt lemon. Some of them were out of the brine. Don't know for how long. No bad smell. Is it safe to discard the top and eat the rest?

Lately I’ve been making 2 qt pickle jars, but every time I use an online recipe, it seems I overdo vinegar or water, can someoen lay down a recipe for dill pickles for a gallon jug? I’d really appreciate it.

Just started the process of pickling some white onions with white vinegar, salt, sugar, pickling spices, and habaneros. I’m doing one jar with pure vinegar and the other 50/50 vinegar and water. Should I keep both of these in the fridge ? I’m planning on warming/boiling the pickling mixture before putting it on the onions. Just don’t want to poison myself lol