Title. I pickled some cabbage last winter and honestly forgot about it until I was going to start a new batch today… but the stuff that sat in my garage over the last year (including a decently warm summer in upstate NY) seems to be fine?

There’s no obvious mold, most of the cabbage is still crispy, and taste isn’t off on the small bite I tried. Am I gonna die?

Hello.

I put anchovies into a jar with grape vinegar, to acid cook them overnight in the fridge. I forgot to add salt (but I can still do that with a brine mix of olive oil, salt, garlic etc, right?).

The taste turned out okay. They taste a bit slimy and slippery, but they taste acid cooked (and I guess especially important: They did turn into a white colour - they were brown or dark-brown before.) My issue is, the broth turned out grey and muddy. Was it supposed to be like this, or did I have to clean the anchovies even more times to avoid this, before putting them into the broth overnight? Is it fine to still eat them (maybe after rinsing them and then putting them into oil)? I am partially afraid that bacteria and stuff are left, but then again they were in a broth of grape vingear all night long, so the bad stuff couldn't have survived, is that right?

The main reason I ask: Tutorial pictures and videos have shown results with absolutely clean and clear broth, no muddy grey colour. Couldn't really find any similar situation as mine. So, I wonder what results/situations are supposed to be normal/fine.

Thanks in advance for any advices, tips and tricks.

Trying something different with pumpkin this year, help me not waste half my flesh letting it go bad. What better way than to pickle, right?

I'm wondering if anyone has any recipes for a sweet brine that would work well with a sort of cinnamon-nutmeg infusion.

We’ll see how it all turns out!

I have a question; So i received a recipe that didnt call for me to boil the vinegar when packing the pickles. But it also didnt say to immediately refrigerate. It said verbatim to store them in an area that stays 60-70 degrees for about 3 weeks and then refrigerate after opening. Is this ok? I didn’t use a mason jar so I can’t really tell if there is any “lid bulging” just wanted an outside opinion. Here are the pickles currently in my basement. I live in Illinois so the weather is pretty cold outside my thinking behind keeping them downstairs.

Could anyone say why. Picture in the comments. Smell is good.

Never tried one, or seen one, or even heard about them till I saw a random post from here about it a couple days ago. Had to try one so here is my first time attempting pickling something. I hope it's good lol,

I like strong test of citric (pickle) vegetables. I’m thinking to pickling vegetables without adding water in vinegar. Can i pickle vegetables without refrigerator and keep them out side? And how many days it will be good?

Hey all,

So kind of an odd request. I’m brand new to pickling, but I had these gherkins while I was at several different bars in Italy as a bar snack a few years ago and they were so fresh and light I couldn’t put them down.

I haven’t managed to find any that gave me that same taste, so I’m wondering if anyone can point me in the direction of what type of recipe I might be looking for.

They weren’t especially sweet, just tasted fresh like I mentioned with a light vinegar taste and so crunchy.

I love all types of pickles, but these ones just continually pop up in my mind as being especially amazing. Sorry if this isn’t specific enough, but I appreciate any help!

Thanks for enabling me

Occasionally, I can find these delicious cipolline onions at the antipasti bar, but it's very inconsistent. I would love to be able to make these at home (I can get them raw), but the only recipes I've seen are for a hot side dish. Any help appreciated!

Almost out so I made another 2 quart batch. My glass weight fits this jar so I won’t have to release pressure. Should be ready in a couple of weeks!

3 Dashi, 3 soy sauce, 3 vinegar, 1 sugar for the liquid.

Soft boiled eggs.

Onions, minced and whole garlic cloves, jalapeños, lemons, cabbage, carrots, ginger, and sesame seeds.

Usually eaten within 36 hours of pickling, whole cloves could take a while for those who don't like raw garlic.

Anyone willing to share a good recipe? Mine always come out too vinagery. Thanks!!

Hi, new here, serious question...Uh.. Let's see..

I had an idea that I wanted to pickle garlic and make it taste like Balsamic vinaigrette... In truth, I don't know what exactly goes into making a brine. and I figured if cloves of garlic sat long enough in something, they'd absorb the flavor, so I figured maybe salad dressing would work? If it can be done this way with a pre-made, store bought dressing, then I'd love to know, maybe give me some tips on how to make it full proof?

Or is this idea dumb and I need to just buckle down and make a brine from scratch?

Please let me know, I've never done this before.

I wanted to make some fridge pickled eggs, and followed thoroughly a nice recipe. But the mason jar I got is too big.

1. May I add some eggs tomorrow morning? Too late now, I'm sleepy!
2. Eggs won't stay submerged, what is the rule here? Do I buy one of those plastic tables they use for pizza too?

Hello all, first time poster here. I don't pickle very much, but I had lots of extra eggs so I decided to pickle them.

The brine is 60% vinegar and 40% water, with pickling spices, sugar and salt. The recipe asked for refined sugar, but I didn't have any so I added brown sugar.

The result is worrysome. The brine has some suspended particules in the jar. Is this mold or bacterial growth.

What should I do?

Thank you all!

I have a slight allergy to certain raw fruits and vegetables, but I’m fine when they’re cooked. I’m wondering if pickling can have this same effect that makes those foods “safe” for me to eat. Wondering if anybody has a similar allergy. Thanks!

Buddy had a bag of about 20 Jalapenos from a coworkers garden. Pickled them with cucumbers and spread some of the peppers out into the cucumbers. Seems okay for a first time.