The tag has no usage guidance.

learn more… | top users | synonyms

3
votes
5answers
4k views

My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?

Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's ...
5
votes
4answers
1k views

Can you pickle avocados?

I wanted to see if anyone has tried to pickle avocados? Mostly I am interested to use only vinegar, and/or salt.
2
votes
1answer
496 views

Pickling without Sterilization - Is It Safe?

Is this recipe safe? The author is making pickles without sterilizing the jars first and I've ALWAYS read that you have to sterilize the jars first.
2
votes
1answer
994 views

How to sweeten pickled ginger to be served with sushi?

I bought a jar of pickled ginger from the local asian food market to go along with the sushi I have been preparing at home. This texture of this ginger is harder, and the taste much bitter. This is ...
13
votes
3answers
7k views

Botulism risk with refrigerated items

Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read about the subject a fair bit, and know the inherent risks with ...
6
votes
2answers
2k views

Is it necessary to skim the scum off of fermenting pickles?

The sour (fermented) pickle recipe that I am following states: Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to ...
0
votes
1answer
372 views

How can I turn my pasta salad into a pickle?

A pickle that would preserve it for a week? Would it ruin the taste of the pasta salad?
4
votes
2answers
2k views

How to combat odor from pickled radishes inside refrigerator?

I know the question is related to How to get rid of the smell from the fridge?. At the same time, I am curious about possible additives as part of the pickling that may help reduce the odor. So I ...
4
votes
2answers
622 views

Pickling Peppers

I want to pickle the banana peppers, jalepenos and bell peppers from my garden. I have a small sandwich bag full of banana peppers so far, but no more than that. Is it okay to store them in the ...
8
votes
9answers
76k views

Do you have to refrigerate Pickles?

So last weekend the wife and I got a huge jar of pickles at Costco. The thing is bigger than a gallon of milk (the wife really loves her pickles). There really isn't any room for it in the fridge, ...
9
votes
4answers
10k views

What's the purpose of sugar in a pickling solution?

This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and ...
12
votes
2answers
239 views

How long should I wait before I lift the lid of my sauerkraut crock?

I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own ...
7
votes
1answer
2k views

What variety of green beans make the best pickled green beans?

I grow bush and pole bean of various varieties, mostly to make pickled green beans. I want to find a variety to grow that is string - free, long and straight, bright green, with good flavor. I like my ...
7
votes
7answers
4k views

Looking for non-standard (i.e. no dill) fermented pickle suggestions

I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time. Here's a short list of what I'm NOT looking for: ...
10
votes
4answers
10k views

I wanted to make homemade pickles, does it matter what type of salt I use?

I've got the spices, jars, etc. I was wondering if there is a special salt, or can I just use table salt?