The tag has no usage guidance.

learn more… | top users | synonyms

3
votes
1answer
88 views

How long do “quick” pickles last unrefrigerated?

I'll be opening a fried pickle concession stand in the next year. I want to make my own pickles because I'll be cutting them a way you cant buy from a store. I am using a quick pickle method right now ...
0
votes
0answers
23 views

Should I par-boil my pickled potatoes?

I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the stove top), so I was thinking of cooking ...
5
votes
4answers
3k views

What is the difference in flavor between a fermented pickle and a vinegar pickle?

I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vinegar. I've search online, but can't find ...
2
votes
1answer
92 views

Fermenting pickles - sun or shade?

I am fermenting pickles in a glass jar, using a brine of 1 TBS salt to a glass of water and a bit vinegar. Should I place the jar in a sunny location or in the shade?
0
votes
0answers
11 views

How long will marinated seafood salad last ? ( scallops, squid, shrimp, crab and mussels) [duplicate]

I know that some pickled items last quite a long time. Do you think a typical Italian marinated seafood dish would be safe (and good) to eat after one week? Unlike ceviche which is usually no good ...
3
votes
2answers
1k views

Should I throw away a jar of olives that fizzed and bubbled upon opening?

Like the title says, I opened a jar of locally produced olives and it started to bubble like seltzer. Is it unsafe to eat?
1
vote
1answer
48 views

replace kosher pickle brine after leak

I made kosher dills for a Christmas gift and they turned out great. The jar tipped in transit and leaked all the brine. Can I refill it? With what?
4
votes
1answer
59 views

Mushy homemade dill pickle chips

We made about 13 gallons of homemade dill pickles last summer. These are made with vinegar, not the fermented type. Water bathed for 15 minutes in quart jars. We kept the whole cucumbers on ice over ...
3
votes
2answers
427 views

Sour pickles with Calcium Chloride?

I've read that putting grape leaves with your brine will help pickles stay crunchy. But those are hard to find. I've also heard that Calcium Chloride does the same thing. Bubbies uses it, in fact. It'...
0
votes
0answers
34 views

Uncooked Pickled Fish: Can I recook it?

I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling apart. Can I recook it now, or is that ...
15
votes
12answers
31k views

Can I make pickled eggs that don't require refrigeration?

This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickled eggs a lot. They aren't very versatile ...
4
votes
4answers
4k views

How do I know if a given pickle recipe is meant for long-term storage?

I've never canned or pickled anything; however, I'm keen to give it a shot. However, I'm the only one in my family who likes cucumber pickles, so it might take me a while to go through a batch. There ...
4
votes
1answer
86 views

Is Pickled Herring Cooked?

Is pickled herring cooked before put into the pickling solution? If not, what safety measures are in place to ensure bacteria are within safe limits?
2
votes
2answers
130 views

Accidently reduced salt in pickling recipe - are these pickles still safe?

A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my pickles. I ended up with: 3 cups Apple ...
1
vote
2answers
98 views

Kimchi versus pickles: sterilized containers?

I've been reading up on how to make fermented foods and noticed something interesting - many of the recipes I've seen (pickled cucumbers, etc.) go to great lengths to warn about using sterilized jars ...
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.
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 ...
4
votes
2answers
3k views

Pickles are really salty (lactic fermenation)

I decided to make pickles following a recipe that our crop-share association (CSA) suggested: Three Secrets To Crispy Pickles, And A 'Lost Recipe' Found. After 4 days, I decided to sample my creation....
3
votes
3answers
734 views

Jalapeno condiment for pho

There is a little pho place right around the corner that I just love. They have condiments on the tables including what appear to be just fresh sliced jalapenos in vinegar. They don't seem to be ...
6
votes
3answers
959 views

Why is it recommended to blanch onions before pickling them?

I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question as I'm asking now, but without any other ...
3
votes
1answer
131 views

Re-processing pickles

I'm all set to make pickles (intending to hot-water can them for shelf-stable pickles) and I realize I don't have any more jars, so I'm making the brine and putting the whole batch in the fridge. I ...
4
votes
2answers
278 views

Pickles (cucumbers) came out a little soggy after canning

I was very excited to use my water bath for the first time, as so far I have only made refrigerator (cucumber) pickles. This was also the first time I did not use sugar in the brine (just wanted to ...
2
votes
1answer
71 views

Pickling whole cucumbers

I know you have to cut off the ends to make the pickles not soggy when making cucumber spears...but if this is the case how do people pickle whole cucumbers?
5
votes
3answers
229 views

Blue garlic during pickling

How do I make the garlic not come out blue during pickling? I know it is safe to eat, I just do not like how it looks. I have used minced garlic but sometimes I prefer cloves. There has to be a way, ...
4
votes
2answers
650 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 ...
3
votes
1answer
179 views

Are my pickled peppers safe to eat?

A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements and ingredients and following a procedure ...
4
votes
1answer
370 views

What strength of brine will completely inhibit growth of lactobacillus (and friends)?

As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled foods? The backstory is that I decided ...
2
votes
1answer
65 views

How to get pickled mushrooms to be less sour?

I like pickled mushroom from a jar but I would prefer if they were less acidy/sour. Is there any way to increase the PH ? Will it work if I drain the juice they come in and refill with oil or ...
1
vote
1answer
318 views

Pickling Frozen Fish

As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have things I can throw together and stick in the ...
4
votes
2answers
171 views

Can you dry out pickle brine to leave a seasoned salt?

Like the title says. Would it be safe and reasonable to dry out pickle brine till it crystallizes? It might have an interesting flavor as a seasoning (the acid from the vinegar, and the salt, and the ...
1
vote
1answer
453 views

Can you substitute honey for sugar in a pickling brine?

That's about it. I want to make some vinegar pickles (from the Momofuku cookbook, if it matters). My partner is on a diet that forbids refined sugar but allows honey. Will honey work for this purpose?
1
vote
1answer
124 views

Lacto Fermented Vegetables - Off Flavors

Is anyone aware of some solid reference information on lacto-fermented vegetables? I am especially interested technical information, such as what off flavors may occur due to which circumstances. The ...
2
votes
1answer
101 views

Using Unused Pickling Juice

2 weeks ago I made 10 gallons of pickling juice for vegetables and only used 7 gallons. Today I decided to use the 3 remaining gallons of juice. I boiled the juice I made which was water, white ...
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 ...
4
votes
1answer
965 views

Do I need Malt Vinegar for pickling onions?

I intend to make several kilograms of pickled onions. Last time I made them, I just dumped in basically what ever vinegar i had to hand. A combination of white malt, brown malt, unmalted, and rice ...
2
votes
1answer
92 views

Jar opened once - is it still good for pickling?

I have recently been making pickled beetroots and they mostly came out fine except for one jar which has failed to get a vacuum seal. Now I put it back in the pan and simmered the jar for a good half ...
1
vote
1answer
115 views

Is it possible to re-use pickling liquid?

I have previously pickled some cucumber in a pickling liquid of mostly vinegar, which was kept in the fridge. I have now finished the pickled cucumbers, but would like to pickle some more. Can I re-...
4
votes
1answer
799 views

Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?

I recently made a jar of bread and butter pickles. I understood most of the rationale behind the ingredients and directions in the recipe - the cucumbers are salted to draw out water and break cell ...
8
votes
9answers
81k 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, ...
6
votes
4answers
2k views

Can water cause fermented pickles to spoil?

I recently learned about Indian lemon pickles. There is a lot of variation between recipes but the ones I am trying consist of chopping lemons or limes, adding salt, and letting them ferment for a ...
1
vote
2answers
471 views

How to deal with mold on pickle?

I made a pickle by placing cucumber in a solution of water+vinegar+salt, and left it for 3 weeks. When I opened it, it was covered with white mold all over the solution. Can I skim the mold from the ...
3
votes
2answers
12k views

How long will fermented/brined pickles last?

I've been interested in making some pickles, and a lot of the places I've found say that salt brined or fermented pickles generally taste better than acid-brined pickles. That is, pickles pickled in a ...
5
votes
1answer
176 views

should my sour pickles be sealed while pickling?

I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often coming into contact with light from ...
7
votes
1answer
180 views

Why did my lids seal?

This has never happened to me before! Last night I made Refrigerator Pickles using cucumbers and an ordinary vinegar, water, sugar brine. My intention was to make a couple jars for co-workers who ...
0
votes
1answer
81 views

Making Pickles - Confirming Sanitization Procedure

I'm about to make a batch of dill pickles. The recipe it pretty straightforward: A batch of firm baby cucumbers 1 cup of water 1 cup of vinegar 1 heaping tablespoon of salt 4 cloves of garlic, ...
0
votes
2answers
239 views

What to do with too-dry sun dried tomatoes?

I bought a huge bunch of sun-dried tomatoes with the intent of pickling them in olive oil. So I started with a small batch, but still after weeks in the oil, they are still hard. So I guess they are ...
9
votes
4answers
12k views

Reusing pickle brine

So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pickles out of that jar. I was thinking of ...
1
vote
1answer
171 views

How do I pickle hot peppers?

I don't know how to pickle cayenne and jalapeno peppers. I tried putting them in a mason jar w/ vinegar. They didn't last too long because the top rust. I don't know what 'brine' mean and I don't know ...
5
votes
1answer
1k views

Pickling green peaches: is the fuzz a must?

Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled ...
10
votes
4answers
11k 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?