Questions tagged [pickling]
Preserving food by immersion in vinegar or brine
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Why do my cucumbers in brine have a metallic aftertaste?
I pickle cucumbers in brine using about 45 grams of salt per litre of water, stored in a mason jar at room temperature for about a week.
I season them with fresh dill, smashed garlic, a whole chilli ...
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Seer torshi (pickled garlic) with metal lids dissolved in the vinegar
So I pickled a lot of garlic 8 years ago, but being a novice, did not know the metallic lids would dissolve due to the vinegar.
The garlic is whole, still in its husks, and I was wondering if it were ...
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Pickled shallots fermenting?
Hoping someone can advise, on a whim I thought I'd try and pickle a couple of jars of shallots. I used the same recipe as for onions malt vinegar (5%), salt shallots over night (dry), spice vinegar - ...
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Garlic with the olives... what happened?
Something strange (but nice) happened and I hope someone can explain.
Here is the story: I had a glass jar of olives (Kalamata Pitted). They come in a "brine" with the ingredients listed ...
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Can I save my vinegar soaked caraway seeds?
I prepared some quick-pickled onions (the variety that you only keep in the fridge for a few days) and used a "boil the vinegar then pour it over" method. I accidentally dropped about 40g of ...
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Cloudy sediment in home canned pickles
I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it.
It is not spoilage. It only seems to affect the ...
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How can oak leaves be made edible?
Based on some research, it seems the leaves contain tannins and so I imagine some number of rounds of boiling are required to extract those/reduce them to an acceptable level.
But the texture of oak ...
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Are a few air bubbles in a fermenting pepper jar okay?
I'm making America's Test Kitchen's fermented jalapeno recipe for the first time. Here's a pay-walled link.
The general idea is you pack halved-through-the-stem jalapenos, shallots, garlic and lime ...
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Why does pickling liquid need to first be boiled? (or does it)
In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling.
Curious why, ...
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Can pickles be made in brine without sealing them in vacuum but kept in the refrigerator for a few weeks?
If you sterilize a glass container in boiling water, add cucumbers + spices with a 3.5% salinity brine and close the container without creating vacuum, can you let it pickle for a few days and then ...
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Is lactic acid a vinegar?
'Saccharomyces' gives us 'ethanol' (i.e. alcohol).
Then
'acetobacter' makes 'acetic acid' (i.e. vinegar)
On the other hand,
'lactobacillus' gives us 'lactic acid' (i.e. pickle brine)
My question ...
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When are cornichons ready to be pickled?
For the first time, I'm growing my own cornichon for pickling, but don't know the best time to pick them. Most recipes suggest they are ready when the fruit is about the size of your little finger - ...
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How much should I expect "quick pickling" to extend the shelf life of refrigerated cabbage & onions?
When "quick pickling" vegetables (submerging them in a salt + vinegar brine, but not properly canning them in fully airtight containers at high temperatures that would guarantee the product ...
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If pickling destroys Vitamin C, how is Sauerkraut rich in Vitamin C?
My understanding is that pickling destroys Vitamin C. However, apparently Sauerkraut is very rich in Vitamin C and is used by the German Navy to offset scurvy. What am I missing here?
Because early ...
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pickled cucumbers seemingly lasting "forever"
My girlfriend's grandma has made pickled cucumbers for decades and distributed them to her whole family.
They are delicious, despite the jars looking like swamp water.
On one occasion, we got her some ...
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"Lime water" technique -- why use an excess of cal?
At https://www.catsfork.com/CatsKitchen/lime-water I see a technique from a cookbook called Nourishing Traditions for soaking cornmeal in 'lime water', created from pickling lime (calcium hydroxide, ...
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Water seal vs open crock pickles
I was lent a crock with a water seal lip, which was used for making sauerkraut. I want to use it for making pickles, which I have usually done by placing a cloth over the crock. Searching for ...
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First time egg pickler, does pressure in jar mean they're spoiled?
I hard boiled several fresh eggs, and pickled them with a chilli and garlic flavoured pickling vinegar which had been simmered for ~15 mins, storing them in jars that had been sterilised in the oven ...
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Is it possible (and if so, how) to convert a store bought "pickles in vinegar" to "pickles in sweetened vinegar"?
In the past I've bought many pickled cucumbers and other veg, but a few weeks ago I bought pickled 'sandwich' cucumber slices (similar to this) which were in sweetened vinegar and liked them much ...
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Do cocktail onions need to be pressure canned
I've decided that the cocktail onions I can buy pale in comparison to some that I've had in better establishments. They're tiny and lack crunch, even when I try to buy something top-notch.
So, I ...
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Should I top up pickling cabbage solution?
I'm making a first attempt at pickling cabbage. I compressed some cabbage in a suitable container, and added hot vinegar with spices to it, making sure to fill it right up to the brim. I put it in the ...
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Canned (shelf stable) pickled eggs that don't require refrigeration?
Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i.e. shelf stable). When I refer to just "...
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Shelf stability of uncanned vinegar-pickled vegetables
So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars with a decently airtight sealing push-...
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Can I pickle and brine without salt?
I have to reduce my sodium intake. I love kosher dill pickles. I'd like to make my own with less or no sodium.
So in researching, I see references to using saltpeter in place of salt sometimes. It is ...
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How to know when pickles are pickled correctly
I've made a small batch of pickled Japanese Turnip (the small white ones) based on this recipe.
1 cup vinegar, such as white, apple cider, or rice
1 cup water
1 tablespoon kosher salt or 2 teaspoons ...
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What was this pickled vegetable which I was served at a middle eastern restaurant?
I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip, etc. but there were also several ...
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Why do home-made pickles float in the jar, but commercial pickles don't?
I make a lot of home-made pickles; mostly pickled onions/shallots/cucumbers. I use a cold process and I don't pre-brine.
I notice all of my pickles always end up floating to the top of the jars, even ...
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What is the difference between kosher dill pickles and Polish dill pickles?
What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differentiate between them on sight?
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Is it possible to Pickle meat at room temperature?
My gf wanted to make a pickled pork for dinner. According to the recipe, she prepared the brine (consisting of 3l of waters, 3 tablespoons of salt, pepper, garlic, allspice, bay leaves). The recipe ...
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Is it okay for preserved lemons to float?
I just a couple days ago started a batch of Moroccan preserved lemons, using a combination of recipes from 2 books I own and a few online.
Basically, near-quarter some Meyer lemons and stuff with ...
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Preserved Lemons: is it ok if they are above the liquid
I started a jar of preserved lemons yesterday and today I noticed that the top of one lemon is above the liquid, is this ok? Should I try to press it down, or add water?
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Pickled Eggs with slightly gooey yolks?
In short, is it safe to make pickled eggs where the yolk is still soft?
I want to make some jars of pickled eggs to give as Christmas presents but I hate hard boiled eggs. I have a technique down pat ...
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Irish Bacon Ribs
Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following:
What pork cut is it? (I believe it's the babyback rib rack)
How do ...
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Are accidentally fermented foods safe to eat
I grew tomatoes this year and then made sauce out of them about 3 weeks ago (tomatoes, onion, garlic, basil, olive oil, salt). When I opened the jar I heard the distinct sound of C02 releasing. I ...
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What's the role of bread in pickling cucumbers?
In the summer, my mother always made Hungarian-style pickled cucumbers (kovászos uborka) by putting cucumbers, spices, salt, and water (no vinegar!) in a jar, putting a piece of bread on top, and ...
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Temperature at which to pickle herrings
If the pickling process takes approximately 2-3 days, should the pickling process take place at room temperature? Or can it be done in a refrigerator?
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Can you cut cucumbers when you make them in brine?
I'm trying to make Polish style cucumbers in brine (ogórki kiszone) but my jars are too small to fit cucumbers I can get in the supermarket. Can I just cut them or the lack of skin will change the ...
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What is the correct reference for amount of salt in lacto-fermenting?
When lacto-fermenting pickles, sauerkraut, kimchi, etc. do you do your salt calculations per amount of brine, or salt per volume of the pickling container?
I mean, if I use 1-3 tablespoons of ...
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What's the difference between pickling and fermentation in cabbage?
I was discussing various "cabbage things" on Cooking chat, including coleslaw, sauerkraut, and kimchi.
One thing I noticed that confused me was that coleslaw Wiki page mentioned "pickling" the ...
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Do Morrocan-stye pickled lemons really need 5 to 10% salt?
I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says:
In On Food and Cooking, Harold McGee suggests that a solution of five to 10% ...
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Pickled/preserved lemons/limes - grams of salt per kilogram of fruit? [duplicate]
[
I think this question here was originally too unclear.
because I was still researching and figuring out exactly what I wanted to ask when I posted it.
I edited it a few times,
but I think my editing ...
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Are refrigerator section pickles (Clausen) safe if left unrefrigerated?
I bought some Clausen Pickles, not knowing the jar said "always refrigerate'". I mean they were in the refrigerated section at Kroger. But They stayed up in my cabinet for about a week and a half, ...
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Can I get botulism by using 2 cups vinegar to 8 cups water when canning pickles - as most recipes require 1:1 ratio of vinegar to water?
I recently canned pickles using 2 cups vinegar to 8 cups water ratio but I see that most canning recipes ask for 1:1 ratio of vinegar to water. My question is: Can I get botulism from using 2 cups ...
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Bread and butter pickles without mustard seed?
I'm making bread and butter pickles and I ran out of mustard seed. What can I use instead? Or do I just skip it?
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Making pickles or preserves from hedgehog cucumbers (cucumis africanus)
Tiny hedgehog cucumbers, cucumis africanus, are usually grown as ornamental. The blurb in the seed catalogue mentions they were historically pickled and preserved, although they are rarely used for ...
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How do I fix pickles that are too sour?
I made dill pickles using an old Ukrainian recipe fermenting the cucumbers in salt water. I wanted to can them when they were finished instead of keeping 10lbs of fermented pickles in my refrigerator. ...
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Is there a basic ratio for dill pickle brine which will be safe for any vegetable?
I'm looking for a bare-bones dill pickle brine recipe (for safe canning, and long-term storage—not for refrigerator pickles). When I look online, I see all these really fancy recipes that try to jazz ...
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Can pickled pepper oil be used as cooking oil?
I have about a half jar of pure pickled pepper oil as I have recently used up all of the peppers. The oil is a strange translucent color of yellow; I'm imagining a cup of highlighter fluid (if there ...
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Should I par-boil my pickled potatoes before roasting them?
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 ...
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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?
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