Questions tagged [pickling]
Preserving food by immersion in vinegar or brine
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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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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, ...
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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 - ...
CommunityBot
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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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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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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 ...
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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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Indian Mango Pickle producing gas is that normal?
I am trying to pickle some mangoes the Indian way. I boiled the jar in hot water, dried it and then added the mixture of spices, salt and mangoes to the jars after the mixture had cooled. I made the ...
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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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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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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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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 ...
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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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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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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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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 ...
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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?
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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 ...
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Is pickled herring cooked?
With respect to pickled herring, is the herring cooked before being put into the pickling solution?
If not, what safety measures are in place to ensure bacteria are within safe limits?
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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 ...
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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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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 ...
CommunityBot
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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 ...
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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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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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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 ...
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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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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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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'...
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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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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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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 ...
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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 ...
CommunityBot
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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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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 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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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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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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