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Questions tagged [pickling]

Preserving food by immersion in vinegar or brine

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3 votes
2 answers
4k views

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?
6 votes
3 answers
198 views

Can unsweetened cranberry juice be used to pickle food

I have always been fascinated by pickled foods. Cranberry juice has a very low PH and I was curious if it can be used as a pickling agent. Has anyone tried cranberry pickled cucumbers and tomatoes or ...
4 votes
4 answers
20k 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
1 answer
15k views

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 "...
4 votes
3 answers
8k 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....
2 votes
5 answers
25k views

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?
2 votes
1 answer
300 views

Can I reuse my onion pickling solution? [duplicate]

I pickled white onions about 3 days back use an equal mix of vinegar and water with little salt and some garlic. I'm still going over the jar till today, and I was wondering if it'd be fine to pickle ...
0 votes
2 answers
3k views

Which vinegar is more suitable for pickling red onions? [closed]

I want to make pickled red onions, but I'm not sure which vinegar is more suitable - white vinegar or rice vinegar. From my research, white vinegar is the most common choice - it has a stronger, ...
2 votes
2 answers
370 views

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 - ...
13 votes
10 answers
331k 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, ...
2 votes
1 answer
495 views

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 ...
2 votes
1 answer
166 views

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 ...
22 votes
1 answer
6k views

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 ...
2 votes
1 answer
609 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 ...
2 votes
1 answer
200 views

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 ...
7 votes
4 answers
12k views

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 ...
14 votes
4 answers
17k views

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 ...
10 votes
3 answers
8k views

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 ...
1 vote
2 answers
2k views

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 ...
3 votes
6 answers
31k 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 ...
14 votes
3 answers
4k views

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 ...
9 votes
1 answer
2k views

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 ...
0 votes
0 answers
519 views

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 ...
3 votes
2 answers
4k views

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, ...
0 votes
1 answer
3k views

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 ...
2 votes
1 answer
995 views

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 ...
5 votes
1 answer
391 views

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 - ...
3 votes
2 answers
2k views

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 ...
12 votes
6 answers
41k 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 ...
15 votes
3 answers
31k 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 ...
7 votes
2 answers
14k views

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?
8 votes
5 answers
12k 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 ...
1 vote
1 answer
351 views

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 ...
1 vote
2 answers
454 views

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 ...
12 votes
2 answers
751 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 ...
6 votes
1 answer
164 views

"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, ...
1 vote
1 answer
188 views

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 ...
6 votes
2 answers
2k views

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% ...
13 votes
6 answers
80k 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 ...
2 votes
2 answers
643 views

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 ...
2 votes
2 answers
2k views

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 ...
0 votes
1 answer
125 views

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 ...
1 vote
0 answers
302 views

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-...
6 votes
3 answers
10k 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'...
2 votes
1 answer
1k views

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 ...
2 votes
1 answer
261 views

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 ...
19 votes
2 answers
4k views

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 ...
4 votes
2 answers
23k views

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 ...
6 votes
2 answers
72k 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
4 answers
11k 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 ...