I suspect that these will be pickled almonds. Almonds are a favorite ingredient in many middle-Eastern dishes. The green color and fuzz give it away, most other fruits like apricots and plums lack enough fuzz to be noticeable at the unripe stage and are very hard when unripe.
I found a recipe with this photo:
Are these are what you are after?
While reusing brine is probably fine in many cases, it's tricky from a food-safety perspective. It seems like there are lots of threads on the internet these days about reusing "pickle juice," and there are great reasons to take your brine and use it in some recipe for salads, dressings, sauces, etc. that you'll consume soon after making (or at least ...
Yes, throw it away.
Bubbling, fizzing, pressure etc. indicates some kind of microbiological activity that is unwanted for properly canned food - canning should eliminate these organisms. Any behaviour like the one you described indicates that something went wrong, so you can not assume the contents of the jar or can to be safe.
I've never heard of it being done and I can't imagine why you'd want to try. An avocado is 70-80% water and 15% fat. That means you would basically be making pickled fat.
Compare to cucumbers and peppers which are both in the range of 0.1 to 0.2% fat, and much firmer than even an unripe avocado when raw.
I'm sure that it would be safe as long as it's done ...
The assumption that it fermented enough to be safe because it fermented some is likely incorrect. Lacto fermented food recipes are specifically formulated to encourage the rapid and significant growth of lactic acid producing bacteria which lowers the ph so quickly that it overwhelms pathogens which are also trying to grow. Even then, ...
Seems this is very common in Britain, where I come from, so google.co.uk did the business!
The recipe here allows storing in a cool, dark cupboard for up to six months, and it recommends leaving the eggs at least a month: http://www.accidentalsmallholder.net/food/recipes/pickled-eggs
This one looks good, and I like the instructions for eating!
This is completely normal and expected.
Indian pickle is fermented. One of the by products of that fermentation is gas.
The salt keeps undesirable bacteria from growing.
In the future you should use a container that can be less tightly closed and allow some of the gas to vent as it ferments. You wouldn't want a bottle to burst.
The short answer is 1-2 years for traditional pickles, assuming a good recipe with adequate salt content and fermentation time (traditionally anywhere from a month to a few months). For modern quick fermented homemade recipes, where the pickles are fermented in a week or so instead of months, I'd recommend using them up within a month or two.
Pickling meat and fish was done for millennia before the advent of refrigeration.
Pickling and smoking or drying/curing were the only reliable ways to preserve meat before freezing and canning were invented relatively recently.
The problem is that the term "pickling" is a bit ambiguous. It is a generic term that is used to describe preserving with salt. It ...
Yes! You can use Calcium Chloride to keep your pickles nice and crunchy! I have used Pickle Crisp. I've have had pretty good results. I have also just used generic food grade Calcium Chloride, which I also use in cheese making.(I order this online through my cheese making supplier).
The best tip for crunchy pickles is to avoid over cooking them at high ...
If you are going to do anything, do it when you are ready to put the pickles in the fridge again, not when canning - acid keeps the canned pickles safe.
So - leave them really sour as canned. When ready to eat a jar, open, dump the brine, add water (whether or not you salt it is up to you and the salt level in the pickles - I'd try plain water) - put it in ...
There's enormous amount of yeast and lactobacteria on the old bread (mostly sporulated, captured from the air). There's also the same tremendous amount of them readily available on fresh cucumbers.
While the yeast don't thrive much in the brine, lactobacteria are tolerant to salt -- similar process happens in sauerkraut. The difference from sauerkraut here ...
Short answer is "yes".
Sour pickles don't get sour because of yeast. Pickles get sour due to lactic acid produced by bacteria, the same way kimchi works. Propably you could even add a bit of real home-made yoghurt to boost the bacteria. The bacteria needed are already present on the cucumbers (even after you wash them, but you shouldn't srcub them too much!)...
Pickle recipes meant for longer-term storage will include instructions for sealing the jars. While some recipes may have you use hot jars and hot brine that will result in a fairly reliable seal ratio (meaning most of the jars will properly seal), other recipes will have you put the filled and closed jars in a boiling water bath to be processed for a ...
I have seen recipes that call for chopped white onions instead of pearl onions, which leads me to believe it is feasible.
The texture might be different; when cooked, pearl onions tend to have a different sort of bite to them, much like a grape, revealing a burst of flavor after a slight resistance, whereas chopped fullsize onions tend to be more one-note ...
Evidently, despite your not doing so intentionally, the evidently the brine was in fact hot enough to heat the air in the head space enough that when it cooled, a partial vacuum was created. The jars are truly sealed as you noted from your description.
While they are sealed, since you did not process the pickles, they are not certain to be safe for long ...
Those pickles create their own acid. Wild bacteria that can handle the very high salt content produce lactic acid, thus preserving the pickles.
Botulism won't grow in that much salt and with how acidic the pickles are going to be when they're done. That's kind of the point of pickling in the first place.
The instructions say to leave the lid loose because ...
From indiacurry.com :
Blanching Vegetables for freezing or pickling
Vegetables have a natural enzyme that continues to effect texture, color and flavor. Blanching stops the enzyme action
The natural enzymes help vegetable to grow and mature until they are harvested. After the vegetables have been harvested, they continue to remain active even when ...
No, it is not.
Traditionally it is first cured with salt to reduce the water content of the meat, then placed in a vinegar-based brine.
Recipes vary a bit, but for classic Bismarckhering 14% salt and 7% acetic acid are used. Additionally, today pickeled fish is stored in refrigerators (as opposed to the 19th century), providing additional safety.
This is ...
Yes being from England I have always stored my pickled eggs in a dark cupboard for at least a month (if they last that long from sticky fingers...) and ONLY after opening do I put them in the fridge. We also use Malt Vinegar to pickle them and yes you can get malt vinegar over here as my friend brought me some from Wisconsin and walmart now sell it.
I quickly skimmed the article, and this was what I was looking for
"After a week, slice off a small amount of cucumber and taste. If you like the level of sourness that the pickle has reached..."
If the sourness of the pickles increases with time, then the answer to your second question is yes. I don't have the answers to the other ones, but when I worked ...
I have done some experiments pickling eggs with left over cucumber pickle brine.
Just to be safe I reboiled the brine to sterilize it.
It tasted great.
I don't do this with my eggs anymore simply because pickled eggs have more potential than cucumbers. I pickle my eggs now with different vinegars, like balsamic, for more interesting flavors and colors.
I've been fermenting for quite a while (everything from sauerkraut and kimchi to Indian-spiced grated carrots and kohlrabi spears with dill), and my two cents is that the flavor of fermented pickles is vastly (vastly!) superior to that of vinegar pickles. Fermented pickles are indeed fruitier and more complex. When I have the first taste of something I've ...
I have had some success with this recipe: http://awesomepickle.com/pickled-herring-recipe-how-to-fillet-a-fish/
The fish should keep for a couple of weeks once pickled, but I always tend to eat mine in the first few days.
No, this is nonsense.
Bacteria are everywhere, crawling over all of your food. This is why food spoils - quickly outside of the fridge, within a few days in the fridge. Touching food with your fingers should not introduce any new bacteria species, except in some extreme cases (e.g. if you have been handling soil and not washed them well, or if you have a ...
Reasonable is subjective, but as to safe the answer is yes. The point of pickle brine is to create an environment that will kill foodborne illnesses, and as it gets more concentrated through evaporation it's just going to get stronger.
Things to consider:
it's going to take awhile for the liquid to evaporate. You can speed this up by putting it in a flat ...
In brief, your question has no possible general answer for the kind of scenario you posit (where you add a certain amount of salt to a certain volume of food) or even a scenario where you add a brine of concentration X to a certain amount of food.
Most vegetable (and animal) sources for food contain significant amounts of water, and some of that water will ...