43 votes
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How can oak leaves be made edible?

I cannot find any internet source that recommends eating oak leaves, however treated. The level of tannins in oak leaves isn't just bad-tasting; it's sufficiently strong to cause kidney or liver ...
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  • 45k
43 votes

How can oak leaves be made edible?

Take the oak leaves. Feed to a goat. (mix in some other feedstuffs: hay or grass). Eat the goat (or drink its milk) Goats are browsers, and have a gut, kidneys and liver that can deal with oak ...
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  • 794
31 votes
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What was this pickled vegetable which I was served at a middle eastern restaurant?

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 ...
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  • 11.1k
15 votes
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Should I throw away a jar of olives that fizzed and bubbled upon opening?

Short answer: Yes, throw it away. Long answer: Bubbling, fizzing, pressure etc. indicates some kind of microbiological activity that is unwanted for properly canned food - canning should eliminate ...
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  • 53.9k
13 votes
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If pickling destroys Vitamin C, how is Sauerkraut rich in Vitamin C?

Vitamin C is destroyed by heat and light. If you use a preservation method that relies on heating the sauerkraut at any stage (hot pickling liquid, water bath or pressure canning the jars) then some ...
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  • 10.5k
12 votes
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Are accidentally fermented foods safe to eat

Do. Not. Eat. 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 ...
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  • 3,023
12 votes

What was this pickled vegetable which I was served at a middle eastern restaurant?

It's probably green almonds like bob1 suggested. We eat them raw as a fruit or they can be pickled. They are called Oja in the Syrian region عوجا.
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11 votes
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Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?

Those are the flavorings. Just like dill pickles have dill in them, those are what give the flavor profile that people expect from bread & butter pickles.
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10 votes

How can oak leaves be made edible?

A good indicator of whether there is a way to make something edible is whether it was recorded as a famine food. (Wikipedia) There are records of people eating dried lichen, tree bark, books, and ...
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8 votes
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How long will fermented/brined pickles last?

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 ...
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  • 31.5k
8 votes
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Is it possible to Pickle meat at room temperature?

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 ...
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  • 46.8k
7 votes

Jar opened once - is it still good for pickling?

Keep it in the fridge and eat it soon. There is a chance that you contaminated the product when you opened the jar and took out a slice. It is no longer sterile.
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  • 63.9k
7 votes

Sour pickles with Calcium Chloride?

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 ...
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7 votes
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Why is it recommended to blanch onions before pickling them?

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 ...
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7 votes
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Is pickled herring cooked?

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 ...
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  • 53.9k
7 votes

How do I fix pickles that are too sour?

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 ...
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  • 10.5k
7 votes
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What's the role of bread in pickling cucumbers?

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. ...
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  • 351
7 votes
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Is lactic acid a vinegar?

The answer to this depends on the brine in question. Both vinegar and a lactic brine solution are obviously acidic, but vinegar is sold at different concentrations. If you have a lot of leftover ...
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6 votes
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should my sour pickles be sealed while pickling?

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 ...
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  • 46.8k
6 votes
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Why did my lids seal?

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 ...
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  • 72.3k
6 votes
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Do Morrocan-stye pickled lemons really need 5 to 10% salt?

As I understand it, you may be seeing some confusion between two very different processes. When making sauerkraut, you are fermenting cabbage in brine, and the fermentation gives sauerkraut its ...
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  • 11.6k
5 votes
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Can you dry out pickle brine to leave a seasoned salt?

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 ...
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  • 66.6k
5 votes

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

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 ...
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5 votes

Kimchi versus pickles: sterilized containers?

Sure. The containers should be clean, but because it's an active fermentation (very similar to sauerkraut, other than the ingredient lists typically differing) the salt suppresses the activity of ...
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  • 10.5k
5 votes

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

Not necessarily. It depends of whether it is expected or not. Some curing methods result in this. I was offered such olives once. They were kept in a big pressured plastic soda bottle. They were ...
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  • 150
5 votes
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"Lime water" technique -- why use an excess of cal?

The supersaturation of cal seems to be the common instruction in most online sources, but no reason is given. The best reason seems to come from chemistry texts, which note: Ca(OH)2 is only slightly ...
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  • 45k
4 votes
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My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?

In general, slimy brine is indicative of a fermentation problem. Your brine might be too weak (what concentration did you use?), it may be too warm, your brine might not cover the vegetables, there ...
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  • 1,145
4 votes

Can you pickle avocados?

Here is one recipe: Lemon, Garlic & Rosemary Pickled Avocados (from the California Avocado Commission, also see their blog post about pickling and other avocado preservation)
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  • 41
4 votes

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

Being an elderly man who has frequented a bar or two in his day I must say that I have never seen pickled eggs, pickled pig's feet, pickled bologna, or any of the other pickled delights that beer ...
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4 votes

Pickling green peaches: is the fuzz a must?

I wash mine vigorously with a 3M scrubby pad. There's still some fuzz, but not as much. Those scrubby shower gloves would probably be easier, but maybe less effective.
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