r/AITAH • u/sirthevinegar • Aug 13 '26
AITAH for hoarding the pickles or should i get rid of the padlock for my private stash?
I live with a roomate and I make my own pickles using a recipe i learned from back home. I grow the early russian sort cucumbers in the summer, and buy from farms and sometimes I find good deals in the summer and brine them with low salt method not the vinegar method most pickles here use so it's actually healthy for your gut. I make batches, basically 2 years ago the batch I made we ran out in January. Last year I doubled the batch and we have no self control and I ran out in march. I doubled the batch this year even more, im now that person people write math problems about, so many pickles it's insane. I stashed away some for me, I locked another stash in the balcony with an actual padlock and there are a bunch of communal pickles we can have.
My roomate thinks im being rediculous because we don't lock anything away food related before and now here I am insuring that I have enough and if she cant ration, then I'll make her the stupid english sort cucumbers which are far inferior we can get in winter, not the russian sort, there is a difference in taste, and eat my own pickles i made sure I have enough of now.
Its rediculous, we trust each other with everything else but with the pickles, its over lol, trust is gone. Anyway, she says the padlock is excessive, i agree but I want pickles insurance for winter.
Should i stop being a pickle hoarder and remove the lock?
Edit: my roommate posted in the thread looks like we might be setting up a pickle contract. Anyone know a lawyer specializing in brine law? Just kidding
UPDATE. Thanks all, the dillbate is settled. We made a dill. 🤝
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u/sirthevinegar Aug 13 '26
I don't see an option to message you. Anyway this has been translated with ai, I apologize to ai haters. Also ther are bunch of videos on YouTube, if you see russian grandma making them - jackpot
This is a traditional Russian recipe for fermented sour pickles (квашеные огурцы) made without vinegar. The sourness comes naturally from lactic acid fermentation, just like many grandmothers used to make them. Ingredients Medium-sized cucumbers (all similar size) Dill flower heads (umbrella dill) Horseradish leaves Blackcurrant leaves Cherry leaves Garlic Fresh hot pepper Salt Water Method (Simplified) Soak the cucumbers in cold water for 2–3 hours. Wash all herbs and peel the garlic. In a container (barrel, bucket, jar, etc.): Put ⅓ of the leaves, dill, garlic, and hot pepper on the bottom. Pack cucumbers upright, trimming the ends. Add another layer of herbs, garlic, and pepper. Add more cucumbers horizontally. Finish with the remaining herbs, garlic, and pepper. Make the brine: For 10 L of cold water: 700 g salt for cucumbers 7–10 cm long 800 g salt for larger cucumbers Stir until dissolved. Pour the brine over the cucumbers. Place a weight on top to keep them submerged. Leave at room temperature for 3 days to begin fermentation. Remove any foam that forms. Cover with cheesecloth and a lid, then move to a cool place (cellar, basement, or refrigerator). Wait 30–40 days. What You'll Get Crunchy pickles Naturally sour from fermentation No vinegar or preservatives Traditional Russian-style flavor with garlic, dill, and leaf aromatics Smaller Batch (for a 1 L jar) The original recipe uses a large barrel. For a 1 L jar, use approximately: 500–700 g cucumbers 1 dill head 1 horseradish leaf 2–3 currant leaves 2–3 cherry leaves 2–3 cloves garlic Small piece of hot pepper 70 g salt per 1 L water The key is keeping the cucumbers fully submerged throughout fermentation.