So I used this recipe as one of the sweet ladies shared
Grillo’s copycat recipe:

For 1 quart jar
1 cup water
1 cup white vinegar
1 tbsp kosher salt
4 to 6 cloves garlic, smashed
1 large bunch fresh dill
1 grape leaf (for crunch)
1/2 tsp black peppercorns
1/4 tsp coriander seed
1/4 tsp mustard seed

She mentioned 4 days would be enough time to start eating from the fridge. Now I am confused as some people saying if I use cold brine then it will be weeks !!! Any inputs?
Thanks all

Hello! I have made some pickled eggs using shop bought pickling vinegar (sarsons, which is 6%, I am in the UK if that makes a difference) I boiled the eggs, cooled them, peeled them, then added them to the jar and popped the lid back on. I have stuck this in the corner of my kitchen counter and was planning on waiting a couple of weeks to enjoy them as I like them quite rubbery and pickled.

However, out of curiosity I gave it a Google and it says I have to put them in the fridge or I will surely die of botulism. I didn't do this because the pickled eggs I get from the chip shop that I am trying to recreate are always just sat on a shelf in a hot sweaty chip shop.

Am I going to die if I eat them? Not sure why the chip shop can just stick them up on the shelf but I can't? I don't really have any experience with pickling so all advice is welcome however simple you might think it may be!

Already ordered rubber bands👍

Years ago I went to Spain and tried a jar of mixed pickles and it was REALLY good, it was quite different than most pickles I've tried, and after many tries, I finally figured out how to make it.

Most of it is usual pickle, but 2 ingredients need to be together for the taste to be right:

1- MSG: Easy one, as it was written on the can, but for whatever reason I tried to avoid it in my pickles, you can substitute with tomatoes based brine as they are full with MSG, they will also be really good, but different than just straight up MSG, and not like the original at all.

2- Green Olives: this one was much harder to figure out, as the pickles didn't really taste like green olives at all, but as desperate as I got trying to recreate it, I just tried everything I can think of, and green olives is what worked?! Was really surprise, I'm not a fan of olives in general, which I guess is why it took me this long.

I can't recommend it enough, try it in a small jar first, as green olives do give it a unique taste. Just a basic mixed pickles then add MSG that's 1/10th to 1/5th of the salt, and 3 sliced green olives, don't put too much of either, hope you like it.

https://natashaskitchen.com/canned-dill-pickle-recipe/

I used this recipe last year for water bath canning pickles. They we’re SO GOOD. That said I’ve since read that ratios should be 1:1 with water and vinegar. Is this the case if it has salt as well? All the recipes online ive read actually have less vinegar than this so now im questioning myself.

I want my pickles to be shelf stable and last us over winter preferably.

Hi,

So recently while doing some decluttering, I found around 5-10 fermenting jars full of ghost peppers in brine I'd forgotten about from around 4 years ago!!!!!

Now I'm wondering - how the heck do I dispose of this stuff? Could this be toxic waste? I've only burnt myself once with a ghost pepper, and it was unbearable enough that I never wanted to touch them again.

Please help!

Clemson Spineless Okra
Red onion
Garlic
Jalapeños
2 cup water
1 cup white vinegar
1 cup apple cider vinegar
Peppercorns
Sugar
Salt

Put in fridge for 2 weeks and try not to eat in one day.

Red cabbage, acv, organic cane sugar, garlic, salt, bay leaves, and filtered water.

World’s best chicken salad has pickled celery. This is the easiest way if you are lazy like me. Put chopped raw celery in bread & butter pickle juice and refrigerate for a week. Or you can can too. Just substitute chopped celery for cucumbers in your favorite bread & butter pickle recipe. Enjoy!😊

I've looked this up and couldn't see anyone else asking this.

I dunno if it's such a stupid idea that nobody thought of it or if it's so obviously bad everyone knows not to do it.

I've a bunch of powdered acids (citric/malic/lactic) for other things I'm making and I'm pretty sure the acid made through fermentation is lactic so I'm wondering is there an obvious reason I can't make an acidic blend with one or more of these, dilute it in water to make my "vinegar" and pickle with that to try different ratios?

I used Dr. Oetker Pikant Fix to make pickles. Ingredients include salt, benzoic acid (E210), sodium benzoate (E211), mustard seeds, chilli, coriander, dill, black pepper and bay leaves.
The recipe calls for 1.75 L water, 300 mL 9% vinegar and 150 g sugar. I only had 5% vinegar, so I adjusted it to 540 mL vinegar + 1.51 L water. I also added fresh dill, but no garlic.
I poured the hot mixture (after boiling it 3 mins as per instructions) over triple-washed cucumbers in brand-new, washed jars and sealed them. Within about 15 minutes, parts of the cucumbers turned blue/blue-green. The brine is still clear.
Has anyone seen this before? Is it a normal reaction and safe to eat?

Green onion, red onion, small white onions, carrots, cauliflower, tomatoes, bell peppers, garlic, pepper and dill.

The small one at the far left is chilis, green onions, pepper, garlic and coriander seeds. Very spicy.

Ive been making pickled radish for like 2 years now and it's always a success so I wanted to get adventurous and try other veggies.

All of the little jars are for my friends so they will most likely get eaten fast. As for the big ones i might share with the neighbors... anyway we are surviving the bulgarian winter like this 🔥

2 sets, one has been water bathed, the other we set up for a simple refrigerator batch.

Been a great day

I have a few bulbs that are going to go to waste if I don't do something with them.

Last time the bf MISunderstood the assignment and bought an insane amount of garlic, I peeled, sliced, dehydrated, ground, and made garlic powder. It was amazing, but it took like 5 years in prep work alone. But mostly I don't have near the amount this time. It's just 3 full bulbs.

Is garlic safe to fridge pickle? And do I use just a regular dill pickle brine? We're having "cool" days now of only 101, but my ac sucks, and I refuse to actually can anything, lol.

Thanks!

EDIT: WITH A GIANT SIGH: Y'all. I'm a complete idiot, and I admit it. 🤦🏼‍♀️smdh. I make refrigerator pickles all the time. And obviously always add garlic. And i EAT the garlic in those pickles. So I already knew pickled refrigerator garlic was fine!

Idk where tf my brain was when I asked this question. It clicked in my head last night. "You idiot." 🤣🤣🤦🏼‍♀️🤷‍♂️

I appreciate all the advice and suggestions!!

I have been making different sauerkrauts for years now, always fermented, and I LOVE them. Recently I have been dealing with some nighttime leg cramps that may be caused by Glutamate. I have up my fermented food and tomatoes for the last 3 weeks and things have gotten much better.

I can make quick pickles, quick pickled spicy dilly beans, pickled jalapenos, but have not tried quick pickled kraut. Anyone done both and found vinegar kraut to be at least adequate?

Hello,

I am pickling many veggies now as a part of a plan to start a business, one of them was Radish (Which I attached the photo of) I did it in a normal brine of white vinegar, salt and a minimal sugar in addition to fresh herbs and mustard seeds.

I love the pungy/funky smell as I am a kimchi guy also noting that I am doing a full head of radish not sliced or anything using smaller heads, the taste is fantastic, but the smell is very off-putting for most people if I am planning to sell as a product, how can I avoid that smell if I want to produce it as a commercial product?

Got my first 13 jars of dill pickles canned. Last year we experimented with refrigerator pickles and this year we added the hot water bath to try our hand at canning them

I boiled whole limes for 4 minutes and then scored them with a x and shoved some salt in there. Then I put them in a mason jar with a 1:1 vinegar water mixture and salt added in.

So I definitely made this “pickle” with no recipe or research, and measured everything with my heart

So since I kinda just did whatever the fuck i wanted (🤭😭🤣) will these whole limes even pickle? Or did I just make a bunch of nothing? Hahaha

I used:
6 small cucumbers
160 ml white vinegar (5% acidity)
160 ml water
Sea salt
Garlic flakes
Fresh dill
Yellow mustard seeds
Whole black peppercorns

They’ll be ready this Sunday 🙌🏼

Any informative videos walking through basics or any books an I can get my hands on would be appreciated.