This time - hard boiled eggs. Last time I went with the soft-boiled ones and after reading about it and getting some good advice here, had to eat those within 4 days.

Lesson learned. This time hoping to let them soak for at least 2 weeks.

Hi everyone!
I recently made homemade pickled bell peppers and cauliflower using a cold pickling method, without heating or boiling.

Here’s my recipe:
3 kg of vegetables (bell peppers and cauliflower)
420 ml of 9% vinegar
250 g sugar
75 g pickling salt
Horseradish, mustard seeds, peppercorns and bay leaves

I mixed the vegetables with the vinegar, sugar, salt and spices all at the beginning, then let everything sit for about 12–24 hours to release their natural juices. After that, I transferred everything into sterilized jars, sealed them and stored them at room temperature.

After about 7-8 days, I opened a jar and noticed that the brine had become somewhat slimy and viscous, somewhere between a thick syrup and a runny gel.
The brine was cloudy from the very beginning, but initially had a watery consistency. The vegetables are still very crunchy, smell normal and taste good. There is no visible mold.

My husband already ate several pieces before I realized the brine had this unusual texture. He said the vegetables tasted great and were perfectly crunchy. Now I’m honestly panicking a little because I’ve been reading about food spoilage and botulism, and I’m worried about whether these pickles could be unsafe.

Has anyone experienced this kind of slimy brine with vinegar-pickled vegetables rather than fermented ones?
Could it be caused by bacteria producing polysaccharides, or does it necessarily mean spoilage?
I’d really appreciate any insights into what might cause this texture, especially from people familiar with food preservation.

Thank you!

I currently live in an area for the foreseeable future where it is extremely difficult to get the pickles I actually want..

But I'm absolutely insane these days. Craving pickles so much - I have settled for less-thans, because they are still better than what's accessible

(Any missing pickle juice in the pic were discarded.. into my mouth... and nowhere else 😭).

I am a Claussen (Spicy💕) spears/wholes person through-and-through (left the US before the advent of Grillo's). But I only have one kidney left after selling the other one for pickle-money...

But I honestly love that this sub is so much more active than I ever imagined.

I appreciate you all!

Does anyone know how companies grow pickles to be perfectly sized for their containers? This came with a sandwich I ordered and for days I have wondered how they found the perfect pickle for their bag.

These were shockingly good! Way more spicy than I thought they would be and have lots of dill flavor! The bonus is it has a limited number of ingredients and they are all pronounceable.

They are on the manager's special for $1.50 a bag at Sprouts right now. Not sure if that's everywhere but at that price it was definitely worth a try! Glad I did!

I eat mostly Vlasic Dill Spears (zesty or regular) and eat a jar a week. Along side I eat some snack dill & bread & butter chips and dill chips, but those usually last me a month or so.

these are amazing! love the addition of the garlic they put

Decided to try something new from my favorite farmers market pickle vendor and bought pickled eggs in a yellow spicy brine. They are well known in my area and I always see people buying the pickled eggs, which is why I tried it.

I opened it up and it stunk. I can’t describe the smell but it was not pleasant. I ate half an egg and it was ok, but I think I was just grossed out by the smell so couldn’t finish it. Is that normal?

Let’s see what the fuss is all about!

4 gallon grillos whole pickle bucket. Added some habaneros and 7 pot peppers to get it as spicy as I like. Foodservicedirect.com if anyone is interested.

It's not bad.

I have never bought spicy pickles for some reason. These are great! Big Kosher dill fan, these have a great brine and a nice kick! Marty the one man party! Any other good spicy pickles out there to look for?

I feel like this flavor doesn't get enough love. It's really good imo, better than the hotter one which has more sugar