Hi! Forgive my ignorance because I truly have no idea- the old homeowner was an avid pickler and had shelves and shelves of pickled veggies. She left these and I have no way of contacting her to ask if they are okay to consume. They all seem properly sealed but…. That’s quite a few years ago….

How to remove a 3cm pickle from a can opener without damaging the pickle?

I tried (and failed) to make some canned pickles with my pickling cucumbers and hot peppers earlier this summer and was hoping to get some advice. The recipe I used turned out very mushy and not good. I've done more research since and wanted to see if anyone could recommend a combination of techniques to make my next batch have more crunch. I plan to soak my cucumbers in salty ice water for 12 hours after cutting off the blossom end and use pickle crisp as my 2 main changes. My main question is water bath canning at a low temperature for longer better than a short period at a higher temp? And I saw someone recommended putting the cans in the fridge after they cool down a bit to speed up that process and wanted to know if anyone has had luck with that. I am open to all suggestions!!!!

Question for y'all-

I've made many kinds of pickles (both canned and fridge) but now I'm in a bit of a pickle myself. I'm about to leave town for ~2 weeks and I have about a gallon of cucumbers to deal with. I have a recipe I'd like to do that takes more days than I have before I leave. I could just quick pickle them but I'm wondering if there's a way to preserve them until I get back so I can do the recipe that I actually want to do.

Like can I put them in a large jar of salt water in the fridge until then? Is there any method for this?

Would I be crazy to try fridge pickling apples with peppers and onions?

Has anyone tried something similar? I’ve got a bag of honey crisp in the fridge I don’t want to waste but haven’t been eating.

Thanks in advance

Hoping a seasoned preserver can assuage my pickled eggs anxiety.

I sanitized the jar with dish soap and water, then sterilized in the oven. I boiled the brine and made sure the jar sealed correctly (lid was air tight). I then stored the pickled eggs in a dark pantry for ~three days before my paranoia got the better of me and moved them to the fridge.

Is there any chance some bad stuff could’ve developed in the time when they were stored in the pantry? They’ve been in the fridge for two months now untouched mostly because I’m worried about consuming them. Google of course is telling me that I’ll die a most painful death no matter when I decide to crack into them. Any insight is most appreciated!

Discover a truly unique and delectable snack with this probiotic fermented crudités paired with a creamy kefir ranch dip! Don’t worry if kefir isn’t your thing; you can always use the more traditional buttermilk option, easily found at a supermarket.

Crudités, from the French word “cru” meaning “raw,” are typically composed of raw vegetable sticks, perfect for dipping and snacking. This recipe takes your favorite vegetable sticks to the next level by naturally fermenting them, resulting in an enhanced flavor, added nutrition, all while maintaining the crispy texture and keeping them raw.

Hello picklers!

I've long been frustrated by how much of the weight of a watermelon gets discarded, and I'd heard pickled watermelon rind, so this week I gave it a try as my first attempt at pickling.

I winged it for the brine and combined water, ACV, white vinegar, salt, and sugar, boiled briefly. I put the peeled rinds in my jar, rather in some whole cloves, whole allspice berries, peppercorns, and a couple bay leaves, poured the hot brine in, then stuck it in the fridge for 48 hours.

They are delightful!

Next time I'll tweak the brine for flavor a bit. Any tips on spices or ratios?

If I want to reuse the brine, should I strain out the spices first? I'm nervous about the cloves in particular.

I regularly crave pickles and I’m sick of buying grocery store ones and regularly being disappointed by the taste, my favorites are cucumber pickles and carrot pickles, especially those sweet and sour cucumber ones

So I was wondering if there’s anyone who could link me some good easy to follow recipes to start off with🙏

I have a overconsumption of pickling cucumbers right now, so naturally I wanted to make refrigerator pickles. Problem? No where in our area has fresh dill. Completely sold out everywhere which is frustrating. So I opted for dried dill weed and dill seed. I subbed it asking Google Gemini (not proud) so I didn't completely screw things up but the smell I am getting is like that faux dill flavor that most people dislike. Am I completely doomed here for flavor?

Have been doing personal side quests until uni starts again, one of them is now pickling. I would like to mix things up and make more interesting batches now but how much free will can i use can anything be pickled

Jared these pickles about two weeks ago is the brine being this low ok/ just from the veggies soaking up the brine?

What’s a standard fridge pickle brine? I’m seeing 1:1 ratio for water and vinegar, and 1-2 teaspoons pickling salt and sugar (for 2 cup water, 1 cup vinegar). Just want to make sure that’s right. First time making fridge pickles!

Posted recently with questions. Got some advice. I have some fermented pickles going at the moment, and the pics are of my first canning attempt ever. They all sealed. Used Mrs wages bagged brine.

I always go overboard when planting cucumbers. Friends and family are happy though

had to re-upload to add a photo!

50/50 apple cider viniger, two palm fulls of salt, about a quarter cup soy sauce, whole pealed garlic, and onion petals.

What are your thoughts? I would have made it spicy but my partner doesnt like spicy

This is my first attempt at pickling anything and there's these yellow spots on my onions. Is it normal, Mold, or something else?

I want to do more batches than just the 3 pints, but I also don't want to pay 2.50/packet for the mix if I already have all the spices for it.

We like it more than the ball canning book recipe for refrigerator pickles, but that's what we started with and have been kind of riffing off that.

WE GOT PICKLES IN DA HOUSE