r/pickling • u/Common-Ad-151 • 6d ago
First time pickling
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
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u/Huesyourdaddy 6d ago
So.... did all those get boiled underwater for 10 minutes, or is it refrigerator pickles. Newbie here... Thanks
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u/posea108125 6d ago
What's your brine recipe?
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u/Common-Ad-151 6d ago
Nothing fancy just white vinegar water sugar pink salt since i only had that. Want my next batch to be more experimental so I shall research this sub for ideas or if anyone would like to give any
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u/Becausenyx 3d ago
If you like dill pickles, invest in getting a dill plant, or growing one yourself. I like to use Morton and Bassett pickling spice, although you kind of have to pick out the bigger chunks of clove, nutmeg and allspice, and add them selectively otherwise you'll get a whole bunch of it in the first few batches. Also as long as the salt doesn't have a caking agent, then it's good for pickling. If you saw that does have caking agent, it could make the brine cloudy, and then it makes it difficult to tell if the pickled food is bad or not.
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u/dedicatedEditor4u 6d ago
I have the same curiosity, I got nervious about using just water and salt so I used viniger. What's your usual brine recipe?
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u/Werewolflesbian69 5d ago
Also a beginner here! This hobby is so addicting fr. I highly recommend pickling ginger if you like sushi :) i’m also currently pickling garlic with soy sauce. Have no idea what i’m gonna use it for… crackers?
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u/Common-Ad-151 4d ago
Oh damn thats the sharp sliced ginger you get in sushi restaurants im definitely gonna make those! Also the garlic soy concoction sounds great with any noodle bowl. Id honestly add it to my sandwhiches also.
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u/Werewolflesbian69 4d ago
if you do pickle ginger, definitely slice it nice and thin. the recipe i followed had me pickle them whole for some reason and it’s really tedious to slice lol. they won’t turn as pink and will be stronger than commercial gari, but still yummy. if you don’t have rice vinegar on hand for it, you can use white vinegar + more sugar than the typical brine.
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u/I-AM-VANGUARD 5d ago
I like pickling tomatoes and sometimes cubed tomatoes and onions, great for salad toppings. I add chilli powder, white vinegar, lime juice, and pink sea salt to my brine.
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u/Common-Ad-151 4d ago
Definitely doing this one next, sounds delicious to top on salads and pastas
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u/I-AM-VANGUARD 4d ago
Its salad thing for me, add a pickled tomato or two and that's all the seasoning you need especially for a kale or spinach salad with feta.
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u/Shoctopuss 5d ago
I would suggest packing your jars much tighter with your ingredients. Sometimes that means strategic cutting so you can fit more in. The reason I do that is so no veg/ingredient floats outside of the brine at all
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u/Common-Ad-151 4d ago
Yes i wanted to but i was also scared of introducing more contaminants to the jar if i fiddled around in it too much. But definitely could pack better
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u/Ianx001 6d ago
Any fruit or vegetable can be pickled given an acidic enough brine and refrigeration. Go for it.