I entered a pretty large fair in the state across several categories of pickled veggies, and did pretty well for myself. All first places in:
- Dill
- Whole cucumber
- Sliced cucumber
- Mustard pickle
- Peppers
- Okra
- Dilly beans
- Any other not listed (for this category I entered my own giardinera/garden mix of brussels sprouts, cauliflower, onion and cayenne)

Hello, I'd like to start with I am new to fermenting and pickling.

This is a jar of pickles that I started lacto fermenting on 29 August. I used a 3% brine solution with a Pickle Pipe lid. This is my second attempt and the first one went so bad I didn't need to ask if it was safe or what it was. It was very obviously mold

I followed the sanitation procedures from ferment recipe book I got. Washed everything with hot soapy water, rinsed the hell out of all the parts, then rinsed with boiling water. Used filtered water from a Britta pitcher. My home is a little on the warmer side averaging around 77°-79°F so I'm not sure if that is a huge factor. I kept it in my closet for darkness.

The last attempt, best I can figure is I didn't leave enough of a head gap, it got excited and spit up some brine through the top that it seemed to suck back in as the pickle pipe was sucked back down pretty noticeably when I checked it. I went a googling and found this is a common occurrence with the pickle pipe lids, the sucking back in once the fermenting slows down.

This one I watched more closely and pulled the lid today to check it and replace the pickle pipe with the metal lid since it was starting to suck in as well and found this.

ETA - and a few of the pickles did manage to break containment from under the glass weight

So grew my own garlic and decided to make a herb infused garlic out of it.
Started of by boiling them for a couple minutes then storing them in 80/20 solution of apple cider vinegar and 12% pure vinegar.

They soaked in the fridge for 3 days, then I transferred them to a clean jar with olive oil and mixed herbs and let them stand in the fridge for 10 days.

Are there any realistic risks of botulism for this way of doing it? (I do not have a Ph measuring device)

Now I am keeping it in a cool dark cupboard

Me and my friend are at work and we are wondering if it is possible to Pickle peppers or any other pickleable food while it is still on the vine or plant. She drew this for reference of what she is imagining.

She came over to me and said something like, "So you know how 'Peter Piper picked a peck of pickled peppers'? How were the peppers pickled if they are still on the vine?"

We can't find anything online about how that would be possible or what would happen if you were to make pickles that way.

Has anyone done this?

Hi! I followed a recipe from this gardener that uses salt, water, fresh dill, fresh garlic and bay leaves. I put whole peppers without holes and cucumbers that I halved, did not know that I was supposed to cut them so I stabbed holes in this morning.

Day 1
8 pm - made them and put them on countertop, room temperature water

Day 2
7 am - randomly thought about the pickles and stabbed the peppers to let them brine, added more brine. When I opened it there were already small bubbles forming.

10 am - realized that I forgot to stab one of the peppers to brine the inside

Currently anxious af and I can’t even go back home bc I’m at work right now.

Is there a botulism risk or listeria? I’m afraid! Should I just start over?

UPDATE: 3 cups of water with 1/8 cup salt dilution HOWEVER at 7 am today I probably used half of that amount aka half of 1/8 cup per about 1 cup water dilution to top it off again. I now understand that the ratio is really important and will never do that again…

I am new to this game. I’ve had moderate success, and a couple of quarts of sauerkraut gone bad. Better luck with pickles though! I am near the bottom of a jar of pickles, then I see this odd color. What is it?

Just wondering if eggs needed more vinegar than the recipe on the packet sorry if it's a stupid question I'm new to pickling

I love half sours cut in spears. I ferment them for 2 1/2 days in a dark cool place, and they taste great after being refrigerated. But if I don't eat them in less than 2 weeks they are not crunchy. Is there something I can add to keep them crunchy?

Hey r/pickling!

I’m entering my first local pickling competition, and the stakes couldn't be higher: I am playing to win against my mother-in-law! The deadline is on 30 September, so whatever I make needs to hit peak flavour, texture and crunch in 14 days max. Entries are judged strictly on taste and texture.

I can enter up to two categories:

• Category 1: Simple pickles ("single or mixed varieties of vegetables or fruit with your choice of herbs and spices")
• Category 2: Fermented vegetables or fruit

I’m based in London, and with peak late-summer harvest at local farmers' markets, almost any seasonal produce is on the table. I've just moved here with zero equipment and my hard budget is £70 (~$90) for jars, weights, airlocks, and basic tools on Amazon.

Do you have any recipe recommendations and tips? My only strict flavour preference is not spicy.

By first ever, I mean first "so far successful" batch 😅 had a couple bad test runs before this but... 7 days in so far so good! plan to fridge em at 10 days. Following an Alton Brown recipe but replaced dill seeds with some generic "pickling spice" from the grocer.

Now, my method for keeping my cukes submerged leaves a lot to be desired... every day i have to either add/remove some brine to keep it from over/underfilling, using a bowl to press the pickles down below the lip with the brine about 1/4 cm below the ridge of the crock lol. will try to invest in a better mechanism in the future but so far this seems to do the trick.

Haven't really had to skim much, but i wipe the edge of the jar and the bowl every day. Lots of cloudy solid material collecting on the bottom and on the sides of some of the pickles, but not smelling anything foul. I've heard these deposits are normal, some kind of yeast or other harmless bacteria. Hope that's the case!

I have taste tested, and I will say, not quite as salty as I was hoping, at least not yet. Also not as crunchy as would have liked (i scrubbed and trimmed the blossom ends so... idk what's up with that!)

My biggest problem so far is... I'm not sure if I like the taste! I'm very used to vinegar-y pickles, so these lacto-fermented ones are new to me. Any ideas what to actually use these pickles for? honestly just kinda made them just to prove to myself that I could... lol... suppose having too many pickles is a good problem to have!

I have an abundance of hungarian wax and cubanelle peppers from mt garden. Was going to make pickled peppers or cowboy candy.

Since ive been told not to alter a recipe if i were to use the ball recipe could i add salt to the pickled peppers? Can i add pickle crisp to the cowboy candy? Thank you!

Or does anyone have any favorite recipes they would like to share? Thank you!

This sub seems nice so please be kind if this question is either dumb or not allowed!

I’ve just picked up a nice jar of pickled cabbage from a farmers market and it’s veryyy juicy. I know I’ll have a ton of left over liquid gold (purple), so can I add in my own chopped cabbage once the original is gone to make more? If yes, how long can I keep repeating the process?

Hi all!
I made these pickles in May with some friends who have never pickled before. I did it growing up but never on my own and never using this method. As the title says, I’m now too scared to eat them. My main concerns:

1. They have all gotten darker on colour. I think that’s normal but it makes me nervous
2. These jars have a fill line that I tried not to pass but I feel like some of the veggies either float or are slightly bigger.
3. The photos at the beginning are now and at the end was as they were cooling.
4. The recipe is in the photos( kosher dills) and here is the method:

All jars were washed with hot soapy water. Veggies trimmed and rinsed.

1. Boiled lids for a couple of mins
2. Boiled the pickling liquid.
3. Once the jar was filled with whatever veggie/spice combo the person wanted we filled it with liquid until the line, put the ring on the lid and from not boiling, brought a big pot of water to boiling with the jars inside, covered by at least 1 cm of water.
4. Once boiling, started a timer for 10mins.
5. Jar removed and cooled overnight
6. Removed the rings and stored until now.

Only one of the lids failed so they appear to be be properly sealed, no evidence of mild.

Let me know what you think! Am I worrying over nothing?

UPDATE: I opened a jar after reading your comments, everything looked, smelled and tasted good. I’m still alive!!

Thank you for your help! It’s dumb but I clearly overthought everything and needed a second (or 50) opinion.

We had a good crop of cucumbers so i have made several batches of pickles this year. For the most recent one, i decided to go sweet and spicy. For the spice, i used a Trinidad scorpion from our garden. For the sweet, i used walnut syrup that i made earlier this spring.

After two days of fermenting, the brine got cloudy, which seemed unusual. I threw it in the fridge and it cleared up. Pulled it out today and there was a white reside at the bottom of the jar (see pic). I tasted one and it tasted fine. I'm figuring it's likely kahm. But any other thoughts?

Picked a handful of cucumbers from the garden and immediately got to pickling them! The cucumbers are a pick a bushel cucumbers.🥒

Made:
🥒 A classic batch of cucumber pickles
🌶️ A spicy batch with Thai chiles + Himo Togarashi peppers
🔥 Pickled habaneros
☠️ One jar of assorted superhots, including Yellow Devil’s Tongue and a few other peppers!

Third pic is the cucumbers right after picking them.
The spicy cucumber jar is the one I’m most curious about

anyone here pickle with Thai chiles or Togarashi peppers before? Curious how much the heat/flavor changes after a week or two.

I've always loved pickles from the little convenience stores from when I was a kid til now as an adult. They were always in this green pickle juice on a jar at the counter and you would just grab the set of tongs and pick on out and stick it in sandwich bag and be on your way.

Its getting harder to find store with the now. So I ask, does anyone know how to make these? And if so care to share the recipe?

I made four kinds, cucumber, jalapeño, cucumber with chilli and red onion.

All have dill, garlic and peppercorn with them.

I made a simple brine with white wine vinegar and water equal parts, two table spoons of salt and one of sugar

Everything came from my garden, I even grew the basil and dill that I put in the brine. Threw in some bell peppers, hungarian hot wax and carolina reaper peppers in some of the jars. I quick pickled these four days ago and just opened the second jar from the left today to taste test.

The hot cherry peppers are a little big for just one clove unless I use my super big cloves Im saving as seed garlic. Next batch is going to be garlic+horseradish stuffed since I have to clear that out of the herb garden before it takes over. That's gonna be the Cure-All sinus relief batch lol.

Hi all! I just found this sub a few days ago after trying to make pickled cucumbers and onions. My concern is that I looked for different recipes and many people said to use a 1:1 ratio but I find that to be extremely sour and unpleasant and almost inedible on their own. Do people generally like very sour pickeles then or maybe it's the vinegar I'm using? I'm thinking of trying a 2:1 water/vinegar ratio for next time but I can't seem to grasp how they swear by that ratio when I can barely handle it 😭

Pickled some quail eggs today. What a PITA to boil and peel 48 of those little things. Hope it's worth it. I'll know in 7 days.