I have previously pickled some cucumber in a pickling liquid of mostly vinegar, which was kept in the fridge. I have now finished the pickled cucumbers, but wou
I've read that putting grape leaves with your brine will help pickles stay crunchy. But those are hard to find. I've also heard that Calcium Chloride does the s
I have recently been making pickled beetroots and they mostly came out fine except for one jar which has failed to get a vacuum seal. Now I put it back in the p
I intend to make several kilograms of pickled onions. Last time I made them, I just dumped in basically what ever vinegar i had to hand. A combination of white
2 weeks ago I made 10 gallons of pickling juice for vegetables and only used 7 gallons. Today I decided to use the 3 remaining gallons of juice. I boiled the
Is anyone aware of some solid reference information on lacto-fermented vegetables? I am especially interested technical information, such as what off flavors ma
That's about it. I want to make some vinegar pickles (from the Momofuku cookbook, if it matters). My partner is on a diet that forbids refined sugar but allows
A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements an
Like the title says. Would it be safe and reasonable to dry out pickle brine till it crystallizes? It might have an interesting flavor as a seasoning (the acid
As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have thing
I like pickled mushroom from a jar but I would prefer if they were less acidy/sour. Is there any way to increase the PH ? Will it work if I drain the juice th
As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled
How do I make the garlic not come out blue during pickling? I know it is safe to eat, I just do not like how it looks. I have used minced garlic but sometimes I
I was very excited to use my water bath for the first time, as so far I have only made refrigerator (cucumber) pickles. This was also the first time I did not u
I know you have to cut off the ends to make the pickles not soggy when making cucumber spears...but if this is the case how do people pickle whole cucumbers?
I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question a
I've been reading up on how to make fermented foods and noticed something interesting - many of the recipes I've seen (pickled cucumbers, etc.) go to great leng
A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my p
With respect to pickled herring, is the herring cooked before being put into the pickling solution? If not, what safety measures are in place to ensure bacter
I made kosher dills for a Christmas gift and they turned out great. The jar tipped in transit and leaked all the brine. Can I refill it? With what?