I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling
We made about 13 gallons of homemade dill pickles last summer. These are made with vinegar, not the fermented type. Water bathed for 15 minutes in quart jars.
I'll be opening a fried pickle concession stand in the next year. I want to make my own pickles because I'll be cutting them a way you cant buy from a store. I
Like the title says, I opened a jar of locally produced olives and it started to bubble like seltzer. Is it unsafe to eat?
I am fermenting pickles in a glass jar, using a brine of 1 TBS salt to a glass of water and a bit vinegar. Should I place the jar in a sunny location or in the
I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the s
I have about a half jar of pure pickled pepper oil as I have recently used up all of the peppers. The oil is a strange translucent color of yellow; I'm imaginin
I'm looking for a bare-bones dill pickle brine recipe (for safe canning, and long-term storage—not for refrigerator pickles). When I look online, I see al
I made dill pickles using an old Ukrainian recipe fermenting the cucumbers in salt water. I wanted to can them when they were finished instead of keeping 10lbs
Tiny hedgehog cucumbers, cucumis africanus, are usually grown as ornamental. The blurb in the seed catalogue mentions they were historically pickled and preser
I'm making bread and butter pickles and I ran out of mustard seed. What can I use instead? Or do I just skip it?
I recently canned pickles using 2 cups vinegar to 8 cups water ratio but I see that most canning recipes ask for 1:1 ratio of vinegar to water. My question is:
I bought some Clausen Pickles, not knowing the jar said "always refrigerate'". I mean they were in the refrigerated section at Kroger. But They stayed up in my
[I think this question here was originally too unclear.because I was still researching and figuring out exactly what I wanted to ask when I po
I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee sug
I was discussing various "cabbage things" on Cooking chat, including coleslaw, sauerkraut, and kimchi. One thing I noticed that confused me was that coleslaw W
When lacto-fermenting pickles, sauerkraut, kimchi, etc. do you do your salt calculations per amount of brine, or salt per volume of the pickling container? I m
I'm trying to make Polish style cucumbers in brine (ogórki kiszone) but my jars are too small to fit cucumbers I can get in the supermarket. Can I just c
If the pickling process takes approximately 2-3 days, should the pickling process take place at room temperature? Or can it be done in a refrigerator?
In the summer, my mother always made Hungarian-style pickled cucumbers (kovászos uborka) by putting cucumbers, spices, salt, and water (no vinegar!) in a