Category "pickling"

Are accidentally fermented foods safe to eat

I grew tomatoes this year and then made sauce out of them about 3 weeks ago (tomatoes, onion, garlic, basil, olive oil, salt). When I opened the jar I heard th

Irish Bacon Ribs

Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following: What pork cut is it? (I be

Pickled Eggs with slightly gooey yolks?

In short, is it safe to make pickled eggs where the yolk is still soft? I want to make some jars of pickled eggs to give as Christmas presents but I hate hard

Preserved Lemons: is it ok if they are above the liquid

I started a jar of preserved lemons yesterday and today I noticed that the top of one lemon is above the liquid, is this ok? Should I try to press it down, or a

Is it okay for preserved lemons to float?

I just a couple days ago started a batch of Moroccan preserved lemons, using a combination of recipes from 2 books I own and a few online. Basically, near-quar

Is it possible to Pickle meat at room temperature?

My gf wanted to make a pickled pork for dinner. According to the recipe, she prepared the brine (consisting of 3l of waters, 3 tablespoons of salt, pepper, garl

What is the difference between kosher dill pickles and Polish dill pickles?

What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differe

Why do home-made pickles float in the jar, but commercial pickles don't?

I make a lot of home-made pickles; mostly pickled onions/shallots/cucumbers. I use a cold process and I don't pre-brine. I notice all of my pickles always end

What is the difference between kosher dill pickles and Polish dill pickles?

What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differe

What was this pickled vegetable which I was served at a middle eastern restaurant?

I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip

How to know when pickles are pickled correctly

I've made a small batch of pickled Japanese Turnip (the small white ones) based on this recipe. 1 cup vinegar, such as white, apple cider, or rice 1 cup water

Can I pickle and brine without salt?

I have to reduce my sodium intake. I love kosher dill pickles. I'd like to make my own with less or no sodium. So in researching, I see references to using salt

Shelf stability of uncanned vinegar-pickled vegetables

So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars

Canned (shelf stable) pickled eggs that don't require refrigeration?

Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i

Should I top up pickling cabbage solution?

I'm making a first attempt at pickling cabbage. I compressed some cabbage in a suitable container, and added hot vinegar with spices to it, making sure to fill

Do cocktail onions need to be pressure canned

I've decided that the cocktail onions I can buy pale in comparison to some that I've had in better establishments. They're tiny and lack crunch, even when I tr

Is it possible (and if so, how) to convert a store bought "pickles in vinegar" to "pickles in sweetened vinegar"?

In the past I've bought many pickled cucumbers and other veg, but a few weeks ago I bought pickled 'sandwich' cucumber slices (similar to this) which were in sw

First time egg pickler, does pressure in jar mean they're spoiled?

I hard boiled several fresh eggs, and pickled them with a chilli and garlic flavoured pickling vinegar which had been simmered for ~15 mins, storing them in jar

Water seal vs open crock pickles

I was lent a crock with a water seal lip, which was used for making sauerkraut. I want to use it for making pickles, which I have usually done by placing a clot

"Lime water" technique -- why use an excess of cal?

At https://www.catsfork.com/CatsKitchen/lime-water I see a technique from a cookbook called Nourishing Traditions for soaking cornmeal in 'lime water', created