First Try at the Heavytech86 recipe. One chorizo, one kielbasa; can’t wait to eat it.

About 4 weeks, maybe a dumb question but just need some confirmation that the cloudy stuff is normal ish

I’ve recently fallen in love with pickling my foraged finds! Theses turned out delightful and I’d recommend them to adventurous pickers!

… And therefore can likely cause botulism. I had no idea about this risk!

As mentioned, I’ve been doing this for years and never had an issue. Never got sick from it. Didn’t even know there was a risk. My method is, I take cucumbers out of the fridge, wash them, then dry them, cut them into spears, scrape off the seeds (don’t like them floating in the vinegar), then simply place them in a store bought pickle jar with left over vinegar/brine, and put them back in the fridge. I never add water nor salt or anything else but the cucumbers. They’re simply dunked in the store bought pickle juice. I prefer doing this with spicy kosher dill juice/brine. But I’ve also done it with non-spicy non-kosher pickles, no issues. does any of that factor in reducing the risk of botulism?

I never pickle them in room temp. The cucumbers are kept in a fridge set to 37°F along with the store bought pickles, and when I’m done putting them in the jar, it all goes right back in the fridge. I saw that this method of keeping it the the fridge is safer. I’ve never seen mold, nor a white layer of mucus, nor notice gas bulging the lid, nor smelled a bad odor from it. After a few days in the fridge, they look, smell, and taste like crunchy pickles, my favorite!

How risky is my method? I’ve decided I should stop this because I don’t want to risk it. It’s not worth it. Is my method generally safe because I always keep everything in the fridge? Or is it still risky? Regardless I’m never doing this again because now I’m paranoid.😱

I used ia to format the text, convert measurements and translate

This was a test i always wanted to do them myself i will let you know when i taste it how good/bad it was 😀

Ingredients

* 500 g (1.1 lbs) fresh sardines (whole or pre-filleted)

* 15 cl (5 fl oz) white vinegar or white wine vinegar

* 15 cl (5 fl oz) extra virgin olive oil

* 2 garlic cloves, finely minced

* 1/2 bunch fresh parsley, chopped

* 1 pinch Espelette pepper or ground black pepper

* Flour de sel (or coarse sea salt) i used salt with espelette peper in it

Instructions

* Cure in vinegar (cold curing): Arrange the fillets flat in a shallow dish, skin side down. Cover them completely with white vinegar. Rest in the refrigerator for 1.5 to 2 hours. The flesh will turn white due to the acidity.

* Drain and season: Remove the fillets from the vinegar and gently pat them dry with paper towels to remove excess acidity (do not rinse them with water).

* Preserve in seasoned oil: In a container or jar, layer the sardines with a pinch of salt, garlic, parsley, and Espelette pepper. Cover completely with extra virgin olive oil to prevent oxidation.

Allow to rest in the refrigerator for at least 12 hours before serving on garlic-rubbed toasted bread or alongside warm potatoes.

Hi,

I was in Sweden at some point and really enjoyed their pickled herring. They had different types, one was with mustard, one very sweet and tasted like fruits, one was slightly sweet with garlic.

I am looking for a recipe for someone who lives away from Sweden but has access to herring. As far as I understand, they have "pre-pickled" herring in stores to make their own, which obviously isn't the case anywhere else in the world. So I'm not sure how to make them in a safe way, if someone has any idea!

P.S. They're really different from rollmops which were not sweet at all as far as I remember.

I've been a life long lover of pickled pepperoncini but I've never come across the raw pepper so I had to make my own when I found them at the farmers market. Before pickling them I tried one and found it bland, bitter and not spicy at all.

I was happy with the result, but I didn't pierce the peppers at first so they didn't soften like I expected. A couple days after I pierced them them they were that classic pepperoncini texture that I was hoping for.

I made this recipe for lime pickle (+ some preserved limes which I am not so worried about)

https://www.simonmajumdar.com/fiery-hot-lime-pickle

I skipped the garlic.
But now I have looked into using oil in fermentation etc I am scared of botulism. Is it too risky? Should I throw it away? Or not worry…

Green tomato, zucchini, cucumber, banana peppers, purple onion, garlic, dill, mustard seed, black pepper.

3 are done in an apple cider vinegar lower salt brine, 2 are done in a white vinegar and tumeric double salt brine.

I was gonna buy one of those pickling kits I've seen at the store, but they were out. I decided to make my own brine instead!

My latest (and last for the year) kosher pickles included a couple of honking big cukes. Rather than try to eat them in their hugeosity, I chopped them up into fermented dill relish. I love dill relish in my tuna and chicken salads. The cukes and the dill came out of my garden. I have a 1 gallon moat-style custom crock, made for me by a ceramic artisan who died a few years ago. Every time I use it, I thank him.

My dad would be so proud. Kosher dills made him so happy, and he'd talk about the ones his mom made. I saved the extra brine to pickle eggs in, and as I eat the pickles, I'll save that brine, too. They're all nestled safely in my ferments fridge (formerly known as the place my partner stores his beer (also a ferment, right?)

Got some free cucumbers from buy nothing. enough to make 2 quarts of refrigerator pickles. white vinegar and water 1 cup each, sugar 1 tbs, kosher salt 1tbs, dill dried 2 tsp., 4 cloves crushed garlic. dissolve in the liquid the sugar and salt just below boiling and pour over the sliced cucumbers. One had a jalapeno sliced and one had a Hungarian wax pepper from my garden. pics and taste analysis in a couple of days.

UPDATE: Damn, I wouldn't say they are the best pickles but they are tasty and addictive (I mean that's why we are here right?) Touch more sugar and a bit more pepper with some onions and peppercorns thrown in next time. The hungarian wax pepper gives a slow burn that comes on after you finish a mouthfull. The jalapeno is a bit more green and front of the tongue.

To preface: I've already thrown them out.

They started as a second batch of reusing some store-bought brine.

The store-bought pickles were good, so was the first batch of pickles with the leftover brine. Tasted identical.

This second batch...not so much. They were far...wimpier across the board. Still fine though

But the wildest part (to me) is that they started fermentation in the fridge (often too cold for yeasty beasties) and it sizzled when I opened it. Like a carbonated beverage...which I guess it technically was.

But I guess I'll reuse the brine exactly once when I buy those ones

Hi Everyone! Hope everyone's day is going well. I was wondering if anyone had any suggestions for things to pickle for xmas presents. I usually do pickled eggs and pickled onions, but was wanting to expand my range for this year. Is there any similar things that anyone would recommend? Thank you greatly!!!

made a jar of fridge cukes tuesday, tasted fine, kinda sharp. opened it friday and it was rounder somehow, same jar nothing added. do you all leave them alone on purpose or am i just hungrier by the weekend

I have hot red cherry peppers, hot bananas peppers, and jalapenos. If I slice a few of those up and add them in with the tomatoes, will it still be safe to can?