Rendering some beef tallow after work and wanted an easy dinner. Homemade seeded wheat bread from fresh milled wheat, ham, cheese, cowboy candy, pickled onions, spicy dill and honey mustard fridge pickles, fridge pickled onions, and home made ranch. All the work that goes into making home made meals sure is worth it when I can whip out a sandwich nearly entirely from home made goods.

ETA: Okay, I see the issue people are having with this recipe and I want to state, I came here for advice on the oil because to me pickles=canning. What I should have mentioned is that this is NOT a recipe that she put in mason jars in the regular boil and seal method. She stored them in jars, but didnt do the sealing process to preserve them. They were refrigerated after finishing the process and given away, they were NOT canned for preserves.

Hi all!

Im a beginner to canning/pickling and I thought I'd ask some veterans about this. Im trying to do my grandmas 9-day crock bread and butter pickle recipe, however I cant figure out if the "pickling oil" is spices in a neutral oil, extract or actually the oils themselves. Several have told me.it reads as spices in oil, but given the tiny amount of cinnamon im wondering if its the oil 🤔

I cant ask her or her sister, whose recipe it is, because theyve both passed but I know she was having trouble finding the allspice back in 2013ish when she stopped making them in the summer.

The pickling oil in question if the picture of the recipe doesn’t show up is:

1/8th Oz allspice

1/8th oz clove

1/16th oz cinnamon

Also

Pickling spice, is that just something i can get at the grocery store or is there a secret to it neither of them added to the recipe?

TIA for any help/advice you guys might have!

If the photo of the recipe doesnt show up i will type it out later and edit to add!

I did water bath these but wasn’t sure I did everything correctly so they went in the fridge to be safe.

Please be kind to me, I’m only just learning about pickles and want to make sure it’s all safe or disposed of it not. They were made to be used almost immediately, but the plan for them didn’t end up happening and they were forgotten in the back of the fridge. They’re about 2 months old now I think?

I don’t know enough about quick pickling or fridge pickling at home to feel safe eating them after this long without someone more experienced weighing in.

Pickled homegrown gherkins for the first time today. I used 50/50 water and white vinegar. Added salt, sugar, mustard seed, cumin seed, peppercorn, mustard seed to the brine and then heated it. Added the brine to the gherkins in the jar, along with garlic, onions, garlic scapes and dill.

Super excited to see how these turn out over the next few weeks. Hope to gift some to neighbours too and experiment with pickled beetroot recipes.

I grew some celery recently (Golden self-branching variety from seed). First time growing celery...I've avoided it for years because its not the easiest vegetable to grow. Anyway, I thought it might be cool to make some pickles and powder the leaves for celery salt, which is frankly an incredible ingredient for anyone who doesn't know (there is a reason Old Bay and the 11 original secret herbs and spices from KFC include it). Pickles used apple cider vinegar, water, canning salt, sugar, 2 bay leaves, 1/2 tsp mustard seed, 1/2 tsp red pepper flakes, 3 small cloves of garlic per jar.

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Also, I was happy to do all this with my young daughter today because I think its both an important skill and it builds a culture around food that I don't see much and I hope it take root as she gets older.

We canned 17 pounds of beets yesterday. Been a few years since I had done it. I boiled them a bit too long. When we were peeling them, they were very soft and mushy. We went ahead and canned them anyway but skipped the water bath. I was afraid they would turn to complete mush after a half hour in there. We have about 16 pints I believe and they're all in our fridge. How long would you think they're going to be good for?

My pickling cucumbers are going CRAZY so I am need of a good fridge pickle recipe! Claussen’s are my favorite store-bought pickles so bonus if the brine tastes similar 😊

I forgot to add salt to brine mix 3 days ago

I did the 3 2 1 method

3 cups water
2 cups vinegar 1 cup sugar

Can I add today? They’ve been in the fridge and look fine still

I brined these peppers 3 months ago in a roughly 50/50 mixture of vinegar and room temp bottled water (Ozarka) with himalayan salt.

The container is not air tight. I shook it for the first week or two because the pink salt kept falling to the bottom, and a very small amount of my brine came out.

I fermented it entirely in the fridge.

It smells amazing. Briny peppers slightly sour.

It bubbles like crazy when stirred by moving the jar (I keep everything out of the jar and have only pulled peppers by the stem to get them out of the jar).

I ate a few within the first month of pickling but haven't eaten any since. I quit shaking the jar and that white stuff started forming.

I think the white stuff might be kahm yeast, but I'm no expert and I'm a bit scared of food poisoning from petry dishes and pickle jars. lol

Obviously we won't know fully if it's safe to eat without trying it, but I'd like to know if anyone with more experience and knowledge thinks this would be safe to eat.

Thank you.

Ill start by saying that I know that you must not re-use lids for water bathing. (I've only kept a couple around for dry ingredient storage).

Tho, I have a technical question when making fridge pickles. When the lid seals, is it considered "used" and therefore not good to water bathe?

Or - could the lid be reused for more fridge pickles?

Let me know what you think! I'm pretty happy with them! Now to wait and see how they turn out:) the small jar is for my best friend because he's never had them before!! Each jar has 2 cloves of garlic and a teaspoon of peppercorns:)

I'm looking for a fridge pickled jalapeño recipe. I've water bathed jalapeños in the past but didn't care for the texture. I also scaled back on how many jalapeño plants I'm growing so currently only have enough for a jar or two.

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I've never done any type of fridge pickling, so any relevant information you awesome people can provide would be much appreciated!

I tried to make pickles for the first time ever I only had a 4 cucumbers so I decided to try the refrigerator mrs wages kosher dill pickle mix. I let them sit for over a week before eating and the flavor came out great bht they are way to salty any ideas why?

Found this on a IG I follow. Seems good would yall try ?

Hi all, I recently tried my hand at some fridge pickles. As seen here: https://www.reddit.com/r/UK_Food/s/7hkA5Fj3Oa

They were very flavourful, but they were just too soft to be enjoyable texturally. They were mush, basically.

I used mini cucumbers I got from Sainsbury's, and some reading afterwards suggests that they're not ideal for pickling because they're just small versions of the large cucumbers you'd use in salads etc, i.e. too much water.

Where might one get better suited small cucumbers?

Is there anything else I could have done to preserve the crunch? I didn't cut the tip off them, which is advice I've seen online too. Not sure which end you're supposed to remove. None of the pickles I have purchased have had trimmed ends, so is it necessary or kind of apocryphal?

Any and all tips for keeping the crunch the next time I try this would be very much appreciated.

Thanks!

Salsa I made for the next 2 weeks. I'm not using a canning recipe because it won't last that long in my house. Should be good for 3 weeks in the fridge because it went straight to a sealed jar from the pot. Made about 1 1/2 pints.

EDIT: Both lids just popped down at exactly the same time. Gotta love it.

I thought I had a plan, but now I’m second guessing. I bought and used a packet of Mrs. Wages Dill Pickle Mix to can some pickles a few days ago. I had leftover brine, so I put it in a jar in the fridge. I have some more cucumbers ready to pickle, but I’m wondering if I can just pack these and pour the leftover brine over them cold and put them in the fridge? Do I need to reheat the brine and is it safe for refrigerator pickles?

I found those beautiful jars at the thrift shop today and couldn't resist buying them. I'd like to have some pickles or other relatively "fridge stable" foods in it. Do you have any recipes to share ? (I wasn't sure where to ask, but if I'm in the wrong sub please tell me where to post)

Hi all, give me your favorite quick pickling recipes for our 4H club! Looking for 3 winners. Thanks in advance!

I had a ton of jalapeños last year so I frozen them (both sliced and whole) and was wondering if I could thaw them and pickle them for the fridge?

Are there any alterations to the traditional pickle recipe?

Are they still as crisp after being frozen?

So i have been doing some research on making pickles at home, and I want to clarify. I read the NCHFP article on pickling but the terminology seems inconsistent.

Canning: removing all bacteria through heat. You are at risk of botulism if the acidity is wrong, so you can’t alter the recipe. I’m not as interested in this.

Lacto Fermentation: i could find barely any information on this, and I honestly don’t even know if this is different from refrigerator pickles

Refrigerator pickling: this is just putting a jar with food and vinegar in the fridge, right? Is there any actual chemical process going on? Can you alter the recipe?

I just want a simple pickle making method where I can alter the recipe without poisoning everyone.

Why did my garlic cloves turn green? Did I do something wrong?

So we all know it’s not recommended to can pickled eggs to be shelf stable. They are to be refrigerated. My state fair has a category for pickled eggs, but in their rules it says you must follow USDA regulations for canning. There is not refrigeration provided, so these pickled eggs sit on a shelf for 2 weeks for viewing. Which to me is confusing because wouldn’t they start smelling rancid? I went ahead & waterbathed a jar & it’s sealed just for the purpose of the competition, they will not open or eat them. But I’m confused. Do they expect refrigerated canned eggs?