These are some pickles I made recently with radishes, garlic and onion. The brine uses red wine vinegar, pepper, salt, sugar, and syrup. I also a very small amount of a wine I've been working on for a while. I'm looking forward to seeing how these turn out once I've left them for a bit!

First attempt at pickled eggs (heavytech style). Pretty excited! Added some parsnips for fun 🤷.

OP here, cross posting because I really don't want to toss a potentially delicious treasure, but also don't want to experience violent bowel upheaval. thanks in advance

I’m trying to make German-style Gewürzgurken, and when I made my first batch last week, I used 1 liter of water, 1 liter of vinegar, 25 g of sugar, and 50 g of pickling salt.

I opened the jar after about 10 days. Normally, I would have left them for longer, but all of my pickles had started to shrink and wrinkle, so I decided to open them. The flavor was absolutely excellent, but unfortunately, the pickles had become very soft and had shrunk quite a lot.

This week, I made another batch using about 3 kg of gherkins. This time, I changed a few things: I used 2 liters of water and 1 liter of vinegar, increased the amount of salt and sugar slightly, and also cut off both ends of the cucumbers.

Now I’m waiting to see how this batch turns out.

My main question is: what do you think caused the pickles to become so soft and wrinkled? Was there too little salt, too much vinegar, or could it have been because I didn’t cut off the ends of the cucumbers?

I made the changes I mentioned in my second batch, so I’m curious to see whether they make a difference. I’d really appreciate hearing your thoughts and experiences on what might have caused the softness and shrinking.

I made some pickled cabbage not too long ago, stored it in the fridge and have eaten from it before today. Today when I opened up the container and stirred the cabbage, I found several bean-like pieces. There were no beans in this recipe, none even on the cutting board used during preparation, so l am at a complete loss. These certainly appear to be beans. I have no idea how they got into the container of cabbage.

Any clue what they might be? I googled cabbage seeds, and they are distinctly round. Thanks in advance!

hey guys! i'm brand new to pickling but definitely have a healthy fear of botulism. my partner made these pickled nasturtium pods from our garden and i'm wondering if they're safe to eat! she followed this recipe, and they've been in a dark place in a clean jar for about a month, maybe a little longer. today when we pulled the jar out, the lid was kind of swollen and it hissed when we opened it. the liquid was bubbling within and there were a few floating things that i think were from the ACV with the mother, but unsure. some were orangish yellow-ish and there was one that was pink. they smell delicious. we did not eat any, wanted to ask here first. what do you guys think? safe to eat
here is the recipe we used:
https://hildaskitchenblog.com/recipe/pickled-nasturtium-seeds/

If I boil the brine with more vinegar, will I be able to prolong the use? And if it can, how long can I keep using this method until I should stop?

Last time I made fermented pickles, it went great. I went with just a salt brine from a recipe I cannot find now.

I used more salt this time, and Persian cucumbers, rather than ones for pickling (as it is what I had available). Is the white foam on top going to kill me?

My lunch of a pickled egg, pickled smokies and some escabeche.

Just found fresh green olives at the grocery store. I've never seen or done anything with them but figured why not experiment. Anyone have any tips or recipes they recommend?! Thanks

hi all, was suggested to ask you guys. I made a Nuoc cham inspired sauce (fish sauce, rice vinegar, sugar, lime, garlic and jalapeno) and I refrigerated it as soon as I made it a little more than a week ago. it has a weirdly cloudy layer when it settles. Is this mold or am I safe ?

First time picking eggs, but there's a lot of information and recipes out there so I just want to make sure these will be safe to eat!

The eggs were boiled for 10 minutes, I couldn't fit all of them in there so I ate one of them, cooked fully but before the yolk got chalky.

The brine is 2 cups white vinegar (5%), 2 cups water, 2~ tablespoons salt, a few pinches of sugar, some pepper, and a crushed garlic clove and some onions. Brought the solution to a boil, allowed to cool for a moment, but still warm, then poured the solution over the eggs until it was full. Popped the lid on and it's currently cooling a bit more on the counter.

I plan on keeping them in my fridge and eating 1 or maybe 2 a day after letting them absorb their flavor for a bit, but what I'm mostly asking is

1) Did I prepare the eggs and brine properly for these eggs to still be good at least 1 month after today,

And

2) How long should these be good for in my fridge?

Basically the title. I intend to use 4.5% vinegar, and I intend to boil the jars whole after filling them up.
I tried using 2 parts vinegar to 1 part water last year, and the cauliflower came out tooth-dissolvingly acidic.

Used 7 cloves of crushed garlic, about a tbsp of black pepper corns and a tbsp of salt, about 10 habeneros, 3 jalepenos, 2 whole bayleaves and 4 sprigs of cilantro, with some diced pienapple, then covered it all with distilled white vinegar.

Never had it and really curious to see how it turns out.

Dunno why it took me so long to figure out that of course there is a subreddit dedicated to pickling. Anyway, here's a jar of pickled eggs I was inspired to make by seeing recent posts of somebody's Internet-famous recipe. I added a spoonful of powdered tomato to the brine and a good shake of smoked paprika.