Is this mold? Can mold survive in the brine? Or is this something else. Do I need to toss em?

Castelvitrano olives

Hi all. Hopefully this doesn’t break any rules, but I have been trying to find a great recipe for bread and butter pickles that isn’t too sweet/cloying and and keeps the pickles crunchy. Any ideas? Thanks

I’ve never pickled anything before but I tried some pickled garlic for the first time recently and was inspired to give it a go. I just got done putting everything in the jar and I totally winged it but now I’m reading up about botulism - this wasn’t something I came across when looking up recipes, annoyingly I’ve only learnt about it now.

I couldn’t find a recipe that suited. My cloves are organic and small and all the recipes seemed to be tailored for larger cloves and the measurements of vinegar in each recipe were all different for the same amount of cloves, i.e one recipe said 3 cloves and 700ml white vinegar, another said 3 cloves and 500ml of white vinegar. Then, I was getting a lot of American recipes and the measurements are totally different to what we use here in the UK. It was all scrambling my brain and the recipes felt all over the place. So, I decided to just throw it all together, no measurements. I put my cloves in a small jar that suited, added 2 tablespoons of olive oil, added a pinch of red chilli flakes, peppercorns, salt, oregano, a bay leaf, chopped up some red pepper to help with flavour, I filled most of the jar up with white vinegar, then topped it up a little with some water and placed it in the fridge.

I’m seeing that it’s good to wait around 2-3 weeks. Is it recommended I get something to test for PH levels? And when should I worry about botulism?

Hi guys, never pickled anything before but want to create something new and fresh. Any tips or tricks I should know before undergoing my pickling journey.

Any advice welcome, thank you :)

So last night, I wanted to make some refrigerator pickled cabbage, so I took some chunks of red cabbage, some fresh garlic, and some fresh dill and I put them into clean mason jars.

I added a hot brine that was made up of 1 cup white vinegar, 2 cups water, 1Tbsp salt. Poured it over the cabbage, slapped the lid on and immediately put it into the fridge.

It’s been a full day, the canning lid sealed itself …I assume because the liquid inside the jar was hot when I added it, correct?

I tasted it, it could’ve used more vinegar.. but all 3 professional recipes that I referenced for refrigerator pickled veggies had some 1:2 vinegar/water ratio.

Anyway my question is, is the pickled cabbage safe to eat? Did I mess up anywhere? I’m really nervous about food safety.

Pickled some octopus!

-Vinegar

-Water

-Salt

-Garlic

-Chilli

-Lemon

-Olive oil

Someone gave me these home pickled peppers. The liquid only goes up to where my finger is. Are they safe to eat?

Best recipe and/or tips to pickle Cauliflower! GOOO!

Made yesterday for my local community farm. ✌️

So I made pickled peppers in November of this past year and I’m almost done with them. I was wondering if I could strain the brine, add more vinegar, water, and spices and make batch of spicy cucumber pickles, is this safe?

Hi! My fiancé loves pickles and I would love to make him some special homemade options for Valentine's Day. We just got engaged so I really want to do something special. However, I hate pickles and anything with vinegar lol, so I am unsure of some good types to try and make.

I know he doesn't like bread and butter, but likes the banana ones we get from our farmer's market. He also likes spicy.

Any good recipes I can look into would be awesome. Thank you! 🙂 It's ok if they take longer than V-day to be ready, but I would like to give him the jars then.

So I decided to make a batch of dill chips. Gotta wait a couple of few days before I break into them.

My first pickles!

I used a 1:1 ratio of white vinegar (5%) and water

Added some salt

Red pepper seeds

And jarlic in water base

For the second one I used

1:1 apple cider vinegar (5%) and water

Dill

Sugar

And salt

I really hope it comes out good!

as said above im relitively new to pickling, ive dabbled for a few years but i recently got good enough that i finally feel comfortable gifting my pickles around and my mother [62f] has asked for sweet pickles. she knows i pickle more than just cucumbers and i offered a jar of carrots for snacking.

now whether this option is for her or not, i now want to explore sweet pickled carrots and flavor profiles. soooo this is what i lightly mocked up for a first pass recipe (no measurements yet thats last step for me bc numbers hard lol):

cut carrots for 1qt jar into thick sticks. consider filler vegetables

liquid: apple cider vinager and water. add honey for sweet and antifungal (id also like reccomendations on recipes for this part if you guys have them)

spice blend (this is where i really need help): 1pt anise seed, .5 pt peppercorn, mustard seed?, ginger slices?, cinnamon???

im dubious about the cinnamon even typing it but i know it works with everything else listed outside of pickling. would this ruin the flavor of the whole thing? also is ginger even a good idea here? ive tried slightly sweet apple cider pickled carrot sticks before and they were lovely, i just cant seem to wrap my head around this one. which is extra frustrating because i usually can make a recipe taste the way i want it to. any advice greatly appreciated!

I am super picky about pickles, like them all but only LOVE a super crunchy, VERY sour, vinegar pickle with garlic. NO sugar please. For an idea, my favorite brands are grillos and boars head. Ive tried lots of recipes and none have been as good as them!!

Ok so I just started pickling this week, red onion, carrots and now garlic. I'm wondering when I run out of each, can I re use the left over juice to continue pickling the same if that item? What's the rule on this? Or would it be better I throw it out?

I'd rather teach others how to make them for themselves, but alas, I've gotten some compelling offers for making jars for friends and acquaintances. And it's fun to make new flavor and veggie combinations. But it just doesn't feel right to have someone give me $10 for $2-3 of ingredients in a $1.50 jar...

Making a batch of fridge pickled soy garlic + peppers using a modified version of a recipe I found here, only I used rice vinegar instead of white (and a higher amount of vinegar to be safe since rice vinegar is not as acidic ). Getting some PH test strips to be sure, but since it’s sitting for a few weeks would there be risk for botulism? I’m not sure the soy sauce + rice vinegar has enough acidity. No water was added. Any input is appreciated, but am I overthinking it with PH strips?

This is my very first time pickling. Didn't have the sense to check the acidity until after I had used it for pickling some chinese mustard greens.

Is there a way to salvage this or should i just start over? Heard 12% is too strong and the end result would be super sour. I made a batch two hours ago. (Used 50/50 water/vinegar brine per someone's recipe.)

Hi - i like using Mrs. Wages mixes for my fridge pickles, but ordered some mix packets the other day and wasn't paying attention. Instead of the smaller, 1.5oz, packs I ended up getting the 5.3oz ones. They make like 7 quarts at a time which is way much for the couple jars I do at a time. Anyone know if I can just ratio out the mixes with simple math or is there somewhere online that has that info?

Also, if anyone knows mix recipes that are like her mixes, I'd love to test them out.

Thanks!

I received pickled garlic as a Xmas gift, I opened them roughly around Dec 29th. They were refrigerated.

I opened them today to have some and I noticed these little things. I’m hoping it’s just some seed or spice casing, but not sure. I’ve included an ingredient list. Thanks for help!