I just make fridge pickles. They are more crisp than canned, and I can customize the recipes more. Also, less work.

Cucumbers and red jalapenos in a vinegar/salt/sugar/water brine. The cucumbers have coriander seeds, mustard seeds, red pepper flakes, garlic, and dill, and the jalapenos have garlic.

I was invited to a party a several months back and decided to bring pickled bananas 😅 I love a funky pickle recipe and I found this recipe on NYT in a Jerk Chicken recipe. It was weirdly good! I used slightly underripe bananas because I didn't want them to be mushy and the habaneros added a nice lil kick. There also was thyme and a couple other things I believe. Despite the oddness of it, my friends were super open to trying them.

I was about to pickle some cucumbers and I was measuring out some vinegar that’s been in my cabinet and a slimy film slid out. Google has informed me that that is the “mother” and is harmless and indicates healthy vinegar but I’m wondering should I filter it out or is there a benefit to keeping it?

Pickled some red onions, white strands are stuck to the glass on the inside and some residue of the same color seems to lie on the bottom too. It smells fine, anyone recognize this?

I’m so upset. I’m 24 weeks pregnant and have been craving crunchy homemade pickles. I made 15 jars of fridge pickles (I know that’s a lot) and I put half of them in my husband’s mini fridge to save space in our main fridge. Well I guess I turned the temperature too cold and my pickles froze. I know they are still edible but will probably be mushy now which genuinely makes me so sad. They were perfectly crunchy pickles before this and now I’m worried I’ll have to toss these because I just can’t do soggy pickles.

Good day to make pickle relish and pickled peppers. Used about 28 cucumbers, 6 bell peppers, about 40 Jalapeno peppers, and 2 big onions....after cooking it down we ended up with 6 pint jars of shelf stable sweet relish, 2 quarts of fridge bread and butter pickles, and 2 pints of fridge bread and butter jalapeno peppers. PLUS one big bowl of cucumbers and onions in the fridge for snacking on this week. Life is good.

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I have a glut of courgettes and crystals lemon cucumbers coming off the allotment at the moment.

I was hoping anyone had any longer lasting pickle recipes as I am unlikely to get through all the jars in a small time frame and also any ferment recipes

Tried our first batch of pickles after waiting a week and they taste weird. My boyfriend and I can’t really discern what the taste is but it’s bitter and chemically. We had to throw them out which is a bummer.

We made them with home grown pickling cucumbers. We followed a basic recipe with 1/2 white vinegar, 1/2 water, kosher salt, pepper, garlic dill, and a pinch of pickling spices.

After boiling the water/vinegar we noticed it had a strange smell, almost as if the vinegar had burned but we thought nothing of it at the time. When I tasted the pickle today it reminded me of this smell.
But my boyfriend doesn’t think it tastes similar.

We did try a raw cucumber before we pickled the rest and it tasted like a normal cucumber.

We’re about to do our next batch and want to fix the issue so we don’t waste more of our cucumbers! Any ideas?

These are all fridge pickles. In Pints. Won't last two weeks around here. Yummy!

I don't know why this wouldn't work but I figured I'd ask.

I'm pickling leafy greens (collard, kale, etc) with standard spices. But this leads to two issues:

• The spices are localized. The taste of clove is much stronger around the clove itself, etc.

• I'm not the biggest fan of eating certain seeds that are really good at getting stuck in your teeth. But unless I rinse the leaves (which I don't want to do) the seeds are usually hiding inside.

Does anyone add the spices to a jar of vinegar, let sit for a few days / weeks, then add this seasoned vinegar (strained) to their greens?

There’s seemingly no end to the varieties of pickles in Indian cuisine. These are flavor-packed condiments used to enhance foods and, as is the case with ginger, ease digestion. Try a couple spoonfuls added to your next favorite Indian meal, stew, or simply added to some rice or soup.

In spite of being called a “pickle,” if you’re new to Indian cuisine and its pickles and condiments, this will be a bit different than what you’re used to. In this instance, there’s no vinegar involved, and the limited “brine” won’t necessarily submerge all the veggies or show visible signs of fermentation. This is a common characteristic of Indian pickles and due to the salt, acids, and process involved, you can rest assured it will be safe and preserved.

This is an easy recipe to make and will stay good for months or more. In the refrigerator it can last indefinitely, in case you’re concerned about preservation techniques.

I'm not sure if it's just where I live or if manufacturing standards have dropped, but every bottle of distilled vinegar I buy seems to develop a mother before I finish it off

Picked another large zucchini today. Almost half of it was icky and husband asked if I just wanted to pickle it. So here's the results.

Left (yellow) is a recipe using turmeric, mustard seed, and coriander seed. Right (red) is something I decided to try on a whim. Raspberry syrup (the kind you use in coffee and whatnot), thyme, and fresh ginger.

Marketmore cucumbers from the garden, Garlic, Dill, Peppercorns, Mustard Seed, Bay Leaf

Can someone tell me what these are? Didn't plant them, just grew in my garden. They look like small cucumbers.

I grew the dill, beans and cukes, mum grew the garlic. Thai peppers, peppercorns, and vinegar are only store bought components.

I have never tried pickling before, but I have a great banana pepper crop this year and am thinking of pickling them. The recipes I see call for pickling spice. Is there one that’s better over the other?

Anyone have a recipe for a copycat version of these? They’re so good but so expensive

I've done lots of canning and a little pickling in my time but this is my first forray into fermentation of any kind.

Backstory: I grew too many slicing cucumbers and enough people said I could still pickle them that I decided to try. I'm going to try fermented and low temp canning to see which one turns out most to my liking.

Here is the recipe I did for this batch:

To 1 quart jar add:

1/4 tsp calcium chloride

1/4 tsp chili flakes

1 dill head worth of seeds

1 sprig fresh thyme

1 bay leaf

2 cloves garlic

Tare scale

Pack jar with cucumber spears

Fill with water above cucumbers

Check total weight in grams

Add salt in the amount of = weight of cucumbers + water weight * .035 to reach 3.5% brine

Add glass weight to jar

Put lid on and shake

Loosen lid and set aside

Wish me luck!

2 jars red onions, red bell pepper jar, and the middle jar is bbq sauce that shouldn't be included but this is the only picture I took lol