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Questions tagged [pickles]

40 questions
28
votes
1 answer

What kind of pickle was this?

A while ago, I ate a charcuterie board that had, among other things, a strange pickled vegetable that I had never seen before and have not heard of since. I say vegetable but it was probably a fruit. It was green and round, only a bit larger than a…
King_llama
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2 answers

What was this pickled vegetable which I was served at a middle eastern restaurant?

I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip, etc. but there were also several strange ones I had never seen before. They were…
WackGet
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14
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4 answers

Why do home-made pickles float in the jar, but commercial pickles don't?

I make a lot of home-made pickles; mostly pickled onions/shallots/cucumbers. I use a cold process and I don't pre-brine. I notice all of my pickles always end up floating to the top of the jars, even after months of pickling. This is very annoying…
WackGet
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9
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1 answer

What stops my pickles from turning into alcohol?

Just trying to learn the difference between lactic fermentation and alcoholic fermentation.. I'm a bit confused - is the only thing stopping my pickles from becoming an alcoholic beverage is the salt? If not, what is the difference causing the final…
user78875
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5
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1 answer

Vinegar choice for pickling

I just tried my first batch of vinegar pickles and chose what is supposedly a high-quality, accurately diluted apple cider vinegar with an acidity of 5%. I followed a very basic recipe which called to dilute that with an equal amount of water when…
thanby
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5
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2 answers

Are capers a substitute for pickles in a tartar sauce?

Would capers work in place of the usual pickles in tartar sauce? I'm mostly curious and it might help other people who want to try this as well! I figure that it would add a tangy kind of aftertaste.
Abraham Ray
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5
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1 answer

Techniques for using (Polish) Pickle Pots?

I have a pair of Polish Pickle Pots, something like this: But when I use them, I am yet to get good results. Mainly I've tried using them for sauerkraut (maybe 6 times), pickled beetroot (once) and miso (once). But always the content goes…
Kingsley
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5
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2 answers

Why is my pickled red cabbage so pale?

Forgive me, but this is a very particular question: I love having pickled red cabbage at Turkish restaurants; it's delicious and the color is always a beautiful deep magenta (see picture below). Yet every time I try to make it at home, it comes out…
Dylan Temel
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4
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1 answer

Can I ferment pickles in the tropics?

I live in the tropics where the temperature mostly ranges from 28 to 33 degrees Celsius (82 to 91 Fahrenheit) or higher. I want to try my hand at fermented pickles but most sources seem to claim that 77 deg Fahrenheit is the maximum. Does that…
Bertiev B
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4
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1 answer

What's this off-white particulate stuff on my pickled asparagus?

I just opened a new jar of Foster's pickled asparagus and discovered off-white particulate matter on the stalks: The stuff can be scraped off with a fingernail, but doesn't come off effortlessly to the touch. The jar was opened just moments ago,…
A_S00
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Bread and butter pickles without mustard seed

I would like to make bread and butter pickles. I already have the sliced cucumbers, onion, and salt sitting in the fridge! However, my son is allergic to all forms of mustard. Can I simply leave the mustard seed out or is there something else it can…
Katie
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3
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1 answer

Can you cut cucumbers when you make them in brine?

I'm trying to make Polish style cucumbers in brine (ogórki kiszone) but my jars are too small to fit cucumbers I can get in the supermarket. Can I just cut them or the lack of skin will change the fermentation process significantly?
Maciej Piechotka
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2
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1 answer

Making pickles using dill weed: ideas for containing the particles?

I had to substitute dried dill weed for dill seed in a recent batch of refrigerator pickles because I'd run out of the latter. They came out fine and I like the slightly different flavor. However I find the dill weed particles floating in the brine…
spring
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Home made pickled peppers without sodium - botulism risk?

I found a recipe for fresh homemade pickled peppers. I went ahead and made it today but now I'm freaking out about whether or not I'm going to be able to eat it because of botulism. It's a no sodium recipe, so there's no salt to help the brine. I…
Terry
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2
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2 answers

How to store a 5 gallon bucket of pickle slices?

A family member just gave us a 5 gallon bucket of kosher hamburger dill slices (for frying). I moved the shelves and shifted everything around, and found room for it. The shelves are tempered glass, so I placed it on the bottom shelf, above the…
Sebastian Hahn
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