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Questions tagged [pickling]

Preserving food by immersion in vinegar or brine

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Making pickles or preserves from hedgehog cucumbers (cucumis africanus)

Tiny hedgehog cucumbers, cucumis africanus, are usually grown as ornamental. The blurb in the seed catalogue mentions they were historically pickled and preserved, although they are rarely used for such purposes anymore. I have been looking for any…
Megha
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What variety of green beans make the best pickled green beans?

I grow bush and pole bean of various varieties, mostly to make pickled green beans. I want to find a variety to grow that is string - free, long and straight, bright green, with good flavor. I like my pickled beans to be crispy.
mamadalgas
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Is pickled herring cooked?

With respect to pickled herring, is the herring cooked before being put into the pickling solution? If not, what safety measures are in place to ensure bacteria are within safe limits?
Terry Price
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Why is it recommended to blanch onions before pickling them?

I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question as I'm asking now, but without any other answer than the musings of the author of the…
eirikdaude
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Looking for non-standard (i.e. no dill) fermented pickle suggestions

I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time. Here's a short list of what I'm NOT looking for: Anything using dill Sauerkraut Kimchee An example of…
haydenmuhl
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Why did my lids seal?

This has never happened to me before! Last night I made Refrigerator Pickles using cucumbers and an ordinary vinegar, water, sugar brine. My intention was to make a couple jars for co-workers who would use them within a few weeks. I sterilized my…
BeachGirl
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Pickling green peaches: is the fuzz a must?

Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled them -- whole -- using a bread & butter recipe. My…
jhfrontz
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Indian Mango Pickle producing gas is that normal?

I am trying to pickle some mangoes the Indian way. I boiled the jar in hot water, dried it and then added the mixture of spices, salt and mangoes to the jars after the mixture had cooled. I made the mixture in a frying pan to try and remove as much…
user16900
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Is it necessary to skim the scum off of fermenting pickles?

The sour (fermented) pickle recipe that I am following states: Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. The only change that I…
David LeBauer
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What is the correct reference for amount of salt in lacto-fermenting?

When lacto-fermenting pickles, sauerkraut, kimchi, etc. do you do your salt calculations per amount of brine, or salt per volume of the pickling container? I mean, if I use 1-3 tablespoons of pickling salt per quart, as I've seen recommended, a…
Brōtsyorfuzthrāx
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Do Morrocan-stye pickled lemons really need 5 to 10% salt?

I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee suggests that a solution of five to 10% salt is needed to achieve a good North African-style…
Owen_AR
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Blue garlic during pickling

How do I make the garlic not come out blue during pickling? I know it is safe to eat, I just do not like how it looks. I have used minced garlic but sometimes I prefer cloves. There has to be a way, you can buy pickled garlic in the store and it is…
Tara R
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Sour pickles with Calcium Chloride?

I've read that putting grape leaves with your brine will help pickles stay crunchy. But those are hard to find. I've also heard that Calcium Chloride does the same thing. Bubbies uses it, in fact. It's on their ingredients. I got a can of Pickle…
michael.greenwald
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How long will fermented/brined pickles last?

I've been interested in making some pickles, and a lot of the places I've found say that salt brined or fermented pickles generally taste better than acid-brined pickles. That is, pickles pickled in a saltwater brine taste better those pickled in…
josh
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Can water cause fermented pickles to spoil?

I recently learned about Indian lemon pickles. There is a lot of variation between recipes but the ones I am trying consist of chopping lemons or limes, adding salt, and letting them ferment for a period of time before adding spices. A large…
Sobachatina
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