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Questions tagged [pickling]

Preserving food by immersion in vinegar or brine

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Jalapeno condiment for pho

There is a little pho place right around the corner that I just love. They have condiments on the tables including what appear to be just fresh sliced jalapenos in vinegar. They don't seem to be cooked nor do they seem to have been given any time to…
Jolenealaska
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Refrigerator pickles in plastic?

This year I'm going to try my hand at pickling. I've found recipes for asparagus refrigerator pickles that sound good, but they all say to use mason jars. I have a number of plastic containers that are of a perfect size and shape. Is there a good…
Jolenealaska
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Can I use chopped white onion instead of pearl onion?

I'm making mustard pickles and it calls for pearl onions. Can I use white onions chopped up?
Cascabel
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Garlic + Oil, Why is this recipe safe?

I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is…
Rob LaRubbio
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My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?

Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's Kosher salt as opposed to sea salt, and…
STW
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Why does pickling liquid need to first be boiled? (or does it)

In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, what would happen if you just pickled with the…
james
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How much should I expect "quick pickling" to extend the shelf life of refrigerated cabbage & onions?

When "quick pickling" vegetables (submerging them in a salt + vinegar brine, but not properly canning them in fully airtight containers at high temperatures that would guarantee the product is free of pathogens), how long should I expect the…
A_S00
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Preserved Lemons: is it ok if they are above the liquid

I started a jar of preserved lemons yesterday and today I noticed that the top of one lemon is above the liquid, is this ok? Should I try to press it down, or add water?
klinger
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Irish Bacon Ribs

Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following: What pork cut is it? (I believe it's the babyback rib rack) How do you cure it? (probably similarly to corned beef…
PMSGoog
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Pickled/preserved lemons/limes - grams of salt per kilogram of fruit?

[ I think this question here was originally too unclear. because I was still researching and figuring out exactly what I wanted to ask when I posted it. I edited it a few times, but I think my editing has changed the question enough that it's no…
Owen_AR
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How do I fix pickles that are too sour?

I made dill pickles using an old Ukrainian recipe fermenting the cucumbers in salt water. I wanted to can them when they were finished instead of keeping 10lbs of fermented pickles in my refrigerator. I didn't want to use the salt brine the pickles…
Beechviewgirl
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Fermenting pickles - sun or shade?

I am fermenting pickles in a glass jar, using a brine of 1 TBS salt to a glass of water and a bit vinegar. Should I place the jar in a sunny location or in the shade?
Yonatan Galili
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Kimchi versus pickles: sterilized containers?

I've been reading up on how to make fermented foods and noticed something interesting - many of the recipes I've seen (pickled cucumbers, etc.) go to great lengths to warn about using sterilized jars or pressure canners, while recipes for kimchi…
templatetypedef
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Pickling whole cucumbers

I know you have to cut off the ends to make the pickles not soggy when making cucumber spears...but if this is the case how do people pickle whole cucumbers?
Tara R
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How to get pickled mushrooms to be less sour?

I like pickled mushroom from a jar but I would prefer if they were less acidy/sour. Is there any way to increase the PH ? Will it work if I drain the juice they come in and refill with oil or something else ?
amphibient
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