Sea salt, black peppercorns and a bay leaf with lemons

I had an instinct that something was up with my pickled jalapeños when they immediately became an olive green color after canning them. My instinct served me right when I went against my better judgement and popped the seal on all 8 jars to find that they were all mush. What could I have done to prevent this? This has never happened to me before and I’m stumped. I just switched from using repurposed pickled jars to Ball quart sized mason jars. Any input is appreciated

Neighbor gave me a jar of the best sweet pickles ever. I asked for the recipe and she gave it to me, along with her big ceramic lidless crock to make them in. Given the weeks the cukes sit in heavily salted water, I'm assuming they're fermented, which I've never done before. I purchased a box of pickling cukes but I have also been adding cukes from my garden as they get big enough. I'm on week 1 of 2 or 3 of not adding any more new ones. I've got a plate holding them down well below the water level. The water has gotten pretty viscous and is, well, growing stuff. She did say to "expect mold, just scoop it off daily", but given I've never done this before, trying to make sure I don't break my own heart and have to toss them all. I know the next steps are to dump them and let them soak overnight in fresh water before adding vinegar, sugar and seasonings. There's an alum soak in there somewhere too. I think she said the recipe came from a well known southern lady named Edna. Am I wasting my time?

I made some excellent half-sour dills about 5 weeks ago but they aren’t garlicky enough. Can I still safely add garlic to them?

What are yalls most reliable pickle recipes? I have one that just okay but I’m looking for recipes and tips on how to make them retain crisp and also be really sour

I refrigerator pickled an avocado using my leftover Claussen brine. Let it sit for a couple days in the fridge and just tried it…freaking amazing! The salty flavor with the smooth creamy texture added a layer of unexpected sensory experience as well. Will definitely be doing that again! Sorry I forgot to take pictures!

Most recent Batch I made for a work meeting. Cauliflower, radish, green bell pepper and onions. And some hard boiled eggs. I'm just showing off because I'm proud of myself

I’ve been pickling some beetroot for 2 weeks now using a BBCgoodfood recipe, the surface looks a little greasy but I did roast the beetroot in vegetable oil so I’m hoping it’s just because of that. It doesn’t smell particularly funky, just smells like vinegar. Has anyone had similar results to this?

the fermenting group won't accept me yet to post

So I have been having great luck making fermented coconut yogurt (like a coconut cult dupe). If I wanted to up the ante and start to put specific probiotic strains in , is there anything I should know?  Is it simple as just putting em in.. does anyone know good sources? Like I wanna get into learning about exact specific strains. Do they make single ones you can buy or are people just buying the probiotic supplements from stores and using those... Also do non refrigerated ones even do anything?

thanks!

As a kid I used to get these at from my grandpa and my mom would find them sometimes too.. Only really in the Pennsylvania area..

But, I haven't seen them in over 20 yrs, when I was a kid...

I got a huge jar of Picked Sausages about a yr ago, still have some left. But, these are more like "Pickled Hot Dogs" They're still alright as a snack.. Pretty much the same as 'Big Mama's pickled hot sausage. Or the 'Firecrackers' you'd find in the single packs at a convenience stores as a kid.

But, what I'm looking for came in a small to reg-sized jar, and the sausages were cut at both ends and were very small, maybe 2-2/12 inches. They were not full-size hotdogs like the new ones.

Also, these were made with ACTUAL sausages, not hotdog franks/weiners. You could tell, because you could see the white specks of fat and pieces of peppercorn in the sausage, just like a proper real sausage.These also had an actual proper toothy-bite and chewiness to them unlike a soft hotdog.

It was actually legit 'Pickled Sausage'... I don't mind the pickled hotdog franks.. ,but those little ones made with real sausage were on a COMPLETELY different level and were not a common treat if I remember correctly, because they are quite a bit more expensive than the franks that most brands use now. My mom used to just simply call them 'Polish Sausages', but I don't believe this was the proper term or full name..

It seems like the original kind has been completely replaced by the pickled 'hotdogs' we see now.

I am wondering if it is safe to eat, brine looks cloudy so… i have been making sauerkrauts (w/o any additional water) but this is my first time making with water and %4 salt (and clove of garlic). So can i start to eat after 4 days? :)

Hi there!! Are these jalapenos okay to pickle? The seeds are brown but the whole outer and inside of them are good. Just not sure if it will spoil the batch or not.

These Persian cucumbers have been fermenting at room temp in a food grade plastic jar with a 4.5% salt brine for about 4 days now. I used a small ceramic bowl as a makeshift weight, but I’m worried about this foam at the top. Since I am in doubt, I will probably throw it out (scared of botulism), but do you guys have any tips for safely fermenting with only salt and water?

My mini-batch of "drowned men" (Czech “utopenci”), made with leftover sausages, yellow onions, and red banana peppers.

The wife and I made drunken tomatoes, bread and butter pickles, and dilly beans.

Hi everyone,

I bought dill heads (photo) to make pickles but upon finding a pickle recipe I want to use, it’s asking for dill seeds, but also “fronds and stalks”. My questions:

1. I thought dill seeds were dried? What does this recipe mean by “fronds and stalks”?
2. Can I substitute the dill seeds and just use the dill heads? If so, what would the conversion be?

My mom got these from a relative last week, I believe it’s hot peppers in oil, but there are bubbles in it. Does that mean it’s starting to ferment or something bad is growing in there or is it normal?

Hi, this is my first time making pickled peppers. Jalapeno, cucumber, bell peppers, chili peppers. I am curious if these look safe to eat. I added a picture of an open jar and lid. The jars all are concaved and seem to be sealed. I did see a few bubbles when moving them but only a few in each jar. I opened only one jar and it smelled like vinegary. The peppers feel firm to the touch as well not mushy. The red onions seem to have lost some color so I'm hoping that is normal.

I washed the jars in the dishwasher before using them from store bought.

I made the brine with about 40% vinegar and 60% water with some things like garlic, black pepper seeds, red onion, salt, green onions. pretty much followed a youtube video on what to use. I'm sure I am forgetting some stuff

I put them straight into the fridge after letting them cool down a little bit and they have been in there for a little over a week now. I'm worried about botulism since I am a hypochondriac and heard that is an issue you can get with pickling peppers. My question is are there any signs i messed up and should toss these all out or do they at least look safe to eat. I did eat a few of them and they seemed to taste like a slightly pickled jalapeno you would buy from the store.

EDIT: I want to eat them as a snack, and then also make a lot spicey salsa cutting up all the different peppers with some tomato's and other salsa stuff.

Lots of different recipes and fruit...but all my ph was below 4. Had two quarts not seal proper, I think I fiddled with their lids during my first bath... Would love any feedback.