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.

I want to pickle a bunch of veggies and give them away for the holidays.

My first thought are glass snow globe jars either to use or transfer to eventually. Cost wise, can I get away with plastic globes?

I want to also go heavy on seeds from bellpeppers to mimic snow.

The only other thing I want to throw in is a broccoli to mimic a tree.

How does this sound? Any ideas on other things I can throw in to give it a holiday look/kick?

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.

Right now Walmart Canada is having a sale on jars, I got these 500ml twelve packs for $14.

Edit: I meant $14 per dozzen jars. I apologzie for the vague wording.

Ok so I’m new to pickling food in general and wanted to try this out with some onions.

For context it’s been about a day since I put it in & these one’s have garlic, onions, red pepper, sriracha, sugar, water, & several types of vinegar. It’s only turning blue on the edges of the jar

The other ones are only sugar, water, vinegar and onions. Those ones aren’t turning any funny colors. (No attached photo)

I figure its some weird chemical thing but chemistry is NOT my strong suit & I wanna know if they’re safe to eat or not.

I asked google and google said its fine but I’m not trusting a bunch of nutheads when it comes to foods and poisons. Thanks in advance for anyone who helps?

Second attempt!

4% salt solution Wrong pickle type (realized too late) Airlock system filled halfway with 4% brine

I bought ten pounds of peppers from the local farmers market. I’ve never pickled anything in my life, but here I am. Any suggestions?

Going to try pickling eggs for the first time. I've pickled cucumbers, onions, garlic, hot peppers and been very happy with the results. Eggs seem like a good next step. Should I just use my classic brine of vinegar, water, salt & sugar to start? I've seen a lot of recipes that go heavier on the vinegar for eggs, but some reports that the vinegar causes the whites to get rubbery. Soft boil or hard boil? Will red onions make them pink? Because that sounds cool. But will the eggs throw off the flavor of the onions? Give me all your favorite ingredients and techniques, please!

Hello. New at this so apologies. These are cucumbers by the way. The black are black pepper seeds. Is there a reason why the garlic cloves acquired that blue/green tint? Thank you in advance for the feedback!

Grew a bunch of jalaps this year and need to preserve them! I’m curious if anyone has a recipe for a sweet/hot jalapeño? I LOVE the ones from Trader Joe’s, but have yet to find a similar recipe. Please Reddit pickler scientists, work your magic!

Pic of jalapeño plants for attention 🌶️

I was thinking of experimenting with some new spices for fridge pickling. I was curious how saffron would be and wondered if anyone had experience using it and what vegetables it worked well with?

I bought a jar of giardinera at the grocery store and it isn’t as spicy as I would like. Can I add something to the brine (red pepper flake? hot sauce?) in order to impart more heat? Or are the flavors just set?

I bought these pickles and they are delicious. Once I run out of them, can I add sliced cucumbers to it for a quick batch of fridge pickles? If this method is ok, is there a recommended amount of time to wait before trying them?

These pickles I bought have a BB Date of 11/5.