Questions tagged [pickling]
Preserving food by immersion in vinegar or brine
118
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Can unsweetened cranberry juice be used to pickle food
I have always been fascinated by pickled foods.
Cranberry juice has a very low PH and I was curious if it can be used as a pickling agent.
Has anyone tried cranberry pickled cucumbers and tomatoes or ...
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2
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1
answer
347
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Can I reuse my onion pickling solution? [duplicate]
I pickled white onions about 3 days back use an equal mix of vinegar and water with little salt and some garlic. I'm still going over the jar till today, and I was wondering if it'd be fine to pickle ...
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Which vinegar is more suitable for pickling red onions? [closed]
I want to make pickled red onions, but I'm not sure which vinegar is more suitable - white vinegar or rice vinegar.
From my research, white vinegar is the most common choice - it has a stronger, ...
- 101
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1
answer
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Why do my cucumbers in brine have a metallic aftertaste?
I pickle cucumbers in brine using about 45 grams of salt per litre of water, stored in a mason jar at room temperature for about a week.
I season them with fresh dill, smashed garlic, a whole chilli ...
- 291
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Seer torshi (pickled garlic) with metal lids dissolved in the vinegar
So I pickled a lot of garlic 8 years ago, but being a novice, did not know the metallic lids would dissolve due to the vinegar.
The garlic is whole, still in its husks, and I was wondering if it were ...
- 181
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2
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Pickled shallots fermenting?
Hoping someone can advise, on a whim I thought I'd try and pickle a couple of jars of shallots. I used the same recipe as for onions malt vinegar (5%), salt shallots over night (dry), spice vinegar - ...
22
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Garlic with the olives... what happened?
Something strange (but nice) happened and I hope someone can explain.
Here is the story: I had a glass jar of olives (Kalamata Pitted). They come in a "brine" with the ingredients listed ...
- 365
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1
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Can I save my vinegar soaked caraway seeds?
I prepared some quick-pickled onions (the variety that you only keep in the fridge for a few days) and used a "boil the vinegar then pour it over" method. I accidentally dropped about 40g of ...
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Cloudy sediment in home canned pickles
I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it.
It is not spoilage. It only seems to affect the ...
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How can oak leaves be made edible?
Based on some research, it seems the leaves contain tannins and so I imagine some number of rounds of boiling are required to extract those/reduce them to an acceptable level.
But the texture of oak ...
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Are a few air bubbles in a fermenting pepper jar okay?
I'm making America's Test Kitchen's fermented jalapeno recipe for the first time. Here's a pay-walled link.
The general idea is you pack halved-through-the-stem jalapenos, shallots, garlic and lime ...
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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, ...
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Can pickles be made in brine without sealing them in vacuum but kept in the refrigerator for a few weeks?
If you sterilize a glass container in boiling water, add cucumbers + spices with a 3.5% salinity brine and close the container without creating vacuum, can you let it pickle for a few days and then ...
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Is lactic acid a vinegar?
'Saccharomyces' gives us 'ethanol' (i.e. alcohol).
Then
'acetobacter' makes 'acetic acid' (i.e. vinegar)
On the other hand,
'lactobacillus' gives us 'lactic acid' (i.e. pickle brine)
My question ...
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When are cornichons ready to be pickled?
For the first time, I'm growing my own cornichon for pickling, but don't know the best time to pick them. Most recipes suggest they are ready when the fruit is about the size of your little finger - ...
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