Hi everybody. I'm new to pickling. I've made a batch or two with a mix that smelled like Chinese 5 spice almost, rather sweet.

I'm looking for your favorite ways/spice mixes so that I can try them out myself. If you have any tips I would be happy to hear them!

I lean more towards the more bitter flavors. I like dill heavy tastes, but I'm willing to try all sorts of flavors.

Spicy Dill Eggs, Habanero Dill Cumumbers, and Mexican-style Red Onions...

I think that is about 6 pounds of peppers…should get one more harvest the first week in October….

Really enjoying the pickling. Set up a lil outdoor table with a hot plate at the wife's insistence. Cauliflower, Serranos, jalapenos, hungarian wax pepper, radish and garlic.

Hi all. I am taking my first crack at pickling and I would prefer to can them in quart jars and make them shelf stable. Unfortunately, my pot doesn't quite have the clearance to submerge the jars vertically. Can I do the water bath with the jars lying on their side?

I bought a grillos pickle jar and want to add cucumbers how long will it take for them to be yummy and the juice not go bad

Super simple refrigerator pickles recipe my mom showed me. Everything was pretty cheap at the grocery store also. Added jalapeño cause I like mine spicy!

Fresh from the garden and resting in the fridge now. 10 - 32oz jars 🍯🧄🌶️🥒

We were making deviled eggs and pickled the “mauled by a bear” eggs in with some wee cucumber.

I love the basic summer salad of cucumbers, tomatoes, onion, vinegar, sugar, & water. I eat pickled everything with every meal. I like a bit of tang sometimes. My favorite are just plain old real dolled pickles. I found a YouTube recipe that had so many likes and how it was delicious blah blah and made 5 jars and it was so disgusting. Idk if Ben know why. Maybe was they apple vinegar instead of white.

But here’s my question. What is the difference between boiling my brine vs just making it and sticking it in the fridge ? If I’m not canning it why would I boil it ? I want to start pickling my own everything. I’ve never canned so I’m scared (although I have all the tools) I just want to pickle things and it not be gross.

New to pickling, I have 4 pepper plants that produced so well on their first year yields. 1st pic is done today with recipe below, and 2nd pic was my first time with similar recipe.

Just some quick YouTube and basic cooking brain cells made this, not sure if I did it right though for them to last anywhere from 1-3 months.

5 cups water 5 cups WDV 2 TBS sea salt 2 TBS Brown Sugar 6-7 cloves of Garlic 7-8 Dried Bayleaves ‘Eyeballed’ a hand full black pepper corn 2-3 fingerlings of -Rosemary -Tyme -Dill

Each jar is then placed with 2 of the bayleaves 1 finger each of the herbs and then 4 (fresh not the brined) garlic cloves with 1/2 TBS of the peppercorn inside the boiled brine.

Inside the jars are Serranos, Jalapeños, Habaneros, carrots (julied and thin slices) and onions along with herbs and such mentioned above.

The brine tastes delicious and the kids love it! Is this a good start? What can I do better? I appreciate the feedback! If it’s good, would else would you recommend pickling with this recipe?

Finally opened it up tonight.

I had a couple of the green onions first then a quartered cucumber. Leaving the pearl onions and green tomatoes for a bit longer.

***

Green Onion: top was mushy but that's to be expected. Partially my fault as the tops were above the waterline when I knew I should've used some cabbage or something to keep them below. Got ideas though, hindsight 20-20 n'all.

The bottom 2/3rds however were delicious and onionful. Very crisp too.

They weren't very spicy, and I had used some decently spicy seasoned salt so I was a bit surprised at that but it makes sense later.

They were a lot sweeter than I had anticipated. I had dialed down the sugar from a basic recipe too. (From tablespoons to heaping teaspoons no less.) Either way if I try this again I'll dial down the sugar another half again. Not terrible though, still less sweet that most pickled onion brands I've tried.

***

The cucumber.

Delightfully crunchy still, and these were last-legs cukes when I sunk 'em.

They sucked up most of the spice it seems, sparing the green onions that fate. Very pleasant surprise, and had that long slow burn from the spice that's still going on the back of my tongue while I'm writing this 15 minutes later. Not overpowering, just right.

***

Very successful tests, as tests and potential culinary-abominations go.

Made this pickled garlic about 3 weeks ago flowing a basic brine recipe I found on this sub and I’m a little worried about the color it’s turning.

This is my third batch and I’ve had nothing but great feedback on the flavor. I ordered a variety seed pack of vegetables and the cucumbers were pickling cucumbers. So now I’m a pickler 🥰

Saw them at Trader Joe’s. Supposedly they have a scoville rating of between 20-50k. Anyone have experience pickling them? If so, tips on recipes, e.g. what kind of vinegar or whether to add sugar or spices? Sliced or whole? Etc

Born and raised in Pennsylvania and these pickled eggs with beets and onions has been a fav since I was a kid and I’ve been craving them for a while so I decided to make a huge jar 😁

I’ve been following this thread for a while gaining inspiration (and what not to do) and a couple weeks ago decided to host a “pickling party”. Today, I decided to try the fruits of our labor (and use myself as a test dummy in case of botulism) and success!

We got crafty with spices for these, but mainly used fresh garlic cloves, red onion, jalapeño, red chilies, mustard seed, coriander seed, turmeric, fresh dill weed & flowers, and bay leaves to help keep the “crunch” texture. We used the hot water bath method with 4:4 quart vinegar/water ratio and 1/4 cup of pickling salt. All lids popped down within 24 hours of boiling so we knew they were sealed correctly.

Second photo is some of other things we pickled the same day using the same method.

We’re surviving the winter this year folks!

Wife can’t handle spice so only one seedless habanero. Thick slices. Took me forever to pack them all in

Made these with cucumbers and rosemary I grew at home. The left is rosemary, juniper, cinnamon, and red pepper. The right is a new one I’m trying with rosemary, garlic, and lemon peel.

Hello! I’ve pickled cucumbers, carrots and green beans. I use a canning pot, sterilized everything, and all of the tops are suctioned properly.

How long will they last? Would love hear some more good recipes too!