I have a whole pickled cabbage sitting in my fridge and I don't want to throw it out. Help! [more inside]
I made some pickled eggs for the first time. I just opened the jar, and: all of the eggs are varying shades of greyish- brownish. Most of them still have white spots and stripes. They smell fine (for hardboiled eggs soaked in vinegar I mean), but will I die if I eat them?
If I roast some beets, place them in glass mason jars along with some chopped onions/herbs/salt and pepper- and then cover everything with vinegar, screw the lids on and place the jars in my fridge- how long should the jars stay good?
How long should the contents of a can of pickled jalapenos last in the fridge? [more inside]
Where can I buy pickled watermelon rind in San Francisco or Oakland? [more inside]
Where can I buy pickled eggs in Houston? [more inside]
You know those pickled sausages you can buy at convenience stores? The ones wrapped in plastic with a little bit of brine? I love those things. Especially if they're spicy hot. My dad used to buy them at the grocery store back when they had to be fished from a jar with a pair of tongs. How do I make pickled sausages of my own? Has anyone done this before? I'm willing to go to a lot of effort in order to have a jar of tasty pickled sausages that I can access at a whim: boiling, cooking, canning, whatever. Though it's going to limit responses, I'm mostly interested in recipes that you've tried yourself and know to be good. (I'm also open to recipes for other pickled meat, as well.) Nutrition not a factor.