26 posts tagged with pickling.
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Quick Pickled Veggies - how long do they last?

I quick pickled some radishes and daikon about a month ago (so, no canning, no water bath) and I'm wondering if it's still good. I'm finding conflicting responses. Some say 2 weeks, some say 1 month. Pickling enthusiasts, what is the correct answer? I'd taste it (there's no mold) but I don't want to give myself botulism.
posted by onecircleaday on Sep 18, 2016 - 16 answers

What's the secret to those awesome pub-style dill pickle spears?

My favourite thing about ordering a burger at a pub or diner is the dill pickle spear on the side, which seems to be a different style of pickle than the inferior Bicks I get at the store. They're longer, slightly softer, and milder/less acidic, though still definitely dill pickles, not sweet. I would take recommendations for brands or delis in Toronto, but I'm also interested in making my own, so recipes and pointers for this specific style of pickle are also welcome. (Disclaimer: I've never pickled anything ever.)
posted by Beardman on Nov 9, 2015 - 12 answers

Brownish liquid in fermenting fennel?

Dig this jar of fermenting fennel in the style of sauerkraut. It's all bubbly and shit! But also the water at the top is all brownish and shit! Is this something I should be concerned about?
posted by kenko on Jun 19, 2015 - 9 answers

Pickles that rise like the Phoenix

I had a jar of delicious pickles. I really liked them. They're gone now but I still have the jar full of brine. Can I, like, chop up some cukes, toss 'em in there, wait, and then rejoice? Is this how pickling works? [more inside]
posted by radiosilents on Feb 16, 2015 - 6 answers

Pickles -- what did I do wrong?

I made pickles recently with this recipe, which had all the ingredients I thought would go into a good kosher dill -- garlic, dill, salt -- but they came out tasting like "bread and butter" sweet pickles, even though there's nothing sweet in the recipe. The pickles are only a few days old, but I'm familiar with the taste of both "old" and "new" kosher dills, and these were neither. What's the problem with this recipe, and how can I make a real kosher dill (without setting up a home canning operation?)
posted by Ralston McTodd on Mar 27, 2014 - 20 answers

Put me in a holiday pickle!

I'd like to make a variety of customized, delicious pickles to give as gifts to family members this Xmas. Share your favourite recipes and best practices, please! [more inside]
posted by Dorinda on Dec 2, 2013 - 12 answers

Flash! Aa-aaa-a!

Teach me about flash/vacuum pickling. Caveat: I'm not using a chamber vacuum. [more inside]
posted by griphus on Nov 13, 2013 - 2 answers

The slow vegetable drip

Our garden is happily producing vegetables for us, and I want to take some of this fresh, homegrown produce and preserve it. However, we're not getting large enough batches of produce to actually can or pickle. How do I work around this? [more inside]
posted by backseatpilot on Jul 29, 2013 - 7 answers

Can these over-ripe cucumbers be saved?

Can I do anything with these extremely over-ripe cucumbers? [more inside]
posted by gwint on Jul 17, 2012 - 9 answers

Tsukemono / Japanese pickle recipes needed

Give me your favorite tsukemono recipes, please. [more inside]
posted by ryanshepard on May 9, 2012 - 8 answers

Is my quick Jalapeno pickling method/recipe safe?

Is my quick Jalapeno pickling method/recipe safe? [more inside]
posted by 5lbauthority on Dec 12, 2011 - 13 answers

Curses you British summer!

My beautiful, leafy tomatoes have blight. My cooker is broken. Help me save as much as I can. I need recipes to preserve green tomatoes that I can do on a one burner camping stove. [more inside]
posted by Helga-woo on Sep 18, 2011 - 10 answers

Help me pickle some mackerel easy-like

I have a two part question: 1. Where can I find prepared fresh mackerel in Portland Oregon for the purpose of salting or pickling it myself, and 2. will pickling or salting other kinds of white fish turn out as tasty as it does with mackerel, and if so, what are the best kinds? [more inside]
posted by Caduceus on Jan 31, 2011 - 8 answers

Night-pickling before Christmas.

Some kind of sauerkraut in 24 hours? [more inside]
posted by smoke on Dec 23, 2010 - 11 answers

Pickled apples?

I'm looking at the recipe for pickled apples in Linda Ziedrich's "The Joy of Pickling". These are whole apples pickled by fermentation (not just vinegar-soaked). I'm intrigued. Can you tell me about your experience eating pickled apples? Or better yet making them yourself (tips/tricks/results)? The info I've found online so far is pretty thin.
posted by madmethods on Oct 22, 2010 - 3 answers

Help Me Properly Protect My Pickled Peppers, Please!

Should I add more liquid to my refrigerator pickles? [more inside]
posted by BZArcher on Sep 1, 2010 - 8 answers

Canning season is here - we need advice on how to keep our pickled veggies crunchy!

Canning season is here - we need advice on how to keep our pickled veggies crunchy! [more inside]
posted by pghjezebel on Aug 24, 2009 - 6 answers

Wood for pickling lids?

What woods can be use to make lids for pickling? [more inside]
posted by GeneticFreek on Mar 23, 2009 - 24 answers

Salty, salty lemons

Should preserved lemons look like this? [more inside]
posted by TungstenChef on Jan 28, 2009 - 15 answers

Picklers of the world unite!

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

What is this elusive dill pickle recipe?

What is this elusive dill pickle recipe? [more inside]
posted by rabinowitz on Jul 17, 2007 - 4 answers

Why has my garlic gone blue?

Pickling garlic has turned it blue - will it be toxic? [more inside]
posted by patricio on Jan 11, 2007 - 9 answers

Spill your beans and save my stomach!

What is the "shelf-life" of my homemade mixed-bean salad? Ingredients, recipes, and other curiosities follow, so please check out [more inside]
posted by numinous on Jan 10, 2007 - 6 answers

Where can i buy preserved lemons?

Where can I buy preserved lemon in the SF Bay Area? [more inside]
posted by rorycberger on Jan 9, 2007 - 14 answers

How do I easily pickle vegetables?

My son and I got to talking about pickles the other day and how various vegetables can be pickled. We ended up at Penzey’s (we’re so lucky to have a store down the street!) and I got their pickling spice blend. We have some baby zucchini and carrots. Now… what the heck do I do? [more inside]
posted by houseofdanie on Nov 19, 2005 - 14 answers

Zucchini Galore!

Squashfilter: I am on the verge of harvesting a LOT of zucchini from my garden. Is it possible to pickle it and preserve it in some way? Anyone have any good recipes? [more inside]
posted by archimago on Jul 19, 2004 - 20 answers

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